“This is by far, as tasty a cookie (if not more) as your non – vegan ones”, my non – vegan husband. Now that’s a compliment because it is NOT always easy to get a 100% approval from non – vegans!
These cookies have aquafaba in them and I think that made a huge difference. Aquafaba iz the liquid from a tin of chickpeas.
If you soak dry chickpeas overnight, don’t throw away the golden liquid.
Aquafaba is by far the best natural and cheap egg replacer. I used a non vEgan recipe for my cookies but simply replaced eggs with aquafaba.
Aquafaba can stay in a clean air tight or sealed glass jar for a week or so in the fridge.
Measuring it is fairly simple too.
3 tablespoon aquafaba = 1 egg
It takes a good 15 minutes to beat the aquafaba to fluff up just like a beaten egg. So be patient. It does come together. Good luck.
2 1/2 cups plain flour
1/2 cup cacao powder(or cocoa)
1 1/2 cup coconut sugar (or brown/white)
1/2 – 1 cup pumpkin seeds (or nuts)
2 tablespoons margarine (or 1/2 cup of oil)
1/2 teaspoon baking soda (not powder)
6 tablespoons aquafaba
1/4 teaspoon smoked paprika (optional)
1/2 teaspoon cinnamon powder
Half a bar of vegan dark chocolate, chopped ( I used bournville)
In a saucepan, using an electric whisk blend in the butter and sugar. Now add aquafaba little bit at a time. Keep whisking until the mixture is fluffy. Don’t worry if it’s a bit runny. It will still work. But give it a good go first.
Now add all the other ingredients apart from the flour and seeds. Blend it all in.
Next add the seeds and flour. Using a wooden spatula or spoon combine the ingredients.
Once combine, refrigerate for 30 mins. In the meantime, preheat the oven to 160 degrees.
After half an hour, spoon the cookie dough onto your baking tray. Either lay reusable baking sheet or grease the tray first.
Pop them in the oven for 8 to 10 minutes. They should be still soft when you take them out. Leave them on the train for a minute before you transfer them on a rack. It will crisp up as it cools.