I've taken more creative liberties with the cookies I bake: I change up ingredients, combine recipes, and sometimes throw together whatever I'm in the mood for. Some considerations when making cookies:
Almond flour: I've started using this in cookies as a substitute for all-purpose flour and I'm in love. From what I've found, almond flour adds more moisture and makes cookies chewier. Almond flour gave me a softer center and and crispier edge. Recommendation: sub half the all-purpose flour in a recipe for almond.
Oats: Most recipes call for oats to be incorporated whole, which leads to a classic, chewy texture. I prefer briefly pulsing oats in a blender to make them finer and softer, so it depends on what you like!
Aquafaba: Aquafaba is the leftover water from canned chickpeas. A can of chickpeas has ~ 1/2 c brine so its a risk-free way to experiment with something already in your pantry. I tried this exactly once in this cookie recipe and I could not get peaks to form when I whipped the liquid, which is supposed to happen. I still enjoyed how the cookies turned out and it was still functional as a leavening agent.
Coconut: Coconut enhances the nutty flavor of these cookies. Adding a little bit of coconut flakes in the dry ingredients makes a big difference!
This recipe from minimalist baker uses coconut, almond flour, and almond butter to add more complex flavors and textures into a chocolate chip cookie. It's less sweet than what you're used to but still has the classic soft on the inside, crunchy on the outside texture.
Minor changes from Minimalist Baker.
Ingredients
3/4 c almond flour (sub all-purpose flour)
1/2 c rolled oats
1/4 c unsweetened coconut
1/2 c dark chocolate chunks (semi-sweet chips were a bit too sweet for my taste)
3/4 t baking powder
1/4 t salt
1/3 c brown sugar, unpacked
1/4 c aquafaba (sub 1 egg)
2 T almond butter (sub any nut or seed butter)
3 T coconut oil (sub butter)
1/2 t vanilla extract
Directions
Pulse oats and unsweetened coconut into a coarse mixture.
Stir together almond flour, oats, coconut, chocolate, baking powder, salt, and sugar.
In a separate bowl, beat aquafaba (use normal beater attachments, not whisk) until light and fluffy and loose peaks have formed or for 3 minutes. If using eggs, slightly whip to combine yolk and whites.
To the aquafaba or egg mixture, add almond butter, coconut oil, and vanilla. Beat or whisk to combine.
Add wet mixture to dry ingredients and mix until combined.
Cover and chill in fridge for 30 minutes or overnight.
Preheat oven to 350˚F.
Scoop chilled dough in 1 or 2 T amounts onto parchment paper to yield 12-16 cookies. Shape cookies into small disks. Leave 1-2 inches in between cookies to allow for spread.
Bake for 10 minutes. Increase temperature to 375˚F and bake for 4-6 minutes until edges are golden brown.
Cool cookies before eating.
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