Diving into the world of egg substitutes, I've recently begun experimenting with aquafaba. Aquafaba is a great vegan egg substitute that has gained popularity in recent times. Wondering what it is? It is the liquid that comes from a can of chickpeas or other legumes. Apparently it has a similar protein and starch composition to eggs making it a versatile and easy to use egg substitute in baking.
The general guideline is to use 3 tablespoons of aquafaba for one whole egg, 2 tablespoons for an egg white, and 1 tablespoon for an egg yolk. As I navigate through this culinary journey, I'm thrilled to test out its versatility in various recipes. Stay tuned, as I'll be sharing more recipes and my experiences as I uncover the potential and deliciousness of using aquafaba!
I wanted to begin my baking escapade with aqua faba with a simple yet classic recipe; chocolate chip cookies! When I saw this recipe for crispy chocolate chips cookies recipe, it felt like it was screaming aquafaba in my ears.
I do have two very good eggless chocolate chip cookies recipe in the blog; the best eggless chocolate chip cookies using Ener-G as an egg substitute and crispy chocolate chip cookies recipe that uses sweetened condensed milk as an egg substitute.
I wanted to try aqua faba in a chocolate chip cookie recipe because it's such a familiar and comfort cookie recipe and anyone can easily compare and identify if I messed up because of the aqua faba so that I can figure out how well it works as an egg substitute. Lucky for me it turned out absolutely phenomenal. None of those who tried the recipe couldn't say anything wrong about it and in fact they were blown away by the fact that the crispy chocolate chip cookies that they tried were eggless and used aquafaba as egg replacement! Another "Eureka" moment for me!
Step-by-Step Instructions
Here's the step-by-step pictorial instructions on making these delicious aquafaba cookies!
Recipe
Crispy Chocolate Chip Cookies with Aquafaba
Ingredients
PART 1:
- 1 cup butter, melted and cooled (See My Notes)
- 1 and ½ cups granulated white sugar
- 8 tablespoons aquafaba
- 1 teaspoon vanilla extract
PART 2:
- 2 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt (See My Notes)
ADD ONS:
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 325F/160C for 15 minutes. Line baking sheet/s with parchment paper or lightly grease with non-stick cooking spray.
- In a large bowl cream together the butter and sugar until light and fluffy. These may take upto 5 minutes.
- To the creamed mixture add the aquafaba and vanilla extract and beat well for about 2-3 minutes. You would actually see how well it creams and emulsifies just like eggs. I first hand witnessed the magic of aqua faba.
- Add the Part 2 dry ingredients into the creamed mixture and beat well one more time. You may even choose to mix it well with a wooden spoon so that you won't overmix accidentally which will result in tougher and and not crispy cookies.
- Now stir in the chocolate chips and mix well so that the chocolate chips are evenly distributed throughout the cookie dough.
- Scoop a tablespoon of cookie dough for each cookie and place it on the baking sheet.
- Bake for about 15-17 minutes or until the edges have started to brown. Keep the latter as an indicator as against the time because the time varies oven to oven. The original recipe mentions to bake for 11-14 minutes.
- Remove the baking sheet from the oven and place it on a wire rack for it to cool completely before you can store the cookies in an air-tight container.
My Notes
- I used salted butter for this recipe because that's what I had. So I did not add additional salt to the recipe. If you are using unsalted butter add ¼ teaspoon of salt with the flour.
- I have used white sugar in this eggless chocolate chip cookie recipe so the cookies looked a bit pale. If you prefer browner cookies use brown sugar.
- Always test batch cookies before putting everything in the oven so that you can tweak something if doesn't turn out right. So at first I test baked 4 cookies to see how it spreads or doesn't spread, how crispy it gets and to get an estimate for the baking time.
- I added semi-sweet chocolate chips because I wanted to replicate an eggless version of the classic chocolate chip cookies. You might also choose to add nuts of your choice or different types of chocolate chips to suit your tastes. I wouldn't suggest adding dried fruit like raisins, craisins because the moisture from the fruit might make the cookies chewy.
Taste & Texture
- These chocolate chip cookies looked and tasted exactly like the ones you get in store. It had spread beautifully and was perfectly crisp around the edges and a bit softer in the middle.
- I never imagined how aquafaba can be the perfect egg substitute for cookies especially the classic chocolate chip cookie recipe. You don't taste the aquafaba whatsoever. The kids absolutely loved the taste and texture and couldn't keep their hands off the cookie jar. They couldn't either believe that I had used aquafaba as an egg substitute in this recipe.
- After a day or two the cookies do get softer overall but I read that you can pop it back in the oven for a couple of minutes to crisp it up, which I haven't tried so far.
Nutrition
✉ Want To Save This Recipe?
Enter your email and we will send you a direct link to this post!
We will also add you to our email list. Unsubscribe at any time.
Cecilie Jensen says
These are really good! I didn't have enough suger so had to adjust the recipe a bit, but they were still perfect when they came out. Delicious and crispy. ❤️
Madhuram says
Yay! First review for this cookie! My kids loved this one said it was the best chocolate chip cookies that I have baked so far. Thank you for the feedback, Cecilie.
Monica Williams says
What!!!!! These are so good. 7 years vegan this is the best chocolate chip cookie yet!!
Madhuram says
Wow! Thank you so much for your feedback, Monica. You have made my day!