Crispy Chocolate Chip Cookies with Aquafaba
These eggless crispy chocolate chip cookies use aquafaba as a replacement for eggs. Miraculously, they boast the same authentic taste and texture as their traditional counterparts, winning the hearts of all who taste them.
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.
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
Serving: 54g | Calories: 120kcal | Carbohydrates: 15.9g | Protein: 1.2g | Fat: 5.8g | Saturated Fat: 3.7g | Cholesterol: 9mg | Sodium: 49mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 10.4g | Vitamin D: 2µg
