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
- 4 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 2 tsp pure vanilla extract