Satisfy your chocolate cravings with these soft and chewy sea-salted Vegan Chocolate Cookies. These vegan cookies are also gluten-free, grain-free and soy-free as well as free from added oil, refined sugar and refined flour.
Preheat oven to 350° F and line a baking sheet with parchment paper.
Add almond butter, coconut sugar, maple syrup, aquafaba and vanilla extract to a mixing bowl. Using a spoon, stir to combine.
Add chickpea flour, cocoa powder, salt and baking soda to a separate mixing bowl. Using a spoon, stir to combine.
Add the flour mixture to the almond butter mixture and stir to combine with a spoon.
Use a cookie scoop to create dough balls and place them on the parchment-lined baking sheet. Press down on each dough ball with your fingers. Reshape the edges of each unbaked cookie so that they are circular in shape.
Bake for 9-11 minutes until cookies are set. You will see cracking across the top. If using the sea salt, sprinkle on top of each cookie immediately after removing them from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to cooling rack or plate.
Cookies taste best when stored in a single layer in an airtight container at room temperature for up to 3 days. Cookies will soften more during storage. You can also refrigerate them to last a couple more days.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, there are approximately 3-5 calories in 1 tablespoon of aquafaba.