Easy vegan chocolate cookies
Easy vegan chocolate cookies
This past week has been very emotionally draining and I really feel the need to take it easy this weekend. After a week of freezing cold downstairs, we now finally have two working radiators in our newly opened up living space, so spending time in my kitchen is a pleasure again and having painted the wall the radiators hang on, we are finally able to get a glimpse of what our living room will eventually look like. It’s motivating to keep going despite some short term discomfort.
What’s been hard, apart from constant cleaning and DIY, was squabbling with the builders. They have done a decent job overall, but there was some drama as they left a lot of mess around the newly opened space, knowing I will need to get it cleaned off before I decorate and despite me reminding them to do it well before they clocked off for the day. I ended up cleaning some of it myself and only painted behind the radiators as a result, as they promised to put it right when they install the radiators on Thursday. They did clean it, but their heart was clearly not in it and so I will now have to go over it again. Sigh.
They also broke one of the original floorboards while prising an adjacent floorboard up in order to install the heating and then lied to me about it! Apparently, it wasn’t them, even though curiously out of an entire floor of 100 year floorboards, only one floorboard was shattered to pieces right next to the place where you can see a chisel has gone in! I mean, come on… How naive do you think I am?
I think where I went wrong is I was too nice to them, on standby to guide them when their boss clearly did not brief them well enough, to make them hot drinks, to clean alongside them when the dust has settled and they started thinking that I was working for them, not the other way round. I also feel that there was an inherent element of good old sexism involved – would they have the cheek to tell a male customer to clean the surfaces right next to the opening they’ve just made and failed to protect from dust themselves? I very much doubt that! Anyway, lesson learnt, next time I will make sure to keep a distance and make my demands clear.
Today’s recipe is a tray of delicious brownie-like chocolate cookies as that’s all I could muster in my slightly frazzled mental state, to be honest. They are delicious – soft, fudgy and intensely chocolatey. They are naturally gluten-free too as they are made without any flour (almond flour is only a flour by name). They are ridiculously easy to make and come together in just about 20 minutes (plus some necessary cooling time) so you could be enjoying them a mere half an hour after an impromptu cookie hankering strikes you all of a sudden 😉 . Do you get those too?
- 100 g / 3.5 oz vegan 70% cocoa dark chocolate
- 80 ml / 1/3 cup aquafaba (chickpea brine), from a tin or from homecooked chickpeas
- 140 g / 2/3 cup sugar (caster sugar gives you the crispiest outer shell, but coconut sugar works well too!)
- 80 g / 1/3 cup 100% natural nut or seed butter of choice (I used this almond butter)
- 100 g / 1 cups finely ground almonds / almond flour
- 40 g / heaped 1/3 cup cocoa powder
- ¼ tsp salt OR coarse sea salt for sprinkling
- ½ tsp baking soda (GF certified if needed)
- Melt the chocolate very slowly over a bain marie / water bath. Make sure the bowl with chocolate does not touch the water underneath.
- Preheat the oven to 175° C / 345° F. Line a large baking tray with a piece of baking paper.
- Whip aquafaba with an electric whisk until foamy (no need to achieve stiff peaks for this recipe).
- Gradually add sugar to the aquafaba, whisking well after each addition.
- Using a spatula, fold warm melted chocolate into the aquafaba and sugar mixture.
- Fold in almond butter.
- Add in all the dry ingredients (skip ¼ tsp salt if you intend to sprinkle the cookies with coarse sea salt!) in small batches, mixing well until no cocoa or almond meal pockets remain. The batter should be very thick.
- Dollop approx. 2 tbsp of batter per cookie on the prepared baking tray, making sure to leave plenty of space around each cookie. Sprinkle with coarse sea salt if using.
- Bake on the middle shelf for about 10-11 minutes, allow the cookies to cool off completely before eating.
Made these last night and oh my gosh!!
They're a little sweet for me, personally, but maybe that helps because then I can't devour them all in one sitting.
I managed to get 16 cookies and they took a little longer to bake for me, about 15-18 minutes.
Near flawless recipe as usual, thank you, Ania!
Hoping to try your apple pie next :)
I don't think it will work in these as the batter will be too loose and cookies will spread too much. How about these ones instead? Hope this helps! Ania
PS: if you prefer using maple syrup to sugar due to health considerations, this science-based comparison video might interest you.
They are so easy to make and only with ingredients you already have at home. Also these are the first vegan cookies that turned out well.
I really love your baking recipes :)
I'm glad you enjoyed these. The cookies in my photos are based on exactly this recipe so there is no further secret I can share, I'm afraid. I always make sure to use scales (rather than cups) when baking as even small discrepancies in the quantity of ingredients will affect the texture. Hope this helps! Ania
Otherwise these look great and I would definitely love to make These soon!
I don't think so. I use aquafaba widely in my cooking, including subtler flavoured dishes (like this one) and none of my dinner guests (including non-vegan) have been ever able to detect the taste or smell of chickpeas. It may be that your aquafaba was off or that you are you are particularly sensitive to its smell, but I really don't think you could tell what is in these cookies other than chocolate. Hope this helps! Ania
I'm glad you still enjoyed them. There could be a few reasons for them not spreading out, either too little liquid (and that includes aquafaba) or too much flour. The latter can happen if you use cups rather than scales and your measuring technique is not quite down pat. As for them being try, perhaps your oven runs hotter than mine or they have been baked for too long. If you did end up with too much flour in the batter then they would not need to be baked for a long as normally. Hope that helps! Ania
LiLo
You can use conventional flour, but it will render the texture a bit more cakey (rather than wet and brownie-like). Hope that helps! Ania
I was expecting them to spread so made the mistake of just leaving them in heaps on the baking tray - I'll know better next time!
Glad you liked them! They do spread, but if you made your own chocolate (which is wow, committed to having choc cookies!! :) ) then that would have affected the recipe, I am pretty sure. Ania
They look amazing!
No, I don't think they taste of almonds at all, chocolate is the dominant flavour. Ania
Thank you for your kind words, it's all good - they finished the job and the standard is good enough so I am okay. As for your question, I have no idea, I am afraid, as I do not use eggs, my guess is one but I may be wrong. Ania
Sure thing, *i think* it may be a touch more bitter so please be aware of that - you may want to add a bit more sugar to compensate. Ania
These were AMAZING!! I am terrible at making gluten-free treats although I have a close family member who is gluten free loves and treats as much as we all do :) so these were a Godsend really. They were so quick to make and everyone loved them. Only change I made was left out a bit of the sugar. Otherwise followed the recipe exactly. These cookies are perfection! Your recipes deliver EVERY TIME! Thank you!!
It acts as an egg substitute. You may be okay using whipped flax or chia eggs, but I haven't had the time to test this so I cannot be 100%.
Question: If I don't have a chocolate bar on hand, do you think I could make this using cocoa powder? If not, I'll just wait till Monday to go buy some good vegan choc. I live in Greece and I know you know how it is.... got to wait for the Bio store to open :D
Thank you - yes, it's been a bit stressful and emotional, but it's almost over fortunately. You do need a chocolate bar for these to work, I am afraid. Oh yes, I remember well, everything is closed on Kyriakí, isn't? x Ania
You still managed to bake these delicious looking cookies though?? Amazing!
Any chance I can still use regular all-purpose flour to make them nut-free? Allergies! They won’t have the same delicious taste as almond flour, but as long as I won’t mess them up completely...
Thank you and I hope all your construction-next-times are positive and uplifting :)