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 (56 ml) oil
- 1/2 cup (60 g) ground raw sugar or powdered sugar
- 3 Tbsp chickpea brine
- 1 tsp vanilla extract
- 1/4 tsp (0.25 tsp) cinnamon
Dry
- 1/2 cup (60 g) white whole wheat flour
- 1/4 cup (30 g) oat flour
- 1/4 cup (31.25 g) unbleached white flour or use more white whole wheat flour
- 3.5 Tbsp cocoa powder 4 tbsp for darker
- 1/8 tsp (0.13 tsp) baking soda
- 1/8 tsp (0.13 tsp) baking powder
- 1/8 tsp (0.13 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 (45 g) 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
Sam @ PancakeWarriors says
April 3, 2015 at 3:05 pmyum I can’t wait to try these. Double chocolate is just the right amount :). Can’t wait to use the chickpea brine!!
June Burns says
April 3, 2015 at 7:27 pmThose look amazing! Such a great use of the vegan meringue. 🙂
Katie says
April 3, 2015 at 11:02 pmI have yet to hop on the train, for one very simple reason: I cook all my beans. Do you know if you could use the bean soaking liquid (because I have yet to win my Pressure Cooker from you! 😉 ) or the cooking liquid instead of the canned brine? Using bean puree in lieu of eggs was *so* 2011 … 🙂 (so I haven’t tried that, but I know it’ll work!)
Richa says
April 4, 2015 at 12:03 amlol i hope you win the pressure cooker!
you can use the cooking liquid if it is somewhat thick and viscous. i havent experimented enough with the brine either. people have been making macarons and marshmallows and all that. 🙂
Cassie says
April 4, 2015 at 11:43 amThese look so cute and yummy! 😀
Caitlin says
April 5, 2015 at 4:41 amthese cookies look so super soft and chocolatey! totally perfect for ice cream sandwiches!
RG @ Astig Vegan says
April 9, 2015 at 10:53 pmI’m just starting to get on the chickpea brine train too! I recently made meringues but I’m now ready to explore it some more. These cookies look perfect! I’m looking forward to make this someday.
Edith says
April 13, 2015 at 2:04 pmI wonder if you can whip up the brine with the sugar and then fold it into the batter. I will try that and see.
Richa says
April 13, 2015 at 2:11 pmlet me know how that works. maybe make a half batch without the sugar to compare texture.
Richa says
April 13, 2015 at 2:12 pmlet me know how that works. maybe make a half batch of brine + sugar and half just brine to compare texture.
Rebecca August says
April 14, 2015 at 6:06 amCookies made with “aquafaba” (chickpea brine) are wonderful! For lots more uses, and to learn about the history of this discovery, I invite your readers to ride the aquafaba tsunami athttps://www.facebook.com/groups/VeganMeringue/ Come join the fun!
Denise says
April 15, 2015 at 12:00 amHi Richa:
Love your blog. These cookies look delicious!!!
Do you know if I can save chickpea brine in the fridge, if I’m not planning on making cookies?
Over the past week 3 cans worth of chickpea brine went down the drain.
Richa says
April 15, 2015 at 10:04 amyou can keep it refrigerated for upto 4 days and freeze it in ice cubes for months.
Denise says
April 19, 2015 at 8:08 amThanks Richa
AM says
April 24, 2015 at 12:45 pmRicha! I made these scrumptious cookies gluten-free! They are delicious, light, chocolatey and chewie. They are not crumbly or dry. They baked up perfectly. Quadruple the recipe.
I am still a novice vegan, but, Richa, you keep me going because every recipe that you post sounds yummy and I instantly crave it.
Richa says
April 24, 2015 at 12:59 pmyay! awesome! so glad they worked out so well! <3 <3
Candice Gibson says
December 16, 2017 at 1:22 pmmy 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.
Richa says
December 19, 2017 at 12:34 pmhmm, 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.
Nika says
December 24, 2017 at 4:06 pmJust 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.
Holly says
December 20, 2018 at 6:08 amCould I use cacao nibs instead?
Richa says
December 20, 2018 at 9:50 amsure