½ cup aquafaba (water from a can of organic chickpeas)
1 tsp vanilla extract
⅓ cup dairy free chocolate chips
Instructions
Preheat oven to 180•c and line 2 baking sheets with baking paper.
Add aquafaba to a clean, large mixing bowl and whisk for 7-10 mins until stiff peaks form.
Add sugar, almond butter and vanilla extract to a food processor and blend until thoroughly combined. Fold through the whipped aquafaba.
In a medium bowl, mix oats, ground almonds, cinnamon, nutmeg, salt and baking soda. Add to the wet ingredients and stir briefly to combine. The mixture will be thick and sticky.
Drop 1 tbsp of dough onto prepared baking tray and gently flatten, use the back of a spoon if it's sticky. Press choc chips into the cookies and bake for 9-11 minutes until golden. Remove and allow to cool on the trays, they'll firm up a little. Keep in an airtight tin for up to 4 days.
Recipe by Bo's Kitchen at https://www.boskitchen.com/chocchipcookies/