Step 1

Place the chickpea water in a mixing bowl and blend with an electric hand mixer for 5-6 minutes or until stiff peaks are formed.

Step 2

Carefully add in the softened butter, cacao powder, sugar, and vanilla extract.

Step 3

Into a separate mixing bowl, sieve the flour, cornflour, and baking powder, then slowly mix the dry ingredients into the aquafaba mix.

Step 4

Cover the cookie batter in cling film and place it in the fridge for about an hour to harden.

Step 5

Once the hour elapses, preheat your oven to 200C (390F).

Step 6

Shape the dough into a log of roughly 4cm diameter and use a sharp knife to cut the log into cookies of 1cm thickness.

Step 7

Place the cookies on a lined baking tray and press a blanched almond onto the middle of each cookie.

Step 8

Bake the cookies in the oven for 10 minutes and allow them to cool for 20 minutes before removing them from the baking tray.