I’m finally getting a chance to play with aquafaba – the amazing chic pea liquid! It makes perfect merengue, whipped cream and egg substitute. 3 tablespoons equals 1 egg for most recipes. So next time you make some hummus, save the liquid your drain from the can and try making these cookies.
They’re super light, and while they only take about 5 minutes to bake, you turn off the oven and “fugetaboutit” for 8 hours – even overnight. Apparently they keep about 3 days in an airtight container, but mine never seem to last that long.
- 6 Tbs aquafaba (chic pea liquid)
- 1/2 tsp cream of tartar
- 3/4 cup vegan sugar
- 1/2 tsp vanilla
- 1/4 tsp cardamom
- 1/2 cup vegan dark chocolate chips or shavings
- 1/2 cup chopped pecans
- 1/2 cup dried berries (I used a mix of dried blueberries and dried cherries)
Preheat oven to 350 F.
In a bowl or measuring cup, combine the sugar, vanilla and cardamom, set aside so vanilla soaks into the sugar
In a mixing bowl, combine aquafaba and cream of tartar. Mix with a whisk beater on medium-high speed for several minutes until the mixture gets fuffy and forms soft peaks. Add sugar, vanilla and cardamom mixture. Continue mixing until stiff peaks form – scrape sides occasionally to ensure even mixing. Gently fold in chocolate chips, pecans and berries.
Spoon 1 1/2 inch plops onto parchment lined baking sheet and space accordingly as they will fluff and expand to about 2 inch cookies. Bake for 5 minutes. Turn off the oven and fugetaboutit for 8 hours or overnight. (ie: leave the pan in the closed oven for 8 hours.) Store in airtight container. Makes about 20 cookies.