Snow days mean only one thing: blanket forts and baking! Unfortunately, when you’re in dental school that also means some studying, but that’s besides the point. Baking still happened and that’s what matters!
So you know that liquid in the chickpea can? Don’t throw it away! In fact, ever since I started making these cookies, I’ve been plotting my chickpea consumption entirely around cookie making! Aquafaba is the perfect “vegan egg” and has been such a fun and versatile discovery.
These cookies required just nine ingredients and took just nine minutes to bake – a sign that you’ve got to make them at once. They are also gluten free and vegan, making them a delicious treat to share (or not to share). They ended up being the perfect combination of gooey and soft, but also crumbly and powdery! Making and devouring these soul-fuelling treats warmed up my snowy day.
Ingredients (for about 18-20 cookies)
Aquafaba from 1 can of chickpeas
3 cups of brown rice flour
2 tablespoons of cashew butter
A dash of cinnamon
1 teaspoon vanilla essence
1 teaspoon baking powder
6 chopped dates
1/3 cup roughly chopped pecans
Roughly chopped chocolate (as much as your heart desires, I used about 1/2 a cup!)
- Preheat oven to 350ºF
- Whisk the aquafaba up till it is like a meringue consistency
- Add in the cashew butter and vanilla essence and keep mixing
- Slowly add in the brown rice flour, cinnamon, and baking powder, mixing well
- Add in the chopped dates, pecans, and chocolate
- Bake at 350ºF for 9 minutes
Happy baking! Be sure to let me know if you get a chance to make these little pillows of heaven!