Chocolate-Cherry Cookies with Pistachios

Elise Museles
Chocolate-Cherry Cookies with Pistachios

Aside from being a decadent treat that will satisfy your chocolate craving, there’s a secret ingredient that helps bind these light, delicate, and flavorful cookies. Aquafaba! It’s the liquid that remains after cooking chickpeas. You can drain a can of chickpeas, which should yield ½ to ¾ cup, or cook your own chickpeas, reserving the cooking liquid. It’s a great vegan stand-in for eggs—you can even whip it into a meringue! When combined with other ingredients, especially chocolate, the flavor of the chickpeas is undetectable.


Makes about 1 dozen cookies

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