I totally haven’t jumped on the aquafaba bandwagon yet, but it seems like such an awesome ingredient & it is often so difficult to bind ingredients together in gluten free bakes. I think coconut flour requires some fiddling around with liquids? But perhaps 1 large or 2 small eggs? Hmm, so a little cracking is normal as they rise and puff. I think I will add more pumpkin butter to my next batch of cookies, as mine were a little drier than I like them. Check out this tutorial! Can I substitute Arrow root for Potato starch? The batter looked too dry with one egg, so I added a second one. Would ground flax seeds or chia seeds in water not work? Thanks so much for sharing! SUCH A GREAT RECIPE!! Mix water and ground flax seed together in a bowl, … Sub in a 1:1 ratio. Hope that helps! I followed the recipe exactly as is, using all same ingredients. xo. They were perfectly crispy on the outside and slightly chewy on the inside. I didn’t have chocolate chips I subbed raisins. Xx. If you try this recipe, let us know! The result was a dream! I’d recommend half the amount in coconut flour OR another seed or grain flour, such as sunflower seed meal OR oat flour! Shoot! Any tips as to how to substitute the rolled oats? Whoop! But they shouldn’t be crumbly. Whenever I make these I taste some sourness that I’m guessing comes from the aquafaba – none of my other ingredients were spoiled. I used whole chia seeds as I have done this in other recipes with fairly consistent and good results. I love it! Remove from oven and let cool on the pan for 5 minutes. Delicious! They are a hit by the way, Thanks, Hannah! Nov 14, 2020 - Explore judy Anderson's board "vegan cookies" on Pinterest. We used egg whites instead of the aquafaba (she was worried to try it and we didn’t have enough almond flour to do two batches). Hi Suzanne, we haven’t tried that, but maybe? Thanks for yet more fab recipes, Dana!!! Whoop! Yay! Brilliant website! Let us know if you do! Next comes your dry ingredients, which are organic brown sugar, vegan dark chocolate chips, almond flour (which is key to keeping these light and tender), and our gluten-free flour blend. I didn’t have enough coconut oil so I melted down some peanut butter instead and that worked out great. I have a question about aquafaba! I recommend storing them in the freezer once cooled to help retain their crispy exterior! In a large bowl, whisk together flour, baking powder, baking soda, and salt. Instructions Preheat oven to 350°F. So good. It’s super helpful for us and other readers. Also, love the pumpkin butter recipe. Hope that helps! I just find they’re easier to work with (and bake better) when chilled. These are incredible – perfectly spiced, nice and chewy from the oats, and an ideal amount of chocolate. Food and Drinks. The family loved them ! I made these per the directions, using pumpkin puree (vs pumpkin butter), and they never spread out like cookies (thus the 4 stars instead of 5). I’ve learned to take her opinions with a grain of salt. Thanks so much for sharing, Guilia! ... Chocolate chip cookies are good on their own, but add cardamom, pumpkin … My husband who loves all things dairy is always in disbelief when I make these recipes. Did you make any modifications? I followed the recipe exactly. A perfect little tea cookie. xo. We’re so glad you enjoy them, Robyn! Minimalist Baker's Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, … Definitely need a mixer to get soft peaks with the aquafaba, otherwise super easy. Loosely cover and let chill in the refrigerator for 30 minutes. The mix was still too crumbly so I finally added in water. You can use the photos/video for reference on texture. I can’t wait to give this a go, thanks so much for sharing! I ate the entire batch myself within 2 days! I don’t consider myself a baker. As an European, thank you so so much for having metric on your website!!! Amazing flavor combinations! Thanks! These are amazing! This particular bar contains milk, but no sugar, but there are others that are dairy-free as well. Don’t be offended by that comment! And extra chocolate chips obvs! . (I’m vegan but I’m unfortunately allergic to all legumes except for lentils, soy and peanuts). I’ve found that storing many of the baked goods from Dana in an airtight container in the fridge will extend the life of them by quite a bit. So first time writing a comment. See more ideas about Eat, Recipes, Food. Nov 13, 2019 - My Vegan Oatmeal Chocolate Chip Cookies are thick, chewy, and spiced with flavorful cinnamon, nutmeg, and molasses! Hmm, I’ve never experienced that. I also kept it even lower in sugar by using Lily’s chocolate bar. To keep them vegan without losing the fluffiness/binding usually provided by eggs, we used aquafaba. Try either applesauce or nut butter. In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. I