Everyone has a favourite chocolate chip recipe….one that they go back to time after time. One that’s fail-proof and a hit with crowds.
This is mine. And now it could be yours!
These cookies are just the way I like them, soft and just the right mix of both fluffy and chewy. Packed with chocolate, perfectly sweet, crispy on the outside, chewy on the inside, easy to make, delicious fresh out of the oven, and even 2 weeks later.
Hopefully they really are the refined sugar-free chocolate chip cookie you’ve been searching for!
Most chocolate chip cookie recipes call for a whole lot of oil or butter, white flour and lots of brown sugar. This recipe, however, uses liquid sweetener and just a touch of coconut sugar and uses almond butter for the fat content, completely eliminating the need for oil or butter!
This recipe using aquafaba as the levening agent and the binder. No eggs, no problem! Next time you open a can of chickpeas for a salad or curry, don’t chuck the brine! Keep it in the fridge for making these or even my Banana, Apple and Cinnamon Muffins.
I really can’t wait to hear what you think! Thank you for making and sharing my recipes, I just love being able to share my kitchen adventures with you all!