They definitely taste like a gluten free biscuits but is delicious never the less. They were perfectly crispy on the outside and slightly chewy on the inside. We’re glad you enjoyed them, Cassie! I’m trying another recipe this week. Hi Steph, we haven’t tried that, so we can’t guarantee results. It’s like a shortbread cookie with chocolate chips…sooo delicious! Hi, I was excited to make this recipe… this will be the first time using aquafaba in baking. I noticed in another recipe you subbed aquafaba for flaxseed. xo. Place cupcake liners in a standard, 12-muffin pan.Set aside. It’s super helpful for us and other readers. We’re so glad you enjoyed them! I noticed that the dough was a little bit tough and dry. So easy and they looked like the picture and tasted amazing. Bake for 12-15 minutes or until the edges are golden brown. Also, love the pumpkin butter recipe. You can use the photos/video for reference on texture. Will definitely be making these again but I’ll try with different flavour combinations. Thank you!! I’ve learned to take her opinions with a grain of salt. What else could I add to that to give it more flavor like the pumpkin butter? Seemed like not enough moisture overall. Hi Hilary, maybe 1 large or 2 small eggs? 1/2tspvanilla extract. I have, however, heard that black beans aren’t a great option. My family enjoyed these as well. Loosely cover and let chill in the refrigerator for 30 minutes. To be honest I’ve never tried aquafaba yet, but I’m so intrigued and excited to try it! The cookies are crumbly, and some cracked while baking. The flavor of almonds and sesame seeds stands out more. I’d say a mix of coconut sugar and maple syrup would be best. If you’re short on time (or just impatient), I missed the step about refrigerating the batter before baking—oops. My go to choco chip cookies! Can I use egg? I love this recipe! We’re so glad you both enjoy them, Holly. I used chickpeas that come in a non-BPA-lining can. In fact, I’ve used that more than from chickpeas because we eat more of those. I’m obsessed. Next time I will double the recipe! Another amazing recipe! I absolutely love everything that I have tried on your website from main meals to treats that are delicious and nutritious! We were inserting them into our mouths as if they were tokens. How long can I store it in the freezer for? These are going to be a new autumn favorite – yum! I had them in my freezer. Who doesn’t crave cruelty free chocolate chip cookies ?I have just started vegan baking two months ago and love the results. I would love to try this recipe. I just reread the recipe and see you already included a substitution! Super moist, simple, and the perfect fall breakfast or snack. I just find they’re easier to work with (and bake better) when chilled. Set aside. I used olive oil and they worked really well. In a large mixing bowl, stir together almond flour, dark chocolate chips, gluten-free flour, baking powder, salt, and organic brown sugar. I double the recipe because 14 are not enough for a cookie monster. xo. Hi Anne, can you eat eggs? Maybe more oats? Used 1/4C Just Egg in place of the aquafaba. Sorry for any inconvenience. I have oat flour, but I don’t have any coconut flour on hand. Let us know how it goes! To celebrate, I’m sharing with you one of my … Hi! These sound amazing !! Everything has always turned out amazing, and more and more of these recipes are becoming part of my repertoire; there are some days when I make two Minimalist Baker recipes in one day :D, Aw, thanks so much for your kind words and lovely review, Vesna! Loved these! and how much? I’ve found that storing many of the baked goods from Dana in an airtight container in the fridge will extend the life of them by quite a bit. Thanks for sharing your experience! Thanks Dana! We wouldn’t recommend using just coconut flour, but you could us a blend of oat flour, coconut flour, and ground flax or sesame seeds. It acts as a binding and leavening agent in these cookies, which is kind of amazing. Havent tried yet. A delicious holiday cookie recipe anyone can enjoy! I used a 1/4 cup of egg whites, 1/2 C white sugar plus 1 tsp molasses and almond butter since that is what I had in the house. These came out perfectly, we love them! Let us know if you try it! Xo. We’re so glad you enjoyed them, Akanksha! Now, I’m curious how a lemon poppy seed version might be. I took a shortcut and used Trader Joe’s pumpkin butter rather than homemade – they came out delicious! 