Softest Vegan Chocolate Cookies

These cookies are soft as a cloud and have a divine nutty, chocolatey flavor. I experimented with adding cashew paste in the batter to see if it would enhance flavor while adding creaminess and moisture. These cookies are so soft on the inside and crispy on the inside. This recipe uses cashew cream, aqafaba, coconut oil, and almond milk as vegan substitutions for the classic eggs, butter, and milk. Most of my cookie bases are vegan, and it's become second-nature for me to save chickpea liquid for baking. Check out my post on A Cookie Experiment for more information about the vegan ingredients.

Ingredients

Makes 18 cookies

• 1/4 c cashews

• 1/4 c hot water

• 1 c old fashioned rolled oats

• 3/4 c almond flour (sub all purpose flour)

• 1/4 cocoa powder, sifted

• 1/4 c brown sugar

• 1/4 c white sugar

• 3/4 t baking powder

• 1/4 t salt

• 1/4 c aquafaba (sub 1 egg)

• 3 T coconut oil (sub butter)

• 2 T almond milk

• 1/2 t vanilla

• 1/3 c toasted walnuts, chopped

• 1/3 c white chocolate chips (can be vegan)

Directions

1. Soak the cashews in hot water for at least 15 minutes.

2. Pulse oats in a blender until fine. Mix together oats, almond flour, sifted cocoa powder, brown sugar, white sugar, baking powder, and salt.

3. Puree cashews and water until smooth. Set aside.

4. In a separate bowl, beat aquafaba with a hand mixer until foamy. Mix in coconut oil, almond milk, cashew puree, and vanilla and stir together.

5. Mix together wet and dry ingredients. Fold in toasted walnuts and white chocolate chips.

6. Scoop onto a parchment paper lined cookie sheet in 1 1/2 T drops. Shape the scooped dough into a circle and flatten if desired.

7. Bake at 350˚F for 13 minutes. Add an extra 1-2 minutes if cookies are not flattened. Cookies are done when slightly firm to the tough on the inside and crisp on the outside. Cookies will continue to cook and firm as they cool.