Vegan Chocolate Chip Cookies
As I ease myself back into sewing and rebuild my creative rhythm, I’ve been finding comfort in simple, delicious bakes. These vegan chocolate chip cookies are one of my go‑to treats — quick, satisfying, and completely plant‑based. They’re crispy on the outside, soft in the middle, and dangerously addictive.
If you’ve never baked with aquafaba before, this is the perfect recipe to start with.
Ingredients
- ½ cup oil
- 1 cup sugar white or brown
- ½ cup aquafaba liquid from a can of chickpeas
- A pinch of salt
- Vanilla extract to taste
- 2 cups self‑raising flour
- ½ teaspoon baking soda
- 100 g chocolate chips
Instructions
- Mix the oil, sugar, aquafaba, vanilla, and salt until smooth.
- Add the self‑raising flour and baking soda. Fold gently until a soft dough forms.
- Stir in the chocolate chips.
- Cover and refrigerate for at least 30 minutes.
- Roll into small balls, place on a baking tray, and gently flatten.
- Bake at 180°C for 10–12 minutes, until the edges are lightly golden.
- Let them cool completely so they firm up.