• Mindy

Vegan Chocolate Chip Cookies (Chickpea Brine Version)

With more people taking precautionary measures to stay home and work from home to create social distancing, I wanted to share another cookie recipe using an item that you probably DO Have at home from stocking up on canned goods.

Do you have cans of chickpeas? Or any canned white beans? I'm going to take that silence as a resounding YES.

As an egg replacement/binding substance, I usually opted for "flax eggs", cornstarch, tapioca starch, etc. Chickpea brine (the liquid in cans of chickpea) can be used to replace eggs in a recipe - usually 3 tbsp of chickpea brine per egg.

If you're stuck at home and craving cookies AND you have cans of white beans lying around, I have a recipe for you. The self quarantined sweet version.

Vegan Chocolate Chip Cookies (using Chickpea Brine)

Prep time: 10 minutes

Cook time: 10-12 minutes

Total time: 20-22 minutes

Serving: Makes 17-20 cookies


- 1/2 cup of vegan butter (I used Earth Balance)

- 1/2 cup of brown sugar

- 1/4 cup of white sugar

- 1/2 tsp of baking powder

- 1/2 tsp of baking soda

- pinch of cinnamon (optional)

- pinch of sea salt

- 3 tbsp of chickpea brine (liquid from can of chickpea or you can use any other white beans)

- 1 or 1 and 1/4 cup of all purpose flour

- 1 cup of dark chocolate chips


1. Preheat oven to 350 F.

2. In a mixing bowl, cream the butter with the sugar. Then add the baking powder, baking soda, sea salt, and chickpea brine. Mix until all combined.

3. Add in flour until combined but don't over mix. Add in chocolate chips last.

4. Scoop out dough 1-2 tbsp at a time onto baking tray that's covered with parchment paper.

5. Bake for 10-12 minutes. Let cool on tray for 5 minutes and transfer to wire rack to cool.

Calories per cookie if there are 17 cookies: 122 calories each




© 2019 MINDY KIM

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