will decrease the coconut sugar next time though. So we could enjoy them more often. I made these over the weekend and they are fabulous. You may be able to but they’ll be more chewy vs. caramelized if that makes sense. Perfect for breakfast or an afternoon treat! The rest is history. Super yum!!! Be careful not to burn (especially on the bottoms) — they bake quickly toward the end. I’d love your input! To the aquafaba, add the pumpkin butter, oil, and vanilla (optional) and beat or whisk to combine. Any tips to make it work? Next time can you leave a rating? Since this recipe calls for gluten-free flour blend, there’s also a good chance the sour taste comes from one of the ingredients used for the gluten-free flour blend. Because these cookies don’t call for egg, I find that under baked tastes just fine and makes them pleasantly soft. In my experience, store-bought gluten-free flour blends vary a ton in flavour, because there are so many approaches to making gluten-free flour. The instructions were simple enough for me (a non-baker) to follow. The I mixed 3/5 coconut flour with almond flour and I ended up tripling the aquafaba. Super good! These look amazing, Dana! xo. I double the recipe because 14 are not enough for a cookie monster. I baked for 15 to 16 mins cause i liked the crispy bottoms. SO GOOD. Is kind of a fun twist. I ended up using 1 beaten egg instead of aquafaba. I wouldn’t recommend that as the coconut oil helps a lot with texture. Special Diet. I KNOW. I took a shortcut and used Trader Joe’s pumpkin butter rather than homemade – they came out delicious! Thanks so much for sharing! A delicious holiday cookie recipe anyone can enjoy! If too wet, add a bit more almond flour or meal. These turned out way too dry! I subbed the 1/3 cup of brown sugar for 2 TBSP + 2 tsps of Truvia® Brown Sugar Blend (stevia leaf) and these ended up being the perfect amount of sweet for my diabetic family members. Hope that helps! Can we use regular flour in place of gluten free flour? I made a batch everyday for 4 days over the holidays and people DEVOURED them! How long can I store it in the freezer for? I added a couple of tablespoons of sesame seeds and a little extra Aquafina and an extra tablespoon of coconut oil to balance moisture. Thanks so much for the lovely review! We wouldn’t recommend using just coconut flour, but you could us a blend of oat flour, coconut flour, and ground flax or sesame seeds. Can I use egg? They are the dreamiest, chewiest, most perfectly balanced cookie ever. This No-Bake Vegan Chocolate Pumpkin Cheesecake has layers of chocolate and pumpkin spice cashew-based cheesecake, on top of a chocolate… Read More Chocolate Chip Vegan Pumpkin Bread (Gluten Free + Refined Sugar Free) I didn’t have any almond flour so I subbed for coconut flour like you mentioned in the notes. Love your work! The resulting cookies are not good — quite dry and flavorless aside from the chocolate chips. They turned out beautifully and transcendentally delicious. Hi Megan, that might work, but we don’t think it will have the same fluffiness. Notify me of followup comments via e-mail. Though the dough may be a little more firm than if only refrigerated for 30 minutes (due to the coconut oil). Hi Stephanie, we haven’t tried it, but would recommend equal amounts of each. Everyone raved and love they are a bit healthier. I eat vegan and gluten free, so, I was excited to try aquafaba. You’ve gotta try ’em! If you want to store the batter in the freezer, it will keep for up to 1 month. True story: When we shared these cookies with a friend, she had to hide them from her family because they didn’t trust themselves around the whole batch. I tried these cookies with my first attempt with aquafaba. My daughter can’t eat wheat, eggs, or dairy so this was right up our food alley. Even our picky toddlers devoured them! Thanks for sharing your experience! I used eggs but increased the pumpkin butter and coconut oil. Thank you! Hi! You could try something called Orgran Egg Replacer, it’s a powder mix so it last ages. There is no way to contact you that I can find but many of your links for older recipes are not working. I think my daughter would like these cookies. Yum- love that addition! Unless your aquafaba was spoiled? Amazing! LOL. One time I tried the reciepe with only coconut flour: did not work at all! Thank u for sharing this recipe. Notify me of followup comments via e-mail. I make these more often than I’d like to admit. This recipe looks amazing! These cookies are so yummy, your recipes never disappoint! Hi, maybe 1 large or 2 small eggs? You’ve done it again, Dana! These were so yummy… the perfect ratio of crunch on outside, a bit gooey on inside‼️ I will have to double the recipe next time . Would egg replacer work instead of aquafaba? I love how these use almond flour!! Next time I will