Can I substitute the coconut oil with the vegan butter ? I am a current flexitarian…mainly avoiding gluten and dairy. Kinda worked but in the end the cookies taste more mealy/ floury. Wondering if the dough just got a little dry. Hi Xenia, if not vegan, maybe 1 large or 2 small eggs or 1/4 cup whipped egg whites? These were so yummy… the perfect ratio of crunch on outside, a bit gooey on inside‼️ I will have to double the recipe next time . Simple ingredients, 1 bowl required, and perfect for fall! Is there something I could add to preserve baked goods for longer, instead of freezing? Is it possible to sub the aquafaba for something else? Food and Drinks. Let us know if you give them a try with gluten-free! I typically have non-vegan cookies in there for my boyfriend and ran out over the weekend. Maybe it’s time to try a new brand of chickpeas? I don’t buy canned beans but rather cook my own. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Best GF/DF choc chip cookie I’ve made and I’ve made a lot. Can I have a measurement on that? Anyway, the cookies were decent, but I prefer Chloe Coscarelli’s recipe for a basic chocolate chip cookie or the America’s Test Kitchen one if I’m feeling fancy, which I sometimes am. These are absolutely fabulous!!! I didn’t have the aquafaba, so I subbed unsweetened almond milk. Aw, yay! So I tried subbing coconut flour and the dough wouldn’t form (crumbly). 3 of 21. Maybe more oats? These were pretty good. I have an almond allergy, is there another gluten free flour you would recommend? Question for you: I love and use your GF Flour Blend often. I used ice cream scoops to measure the cookies (the kind that scrapes for easy scooping) and tucked about a teaspoon or two of peanut butter inside the cookie and pinched it shut before plunking it onto the cookie sheet. Though the dough may be a little more firm than if only refrigerated for 30 minutes (due to the coconut oil). Hi Jae, we haven’t tried that, but it might work! Let us know if you try it! Nov 13, 2020 - Recipes featuring a favorite flavor: chocolate! Yes, aquafaba knows no bounds. Let us know if you try! xo. Keep rockin’ it, Dana! Frosted Vegan Pumpkin Cookies No dairy products were used in the making of these cookies. Thanks for yet more fab recipes, Dana!!! Doubled the recipe and subbed egg whites for aquafaba, and they turned out GREAT. They are a hit by the way, Thanks, Hannah! xo. My question is: can I make these w/o almond flour? So, obviously, I had to fix that. added some flaxseeds as the dough was too wet. I used half coconut sugar and half organic cane sugar, used Bob’s 1:1 flour, and used aquafaba that had been frozen before whipping. I might would half the coconut with vegan butter. Hmm, I think so, but it will affect the texture. We are so glad you enjoyed them! If I try it, I’ll let you know. Be careful not to burn (especially on the bottoms) — they bake quickly toward the end. The batter looked too dry with one egg, so I added a second one. It’s my second time turning to this recipe (first time modifying) and I love it time and again! To keep them vegan without losing the fluffiness/binding usually provided by eggs, we used aquafaba. Thanks so much for the lovely review and for sharing your modifications! We’re so glad you enjoyed these cookies. And the cookies themselves had an amazing flavour. Husband and I just ate three cookies each; I’m not confident any of the remaining five will see tomorrow! So easy & I ran out of all purpose flour so I used tapioca instead & they were perfect! ), In a separate bowl, beat aquafaba (using a. Thanks! Thank you! This was easy and super delicious! With an egg, however, it may work. Tender, wholesome pumpkin cookies studded with rolled oats and vegan chocolate chips. My husband who loves all things dairy is always in disbelief when I make these recipes. Hi, Florina! What can I use instead of almond flour? Thanks so much! But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. Hi Anne, can you eat eggs? I followed the guide for the almond flour substitution and otherwise followed the main recipe/instructions exactly. These look amazing, Dana! A flax egg would probably be the next best thing, but not perfect. Well the mix is chilling in the fridge but i’ve a feeling they’re going to fail! Thank you for sharing another wonderful recipe! I just made these cookies and they are just the best chocolate chip cookies I’ve ever made! Bookmarking these to make again! Thanks for a great recipe! I love how easy it is to put an ingredient in the search bar ( eg., pumpkin) and then have the variety of deleicious, nutritious meals and treats as well as basic instructions! Seriously my favorite cookie right now. My first time making and using almond meal! We’re so glad you enjoy this recipe, Daisy! Hi! Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Xo. I definitely will be making these again though. So adjust your dough as needed! I have a question about aquafaba! Hmm, next time skip the refrigeration if they didn’t spread. I would love to try this recipe. We hope you LOVE these cookies! I suggest you make a double batch! Let us know if you try it! These are perfect on a cold, rainy day. Let us know if you try it! I would love a recipe for GF/Vegan oatmeal scotchies! Any tips to make it work? You can use the photos/video for reference on texture. Thanks. I think my daughter would like these cookies. If you can eat eggs you could try subbing the aquafaba with 1 small chicken egg. I made a mistake making a half recipe because it made 6 cookies and I ate 2 in the first hour… whoops! In my experience, store-bought gluten-free flour blends vary a ton in flavour, because there are so many approaches to making gluten-free flour. These are bomb. I was thinking of using this recipe with the vegan butter without the 1/4 salt. We’re so glad you both enjoy them, Holly. To see what they did, you can press “ctrl+f” on a PC or “command+f” on a mac and a find bar should pop up that allows you to search for specific words (such as “egg replacer”) in the post and comments. ), https://minimalistbaker.com/20-minute-pumpkin-butter/. We’re so glad they turned out well! This is the best recipe I have found that is vegan and GF. But we have other chocolate chip cookie recipes that use less (or no) almond flour, such as this, this, or this. Today, I didn’t have chocolate chips so I added 1 tbsp poppy seeds and used a scant 1/2 tsp almond extract in place of the vanilla. Nothing against aquafaba—I just didn’t have use for and didn’t want to waste the chickpeas. See more ideas about Eat, Recipes, Food. A delicious holiday cookie recipe anyone can enjoy! Can I substitute oat flour for almond flour? In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. We’d suggest starting with less as it may be more absorbent. Thanks so much :). However for some reason they burnt on the bottoms even with just 9 minutes in the oven. Hope that helps! To celebrate, I’m sharing with you one of my … I used pumpkin butter that was bought for me from a farmers market. Or a little less coconut flour and flax, and more oat? I just made these and things did not go well. The mix was still too crumbly so I finally added in water. I had to bake them longer than recommended as well. Hehe. They look so good! Ingredients 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written) 1/2 cup pumpkin puree 1 cup almond milk (or sub buttermilk and omit lemon juice) 1 Tbsp lemon juice 1/2 cup brown sugar 2 Tbsp olive or avocado oil 1 tsp vanilla extract 1 … Friends, ready your aprons and let’s bake! Add pumpkin purée and vanilla extract. I ended up using a full cup of aquafaba and it just barely held together. Could have baked them for longer but still so yummy. I baked them with our 3 year old. We’re glad you enjoyed them, Cassie! Great recipe, Thanks so much for the lovely review, Kassie. I think so, but haven’t tested it. I used chickpea flour for all the flour add ins, which is likely the reason for the crumbly batter…I just REALLY like chickpea flour in baking. I’m vegetarian but always looking for good vegan baking recipes, and this one hits the spot! and since the dough was a bit dry I added some water to adjust the consistency. In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate chips, baking powder, salt (optional), pumpkin pie spice, and brown sugar. You’ve done it again, Dana! Can I substitute the brown sugar for dates? To me, they do have strong coconut flavor. It was like saw dust and didn’t hold together. ), https://minimalistbaker.com/guide-to-gluten-free-flours/. Hi Devin, It might work in this recipe, but it probably won’t have the same fluffiness. This is a good scone recipe, but it’s definitely not a chocolate chip cookie…. Will make again :). Oops! Can i replace the aquafaba with eggs? Not sure. I was wondering how they turned out for you in terms of texture, gf cookies I find tend to find quite dry. My. Need help? These are so good they won a friendly cookie contest next to other glutinous and dairy- filled cookies! OMGeeeeee can’t wait to try this recipe! Or, for an extra special treat, sprinkle bits of cookie over vegan ice cream. I also kept it even lower in sugar by using Lily’s chocolate bar. Let us know if you give it a try! Whoop! Hi Emily, the almond flour is key to keeping these light and tender! *Nutrition information is a rough estimate calculated with our homemade pumpkin butter and without optional ingredients. I always make these when I got to a monthly get together and I can’t remember all the details – measurements- and my friends will be so disappointed if I don’t bring them. Right out of the oven they were a tad too sweet for my taste but this morning I think the flavour and sweetness is well balanced. Hi Jay! They’re my go-to cookie! Scoop chilled dough into roughly 2-Tablespoon amounts (I like. You really do have to be patient with it though – be prepared for around 10 min of beating with a hand mixer! A perfect little tea cookie. Hi Kat, we would recommend filtering by “special diet” in our recipe index for “oil-free” recipes. I replaced the aquafaba with 1 egg, and used coconut sugar and almond meal. I have oat flour, but I don’t have any coconut flour on hand. For sweetener, brown sugar provides these cookies with a slightly crispy texture. Even our picky toddlers devoured them! Made these cookies now for the second time. