I have seen the vegan baking light, and it is called aquafaba. What is aquafaba, you say? Why it’s the liquid from a can of beans (usually chickpeas), and the internet will tell you that it is the miracle egg-replacement answer. The internet is totally right.
My grandmother used to make the most lovely little iced orange cookies at the holidays, a tradition that my aunts carry on now. They may seem unassuming, but my dad and brother basically wait by the mailbox for these to arrive every year. I’ve been feeling kind of left out since I can’t eat them any more, so I’ve been wanting to veganize this recipe for awhile. Thing is, this is a really soft little cookie that really does require that fluffing thing that eggs do for batter, so I just wasn’t sure my usual egg replacers were going to work. Enter aquafaba to save the day. These cookies are the spot-on replication of my grandmother’s recipe, just sans eggs and butter. And to all of you who say that chickpea water sounds gross, just think about whether you’d rather swallow that or a raw egg. Right. Exactly.