double the recipe! Thanks so much! These look fantastic! I used date sugar, which is just ground dates, instead of the brown sugar, making these completely guilt-free. Hi, this looks like an amazing recipe. Hi! I rolled a few cookies into a bigger than golf size ball and squished them down to look like a regular sized cookie and everything turned out well. I used regular flour instead of the gluten free flour. Loved these! Super moist, simple, and the perfect fall breakfast or snack. ), https://minimalistbaker.com/guide-to-gluten-free-flours/. Next time, would you mind leaving a rating with your review? Hi Steph, we haven’t tried that, so we can’t guarantee results. *Nutrition information is a rough estimate calculated with our homemade pumpkin butter and without optional ingredients. Let us know how it goes with the new brand of chickpeas! Thanks We are SO glad you enjoyed them, Liz! Thank you! Next time, would you mind leaving a rating with your review? I’m not sure on vegan subs for aquafaba. We’re so glad you enjoyed them, Marie! To celebrate, I’m sharing with you one of my … Minimalist Baker. Bake for 14-16 minutes or until the edges are slightly golden brown and they’ve expanded. A few family members are allergic/intolerant to Brown Rice. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I read about using Aquafaba from my first vegan cookbook Americas Test Kitchen “Vegan for Everybody” but flopped at first attempt. It whips up like aquafaba! Set aside. I haven’t tried it, but that should work! Cover and chill in the refrigerator for at least 30 minutes or overnight. Thanks for sharing =). These look super yummy and I am excited to try the recipe! Celebrating simple cooking with recipes that require 10 ingredients or less, 1 bowl, or 30 minute or less to prepare. looks yum :). Will the liquid from by cooked beans work the same? Is there something I could add to preserve baked goods for longer, instead of freezing? The only sub I made was grapeseed oil instead of avocado oil. I don’t do dairy and I don’t really like to use dairy substitutes or consume oil! I swapped in all purpose flour for the gluten free mix and replaced the coconut oil with olive oil to reduce the amount of saturated fat. With Nut butters, we invisibly add calories. xo. These are so good!! Hi there. Thank you! Maybe more oats? Bronwyn. Thank you for this recipe. Just pulled these out of the oven … they’re gone! So good. if so would I need to include water when mixing? Most days you can find me in my happy place: the kitchen. Thanks so much for sharing, Campbell! I subbed out the aquafaba for “Just Egg”, which I’ve been experimenting with recently. How to Make Vegan Pumpkin Cookies Mix vegan butter and brown sugar together. What can I use instead of almond flour? Adding the vanilla and oil to the aquafaba completely killed the peaks and turned it back to liquid. If you can eat eggs you could try subbing the aquafaba with 1 small chicken egg. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. If oil-free, can I sub with more aquafaba? Sooooo yummy!! Hello so im making these cookies for my family and we used garbanzo flour will that be okay? I’ll watch your video and get to baking. I just made these and things did not go well. Making pumpkin baked goods can be challenging because pumpkin purée doesn’t taste like much and can add a lot of moisture. When I’ve used aquafaba for baking it gives the food an odd taste. Minimalist Baker - 320.69k Followers, 416 Following, 15227 pins | Simple recipes that make you feel good, requiring 1 bowl, 10 ingredients, or 30 minutes or less to prepare. Thank you!! Hi Jae, we haven’t tried that, but it might work! In a medium bowl, whisk together the pumpkin, sugar, coconut oil and vanilla. My. Add the rolled oats, all purpose flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together. They are the best gluten free chocolate chip cookies I’ve made, vegan or not. The raw dough had the same strange taste. Hm, that was supposed to be a reply to someone who rated them but it hasn’t turned out that way. Hope that helps! (I love coconut!) Preheat the oven to 350°F (180°C). These sound amazing !! Everyone loved them. Today, I didn’t have chocolate chips so I added 1 tbsp poppy seeds and used a scant 1/2 tsp almond extract in place of the vanilla. I had them in my freezer. Add the flour mixture to the sugar mixture, and then stir with a wooden spoon until combined. The base for these cookies is a combination of almond flour, oats, and shredded coconut, which makes them more wholesome to fend off a sugar crash. I love the soft centre (I like softer cookies more than crunchy cookies). Got it- ?. Thanks once more! Let us know if you try it! Hi,can I use Gluten free oats flour instead of You GF flour. I didn’t have the aquafaba, so I subbed unsweetened almond milk. Thanks for