I made a fall version of my BFCE and let me tell you they are SO GOOD! They are still vegan, gluten free, refined sugar free, crispy on the outside, fluffy on the inside, chewy, and delicious!
2 cups all purpose flour (I use 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
1 tsp cinnamon
1/8 tsp nutmeg
Pinch of sea salt
Combine the 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, cinnamon, nutmeg and a pinch of salt; once thoroughly combined, add wet mixture, chocolate chips and combine
Refrigerate dough for an hour or until thick
Mix a few tbsp of brown or coconut sugar with 1-2 tbsp cinnamon
Preheat oven to 350˚ 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 brown
Sprinkle generously with cinnamon sugar mixture
Remove, let cool and enjoy!
Hits your inbox weekly with exclusive content you won’t see anywhere else. Don’t miss it!