Pre-heat your oven to 350 degrees Fahrenheite.
In a medium sized bowl cream together the butter, oil, sugar and molasses until smooth.
In a smaller bowl whip the aquafaba with a whisk for 30 seconds or until you can see it foam up.
Fold the whipped aquafaba into the butter and sugar mixture.
Add the vanilla extract and stir to combine.
Sprinkle the top of the dough with 1 1/2 cups of flour, the baking soda, salt, and cinnamon. Mix to combine.
Add the remaining 1/2 cup of flour and 1 cup of dark chocolate chips. Mix until just combined.
Using a tablespoon, spoon the cookie dough evenly onto a lined baking sheet. I like these silicone sheets because they are reusable and really easy to clean.
Bake in the oven for 10-12 minutes, until the edges are crispy and the cookie has darkened slightly, signalluin caramelization of the sugar has happened.
Allow to cool for 1-2 minutes on the baking sheet, then transfer to a cooling rack to fully cool. (But, if you're like me and my family they never really make it to the fully cooled stage before they're eaten...)
**Calorie and nutritional info is only an estimate and is calculated for 1 cookie.
I use a convection bake setting on my oven for these cookies. I find that the first batch comes out perfect after 12 minutes, but for all the subsequent batches I need to drop the time to 11 minutes.
As we all know, ovens can vary so adjust the time as you see fit.
This cookie is meant to brown in the oven. This change indicates the sugar has caramelized and adds an amazing depth of flavor to the cookie.
The aquafaba is from a store-bought can of chickpeas.
You can use your own aquafaba from chickpeas cooked from scratch, but I can't guarantee the results because the homemade aquafaba might be either too watery or too thick.
The 1/2 tsp of cinnamon really makes this cookie stand out without overpowering the chocolate chip flavor.
You can omit it entirely if you prefer without affecting how the cookie turns out.
I have tried this recipe as a fat-free version, substituting apple sauce for the butter and oil. While the flavor is still pretty good, the texture is affected and the cookie will be more of a fluffy consistency than a crispy one.
You can substitute coconut oil for the canola oil, however, if you are using unrefined coconut oil, your cookies will have a coconut flavor to them.
I would not recommend using olive oil or any other heavily flavored oil as the cookie will take on this flavor.
Not all dark chocolate chips are vegan, so if this is important to you please check the package. A lot of no-name brands are vegan.