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Fugetaboutit Cookies
[Vegan, Gluten-Free]

JG By: Janie Gianotsos

Author Bio

After living many years gluten-free, and deciding to adopt the vegan lifestyle in 2011, Janie... Read More

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Aquafaba

Fugetaboutit Cookies [Vegan, Gluten-Free]

Dairy Free

These cookies are super crispy and super airy! While they only take about five minutes to bake, you turn off the oven and “fugetaboutit” for eight hours — even overnight.

Ingredients You Need for Fugetaboutit Cookies [Vegan, Gluten-Free]

6 tablespoons aquafaba (liquid from canned chickpeas)
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon cardamom
1/2 cup vegan dark chocolate chips or shavings
1/2 cup chopped pecans
1/2 cup dried berries

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How to Prepare Fugetaboutit Cookies [Vegan, Gluten-Free]

Preheat oven to 350°F.
In a bowl or measuring cup, combine the sugar, vanilla, and cardamom, set aside so vanilla soaks into the sugar
In a mixing bowl, combine aquafaba and cream of tartar. Mix with a whisk beater on medium-high speed for several minutes until the mixture gets fluffy and forms soft peaks.
Add the sugar, vanilla, and cardamom mixture. Continue mixing until stiff peaks form — scrape sides occasionally to ensure even mixing. Gently fold in chocolate chips, pecans and berries.
Spoon 1 1/2 inch plops onto a parchment-lined baking sheet and space accordingly as they will fluff and expand to about 2-inch cookies. Bake for 5 minutes. Turn off the oven and let them sit in the closed oven for 8 hours or overnight.

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