936. xo. I just love this site. Cheers, friends! These are so good they won a friendly cookie contest next to other glutinous and dairy- filled cookies! Perfect for fall! Thank you! Will try with flax egg but only have pumpkin purée on hand. I used ice cream scoops to measure the cookies (the kind that scrapes for easy scooping) and tucked about a teaspoon or two of PB inside the cookie and pinched it shut before plunking it onto the cookie sheet. Let us know how it goes with the flax egg! We’re so glad you enjoyed these cookies. Instructions Preheat oven to 350°F. Recipe by Minimalist Baker. Please bring it back ;(. looks yum :). Then add to the dry ingredients and mix until just combined. Explore. I double checked quantities. Let us know if you give it a try! So, don’t be afraid to try other “bean juices”! Thank you. If not, what else could I use…? Xo, is there a way to sub out the aquafaba? They were eaten within the hour by GF and non GF eaters. I thought maybe that was due to using the almond flour substitution, so I added in more aquafaba (as was instructed above). If you want to store the batter in the freezer, it will keep for up to 1 month. Thanks for sharing, Tamar! I make these more often than I’d like to admit. It could have been affected by which GF flours you used (any modifications there?). As I said, they taste great but I am concerned they will be rock hard in a few days. I didn’t have the aquafaba, so I subbed unsweetened almond milk. All in all, I like them better than regular chocolate chip cookies! Our DIY pumpkin butter is simple and delicious, but store-bought will work, too! See more ideas about recipes, vegan desserts, baker recipes. We baked them for 12 min & they got perfectly crispy (per the kids’ request). Also, here’s our guide to GF flours for more information: https://minimalistbaker.com/guide-to-gluten-free-flours/. Next time, would you mind leaving a rating with your review? Would ground flax seeds or chia seeds in water not work? Hi Stephanie, we haven’t tried it, but would recommend equal amounts of each. You can also subscribe without commenting. Amazing flavor combinations! Notify me of followup comments via e-mail. I used one tablespoon pumpkin purée and one tablespoon cashew butter instead of pumpkin butter. How many eggs would I use instead of aquafaba? Hi Joann, The only sub we know of is egg whites (which isn’t vegan friendly, of course, but should work as an alternative). Food and Drinks. We’d strongly suggest sticking to a gluten-free blend. I have coconut flour and was wondering if I could substitute? They’re:FluffyTenderChocolatyPumpkiny& Perfectly sweet. Will definitely make again. Store completely cooled leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. I just broke it into pieces. It’s just wrong. I try it everytime and i just don’t get it the way you do.. so i sometimes just stir it around softly 1-2 times.. Brilliant website! So SO good. Hey! In a large bowl, whisk together flour, baking powder, baking soda, and salt. We’re so glad you enjoyed them, Amanda! I just made these and things did not go well. What a wonderful recipe! I’d be happy to use a combination of the two. I ate the entire batch myself within 2 days! Let them brown just a tad on the ends and they were nice and chewy and chocolatey. and since the dough was a bit dry I added some water to adjust the consistency. Shared the recipe with my brother on FB. I eat vegan and gluten free, so, I was excited to try aquafaba. thanks. I’m wondering if I could use whole wheat flour instead of almond flour in this recipe. I made these and they were delicious, even though I forgot to whip the aquafaba! These cookies benefit from a brief 30-minute chill before baking. All the ingredients were on hand in my cupboard—including just enough almond flour that needed to be used. Delicious! Hi Ange! Do you think I could substitute it for something else? Hello so im making these cookies for my family and we used garbanzo flour will that be okay? Made these cookies now for the second time. Preheat the oven to 350°F (180°C). I’m vegetarian but always looking for good vegan baking recipes, and this one hits the spot! I used half coconut sugar and half organic cane sugar, used Bob’s 1:1 flour, and used aquafaba that had been frozen before whipping. To solve that problem, we used pumpkin butter, which has a more concentrated pumpkin flavor. In the meantime, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. We wouldn’t recommend using just coconut flour, but you could us a blend of oat flour, coconut flour, and ground flax or sesame seeds. Came out crisp on the outside and chewey on the inside and just delicious!! Be careful not to burn (especially on the bottoms) — they bake quickly toward the end. Hi I made some vegan butter that turn out too salty (Cause I added too much salt – my bad). Resolving, but i ’ m not sure if i could substitute you may be more and... 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