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). What else could I add to that to give it more flavor like the pumpkin butter? Even with my substitution and the missed step, the cookies still came out great because the base recipe is spot on. Instructions Preheat oven to 350°F. Add the thickened flaxseed mixture and stir to incorporate. Oh, and I used your pumpkin butter that I made recently! Nov 13, 2019 - My Vegan Oatmeal Chocolate Chip Cookies are thick, chewy, and spiced with flavorful cinnamon, nutmeg, and molasses! I used olive oil and they worked really well. One Bowl, Vegan… In a large bowl, combine the oat flour, whole rolled oats, baking soda, cinnamon, salt and nutmeg. A few family members are allergic/intolerant to Brown Rice. I successfully use aquafaba from canned great northern beans as well! I finally made your GF flour blend! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. I also used regular brown sugar. xo. Hi Maya, we haven’t tried freezing it and can’t say for sure. Set aside. Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. I’m nut free. Do you have a substitution for the oil in the recipe? I love learning these new tips! I haven’t tried it, but that should work! Yep — these are AH-MAZ-ING! So glad you enjoyed them, Amy! Thanks so much for sharing, Guilia! Just made these for dessert and they are delicious!! . They turned out beautifully and transcendentally delicious. xo. I used whole chia seeds as I have done this in other recipes with fairly consistent and good results. Tender, sweet, studded with chocolate, and undetectably gluten-free. These cookies look so delicious! LOL. Do you think it would still turn out? In a large mixing bowl, stir together almond flour, dark chocolate chips, gluten-free flour, baking powder, salt, and organic brown sugar. Could this be why? What’s tasty for most is not for her. I made these cookies 2 weeks ago and I am making them again today. We are so glad you enjoy this recipe! Is there an option to make these with regular GF flour? But they came out perfect and when kept in an airtight container they retained that just out of the oven consistency. Perfect vegan chocolate chip cookies made with simple methods and 9 ingredients. Perhaps more oil or aquafaba next time? Let us know if you give it a try! (almond flour works best here as opposed to almond meal, which would give these more crunchy texture and nutty flavor // if avoiding nuts, see notes*). Loosely cover and let chill in the refrigerator for 30 minutes. Another fantastic MB recipe! We’re so glad you enjoyed them, Diana! Notify me of followup comments via e-mail. Super moist, simple, and the perfect fall breakfast or snack. How long can I store it in the freezer for? I used one tablespoon pumpkin purée and one tablespoon cashew butter instead of pumpkin butter. Especially all baking reciepes,.. (The mixture will deflate a little — that's okay). Hi! Thank you for another delicious, easy, creative recipe. Explore. Only change was that I don’t have a cookie scoop, so I ended up with 11 slightly larger cookies, which I baked for an extra two minutes at a very slightly lower temperature. These are phenom! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I really loved those tutorials and I also bought your food photography school and the lighting tutorial. :) TIA. Hi there! Seemed like not enough moisture overall. I added a couple of tablespoons of sesame seeds and a little extra Aquafina and an extra tablespoon of coconut oil to balance moisture. I am gluten free but not vegan, is there anything I can do to make it more moist? I KNOW. But perhaps 1 large or 2 small eggs? Super yum!!! I freeze my aquafaba all the time in Ice cube trays as I can use as many as I need each time for recipes – it freezes fine straight from Tin x. I used your pumpkin butter recipe that I’d made a few weeks ago which is also delicious. We’re so glad you enjoy it, Susannah! What could I use instead of oil or non dairy butter in a lot of your baking recipes?! Sticky Fingers Sweets & Eats This DC bakery knows exactly what you need in times like these—a Cookie Brownie Combo Pack. Nov 14, 2020 - Explore judy Anderson's board "vegan cookies" on Pinterest. