Deliciously Chewy Sugar Cookies: Egg & Dairy Free.

I was reluctant to post my secret recipe BUT if you’re looking for a super simple dank cookie recipe that doesn’t involve eggs, milk or anything dairy related – then look no further my friends. I mean honestly, if you’re just looking for a great cookie recipe in general this is IT.

Before I jump right into the recipe I need to talk to you about my secret ninja ingredient that will no doubt take you for surprise. I can assure you however, that my family and friends (who are no where near vegan in anyway) highly approve of these delicious cookies, so have no fear.

With that being said, the secret ninja ingredient is….. Aquafaba aka garbanzo bean liquid from the can. It acts as an excellent egg replacer and binds all the ingredients together.

I know I know, not what you expected but you’ll thank me after you make these.

Serving: roughly 20 small sized cookies

Bake time: 10-12 min at 350 degrees

Ingredients:

1 1/4 cup of organic all purpose flour

1/2 tsp baking powder

1/4 tsp pink himalayan salt

1/2 cup organic cane sugar

1/4 cup organic coconut sugar

1 cup organic vegan butter

3 tbsp organic Aquafaba (1 can of organic garbanzo beans)

2 tsp vanilla extract

* instead of coconut sugar you can use brown sugar or continue using cane sugar if you don’t have this ingredient.

Directions:

1. Pre heat oven to 350. In a large bowl, begin by mixing vegan butter and sugars until creamy and smooth. It should look something like this before moving on to the next step:

2. Next add in the vanilla extract and Aquafaba. Separate the garbanzo bean liquid by opening the can and using the lid to drain it into a mason jar. For this recipe you will only need 3 tbsp, so you will have enough liquid left over to make another batch of cookies (plus a tiny bit more). Use a lid to store the aquafaba in the fridge for later use (good for about 4-5 days). Cook the beans for dinner or also seal and store in the fridge for later use.