Why choose if we can have both
Who doesn’t love the fudginess of a brownie and the crispiness of a cookie? With this treat, you’ll experience the best of both worlds.
This is the first time I’ve baked with aquafaba, that is the liquid in a can of chickpeas. I used this as the primary binding ingredient for the brownie cookies.
You’ll be amazed by the fluffiness this liquid adds to the mixture.
When combined with the dry ingredients, it creates a semi-wet and tacky dough that gives you the full brownie experience. Only in a much healthier and guilt-free way.
You can store completely cooled cookies in a sealed container at room temperature up to 3 days, in your refrigerator for 4-5 days, or in the freezer for 1 month (the last part is completely unnecessary information, trust me there won’t be anything left by that time)
I think they’re amazing while still warm and tender on the inside, crisp on the outside and dipped in a glass (almond) milk. Seriously, it took some discipline to just photograph these babies instead of eating them.
You’ll only need 10 ingredients to make these gluten, dairy, grain and guilt-free treats!
12 brownie cookies
1 cup almond flour
1/2 cup vegan dark chocolate (chopped bar or chips)
1/4 cup chopped walnuts (optional)
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup brown or coconut sugar
4 large medjool dates (pitted and chopped)
1/3 cup aquafaba (the liquid in a can of chickpeas)
3 tablespoons coconut oil, melted
1/2 teaspoons vanilla extract
In a large mixing bowl, stir together almond flour, half of the dark chocolate chips, walnuts (optional), cocoa powder, baking powder, sea salt, and sugar. Add in chopped dates and use a whisk to combine / break up dates into the mixture. Set aside.
In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed.
To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then melt the remaining half of the dark chocolate chips in the microwave and add to the aquafaba. Fold/stir to combine.
Add wet ingredients to dry ingredients and mix until well combined. You should have a semi-tacky dough. Loosely cover and chill in the refrigerator for 30 minutes.
Preheat oven to 375 F / 190 C and line a baking sheet with parchment paper. Scoop out roughly 1 1/2-tablespoon amounts of dough and place on baking sheet with about a 1-inch gap between each cookie. Gently press down with palm of hand to form small discs. Optional: Top with a few pieces of walnut (lightly press them into the cookie)
Bake 14-17 minutes or until puffy and the top no longer feels wet. Remove from oven and let cool 5 minutes.
These are insanely delicious as is or when still warm and dipped in almond milk!
Store completely cooled leftovers in a sealed container at room temperature up to 3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month.