Name: Strawberry Chocochip Macarons Cookies recipe by Priti Mohta at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 3/4 C water from boiled chickpeas/can of chickpeas ( fresh homemade is the best); 10 drops strawberry flavouring; 1/4 tsp pink food colour; 3/4 Cup powdered sugar; 3-4 Tbsp Vegan Butter or Extra Virgin Coconut Oil; 1/2 Cup self raising flour; 1/2 cup milk (Any Nut milk/Non-dairy milk if required to form a soft dough.Here we used less than 1/2 cup of Almond milk); For toppings- Vegan chocolate chips and Icing Sugar

ABOUT Strawberry Chocochip Macarons Cookies RECIPE

I always wanted to bake eggless Chocochip macaroons. I wanted to make eggless but making them without eggs was the biggest challenge.So with all the determination I started creating my Vegan Macarons and was all set with all ingredients ready in line.Just when I was about to whisk my Meringue (which is the most important step in the making of Macarons shells ;) found that my whisk attachment is not working. It was surely a frustrating moment. But then I decided to make cookies with the same ingredients.So that's how this beautiful recipe came to life !! I am glad that I created these lovely cookies though accidentally.

Ingredients Serving: 8

3/4 C water from boiled chickpeas/can of chickpeas ( fresh homemade is the best)
10 drops strawberry flavouring
1/4 tsp pink food colour
3/4 Cup powdered sugar
3-4 Tbsp Vegan Butter or Extra Virgin Coconut Oil
1/2 Cup self raising flour
1/2 cup milk (Any Nut milk/Non-dairy milk if required to form a soft dough.Here we used less than 1/2 cup of Almond milk)
For toppings- Vegan chocolate chips and Icing Sugar

Instructions

Begin by simmering the chickpea liquid in a small pan over a medium heat until it has reduced to 1/3C. Set aside to cool for 20 minutes while you prepare your dry ingredients.
Process the ground almonds for a few seconds in a food processor until finely ground, then add the powdered sugar and self raising flour until combined. Sieve into a medium bowl and discard any pieces too big to pass through the mesh.
Once the chickpea liquid has cooled down pour it into the bowl ,Add Strawberry flavouring + pink colouring+Vegan Butter/Coconut Oil and dry ingredients Whisk until combined well and form a soft dough.(Add Almond milk if required)
Make small lemon size balls and press down a little on baking sheets and top them with chocolate chips. Bake at 180 degrees C for about 25-30 minutes(baking time may vary) and cool down completely before transferring them to an airtight jar.

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