The greatest gluten-free, crinkly Vegan Double Chocolate Chunk Cookies will trick everyone. Contains secret ingredients, real maple syrup, vanilla, gluten-free flour, and double chocolate chips/chunks. These flavorful cookies will become everyone's favourite. They're great for school lunches and game days.
Ingredient
– 1/4 cup aquafaba– 1/2 cup melted coconut oil– 1/2 cup real maple syrup– 1/4 cup brown sugar (use 1/3 cup for sweeter)– 2 tablespoons nut milk– 2 teaspoons vanilla extract– 2 cups, plus 2 tablespoons all-purpose flour or all-purpose gluten-free flour– 1 teaspoon baking soda– 1/2 teaspoon kosher salt– 1 1/2 cups chopped chocolate chunks or chip– Sea salt
1
Heat the oven to 350°F. Parchment a baking sheet. Whip aquafaba in a big basin with an electric mixer for 1-2 minutes until it turns white like whipped eggs.
Direction
2
Stir in coconut oil, maple, brown sugar, milk, and vanilla. Add flour, baking soda, and salt. Mix in chocolate bits.
3
After chilling the dough for 10-15 minutes, roll it into 2-3 tablespoon balls (I created enormous cookies). On prepared baking sheet, space 3 inches apart.
4
Flatten each ball into a disc using your palm. Bake for 7 minutes in the oven. Flatten the baking sheet by tapping it twice on the counter after removing it from the oven.
5
Return the biscuits to the oven for 4-5 more minutes until the sides are set but the centre is still doughy. Tap the baking sheet on the counter 1-2 times after removing from the oven to flatten.
6
Leave cookies on baking sheet to cool. While on the baking pan, they will cook slightly. Eat warm (recommended) or chill and keep in an airtight jar for 4 days.