I love chocolate chip cookies! Adopting a whole foods plant based diet has eliminated most cookies I’m used to having. The discovery of aquafaba to replace eggs in recipes has rocked my world the last couple of weeks, and I mean that in a GOOD way!
These cookies are a spin-off of a recipe I found using almond flour, as white flour is out of the picture for me as a main ingredient. I do still use it occasionally, mainly to thicken something. I hope you enjoy this recipe as much as I do! Remember to eat these cookies sparingly, though, as they still contain quite a bit of natural sugar (agave nectar or honey) and fat (almond flour). I like to keep mine in the freezer so I have to consciously defrost one at a time instead of mindlessly eating them just because they are easy access. 😉
Almond Peanut Butter Chocolate Chip Cookies
Healthy Snacks, Recipes
Servings: 20 cookies
2 cups almond flour
1/4 tsp salt
1/2 tsp baking powder
1/4 cup agave nectar or honey
5 Tbs pure peanut butter
1 Tbs plant-based milk
1 tsp pure vanilla
1 aquafaba egg (3 Tbs, whipped to stiff peaks)
1/3 cup 60% cacao chocolate chips or dried fruit
Preheat oven to 350 degrees F.
Mix all ingredients together (except for aquafaba and chocolate chips) in a medium bowl with a wooden spoon.
Fold in whipped aquafaba with a rubber spatula till fully incorporated.
Stir in chocolate chips.
Drop by spoonfuls onto parchment-lined baking sheet. The cookies won't spread much, so you can squeeze the whole batch onto one sheet.
Bake for 15 minutes, then cool for 5 minutes on cookie sheet before removing to wire rack to cool completely.