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Delicious Double Chocolate Chip Vegan, Gluten Free Cookies

Sharon Muse


Don't let the word vegan scare you from trying this recipe, these cookies are every bit as good as a non-vegan cookie! Thanks to one of our subscribers, Elisabeth we were inspired to work with a new to us ingredient: Aquafaba. What is this you ask? Well - it is used as an egg substitute and guess where it comes from?  It is actually the liquid from a can of chickpeas or white beans. Yes, you read that correctly. Instead of dumping out that liquid, save it and use it in this recipe. You can also whip it to make  meringues, chocolate mousse, buttercream icing and much more.

In addition to being vegan, this cookie is completely free of grains making this a gluten free recipe as well. It is also calls for coconut sugar which unlike white sugar, contains a fiber call inulin. And because of this fiber, coconut sugar has a lower glycemic index than table sugar. 

Ok, now that we've given you our health lesson on Aquafaba and coconut sugar, it's time to get baking! Tag us in any photos of these amazing cookies, and comment below what you thought of the recipe! Enjoy!

Makes about 15 cookies


4 T Aquafaba (liquid from a can of chickpeas or other white beans)

1/2 tsp. Baking Soda

3/4 cup Coconut Sugar

1/3 cup Cocoa Powder

1 tsp. Vanilla Extract

1/2 cup Nut Butter (I used all natural peanut butter)

1/2 cup chocolate chips (make sure they are vegan)


1) Preheat oven to 350F. In a large bowl, combine nut butter, aquafaba and vanilla and stir until combined.

2) In a smaller bowl whisk together the dry ingredients - baking soda, coconut sugar and cocoa powder.

3) Combine the dry ingredients with the wet and stir to combine. Then fold in the chocolate chips and voila, you have delicious cookie dough!.

4) The dough is a bit sticky at this point so if you can wait a few minutes - put the dough in the refrigerator for about 30 minutes. 

5) Make cookie dough into balls a little smaller than golf ball size and place on a cookie sheet that is lined with parchment paper.

6) Bake for 9-10 minutes being careful not to over bake. Let the cookies cool on the cookies sheet for about 2-4 minutes before removing to a cooling rack to finish cooling.

7) Grab a glass of milk of your choice and enjoy!!

This recipe was inspired from