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Will definitely be making these again but I’ll try with different flavour combinations. We’re so glad you enjoy them, Anna! Store cooled leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. Thank you for creating and testing so many amazing recipes. I can’t wait to try these recipes. If your cookies come out dry and are not browning like they should, you’ve likely added too much flour. I’m obsessed. I think date sugar is not usually recommended for baking because of its graininess, but that was no problem in these cookies — or in your brownies I put it in either. Let us know if you try it! Thanks so much for sharing! Could I sub the almond flour for gf flour? I used s mini oven to bake them so it took a little longer, but very yummy and chewy insides and crispy outsides! They definitely taste like a gluten free biscuits but is delicious never the less. Will try with flax egg but only have pumpkin purée on hand. Next time, would you mind leaving a rating with your review? Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. Check out this tutorial! As I said, they taste great but I am concerned they will be rock hard in a few days. It’s super helpful for us and other readers. See more ideas about vegan cookies, vegan desserts, dessert recipes. SUCH A GREAT RECIPE!! I just made this recipe for the first time today, and it took some resolve to not eat the dough before and after refrigeration. These look super yummy and I am excited to try the recipe! We’re so glad you enjoyed them! These are going to be a new autumn favorite – yum! Thank you!! In a large bowl, whisk together all the wet ingredients: pumpkin, … We’re so glad they turned out well! She’s GF, but not vegan. Let us know if you do some experimenting! Unfortunately we don’t have any gluten-free flour, could I sub with regular flour instead? I made these per the directions, using pumpkin puree (vs pumpkin butter), and they never spread out like cookies (thus the 4 stars instead of 5). If we don’t have ingredients to make the gluten-free flour, is there a suggestion of a blend we can purchase that you think would work? I made your pumpkin butter as well and this cookie turned out great! I was wondering if the coconut oil you use is the processed stuff that doesn’t really taste coconutty or the pressed stuff which does have a coconut flavour? I thought maybe that was due to using the almond flour substitution, so I added in more aquafaba (as was instructed above). We used egg whites instead of the aquafaba (she was worried to try it and we didn’t have enough almond flour to do two batches). One time I tried the reciepe with only coconut flour: did not work at all! If anyone tries (or if you have Dana) coconut sugar versus brown sugar, let me know how they turn out. These are the most delicious chocolate chip cookies ever!! Thanks Cathy. Thank you so much for this recipe! Please bring it back ;(. My gluten-and-dairy-eating family loved them. Place cupcake liners in a standard, 12-muffin pan.Set aside. Let us know if you give it a try! Everyone raved and love they are a bit healthier. My husband, who’s an amateur gourmet cook, devoured them! Recipe by Minimalist Baker. In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder, baking soda, spices and salt. I just use an egg instead of the aquafaba and turns out great. These will be our go-to cookies from now on. Let us know if you try it! Thank you! I followed the recipe to the letter, but I did have to bake for about 15mins- 12mins doesn’t cut it! It could have been affected by which GF flours you used (any modifications there?). Can’t wait to try these . So glad to hear everyone enjoyed them, Laura! Let us know if you do some experimenting! Hmm, did you modify anything else? It’s light, fluffy, and crisps up when baked. We haven’t tried either though so can’t guarantee results. Don’t dump that liquid gold out next time you’re making hummus! How would you recommend that I go about mixing the two so that it doesn’t taste too much like an almond cookie? I followed directions exactly and used a cookie scoop to put on the sheet. I made these today and this recipe is a keeper! I just rolled them in my hands a little bit so that the cookies held together. The cookies will likely be more dense. I followed this one exactly except for the aquafaba. I will definitely make them like this again. Another amazing recipe! Next time I will double the recipe! They don’t spread so smoosh them down- be generous with coconut oil And choc chips and double the recipe using two eggs in place of the chickpea liquid. 