Prep time: 20 min.    Cook time: 11 min.   Makes about 30 cookies

So many vegan chocolate chip cookies have a cake-like texture or a strange, bitter flavor lurking behind the sugar. It took some time, but I finally accomplished my goal: making a vegan chocolate chip cookie that has the chewy texture (thanks to aquafaba) and buttery flavor (thanks to coconut oil) of the classic cookie. You have to try these. Trust me, you won’t regret it.

Ingredients:

½ cup refined (unflavored) coconut oil 

½ cup brown sugar

½ cup white sugar

1½ teaspoons vanilla extract 

¼ cup aquafaba

2 cups all purpose flour

1 teaspoon baking soda

¼ teaspoon baking powder

½ to ¾ teaspoon salt (I think having a slight flavor of salt coming through goes well with the chocolate chips. If this doesn’t sound good to you, stick to closer to ½ teaspoon)

⅔ cup chocolate chips

1. Preheat the oven to 350
2. Use an electric mixer to cream together the coconut oil, brown sugar, and white sugar.
3. Whisk in the aquafaba and vanilla.
4. In a separate bowl, combine the flour, baking soda, baking powder, and salt
5. Mix the dry ingredients into the wet ingredients
6. Make balls of about 1-1½ teaspoons of dough and place them on a parchment lined cookie sheet. Note, if your coconut oil was cold (like ours is here in Michigan in the winter), the dough might be really crumbly. If this is the case, feel free to add a tablespoon or two of water to help it come together. 
7. Press each ball down to make a round disk (cookie shape) before baking.
8. Bake for 9-11 minutes. The cookies should still be very soft when they come out of the oven. Place them on a cooling rack. They will firm up as they cool.