Hey everyone! Checking in at the midway point of our #yayforearthchallenge to see how everyone is doing! I’ve been loving seeing your photos and stories cooking the recipes- so far we’ve done the lentil meatballs and the Buddha bowls and they were both delicious- full of color, nutrients, fiber and satiating plant protein.
Last night Carmela made these cookies and since so many of you had trouble finding the recipe in the original post (it’s all the way at the end!) I thought I’d make them their own separate post. They’re that good and drop dead simple to make (thanks Stevie!!). They’re perfect for kids to make since there’s no flour to overmix and no fussy techniques. They’re chocolatey, grain and gluten free, vegan, and absolutely delicious. I hope you love them as much as we did!
flourless double chocolate cookies
1 cup almond butter
3 tablespoons cocoa powder
1/4 cup aquafaba aka the liquid from canned chickpeas or DIY here
1.5 teaspoons baking soda
1/2 cup coconut sugar
1 teaspoon each vanilla extract and almond extract
1/2 teaspoon cinnamon
1/4- 1/3 cup chocolate chips
optional 2 tablespoons coconut oil (I didn’t use, instead I added 2 tablespoons more aquafaba, you could also use a flax or chia “egg” to replace the oil and add nutrition and chew)
preheat oven to 350.
mix ingredients in bowl.
place bowl in freezer 20 minutes.
form dough into golf ball size pieces.
place on baking sheet lined with a silicone mat or parchment paper.
bake 10-12 minutes and let cool.
devour with appreciation.