Many of you may know that I
like adore experimenting with aquafaba. The liquid some people call brine, from beans. Whether you cook beans from dry, or used canned beans, make sure you save the liquid. This aquafaba, liquid, brine is wonderful stuff.
You can do so much with it. Macarons, meringues, Pavlova, fluff, marshmallows, the list is endless. And all for mere pennies. So, don’t pour it down the sink. Save it. Have fun. Experiment. And start looking for recipes to make with all those beans!
This recipe, for what I call fluff fluff cookies, may seem complex, but in fact, it’s very easy and I’ve laid out what to do when and how.
One note: I made this recipe for a baking class, so the cookies needed to be prepared within a 2 – 3 hour time limit. That being the case, the fluff is not as stable as it would be if you were heating the meringue and freezing it.
Nontheless, these cookies are delish and should be eaten shortly after you make them, because the fluff magically disappears after several hours. I don’t think you’ll have any trouble devouring these though!
fluff fluff cookies
- make the cookies first, then the fluff and then coat with the chocolate (more details below)
- make sure you have room in your freezer to hold a baking sheet with the fluff-topped cookies
almond cookies (gluten-free)
Preheat your oven to 325 degrees.
Line a baking sheet with parchment paper.
Makes about 24 cookies.
- 2 cups almond flour
- 1/4 tsp baking soda
- pinch of salt (about 1/8 tsp)
- 4 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 2 tsp pure vanilla extract
- your favourite jam (optional)
In a medium-size bowl, combine the wet ingredients – maple syrup, coconut oil and vanilla and mix to incorpate.
In a separate bowl mix together the dry ingrediets – almond flour, baking soda and salt.
Add the wet ingredients to the dry ingredients and mix together well.
Using a tablespoon measure, scoop out level spoonfuls of the dough into your hand and roll into a ball.
Place the ball on your parchment lined baking sheet and flatten gently with the back of a spoon until the dough is about 1/4″ thick.
Repeat with the remaining dough.
Bake the cookies for 10 minutes. They should be golden around the edges.
Let the cookies cool on the baking sheet for a few minutes and then transfer them to a wire rack.
(makes about 4 cups, which is way more than you need but you can add the extra fluff to the top of a non-dairy latte or to top homemade eggnog. Or you can save it in a sealed container in the fridge to use within a couple of days. It will separate, but beats up perfectly when you re-whip it. Don’t try to make meringues with it. Trust me, it won’t work!)
- 1/2 cup aquafaba (bean liquid from one can of chickpeas or white beans, with or without salt – salt or no salt, it doesn’t affect the flavour).
- 1/3 cup maple syrup
- 1/2 tsp pure vanilla extract
Open the can of beans and drain just the liquid into a bowl. Save the beans for another recipe.
Add the aquafaba, maple syrup and vanilla extract to the bowl of your stand mixer.
Start your mixer on low and gradually increase the speed to high. Let it whip. For a long time! You should have fluff after about 15 minutes of continuous whipping. It should form soft(ish) peaks when you lift the beater. If the peaks are not there, keep whipping. You can’t overbeat the fluff, but you don’t want to under beat it.
When the fluff is ready, add a generous dollop on the top of each cookie. Optionally, you can spread jam on each cookie before you add the fluff. If using jam, put your dollop of fluff on top of the jam.
Repeat until all cookies have fluff (and jam if using).
Place all the fluff-laden cookies on a parchment lined baking sheet and put them in the freezer while you prepare the chocolate coating.
At this point you can take a little break to give your cookies with fluff some time in the freezer (15-20 minutes should work).
- 2 cups chocolate chips
- 2 tbsp coconut oil (solid)
In a double boiler (I use a pot of water with a bowl on top), melt the chocolate chips.
Once the chocolate chips have melted, remove from the heat and add the coconut oil. The heat from the chocolate should melt the coconut oil. Stir well so the chocolate and coconut oil are well combined.
Remove the cookies from the freezer.
Holding a cookie on a fork, drizzle each cookie with melted chocolate and hold for about 10 seconds so the excess chocolate will drip off. You can fully enrobe each cookie with the chocolate or do a heavy drizzle with a bit of the fluff showing.
Place the finished fluff fluff cookies back on the parchment lined baking sheet and place in the freezer until the chocolate sets.
The fluff is quite ‘sensitive’, so these cookies are best stored in the fridge before serving, and best eaten within several hours of making them.
I ate some the next day, the fluff had disappeared, but the shape was still there and they tasted delicious!