sharing! My husband, who’s an amateur gourmet cook, devoured them! Because I can’t trust myself around a cooked batch, perhaps they could be made a few at a time. I haven’t done any Vegan baking yet so I’m not very familiar with the different flours. These are so incredibly delicious. Let us know if you try it! What a wonderful recipe! They’re:FluffyTenderChocolatyPumpkiny& Perfectly sweet. Right out of the oven they were a tad too sweet for my taste but this morning I think the flavour and sweetness is well balanced. xo. Thank you for another delicious, easy, creative recipe. Let us know if you give it a try! You can also subscribe without commenting. Have a question? This will be my go-to recipe to tweak as desired. Hmm, I’d actually recommend trying a nut butter or applesauce instead. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! My question is quite irrelevant to those chocolate chip cookies even tho I’m sure they are delicious, I just wanted to ask what happened to the blogger resources page where John was explaining how to customize the Foodie Pro theme? Now, I’m curious how a lemon poppy seed version might be. :) Thanks so much. First time using aquafaba and wow- game changer! I used one tablespoon pumpkin purée and one tablespoon cashew butter instead of pumpkin butter. Seemed like not enough moisture overall. (The mixture will deflate a little — that's okay). They were kind of dry. I have a photo if you want me to post it. Preheat oven to 350 degrees F (175 degrees C). These are super delicious when warm and dipped in, *If avoiding nuts: try subbing a blend of oat flour, coconut flour, and ground flax or sesame seeds. Can’t wait to try these . This 9-ingredient recipe starts with aquafaba! xo. Maybe that’s why the cookies were hard to form. A flax egg would probably be the next best thing, but not perfect. When guests are on their way over, nothing serves to impress like mini … Would it work with whipping things like coconut milk, fluffy frostings, vegan mayo? Then come the cookie basics like chocolate chips for bits of sweetness, baking powder for rise, and optional sea salt to enhance all the flavors. I was wondering how they turned out for you in terms of texture, gf cookies I find tend to find quite dry. Hi Hilary, maybe 1 large or 2 small eggs? I would love to try this recipe. Do you think I could substitute it for something else? Hi Caroline, we think you mean in place of the almond flour? My family enjoyed these as well. Question – how long do you think the batter would last in the fridge/freezer? I have a few bags of it stored in the freezer but I have no idea how long I should be keeping them for… And will the texture be the same if it was frozen and thawed? I’m #ADDICTED. But my bf hates coconut (I know, he’s crazy). Line a baking sheet with parchment paper or greased foil. https://bakerbynature.com/the-most-wonderful-vegan-chocolate-chip-cook I freeze my aquafaba all the time in Ice cube trays as I can use as many as I need each time for recipes – it freezes fine straight from Tin x. Also check out our Healthy Oatmeal Chocolate Chip Cookies, Fudgy Vegan Brownie Cookies, 5-Ingredient Vegan Gluten-Free Cookies, and the Best Almond Meal Chocolate Chip Cookies! How many eggs would I use instead of aquafaba? If anything they’re on the sweet / sticky side? Husband and I just ate three cookies each; I’m not confident any of the remaining five will see tomorrow! This was easy and super delicious! I assume that’ll work. Thanks Cathy. And they turned out perfectly. Let us know if you give that a try! In a large mixing bowl, stir together almond flour, dark chocolate chips, gluten-free flour, baking powder, salt, and organic brown sugar. Love this recipe! Vegan Oatmeal Cookies It’s the most wonderful time of the year… because it’s (unofficially) COOKIE SEASON! Hi Natalia, we don’t think it would have much pumpkin flavor, but we haven’t tried it. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Can I substitute oat flour for almond flour? Thanks. Sorry for any inconvenience! To solve that problem, we used pumpkin butter, which has a more concentrated pumpkin flavor. So glad you enjoyed them, Amy! Especially all baking reciepes,.. I followed directions exactly and used a cookie scoop to put on the sheet. My first time making and using almond meal! Made these cookies now for the second time. Thank you for creating and testing so many amazing recipes. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Or a little less coconut flour and flax, and more oat? Let us know if you try it! See more ideas about vegan desserts, vegan cookies, vegan sweets. This is my second time making these and I love them. I noticed that the dough was a little bit tough and dry. Also, they go stale quickly, whether you buy the components separately or whether you get cup-for-cup blend from the store. For any pumpkin spice enthusiasts out there, Baker By Nature's Vegan Pumpkin Chocolate Chip Cookies are seriously to die for. Oh and i used one large egg instead of aquafaba! Very tasty! They definitely taste like a gluten free biscuits but is delicious never the less. I think so, but haven’t tested it. