- 3 tbsp soy yogurt, plain or vanilla
- 1/2 tsp chia seeds
- 1/4 tsp vital wheat gluten
- 1/2 cup non-hydrogenated vegan margarine (such as Earth Balance)
- 3/4 cup dark brown sugar
- 1/2 tsp vanilla extract
- 1 cup+ 2 tbsp unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet vegan chocolate chips (Ghirardelli is my favorite)
Mix together these first three ingredients to create an “egg” and place it in the refrigerator for 20 minutes, stirring halfway through.
In a small sauce pan, melt the margarine. Once melted add the brown sugar and whisk until dissolved. Increase the heat to high and continue whisking until the mixture reaches a rolling boil, about 2 minutes. Allow to caramelize for an additional minute while whisking, then remove from heat. Cool for several minutes, then transfer to a mixing bowl.
With a whisk attachment, whisk the mixture on high for 5 minutes, or until it takes on an opaque lighter caramel color.
Add the vanilla extract and continue whisking. Add the chia-yogurt “egg” and combine.
Sift together the dry ingredients, then gradually add to the mixer. Stir in the chocolate chips and transfer dough to a plastic storage bag. Place in refrigerator for 30 minutes.
Preheat the oven to 375 degrees. After the 30 minutes, divide the dough into 12 balls, just over an ounce.
Space evenly (2 inches apart) on a baking sheet lined with parchment paper. Place in the center of a 375 degree oven for 10 minutes, rotating halfway through.
Remove from oven and let rest 2 minutes, before transferring to a cooling rack.
Recipe by Meagan McKeever