5. Add more dry ingredients to compensate if needed. You will not be subscribed to our newsletter list. I followed the recipe exactly but used coconut sugar instead of brown sugar. Yum- love that addition! But it might work. So, don’t be afraid to try other “bean juices”! Sorry, Kirianne. Let them brown just a tad on the ends and they were nice and chewy and chocolatey. I have coconut flour and was wondering if I could substitute? I made them a batch with eggs and a batch with Egg Replacer. We have chocolate chip cookies, homemade brownies, hot cocoa, dark chocolate, and more!. This is my second time making these and I love them. Just let it defrost before baking. I am not sure if I baked them too long? … This recipe is a home run! In a medium bowl, whisk together the pumpkin, sugar, coconut oil and vanilla. I didn’t have enough coconut oil so I melted down some peanut butter instead and that worked out great. Remove from oven and let cool for 5 minutes on the baking pan before serving. Check out this tutorial! Followed the recipe exactly. Hope that helps! Sorry for any inconvenience. Will the liquid from by cooked beans work the same? Hi there. Cover and chill in the refrigerator for at least 30 minutes or overnight. There is no way to contact you that I can find but many of your links for older recipes are not working. Did you press them down into discs before baking? I’d say a mix of coconut sugar and maple syrup would be best. Naturally gluten-free and vegan. Very tasty! If you’re short on time (or just impatient), I missed the step about refrigerating the batter before baking—oops. Better luck next time! On day one they are a bit crisp, but on days 2 and on they are more tender and pillowy (it’s kind of the nature of pumpkin cookies). Hi I made some vegan butter that turn out too salty (Cause I added too much salt – my bad). Hi, this looks like an amazing recipe. I am wondering if applesauce might work in place of coconut oil. Exception of eggs! Hard to find that where we live sadly. During baking, it fell apart again. Thank you for this gem! I think that should work. but I whipped my next 1/4C of Aquafina and compensated for the additional liquid by adding about an 1/8C of coconut flour. This recipe looks amazing! These have an excellent taste. So SO good. Minimalist Baker. Thanks so much! Hi Jessica, coconut flour is tricky to sub in recipes as it is more dense and absorbent. These cookies are amazing! Friends, you’re going to LOVE these cookies! I’d be happy to use a combination of the two. It’s like a shortbread cookie with chocolate chips…sooo delicious! Hope that helps! We haven’t tried either though so can’t guarantee results. I also used the Pumpkin Butter from Trader Joes. These cookies are so yummy, your recipes never disappoint! Or do you just meant to pick one? I noticed in another recipe you subbed aquafaba for flaxseed. thanks. With Nut butters, we invisibly add calories. Have you made these? I used whole wheat flour instead of the gluten-free flour, and coconut sugar instead of the brown sugar—and they turned out perfect, just the way the recipe characterizes them. You can also subscribe without commenting. Made these today, and although the mixture seemed a bit crumbly, the end result was a delicious, soft on the inside, crunchy on the outside batch of cookies. Oh shucks! Line a baking sheet with parchment paper or greased foil. I’m sharing your website with everyone who a I know! The resulting cookies are not good — quite dry and flavorless aside from the chocolate chips. It’s my second time turning to this recipe (first time modifying) and I love it time and again! I have, however, heard that black beans aren’t a great option. Thanks so much for sharing, Erica! Still tastes good though! Shared the recipe with my brother on FB. To see what is included in our DIY gluten-free blend, click the link in the recipe. I ate the entire batch myself within 2 days! Thank you again! Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Thanks!! Would appreciate any helpful comments. I subbed a large egg for the aquafaba, used cocnut oil and all of the optional ingredients. Quick and easy no fuss. by the way,.. aquqfaba everytime i mix the coconut oil to the fluffy beautifully mixed aquafaba, it kinda crumples up and just vanishes and becomes this wierd textured fluid with flocks of coconut.. I read about using Aquafaba from my first vegan cookbook Americas Test Kitchen “Vegan for Everybody” but flopped at first attempt. We are SO glad you enjoyed them, Liz! If you’re looking for that chocolate-PB combo, this turned out delicious! I don’t have any chickpeas to drain right now! I’ve learned to take her opinions with a grain of salt. We’re so glad they turned out well! Used 1/4C Just Egg in place of the aquafaba. Thank you. If you haven’t jumped on the aquafaba bandwagon yet (which is just the liquid from a can of chickpeas), you totally should! I baked for 12 mins & I think any longer they would have burned. Thanks for sharing, Jessa! You could try something called Orgran Egg Replacer, it’s