Efficiency in the kitchen: Chickpeas not only make delicious hummus. You can use the soaking water perfectly for desserts as an egg substitute - for example for these delicious chocolate cookies. It's not just the cocoa and chocolate that provide the chocolaty flavor here. Add fresh coffee to intensify the cocoa flavor and take the chocolate experience to the next level!
Ingredients:
120 g butter or margerine
50 g chocolate
1 tsp coffee
5 tsp cocoa
90 g brown sugar
1/2 tsp baking powder
1/2 tsp. baking soda
1 pinch of salt
50 ml aquafaba (soaking water of chickpeas)
spelt flour (of course any other comparable flour will do)
Preparation:
First melt the chocolate and butter/margerine in a water bath. In the meantime, preheat oven to 180 degrees celcius. Pour 1 tsp of coffee with a small shot of boiling water and let it steep. Once the butter/chocolate mixture is liquid, add all the ingredients except the flour (sugar, aquafaba, cocoa, baking soda, baking powder, salt and 1 tbsp of the infused coffee) and mix it to a fluffy concistency, preferably with a mixer or food processor. Gradually add flour and mix until you have a firmer consistency that is easy to form into balls by hand.
Form the dough into balls and put them on a baking sheet, spacing them apart. Bake in the preheated oven for a maximum of 10 minutes. The cookies are still soft and fragile after baking, but become firmer when cooled down. If desired, while still warm, sprinkle with powdered sugar. Enjoy!