Diving into the world of egg substitutes, I've recently begun experimenting with aquafaba. Aquafaba is a great vegan egg substitute that has gained popularity in recent times. Wondering what it is? It is the liquid that comes from a can of chickpeas or other legumes. Apparently it has a similar protein and starch composition to eggs making it a versatile and easy to use egg substitute in baking.
The general guideline is to use 3 tablespoons of aquafaba for one whole egg, 2 tablespoons for an egg white, and 1 tablespoon for an egg yolk. As I navigate through this culinary journey, I'm thrilled to test out its versatility in various recipes. Stay tuned, as I'll be sharing more recipes and my experiences as I uncover the potential and deliciousness of using aquafaba!
I wanted to begin my baking escapade with aqua faba with a simple yet classic recipe; chocolate chip cookies! When I saw this recipe for crispy chocolate chips cookies recipe, it felt like it was screaming aquafaba in my ears.
I do have two very good eggless chocolate chip cookies recipe in the blog; the best eggless chocolate chip cookies using Ener-G as an egg substitute and crispy chocolate chip cookies recipe that uses sweetened condensed milk as an egg substitute.
I wanted to try aqua faba in a chocolate chip cookie recipe because it's such a familiar and comfort cookie recipe and anyone can easily compare and identify if I messed up because of the aqua faba so that I can figure out how well it works as an egg substitute. Lucky for me it turned out absolutely phenomenal. None of those who tried the recipe couldn't say anything wrong about it and in fact they were blown away by the fact that the crispy chocolate chip cookies that they tried were eggless and used aquafaba as egg replacement! Another "Eureka" moment for me! That being said please go through the My Notes section before proceeding to bake the cookies.
Step-by-Step Instructions
Here's the step-by-step pictorial instructions on making these delicious aquafaba cookies!
If you tried this Eggless Crispy Chocolate Chip Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Eggless Crispy Chocolate Chip Cookies
Ingredients
PART 1:
- 1 cup butter melted and cooled (See My Notes)
- 1 and ½ cups granulated white sugar
- 6 tablespoons aquafaba (for 2 eggs)
- 1 teaspoon vanilla extract
PART 2:
- 2 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt (See My Notes)
ADD ONS:
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350F/180C for 15 minutes. Line baking sheet/s with parchment paper or lightly grease with non-stick cooking spray.
- In a large bowl cream together the butter and sugar until light and fluffy. These may take upto 5 minutes.
- To the creamed mixture add the aquafaba and vanilla extract and beat well for about 2-3 minutes. You would actually see how well it creams and emulsifies just like eggs.
- Add the Part 2 dry ingredients into the creamed mixture and beat well one more time. You may even choose to mix it well with a wooden spoon so that you won't overmix accidentally which will result in tougher and and not crispy cookies.
- Now stir in the chocolate chips and mix well so that they are evenly distributed throughout the cookie dough.
- Scoop a tablespoon of cookie dough for each cookie and place it on the baking sheet.
- Bake for about 12-15 minutes or until the edges have started to brown. Keep the latter as an indicator as against the time because the time varies oven to oven.
- Remove the baking sheet from the oven and place it on a wire rack for it to cool completely before you can store the cookies in an air-tight container.
My Notes
- This recipe is meant for a crispier cookie, which is why it uses melted butter. The dough will spread more than typical thick, chewy cookie recipes — that’s expected.
- The standard ratio for aquafaba is 3 tablespoons per egg, so this recipe uses 6 tablespoons to replace 2 eggs.
- It's always a good idea to do a test batch before baking the whole tray. I baked 4 cookies first to check how much they spread, how crisp they got, and to get a feel for the right baking time. Around the 12-minute mark, I noticed the bottoms starting to brown, so I pulled them out and let them finish setting on the wire rack.
- I have tried this recipe both at 325F and 350F and haven't seen much difference in the taste and texture but for the baking time.
Taste & Texture
- These crispy eggless chocolate chip cookies looked and tasted just perfect. They initially puff up in the oven and once removed spread beautifully turning crisp around the edges, and stayed a little soft in the center — exactly how I like them.
- After a day or two, they do soften up a bit overall, but you can pop them back in the oven for a couple of minutes to bring the crispness back.
Cecilie Jensen says
These are really good! I didn't have enough suger so had to adjust the recipe a bit, but they were still perfect when they came out. Delicious and crispy. ❤️
Madhuram says
Yay! First review for this cookie! My kids loved this one said it was the best chocolate chip cookies that I have baked so far. Thank you for the feedback, Cecilie.
Monica Williams says
What!!!!! These are so good. 7 years vegan this is the best chocolate chip cookie yet!!
Madhuram says
Wow! Thank you so much for your feedback, Monica. You have made my day!