Each year, at this time, I pick 4-5 recipes that I intend to double or triple make to give as gifts come Christmas. This year, one of the recipes that made it to this list is this vegan chocolate chip cookie recipe. I know, chocolate chip cookies are not exactly what comes to mind for Christmas but in case you missed the title, these are the best vegan chocolate chip cookies and such things must be shared. Yes, I have my vegan friends in mind but surely this recipe is not limited just to them. I also thought it would be a good idea to show my non-vegan friends (as I showed my husband earlier this year with these cookies) that vegan food can be just as decadent and delicious.
Though I’m not vegan myself, I love this recipe as it uses aquafaba, otherwise known as chickpea water or quite simply, the cooking water left behind from cooking chickpeas instead of eggs. Since, I cook chickpeas at least once a week (chickpeas are a staple here), I almost always have chickpea water readily available. Vegan or not, it just makes sense to use chickpea water. It’s there waiting to be used! Why throw it out?
If you are skeptical of using chickpea water because of the taste, don’t worry, it will not impart any chickpea flavour to the final cookie. Out of curiosity, my husband did try this recipe using eggs (for the recipe below, you will need 2 large eggs). The result, only slightly different and very difficult to pick a winner between the two, even for my husband!
Vegan Chocolate Chip Cookies (adapted from here)
(yields about 40 cookies using a 1 1/2 tbsp cookie scoop)
- 225 g vegan butter at room temperature
- 185 g raw sugar
- 95 g aquafaba or chickpea water, warmed
- 320 g white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tsp espresso powder (optional)
- 150-200 g vegan dark mini chocolate chips
- Preheat the oven to 400ºF.
- In a large bowl (or bowl of stand mixer), beat the butter and the sugar until well combined and smooth.
- Slowly add the chickpea water, beating as you go along. Beat until well combined and smooth and fluffy.
- In another bowl, mix the flour, baking powder, baking soda, salt and espresso powder (if using) until well combined.
- Add the dry mixture to the wet and mix until just combined.
- Fold in chocolate chips.
- Using a cookie scoop or two spoons, scoop balls onto a baking sheet. (I fit 12 cookies on a 11×16 inches sheet.) Using two fingers, slightly flatten each ball.
- Bake 10-12 minutes or until golden brown.Transfer to cooling rack and cool completely before storing in an airtight container for up to five days.
Note 1: You may use chickpea water from a can of canned chickpeas instead, but be sure to use a sodium-free version or as an alternative omit the salt in the recipe. I have never tried using the canned version so I can’t say for sure.
Note 2: When I make these for our home use, I use regular butter as that is what I always have readily available. They come out just as fine.