Almond meal cookies

Ingredients

• 1 ¼ cups (137 g) almond meal
• ¼ cup (30 g) vegan dark chocolate, loosely chopped
• ½ cup (40 g) finely shredded unsweetened coconut
• ½ tsp baking powder
• ¼ tsp sea salt
• ⅓ cup (73 g) organic brown sugar
• ¼ cup (60 ml) aquafaba
• 3 Tbsp (45 g) coconut oil, melted
• ½ tsp vanilla extract

Steps

1. In a large bowl, stir together the almond meal, dark chocolate, coconut, baking powder, salt and sugar.
2. In a separate bowl, beat the aquafaba until light and fluffy with loose peaks. (Add a little cream of tartar to help if it's not whipping.)
3. Add the melted coconut oil and vanilla to the aquafaba and beat to combine, then fold into the dry ingredients until just combined. You should have a firm, semi-tacky dough.
4. Loosely cover and chill in the fridge for at least 30 min or overnight.
5. Preheat the oven to 190 °C. Scoop 1 ½-Tbsp amounts of dough and form into small discs. Place on a parchment-lined baking sheet about 1 inch apart. Makes about 12 cookies.
6. Bake for 12-15 min or until the edges are golden brown. Be careful not to burn, especially the bottoms.
7. Remove from the oven and let cool for 5-10 min, then carefully loosen with a spatula.
8. Enjoy immediately or store in a sealed container at room temperature up to 4 days, or 1 month in the freezer.