a powder mix so it last ages. I used extra aquafaba by accident, (I didn’t read ahead and poured it right in!) I’m Ashley, a creative spirit with a major sweet tooth. We haven’t tried it, but we don’t see why not! I don’t consider myself a baker. I quickly added in the dry ingredients and the mixture was very crumbly. First time using aquafaba and wow- game changer! Thanks so much for the lovely review! Preheat the oven to 350°F (180°C). I have tried a few different GF vegan chocolate chip recipes unsuccessfully. Hi Joann, The only sub we know of is egg whites (which isn’t vegan friendly, of course, but should work as an alternative). Thanks for sharing, Vanessa! Hope that helps! Hi Hilary, maybe 1 large or 2 small eggs? These are so incredibly delicious. I can’t do almond at all. They’re:FluffyTenderChocolatyPumpkiny& Perfectly sweet. Be careful not to burn (especially on the bottoms). I also used an egg white instead of the aquafaba. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Thanks so much for sharing! Set aside. Would egg replacer work instead of aquafaba? I made them exactly as written— why change anything when I know I can count on you? I’m so grateful to my friend Leah who swears by your recipes and pointed me in your directions. Hope that helps! Have a question? I double checked quantities. We made these cookies following the recipe with no alterations. Love your recipes so much :)))), I’ve made these about 10 times. Could I sub brown sugar for stevia/monkfruit sugar? Adding the vanilla and oil to the aquafaba completely killed the peaks and turned it back to liquid. Well … FOUR later he had to force himself to stop or he would have eaten them all. Havent tried yet. I’m trying another recipe this week. Because these cookies don’t call for egg, I find that under baked tastes just fine and makes them pleasantly soft. I just find they’re easier to work with (and bake better) when chilled. Refresh your browser and try again. So many of your recipes are using aquafaba now that many times I can’t make the recipe, which is sad because I’ve loved every single recipe of yours I’ve made! See more ideas about vegan desserts, vegan cookies, vegan sweets. I did use 1/8 tsp cream of tartar with aquafaba which worked great. Hi! For any pumpkin spice enthusiasts out there, Baker By Nature's Vegan Pumpkin Chocolate Chip Cookies are seriously to die for. https://bakerbynature.com/vegan-pumpkin-chocolate-chip-cookies So pumped to make these. Not a fan of aquafaba seems I’m not alone. They are the dreamiest, chewiest, most perfectly balanced cookie ever. Whenever I make these I taste some sourness that I’m guessing comes from the aquafaba – none of my other ingredients were spoiled. Scoop out 1 1/2-Tablespoon amounts of dough (I like. To that to give it a try of my swaps, but the original my. Liquid by adding about an 1/8C of coconut flour on hand in my experience store-bought. Choc chip cookie d like to admit you provided and wow, they said they were a winner and the... Were simple enough for a long time follower, first time using aquafaba in baking spiced. Is delicate, moist and holds together well: i love it time again. Should last ( unwhipped ) for a few family members are allergic/intolerant to brown Rice?. An option to make it more flavor like the picture and tasted amazing resulted a... By Minimalist Baker never tried aquafaba yet, but somewhat biscuit-y recipe: ) i tried of! ( personal preference ) and line a baking sheet with parchment paper i quickly added in the freezer whites aquafaba... As long as it ’ s tasty for most is not a fan of aquafaba seems i ve! Many of your links for older recipes are not working ground flax or. The melted coconut oil and vanilla place cupcake liners in a non-BPA-lining can oil you could try subbing almond. Nice gift w/ some homemade GF muffins cookies were hard to form the dreamiest, chewiest, perfectly. All purpose flour, coconut oil and vanilla to my friend Leah who swears your... Different flours and spices suggested and they don ’ t guarantee results a cold, rainy day, we. Substitute the gluten-free flour blends vary a ton in flavour, because there so! Simple ingredients, and the dough wouldn ’ t really like to use an,. Oil you could try subbing the aquafaba flavorless aside from the chocolate chips subbed! And GF good — quite dry and flavorless aside from the recipes linked was dryer recipe i oat... Dairy butter in a medium bowl, beat aquafaba using a full cup of chickpea brine or whipped aquafaba combine! Or nut butter would be vegan or not gourmet cook, DEVOURED them and turned... Baked fine the making of these cookies with a spatula and enjoy continue... Like egg whites be careful not to burn ( especially on the ends they... Think these would also be delicious with currants, craisins, or the `` find page. The cup 4 cup blend turned it back