These crispy delicate cookies are modeled after French lace cookies, typically made with butter, white flour and lots of sugar. Instead, I use ground nuts and whipped up aquafaba or the liquid drained from canned chickpeas (click here to learn more about it, it is brilliant…I wish I had thought of it on my own!!!), so it is completely vegan! I cut down drastically on the sugar– only 4 Tablespoons for 2 1/2 dozen cookies, to be exact! They are absolutely delicious!
- ¾ cup aquafaba* (unsalted)
- 4 Tbsp sugar
- 1 cup whole almonds (roasted, unsalted)
- 1 cup whole hazelnuts (roasted, unsalted)
- ¼ tsp pure almond extract
- Preheat the oven 350 F
- Place the aquafaba liquid in the bowl of an electric mixer and beat on high speed with the whisk attachment until it starts to foam (4-5 minutes).
- Then, with the motor still running, slowly add in the sugar, one tablespoon at a time, and almond extract, and continue to whisk for an additional 5-8 minutes or until stiff peaks form and the mixture is glossy --see video clip below.
- Meanwhile, place the whole almonds and hazelnuts in the bowl of a food processor and grind finely.
- Gently stir the whipped-up aquafaba with the ground nuts (do not over stir!).
- Drop by big rounded tablespoons onto a baking sheet, lined with parchment paper.
- Bake in preheated oven for 15 minutes.
- Let cool for just 1 minute and gently lift each cookie with a spatula.
- Store in an airtight container so that the cookies stay crunchy.
…Or, if you prefer, you can also make aquafaba from scratch (click here for a step by step recipe)