Step 1

In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.

Step 2

In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)

Step 3

To the aquafaba, add the almond butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little - that's OK). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). Cover and chill in the refrigerator for at least 30 minutes or overnight.

Step 4

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

Step 5

Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and form into small discs (see photo). Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies.

Step 6

Bake for 10-12 minutes or until the edges are slightly golden brown. Be careful not to burn (especially on the bottoms) - they bake quickly toward the end. Remove from oven and let cool for 5 minutes.

Step 7

Store leftovers in a loosely sealed container at room temperature up to 3-4 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooked to help retain their crispy exterior. These are so delicious when warm and dipped in almond milk or hot cocoa!