Vegan chocolate cookies

Ingredients for 1 servings:

• 110 g margarine, room temperature
• 120 g raw cane sugar
• 1 bag of vanilla sugar
• 3 tbsp chickpea water (aquafaba)
• 1 pinch of salt
• 1 tsp baking powder
• 1 tsp baking soda
• 150 g flour
• 100 g almonds, peeled and ground
• 2 ½ tbsp, leveled cocoa powder
• 100 g chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

for about 30 cookies

The batter is usually enough for about 2 baking trays, so with enough space between them, about 30 cookies. Drain the chickpeas and collect the liquid. I usually need about 1 can of chickpeas to get the 3 tablespoons. First, mix the aquafaba, margarine, cane sugar, and vanilla sugar until smooth. Then add the salt, baking powder, baking soda, flour, and almonds. Cut or grate the chocolate and add it to the batter. Once everything is evenly mixed, take about 1/3 of the batter and store it in another bowl or something similar. Add the cocoa powder to the other 2/3 of the batter and mix again. Add the light batter to the dark batter and mix with a spoon so that you can still see that they are two different types of batter. This makes the cookies look better in the end. Preheat the oven to 170 degrees Celsius (fan). Meanwhile, shape the dough into cookies. To do this, take a roughly walnut-sized piece of dough in each hand, roll it into a round, then flatten it and place it on a baking sheet lined with baking paper. Make sure the cookies aren’t too close together. Bake in the oven for 8-9 minutes on the middle rack at 170°C (convection oven).