Gooey Chocolate Chip Cookies with OGGS® Aquafaba

My step-daughter became a vegan earlier this year and she usually has to miss out on the cakes and bakes when she comes to visit as I've not found a good replacement for baking with eggs or a good eggless recipe.

Not any more though! OGGS® is the UK’s first patented plant-based egg alternative which means egg-free, plant-based cooking and baking is now possible. OGGS® Aquafaba is a ready-to-pour liquid egg alternative, which whips, whisks and binds just like egg whites.

OGGS® Aquafaba is made using chickpea water, which is naturally free from egg, dairy, gluten and soy, so it’s the perfect choice for people with allergies or anyone looking for plant-based, sustainable swaps in their diet. It comes in a ready-to-pour 200ml carton, which is the equivalent to four eggs but is longer lasting and can be stored in your cupboard for up to 12 months.

What’s not to love?

Keen to try OGGS® Aquafaba, me and my daughter made these delicious gooey chocolate chip cookies. I have to be honest now and say our cookies did not look like the ones on the image above! I completely forgot to do a crucial stage in the recipe - put the cookie dough in the fridge for 30 mins. In my haste to get the cookies in the oven I skipped this important step and my cookies didn't rise - please make sure you do this. Our cookies still tasted delicious but they were very flat!

You can make this recipe completely vegan if you use vegan spread instead of butter and use vegan chocolate chips.

Ingredients (makes 20)

220g butter (or vegan spread), at room temperature
120g caster sugar
120g soft brown sugar
100ml OGGS Aquafaba
350g plain flour, sifted
1 tsp bicarbonate of soda
1 tsp vanilla extract
200g chocolate chips

Method

- Preheat the oven to 180°C (160°C if using a fan oven)/ gas mark 4 and line a baking tray with parchment paper.
- Using an electric whisk, cream together the margarine and both types of sugar until the grains dissolve and the mixture becomes paler.

- Whilst continuing to whisk the margarine and sugar, pour in the OGGS Aquafaba and the remaining ingredients, other than the chocolate chips and continue whisking ’til you’ve formed a lovely thick dough.

- Add the dark chocolate chips into the mixture and stir thoroughly with a big spoon.

- Pop in the fridge for 30 minutes.
- Using two teaspoons, gather spoonfuls of the dough and roll them into little balls, each roughly the size of a golf ball. Spread them out on a baking tray, about 6 per tray as they tend to spread out a lot (you might need to bake them in batches).
- Bake for 10-12 minutes. In this time, they should have turned golden, whilst retaining that crucial gooey centre.

Tips

- Let the cookies cool fully before you try and move them! Because they’re so gooey in the middle, they can easily break when still warm.
- Store in a tightly sealed container. If you haven’t already eaten them, they will last up to ten days.

- Remember to put the cookie dough into the fridge for 30 mins!

Here are our flat cookies!! 

OGGS® Aquafaba is available in Waitrose, Sainsbury’s, ASDA and The Vegan Kind Supermarket. It is priced from £1.99 for 200ml.  

If you need any inspiration, you can find hints, tips and recipes created by the OGGONY aunt on the website www.loveoggs.com

AD: I was sent OGGS free to review but views are my own.