Vegan Flourless Fudge Cookies

I have begun writing a gratitude journal. It’s basically a list of three things from each day that I can express gratitude for. Some days are obviously harder than others, but I do like the challenge of seeing with the heart’s eyes the big and little things that are good in each day. The more alert I am, the better the day goes. Some days I’ll see the little things; other days I’ll get to bed time and not even had one grateful thought. As you can imagine, it is much harder to come up with three when you haven’t had a grateful thought all day!

Vegan Flourless Fudge Cookies Vegan Flourless Fudge Cookies Vegan Flourless Fudge Cookies

Lately, I’ve been extra grateful for the friends who bring me aquafaba. I have two friends in particular, who every few months message me to say, “I’ve got some bean juice frozen for you. Can I bring it around?” These are some of my favourite people. You see, we don’t eat beans much. But I do use aquafaba quite a lot in my baking. Have you heard of it? It’s one of the vegan baker’s secret weapons, and can be used to replace egg whites in certain recipes. It works a treat in cookies, brownies, flourless chocolate cake, and marshmallow.

Vegan Flourless Fudge Cookies Vegan Flourless Fudge Cookies Vegan Flourless Fudge Cookies

It can even work when veganising an epic flourless chocolate and walnut cookie. Except for one vital characteristic. Aquafaba lacks the structure that is inherent in eggs. The number of times hopeful cooks have attempted to replace eggs with aquafaba and found a boiling puddle of goo on their baking sheet. Yes, I’ve been there. More times than I care to admit. After countless hours spent tweaking the ratios in Poh Ling’s recipe, I am happy to say we have a success. We have vegan flourless fudge cookies! Oh, yeah. Feeling grateful.

Vegan Flourless Fudge Cookies Vegan Flourless Fudge Cookies

Vegan Flourless Fudge Cookies {vegan, GF}
One of the greatest cookies of all time, made cruelty-free.

Makes 12 – 16 cookies

120 ml (6 tablespoons) aquafaba
10 ml (2 teaspoons) pure vanilla extract
260 g (2 cups/ 9 oz) pure icing (confectioners’) sugar, sifted
100 g (1 cup/ 3.5 oz) Dutch process cocoa or high-quality baking cocoa, sifted
180 g (1 ½ cups/ 6.3 oz) toasted walnuts or nut of choice, roughly chopped*
Zest of one orange (optional)
1 pinch salt

Preheat oven to 180°C (350°F). Line two flat baking trays with non-stick baking paper.

Place walnut halves on a baking tray, spread out in a single layer, and bake for 10 minutes or until golden. Remove from oven, and reduce oven temp to 170°C (325°F). Chop walnuts roughly, and set aside.

With an electric beater, whisk aquafaba and vanilla extract until white and frothy, then add in all other ingredients, and mix on low until just combined (30 seconds). Remove beaters.

Using a 60 ml (2 oz) cookie scoop or large spoon, scoop the batter onto the trays, and shape into circles, leaving 3 cm gaps between the cookies. Sprinkle with salt flakes if desired, and bake for 12 minutes (or until slumped but not flat). Cool completely on trays (in the fridge or freezer) before storing in an airtight container in the fridge.

These cookies improve with age, but are best eaten within 2 weeks.

Inspired by Hummingbird High and adapted from SBS Food

*You can try subbing in some chopped chocolate, or even dried fruit. My personal preference is for dried cranberries.

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