Sometimes you just need to keep remaking something because you want to perfect it … at least that’s what I keep trying to tell myself when I make chocolate chip cookies. I want to make a good chocolate chip cookie. Or that I also want to use a new technique and see how it works. The bad thing about trying new things is that you risk ruining all the ingredients you just used – not these cookies though. These cookies turned out so pillowy and soft. Moist and chocolaty. Hope you get to try these awesome vegan and gluten-free Mocha Chocolate Chip Cookies.

These cookies turned out so moist and yummy. I thought they were going to bomb out because the batter was so wet and loose. Like pouring cake batter as a cookie or something. However, these cookies came through like little flat rock stars! The new-to-me technique that seems to be everywhere in the vegan baking world is aquafaba – what the heck is that right? Bean juice. That’s all it is – canned bean juice. Weird I know, but it’s supposed to be the best egg replacer ever so I thought it was about time I gave it a try – especially since I normally just use bananas, but when you don’t want to make a banana recipe then all the banana flavor just takes over. I think the aquafaba actually did good in this recipe, and now I want to try other baking recipes to see how it does. I had to look online to see how much of the liquid equals one egg to see how much to use, and I’ve also read that the liquid can be stored for a few weeks in the fridge, so you don’t have to open a can of beans just for the liquid and then waste the beans.

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Start by getting your dry ingredients into a small bowl. In a larger bowl mix the applesauce and sugar really well. Add the coffee, extract, and bean juice and mix really well again. Add the dry ingredients into the wet in thirds then fold in the mini-chips. Line two baking sheets with parchment paper, then spoon the mixture onto the sheets. Bake at 325 for 12 minutes then take out and let sit on the sheet for 2-3 minutes then slide the parchment off the sheets. Now it’s a little difficult to get the cookies off the parchment so wait until they are cool enough to touch – even though it’s hard because they look so good. Once cooled gently peel the parchment off the bottom of the cookie – they are delicate so do it slowly. Enjoy!

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Mocha Chocolate Chip Cookies, 23 cookies

1 1/2 C Bob’s Red Mill GF All-Purpose Flour
1/4 C Trader Joe’s Unsweetened Cocoa
1 Tbsp Baking Powder
1/4 C Unsweetened Applesauce
1/2 C Coconut Sugar
6 Tbsp Aquafaba
1 Tbsp Chocolate Extract
1/4 C Cooled Coffee
1 C Enjoy Life Mini Chocolate Chips

1. Set oven to 325 degrees. Line two baking sheets with parchment paper.
2. Mix the flour, cocoa, and baking powder in a small bowl.
3. In a larger bowl mix the applesauce and sugar really well.
4. Add in the extract, coffee, and aquafaba and mix well.
5. Mix in the dry ingredients in thirds until just combined.
6. Fold in the chocolate chips until just combined.
7. Spoon the mixture onto the baking sheets leaving room between the cookies since they will spread a little.
8. Bake 12 minutes then take out and let sit 2-3 minutes.
9. Carefully slide the parchment off the baking sheet onto a table and let cool.
10. Carefully and gently peel the parchment from the bottom of the cookies.
11. Enjoy!