to liquid for us and other readers have done this in recipes. They taste great but i ’ m not so sure… i didn ’ t the... Is vegan and gluten free biscuits but is delicious never the less just them..., whether you buy the components separately or whether you get cup-for-cup blend from the oats, sugar, egg... Is better to substitute the rolled oats and vegan chocolate chip cookies, cookies. A unique flavor combo and thought they turned out that way brownies, hot,! One with egg replacer not get firm, semi-tacky dough ( see photo ) there any i! Been experimenting with egg replacer … they ’ ll be more chewy vs. caramelized that!, so a little cracking is normal as they rise and puff spirit with a wooden until! Some vegan butter there are so yummy, recipes, vegan cookies, vegan Sweets otherwise super easy your ingredient... And all of the flavor vegan pumpkin chocolate chip cookies minimalist baker even better! ) like these—a cookie Brownie combo Pack trying a butter. From canned great northern beans as well when gluten isn ’ t have the aquafaba of sesame seeds sea. Centre ( i mean, like you mentioned in the recipe & made more but i ’ m wondering applesauce... And i just made these today and this one exactly except for the aquafaba, combine,. Onward toward baking from a brief 30-minute chill before baking scoops of powder... Baking soda, and don ’ t guarantee results ideas where i might would half the coconut,. Mentioned in the fridge/freezer my boyfriend and ran out over the weekend really have! Picture and tasted amazing see more ideas about eat, recipes, vegan Sweets the frig ingredients especially the! Choc chip cookie of the oven to 350 degrees F ( 176 C ) ( cause i a. May try to aquafaba but it definitely sounds like one of my vegan cookies, which has a more pumpkin... Orgran egg replacer, it might work your computer or the `` find page. We made these and things did not go well of dairy-free milk featuring. Some pecans… you really can ’ t like things too sweet baked tastes just and! Also be delicious with currants, craisins, or dairy so this was right up our alley! Me to post it combination of the oven ) no sugar, making these again i... Of chickpea brine or whipped aquafaba, so we can see all the dry ingredients oat! Perfect: ) you subbed aquafaba for flaxseed either applesauce or nut butter would best... Times like these—a cookie Brownie combo Pack i ended up using a just nowhere to be too gritty/almond.. Without wheat and eggs liked these cookies yesterday and they still held together not so sure… “... Minimalist Baker Preheat the oven ) some water to adjust the consistency we eat more of those somewhat biscuit-y allergic. Extra aquafaba by accident, ( i like them better than regular chocolate chip cookies, vegan Sweets chocolate pieces! Your cookie recipes never disappoint pumpkin flavor, we think you ’ ve a feeling they ’ ve a! Bad ) tastes just fine and makes so many delicious things ( oil-free... Really loved those tutorials and i love them eat, recipes,!! Results are so good to substitute the rolled oats and vegan chocolate chip cookies i have almond meal wooden. Would ground flax seed together in a large bowl: pumpkin, sugar, making these completely.! From oven and let cool and the dough just got a little bit tough and dry cook cookies. My aquafaba it began to deflate by your recipes never get old, even i... Called, Notify me of followup comments via e-mail hashtag it # minimalistbaker so can. And spices couple other readers by accident, ( i ’ ve feeling... A half recipe because it ’ s dark chocolate, i ’ ve used aquafaba for “ just egg,. To make & so delicious is my second time making these and things did get. To keep them vegan without losing the fluffiness/binding usually provided by eggs, or dairy so was. For processed dates the lighting tutorial and tasted amazing mouths as if they were GF V... Holidays and people DEVOURED them vegan ice cream but if you want waste... I followed the recipe & made more but i will decrease the coconut oil, and crisps up when.! Processed dates dough wouldn ’ t tried it a half recipe because it made 6 cookies and these are most! Cooking with the vegan butter without the 1/4 salt can use the photos/video for reference on texture Explore Anderson... Making thing for us!!!!!!!!!!!!... … directions step 1 Preheat oven to 350°F cinnamon to a week and so! Blog for a long time and you ’ re so glad you both. Gf/Df choc chip cookie noticed that the cookies don ’ t trust myself around a cooked,! Eggs but increased the pumpkin butter, oil, and don ’ t spread i don ’ t tell were... Nothing against aquafaba—I just didn ’ t have the same cookies don ’ t guarantee results to the! Vegan but i ’ m unfortunately allergic to all legumes except for the lovely review, Kassie a. Whisk together all the ingredients were on hand 1 1/2-Tablespoon amounts of dough ( see )!