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Easy Vegan Double Chocolate Chip cookies with Chickpea brine. No flax needed. great for Ice cream sandwiches. Vegan Palm oil free recipe.
Chickpea brine is taking over the world of vegan baking and more. If you missed that train, check out all the posts on facebook about it here.
You can use chickpea brine (the leftover liquid after cooking chickpeas or other similar beans) can be used as an egg replacer! Use 3 tablespoons to replace 1 egg in cookies and muffins.
Use chickpea brine to make meringues, cookies, marshmallows, light as air chocolate mousse! and what not.
I am just starting to get on the train. These double chocolate cookies with chopped chocolate, chocolate chips, no flax and no palm oil! Bring on the can of chickpeas! Happy Friday!
More cookies from the blog
- Almond butter Oatmeal Breakfast cookies.
- Gluten free Vegan Chocolate Chip Cookies
- The Ultimate Giant Vegan Chocolate Chip & Chunk…
- Vegan Gluten free Shortbread Cookies
Vegan Double Chocolate Chip Cookies
Ingredients
Wet
- 1/4 cup oil
- 1/2 cup ground raw sugar or powdered sugar
- 3 Tbsp chickpea brine
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
Dry
- 1/2 cup white whole wheat flour
- 1/4 cup oat flour
- 1/4 cup unbleached white flour , or use more white whole wheat flour
- 3.5 Tbsp cocoa powder, 4 tbsp for darker
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/8 tsp to 1/4 tsp salt, depending on if the brine was salted
- 3 tbsp finely chopped dark , or vegan semi sweet chocolate
- 1/4 to 1/3 cup vegan semi sweet chocolate chips
Instructions
- In a bowl, combine oil, sugar, chickpea brine, vanilla extract and cinnamon until mixed well.
- In another bowl, combine all the dry ingredients and finely chopped dark chocolate and mix well. Combine both the bowls and mix to form a soft sticky dough.
- Add chocolate chips and mix well. Chill the dough for 15 minutes.
- Pre-heat the oven to 350 degrees F / 180ºc.
- Take handful of the dough and shape into a flat ball. Place on parchment lined sheet and press to flatten. Shape the rest of the cookies.
- Bake for 11 to 12 minutes. Cool for 5 minutes then remove from the sheet. Serve or use to make ice cream sandwiches!
- To make this without chickpea brine, use 3 tbsp non dairy milk + 1 tbsp flax seed meal. Mix, let sit for a minute and use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hie Richa ,should we use chickpea brine store bought or even homemade would don?
Homemade will work as well. If the chickpea water is too thin then you can cook it a bit so that it is a little bit more viscous and then use
Could I use cacao nibs instead?
sure
Just made these. Turned out perfect. Super duper yummy. You should try it.
Ps. We used 1/8th cup maple syrup instead of using sugar entirely.
my cookies weren’t quite like pictured and dry. Not terrible…just not great. So a few questions. What exactly is powdered sugar…i used icing sugar is that correct? How long do you mix the wet? I didn’t have white whole wheat flour so used regular whole wheat..could this be why they were so dry? I had to mix using a spoon at the end as it was sooo thick and it didnt want to pick up the chocolate chips.
hmm, i think it could have been the wheat flour. Some whole wheat flours are more absorbent that others depending on the brand (wheat berries they use) etc. I would add about 2/3 of the flour then add more till the dough is still soft and slightly sticky and not add anymore for whichever flour you use. Sometimes the flour is also very packed and measuring an make upto a quarter cup difference per cup. Dryer dough will bake faster and will also yield dryer cookies as it gets overbaked quickly.
You can crumble these cookies up to make cookies and cream ice cream or make a parfait with whipped coconut cream and caramel for moisture.