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Easy Vegan Double Chocolate Chip cookies with Chickpea brine. No flax needed. great for Ice cream sandwiches. Vegan Palm oil free recipe.
Chickpea brine is taking over the world of vegan baking and more. If you missed that train, check out all the posts on facebook about it here.
You can use chickpea brine (the leftover liquid after cooking chickpeas or other similar beans) can be used as an egg replacer! Use 3 tablespoons to replace 1 egg in cookies and muffins.
Use chickpea brine to make meringues, cookies, marshmallows, light as air chocolate mousse! and what not.
I am just starting to get on the train. These double chocolate cookies with chopped chocolate, chocolate chips, no flax and no palm oil! Bring on the can of chickpeas! Happy Friday!
More cookies from the blog
- Almond butter Oatmeal Breakfast cookies.
- Gluten free Vegan Chocolate Chip Cookies
- The Ultimate Giant Vegan Chocolate Chip & Chunk…
- Vegan Gluten free Shortbread Cookies
Vegan Double Chocolate Chip Cookies
Ingredients
Wet
- 1/4 cup oil
- 1/2 cup ground raw sugar or powdered sugar
- 3 Tbsp chickpea brine
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
Dry
- 1/2 cup white whole wheat flour
- 1/4 cup oat flour
- 1/4 cup unbleached white flour , or use more white whole wheat flour
- 3.5 Tbsp cocoa powder, 4 tbsp for darker
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/8 tsp to 1/4 tsp salt, depending on if the brine was salted
- 3 tbsp finely chopped dark , or vegan semi sweet chocolate
- 1/4 to 1/3 cup vegan semi sweet chocolate chips
Instructions
- In a bowl, combine oil, sugar, chickpea brine, vanilla extract and cinnamon until mixed well.
- In another bowl, combine all the dry ingredients and finely chopped dark chocolate and mix well. Combine both the bowls and mix to form a soft sticky dough.
- Add chocolate chips and mix well. Chill the dough for 15 minutes.
- Pre-heat the oven to 350 degrees F / 180ºc.
- Take handful of the dough and shape into a flat ball. Place on parchment lined sheet and press to flatten. Shape the rest of the cookies.
- Bake for 11 to 12 minutes. Cool for 5 minutes then remove from the sheet. Serve or use to make ice cream sandwiches!
- To make this without chickpea brine, use 3 tbsp non dairy milk + 1 tbsp flax seed meal. Mix, let sit for a minute and use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Richa! I made these scrumptious cookies gluten-free! They are delicious, light, chocolatey and chewie. They are not crumbly or dry. They baked up perfectly. Quadruple the recipe.
I am still a novice vegan, but, Richa, you keep me going because every recipe that you post sounds yummy and I instantly crave it.
yay! awesome! so glad they worked out so well! <3 <3
Hi Richa:
Love your blog. These cookies look delicious!!!
Do you know if I can save chickpea brine in the fridge, if I’m not planning on making cookies?
Over the past week 3 cans worth of chickpea brine went down the drain.
you can keep it refrigerated for upto 4 days and freeze it in ice cubes for months.
Thanks Richa
Cookies made with “aquafaba” (chickpea brine) are wonderful! For lots more uses, and to learn about the history of this discovery, I invite your readers to ride the aquafaba tsunami athttps://www.facebook.com/groups/VeganMeringue/ Come join the fun!
I wonder if you can whip up the brine with the sugar and then fold it into the batter. I will try that and see.
let me know how that works. maybe make a half batch without the sugar to compare texture.
let me know how that works. maybe make a half batch of brine + sugar and half just brine to compare texture.
I’m just starting to get on the chickpea brine train too! I recently made meringues but I’m now ready to explore it some more. These cookies look perfect! I’m looking forward to make this someday.
these cookies look so super soft and chocolatey! totally perfect for ice cream sandwiches!
These look so cute and yummy! 😀
I have yet to hop on the train, for one very simple reason: I cook all my beans. Do you know if you could use the bean soaking liquid (because I have yet to win my Pressure Cooker from you! 😉 ) or the cooking liquid instead of the canned brine? Using bean puree in lieu of eggs was *so* 2011 … 🙂 (so I haven’t tried that, but I know it’ll work!)
lol i hope you win the pressure cooker!
you can use the cooking liquid if it is somewhat thick and viscous. i havent experimented enough with the brine either. people have been making macarons and marshmallows and all that. 🙂
Those look amazing! Such a great use of the vegan meringue. 🙂
yum I can’t wait to try these. Double chocolate is just the right amount :). Can’t wait to use the chickpea brine!!