Preheat oven to 350F (175C) and line a baking tray with greaseproof paper.
In a large mixing bowl, cream together the raw sugar, brown sugar and vegan butter - I do this by pressing the mixture against the side of the bowl with a spoon.
When creamed, whisk in the aquafaba and then the vanilla extract. Sift in the flour, baking soda and baking powder and add the salt. Stir to combine and fold in the chocolate bits and cover with a clean cloth. Place the bowl in the fridge for a few hours or until the batter is firm.
Grab a little cookie dough and roll it into a ball a little smaller than the middle of your palm. Place the balls onto the baking tray, allowing room to spread, and bake for 12 minutes. Remove from the oven and allow to cool. Repeat with the remaining batter.
You may need to adjust cooking time to suit your oven. The cookies are done as soon as they are lightly golden brown.
Nutrition information is estimate.
Recipe republished with permission of Amanda Logan and Page Street Publishing Co.