by Hannah Poindexter
Bake your cookies and eat your batter, too. Cookie dough is a godsend.
Countless study sessions, breakups and girls’ nights agree. It’s always been worth the risk of death to eat the sugary goo of the heavens (that’s the consequence of salmonella, right, death? Either way, it’s definitely worth it).
But what if I could remove the risk of salmonella death all together so you could eat as much of that pre-cookie goodness as you wanted? Would you bow at my feet and swear to like all of my Instagram photos?
Well, poise your double-tapping fingers because I’m here to do just that with one secret ingredient: aquafaba.
Aquafaba, like most new fads, sounds v. fancy but really is something quite simple. In this case it’s chickpea water—that’s right, the weirdly thick liquid you drain into your sink when you’re making hummus.
Vegan bakers have been in on the secret for ages now (of course, vegans would keep a secret like this from us because they wish they could eat string cheese like the rest of us) and have perfected the technique of draining off the water and whipping it up into a light foam that serves as a lovely substitute for egg whites when baking.
Some bakers even perfer aquafaba over egg whites because they aren’t easily overwhipped so there’s less room for error. And, of course, they don’t carry the same risk of salmonella that uncooked eggs do.
Thanks to blogging vegan bakers, recipies abound for vegan macaroons, marshmallow fluff and angel food cake. And now: chocolate chip cookies. Using just 3 tablespoons of the un-whipped chickpea water in place of eggs will bind together your ingredients and add the chewiness often missing from vegan cookies. Of course, that’s if it even makes it into the oven…
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