Meet my new baby, the BFCE (best f*ing cookie ever) – a vegan, gluten free, refined sugar free, crispy on the outside, fluffy on the inside, chewy, delicious flavor explosion. Are you convinced? Let me know if you’re going to try these and if you do, how you like them!
2 cups all purpose flour (I used Bob’s Red Mill 1:1 gluten free baking flour)
3/4 cup coconut sugar (or brown sugar)
1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup whipped aquafaba (the liquid from a can of chickpeas – don’t worry, you don’t taste it)
2 tbsp nut milk of choice
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of sea salt
Combine coconut sugar, melted coconut oil, maple syrup, nut milk and vanilla; mix well
Separately, drain a can of chickpeas and use a handheld frother or mixer to whip until fluffy; add 1/4 cup of fluffy aquafaba to sugar mixture
In a separate bowl, mix flour, baking powder, baking soda and a pinch of salt; once thoroughly combined, add wet mixture, chocolate chips and combine
Refrigerate dough for an hour or until thick
Preheat oven to 350 degrees Fahrenheit
Arrange balls of dough on a baking sheet, ensuring they have space to spread. This recipe yields 12 medium sized cookies
Bake for 15 minutes or until lightly browning
Remove, let cool and enjoy!
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