Ingredients:

• 1/2 cup dairy-free margarine  

•  1/4 cup Angel Food cream cheese

•  3/4 cup light brown sugar

•  1/4 cup white sugar 

• 4 tsp Aquafaba (the liquid from a can of chickpeas!)

•  2 tsp vanilla 

•  2 + 1/4 cups flour

•  2 tsp cornstarch

•  1 tsp baking soda

•  1/4 tsp salt

• 1 cup dairy-free choc chips (or chopped up Whittakers dark chocolate)

Method:

1. Use an electric whisk to combine the dairy-free margarine and Angel Food cream cheese. Add sugars, aquafaba,  and vanilla, and beat on medium-high speed until light and fluffy (about 3 minutes).

2. In a separate bowl mix together flour, cornstarch, baking soda and salt. 

3. Slowly add the dry ingredient mix to the batter, mixing well after each addition.

4. Fold in chocolate by hand.

5. Roll into small balls and place on a baking tray (use baking paper to keep the batter from sticking).

6. Bake at 180°C for 9-10 minutes, or until edges have set and tops are just beginning to set.

7. Leave to cool for 10-20 minutes and serve warm. Cookies will keep for up to a week :)