Our brand new chocolate chip cookie recipe for you to try at home!
This cookie is moist, vegan and gluten-free. Def a must bake. This recipe is a slightly altered version that we borrowed from minimalistbaker.com (using panela instead of brown sugar) Check out their recipe if you'd like.
Servings 12 medium sized cookies.
225 grams almond flour
1 1/3 bars of Mountain Cardamom chopped (reserve the other 2/3rds for eating)
95 grams Bob's All Purpose Gluten Free Flour or other gf flour
1 tsp baking powder
1 tsp sea salt
110 grams panela, brown sugar or demerara
125 grams aquafaba (liquid from can of chickpeas)
85 grams coconut oil
In a big bowl, stir together all dry ingredients.
In another bowl, whip aquafaba like egg whites using a hand mixer, whisk or stand up mixer until you see "stiff peaks." You may now add the coconut oil and fold until incorporated.
Fold dry ingredients into this whipped mixture.
Cover and refrigerate for 30 minutes.
Pre-heat oven to 385ª F
Scoop mixture using large spoon or ice cream scoop on to half sized baking sheet, slightly flatten (the cookies won't change much in size).
Bake for 10-12 minutes.
Let cool for at least 10 minutes (they are like molten lava on the inside at first).