One of my favorite food groups is chocolate. Yes. Chocolate is a food group in my world.
I’m forever looking for the ‘perfect’ chocolate chip recipe and always determined to put my spin on it.
This is also one of the first times I have baked using chickpea brine and it’s safe to say that it won’t be my last. Chickpea brine is the liquid that your canned chickpeas comes in so next time save it in a jar instead of pouring it down the drain!
Chickpea brine is a great replacer for eggs along with applesauce, flax or chia eggs but it depends what you are baking since some work well in some recipes and others really don’t. So far the brine works very well in cookies so this just may be my new thing.
If you want to use an egg in the recipe then you can totally do that – 3 tablespoons of the chickpea brine equals one egg.
Try it out and let me know how you enjoy it!
- 1/3 cup coconut oil
- ½ cup coconut sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 3 tbsp chickpea brine (from a can of chickpeas)
- 1 tsp vanilla
- 2 cups almond flour
- 3 tbsp collagen* (I use Organika ®)
- ½ cup chocolate chunks (I use Enjoy Life)
- coarse sea salt for topping
*optional but adds a little bit of protein
- Preheat the oven to 350 degrees
- Cream the coconut oil and the sugar together (mixer works best here)
- Add in the baking soda, baking powder, chickpea brine and vanilla. Mix until combined
- Add in the flour (and collagen) and continue to mix together
- Fold the chocolate chunks in by hand
- Place the dough in the fridge for about 15 minutes to let it firm up
- Remove from the fridge and spoon rounded tablespoons onto a parchment lined baking sheet. Add a sprinkle of sea salt on top of each cookie
- Bake for 11-13 minutes or until golden. Remove from the oven and let the cookies cool completely