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. I’m gf but not vegan. Made these as instructed and they are delicious!! Hi Jay! It was awesome and so much less calories. It’s super helpful for us and other readers! Great recipe thanks! But we have other chocolate chip cookie recipes that use less (or no) almond flour, such as this, this, or this. Thanks for a great recipe! We were inserting them into our mouths as if they were tokens. Hi Ange! Hey Dana! ), https://minimalistbaker.com/20-minute-pumpkin-butter/. best cookies ever! Anyway, the cookies were decent, but I prefer Chloe Coscarelli’s recipe for a basic chocolate chip cookie or the America’s Test Kitchen one if I’m feeling fancy, which I sometimes am. Turned out so great! Be careful not to burn (especially on the bottoms). But even storing in the freezer isn’t as annoying as it seems — a quick zap in the microwave often brings them back to life just fine! :) I tried several of your reciepes and I love them. Oh shucks! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Which flour do you thing is better to substitute the gluten-free flour blend: oat, chickpeas or regular flour? I’d be happy to use a combination of the two. Help!! I was super surprised about the brine from the chickpeas it fluffed up just like egg whites. Regarding using the cream of tartar…can you explain why this helps whipping? I thought it would moisen my recipes that generally call for flax egg, but now I’m not so sure…. I noticed in another recipe you subbed aquafaba for flaxseed. Will make again :). Step up the cozy factor by enjoying them with a Pumpkin Spice Latte or glass of dairy-free milk. My husband who is not a fan of vegan cookies ate most of them. But it should last (unwhipped) for a few months. I’m sharing your website with everyone who a I know! Loved and have followed your blog for a long time. Remove from oven and let cool for 5 minutes on the baking pan before serving. I love learning these new tips! These are absolutely fabulous!!! You can also, Orange Cranberry Crisp (Gluten-Free & Easy! Thanks!! We haven’t tried either though so can’t guarantee results. OMGeeeeee can’t wait to try this recipe! I used pumpkin butter that was bought for me from a farmers market. In a large bowl, combine the oat flour, whole rolled oats, baking soda, cinnamon, salt and nutmeg. They look so good! Hi Mallica, we haven’t tried that, but it might work! Thanks so much :). Don’t dump that liquid gold out next time you’re making hummus! These are so good they won a friendly cookie contest next to other glutinous and dairy- filled cookies! Hmm, next time skip the refrigeration if they didn’t spread. To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. if so, how many? Whoop! I ended up using a full cup of aquafaba and it just barely held together. We’re so glad you enjoyed them! Let us show you how it’s done. As for burning on the bottom, we’d suggest making sure to place them on the center rack in the oven and maybe play with reducing the temperature slightly and/or cooking for less time. The dough was refrigerated for about 40 minutes. To see what is included in our DIY gluten-free blend, click the link in the recipe. Ingredient-wise, they're made up of stuff you probably already have in your pantry — coconut oil, brown and granulated sugar, vanilla extract, molasses, coconut milk, pumpkin puree, flour, baking soda, salt, pumpkin pie spice, chocolate chips, and sea salt. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. I may try to add some walnuts next time. Yum- great idea, Kelly! Please bring it back ;(. We haven’t tried ourselves and can’t say for sure, but if you experiment with it, report back on how it goes! These are super yummy! Also, they said they were “undetectably” gluten-free. Hi Xenia, if not vegan, maybe 1 large or 2 small eggs or 1/4 cup whipped egg whites? I finally made your GF flour blend! I followed the recipe exactly but used coconut sugar instead of brown sugar. Hey! So SO good. I’ve tried dozens of gf/v chocolate chip cookies and these are BY FAR my favorite!! I just made these cookies and they are just the best chocolate chip cookies I’ve ever made! I’m wondering if I could use whole wheat flour instead of almond flour in this recipe. I used olive oil and they worked really well. Hi Jessica, coconut flour is tricky to sub in recipes as it is more dense and absorbent. Thanks so much! Not a fan of aquafaba seems I’m not alone. xo. LOL. It supposedly does, as long as it’s not too diluted. I used extra aquafaba by accident, (I didn’t read ahead and poured it right in!) I would love a recipe for GF/Vegan oatmeal scotchies! Once again, thank you for the recipe! If your cookies come out dry and are not browning like they should, you’ve likely added too much flour. If you try this recipe, let us know! They’re a delicious treat for fall and beyond! Hi! We’re so glad you enjoyed them! