Line baking sheet with parchment paper or silicone mat. Preheat oven to 350 degrees.
From a can of chickpeas, pour the bean liquid into a mixing bow. Mix aquafaba (liquid from chickpeas) with an electric mixer until stiff peaks form about 8 minutes. This will look just like meringue.
Slowly add the sugar to the meringue while beating. Set aside.
In a food processor, grind walnuts into flour. Do not over process otherwise you will end up with walnut butter.
Add gluten free flour*, baking powder, and pumpkin pie spice to walnuts and process for a few seconds to combine.
Combine aquafaba meringue, ground walnut mixture and remaining ingredients. Fold together until combined.
Form into 1 1/2 inch balls and line 2 inches apart on baking sheet. Keep in mind that these cookies do not spread much and stay formed however you put them on the tray.
Bake for 22-25 minutes until the cookies feel set to the touch and golden on the bottom. Makes 3 dozen cookies.
*Note: avoid gluten free flours with xanthan gum or other gummy binding agents. These cookies bind naturally from the aquafaba.
Ingredients
Directions
Line baking sheet with parchment paper or silicone mat. Preheat oven to 350 degrees.
From a can of chickpeas, pour the bean liquid into a mixing bow. Mix aquafaba (liquid from chickpeas) with an electric mixer until stiff peaks form about 8 minutes. This will look just like meringue.
Slowly add the sugar to the meringue while beating. Set aside.
In a food processor, grind walnuts into flour. Do not over process otherwise you will end up with walnut butter.
Add gluten free flour*, baking powder, and pumpkin pie spice to walnuts and process for a few seconds to combine.
Combine aquafaba meringue, ground walnut mixture and remaining ingredients. Fold together until combined.
Form into 1 1/2 inch balls and line 2 inches apart on baking sheet. Keep in mind that these cookies do not spread much and stay formed however you put them on the tray.
Bake for 22-25 minutes until the cookies feel set to the touch and golden on the bottom. Makes 3 dozen cookies.
*Note: avoid gluten free flours with xanthan gum or other gummy binding agents. These cookies bind naturally from the aquafaba.