Chocolate, Almond and Coconut Cookies
Course: Sweet Treats Servings: 12
Prep time: 15 min Cook time: 20 mins
Difficulty level: Easy
VEGAN
***FEATURING OUR LOVE VEGAN BAR ***
Author: Jennifer Sargison
These tasty little treats taste like a soft Italian biscuit. They are really simple to make and taste great with an espresso for breakfast, a cup of tea for an afternoon pick-me-up or they also make great gifts for special occasions.
The lightness comes from an ingredient called aquafaba which is simply the water from a tin of chickpeas. When this is whipped up for 15 minutes or so it replicates stiff egg whites, with a very similar consistency.
You can actually but aquafaba from the supermarket but it’s much cheaper using it straight from the tin and you then also have the chickpeas to use for another recipe. We have lots of suggestions for chickpea recipes below.
Ingredients
1 cup aquafaba (liquid form 1 400g tin of chickpeas)
1 cup almond flour
1/4 cup coconut flour
1/3 cup coconut sugar (or sub for caster sugar)
1/3 cup cacao
1 tsp baking powder
Pinch salt
1 love vegan chocolate bar blended to fine crumbs OR 1/2 cup vegan chocolate chips
3 tbsp coconut oil
1/2 tsp vanilla
Method
Drain the liquid form the chickpeas in a mixing bowl - save the chickpeas for another recipe (details below)
Mix the aquafaba using a stand alone mixer or handheld mixer (this will take 15-20 minutes so stand alone is much easier but handheld will work too)
Line a baking tray with baking paper.
Add the almond flour, coconut flour, sugar, cacao, baking powder and salt to a large bowl and stir until combined.
Place the love chocolate bar (if using) into a food processor and blend on high for 30 seconds or until you have a crumb like consistency.
Add the blended Love Vegan bar or chocolate chips and stir them in.
Check on the aquafaba, you’ll know when it's ready as it will be thick and glossy and the bowl can be held upside down without the mixture falling out.
When the aquafaba is ready add the oil and vanilla and stir in until combined.
Add the aquafaba mixture to the mixing bowl containing the dry ingredients and stir using a large spoon.
Slightly wet your hands to prevent the mixture sticking to them and roll our small ping-pong sized balls.
Place the balls on the lined baking tray and place in the fridge for 30 minutes to harden.
Preheat the oven to 180C.
Bake the cookies for 30 minutes
Allow them to cool for 10 minutes and enjoy with a coffee or tea or wrap up for gifts.
The biscuits will keep for around 3 days. Store them in the fridge and allow them to warm to room temperature before eating for the best flavour and consistency.
Don’t waste the chickpeas, check out these recipes below
Savoury dishes
Sweet dishes
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
How to buy your love chocolate bars
Love Chocolate
Click below to buy your multi pack box
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)