This vegan and allergy-friendly banana bread is loaded with flavor and tastes just as good if not better than the real deal. Perfect for breakfast, lunch, dessert or just as a snack, it will be your new go-to quick bread!
Fun fact: my first word was “cookie.” This had nothing to do with watching Sesame Street (I rarely watched the show) and everything to do with me being a fat little baby who loved cookies.
Not much has changed. I still love cookies. Are they my favorite dessert? No. But, they are really more of a snack, and they are my favorite snack. The trouble is, finding delicious dairy-free and egg-free cookie recipes is not so easy. Many I’ve tried don’t taste great or they end up so crunchy you think you might break your teeth just biting into them.
These chocolate chocolate chip cookies are SO GOOD. They are chewy and moist and heavenly. I ate one and suddenly I had eaten three. I considered eating a fourth and would have had I not needed to save the rest for photos. The best thing about these cookies is how quick and easy they are to make. With only seven ingredients there is barely any prep time so you get to bake and enjoy these bad boys in less than 30 minutes. (Hm, these would be a perfect dessert for Chopped!)
Allergy note: these cookies contain almond butter. I would bet that it could be replaced with any nut or seed butter with success. If you try it, let me know how it turns out!
Most of these ingredients you probably already have in your pantry with the exception of aquafaba. Actually, you probably have that too, you just don’t know it. Aquafaba is the liquid from a can of chickpeas. In my experience, one 15.5oz can of chickpeas yields about 1 cup of aquafaba. Alternatively, you can make your own aquafaba by cooking dried chickpeas – more about that here.
Mix your wet and dry ingredients separately then fold in the chocolate chips. As you are mixing it’s going to seem like there isn’t enough liquid but fear not, the dough will form into a perfectly thick and sticky consistency.
I suggest rolling the dough into balls slightly smaller than 1 inch. I made mine a little bigger and they oozed into each other while baking. You’ll also get more cookies this way: I got 12 big cookies out of this recipe but if you make them smaller you can get 18-24.
Most importantly, be patient when they come out of the oven! Regardless of the length you chose to bake them, they will seem slightly raw still when you take them out of the oven. They need the 5 minute cooling period to firm up and become transferable. If you don’t let them rest before transferring to a cooling rack you will have quite the mess on your hands!
If you make this recipe, let me know! Post a photo to Instagram and tag me #champagneandfrites.
- 4 Tbsp aquafaba
- ½ cup almond butter
- 1 tsp vanilla
- ⅔ cup sugar
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ cup chocolate chips
- Preheat your oven to 350. In a large bowl, mix together your wet ingredients: aquafaba, almond butter and vanilla.
- In a separate bowl, mix together your dry ingredients: sugar, unsweetened cocoa powder and baking soda.
- Add the dry ingredients to the wet and gently mix together until just incorporated. Fold in the chocolate chips.
- Roll into 1 inch balls and bake for 10 minutes for softer cookies or 12 minutes for crunchier cookies. Let cool for 5 minutes before transferring to a cooling rack.
Recipe from www.zenanzaatar.com.