Instructions

• Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
• In a large mixing bowl, add 1/4 cup aquafaba. Using an electric mixer, beat on high until the aquafaba becomes white and foamy, about 1–2 minutes.
• With the mixer on low, add 1/2 cup melted coconut oil, 1/2 cup real maple syrup, 1/4 cup brown sugar, 2 tablespoons nut milk, and 2 teaspoons vanilla extract. Mix until combined, scraping down the bowl as needed.
• In a separate bowl, whisk together 2 cups plus 2 tablespoons all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Fold in 1 1/2 cups chopped chocolate chunks or chips.
• Chill the dough in the refrigerator for 10–15 minutes to firm slightly for easier scooping.
• Scoop or portion the dough into 2–3 tablespoon-sized balls. Place the balls 3 inches apart on the prepared baking sheet. Use the palm of your hand to flatten each ball into a disk about 1/2 inch thick. Lightly sprinkle sea salt on top of each cookie.
• Bake for 7 minutes. Remove the baking sheet from the oven and firmly tap it on the counter twice to help flatten the cookies. Return the sheet to the oven and bake an additional 4–5 minutes, until the edges are beginning to set but the centers remain soft.
• Remove the baking sheet from the oven and tap it on the counter 1–2 times again if desired. Let the cookies cool on the baking sheet; they will continue to set as they cool.
• Enjoy warm or let cookies cool completely and store in an airtight container for up to 4 days.