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! You can also, Orange Cranberry Crisp (Gluten-Free & Easy! Thanks for sharing! The more they cooled the better they were! Hi Krystin! I baked them for 16 minutes because the edges weren’t browning. Let us know if you give it a try. I love chocolate chip cookies ♥. We haven’t tried either though so can’t guarantee results. Thanks so much! Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. Let us know if you do some experimenting! We haven’t tried that but yes! You will not be subscribed to our newsletter list. I made these and they were delicious. These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour! I made these cookies using coconut sugar instead of brown and peanut butter instead of coconut oil and they were amazing! Who knew?! These came out perfectly, we love them! I’m trying another recipe this week. You should have a firm, semi-tacky dough. I just made this recipe for the first time today, and it took some resolve to not eat the dough before and after refrigeration. I am gluten free but not vegan, is there anything I can do to make it more moist? I made them exactly as written— why change anything when I know I can count on you? It’s magic! It’s light, fluffy, and crisps up when baked. but I whipped my next 1/4C of aquafaba and compensated for the additional liquid by adding about an 1/8C of coconut flour. These are the best dang cookies I’ve ever made! It’s like a shortbread cookie with chocolate chips…sooo delicious! Cheers, friends! We hope you LOVE these cookies! Super moist, simple, and the perfect fall breakfast or snack. Need help? And the cookies themselves had an amazing flavour. To be honest I’ve never tried aquafaba yet, but I’m so intrigued and excited to try it! Thanks so much for sharing this recipe for healthy delicious cookies! Have you made these? Let us know how it goes! I just love this site. Explore. Aw, yay! I don’t have any chickpeas to drain right now! Hmm, did you modify anything else? Thanks so much for sharing! Thanks for sharing, Jessa! Keep the recipes coming! These are phenom! (we prefer almond flour // if nut-free you could try a seed meal/flour), finely shredded (desiccated) unsweetened coconut, (or you could try subbing more almond meal, oats, or even a GF flour blend), packed organic brown sugar or muscovado sugar, (or sub coconut sugar, but we prefer brown sugar for best texture), (or sub pumpkin purée, but know it will have less flavor and be more soft & tender // or sub a pumpkin-flavored nut butter! I also used regular brown sugar. Could this be why? Just made these for dessert and they are delicious!! I suggest doubling it. Hi Cathy, we haven’t tried that, so we can’t guarantee results. Let us know if you try it! I’m wondering if that’s why some people’s batches didn’t work out…. We are so glad you enjoy this recipe! I would like to alter them to be oil free but overall am really thrilled with this recipe and had compliments from all family members. Another fantastic MB recipe! These cookies look so delicious! Let us know if you try it! Thanks so much for sharing! They are crispy on the edges and have a nice chewy middle. I love this recipe! Then add to the dry ingredients and mix until just combined. During baking, it fell apart again. Thanks so much! Added a sprinkle of sesame seeds and sea salt on the top for a unique flavor combo and thought they turned out fantastic! I always make these when I got to a monthly get together and I can’t remember all the details – measurements- and my friends will be so disappointed if I don’t bring them. Bowl: pumpkin, sugar, baking soda, and almond meal cup! & V, my go to cookie recipe bf hates coconut ( i,! Couple other readers mix until combined dairy-free as well resulting cookies are so good, chewy but they the... 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Celebrate, i discovered that there was a little bit so that it doesn ’ spread... Less coconut flour and i love the soft centre ( i like softer cookies than. Over vegan ice cream was desperate and would have one of my swaps, but it sounds. Sugar mixture, and the lighting tutorial of them bought for me from a brief 30-minute chill before baking far! When chilled just impatient ), i discovered that there was a bit healthier refrigeration... Vs. caramelized if that could be made a few at a time stands out more cookies together! The cream of tartar with aquafaba ⌘+f on your computer or the cup cup...