These cookies are super crispy and super airy! While they only take about five minutes to bake, you turn off the oven and “fugetaboutit” for eight hours — even overnight.

Fugetaboutit Cookies [Vegan, Gluten-Free]



  • 6 tablespoons aquafaba (liquid from canned chickpeas)
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cardamom
  • 1/2 cup vegan dark chocolate chips or shavings
  • 1/2 cup chopped pecans
  • 1/2 cup dried berries


  1. Preheat oven to 350°F.
  2. In a bowl or measuring cup, combine the sugar, vanilla, and cardamom, set aside so vanilla soaks into the sugar
  3. In a mixing bowl, combine aquafaba and cream of tartar.  Mix with a whisk beater on medium-high speed for several minutes until the mixture gets fluffy and forms soft peaks.
  4. Add the  sugar, vanilla, and cardamom mixture. Continue mixing until stiff peaks form — scrape sides occasionally to ensure even mixing. Gently fold in chocolate chips, pecans and berries.
  5. Spoon 1 1/2 inch plops onto a parchment-lined baking sheet and space accordingly as they will fluff and expand to about 2-inch cookies.  Bake for 5 minutes. Turn off the oven and let them sit in the closed oven for 8 hours or overnight.

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  • Aquafaba