Vegan Caramel Chocolate Chip Cookies
My search has ended for the perfect vegan chocolate chip cookies. I’ve been craving a warm, gooey chocolate chip cookie for a while and baking these brings back so many childhood memories.
I was a big believer that the perfect chocolate chip cookie could not be achieved without butter, giving them their rich flavor and characteristic texture. With many vegan friends, and a dairy allergy myself I’ve tried numerous vegan chocolate chip recipes with little success. It dawned on me that I could possibly adapt my favorite non-vegan chip recipe to fulfill my needs. After a little trial and error, I present to you my perfect vegan version:
- 3 tbsp soy yogurt, plain or vanilla
- 1/2 tsp chia seeds
- 1/4 tsp vital wheat gluten
Mix together these ingredients to create an “egg” and place it in the refrigerator for 20 minutes, stirring halfway through.
- 1/2 cup non-hydrogenated vegan margarine (such as Earth Balance)
- 3/4 cup dark brown sugar
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.
- 1/2 tsp vanilla extract
Add the vanilla extract and continue whisking. Add the chia-yogurt “egg” and combine.
- 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)
Sift together these 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.
Remove from oven and let rest 2 minutes, before transferring to a cooling rack.
pictured with almond milk
The soy-yogurt egg seemed to work beautifully! I knew without egg they would be missing an emulsifying agent, the rising power and the protein. The soy yogurt provides just enough lecithin to emulsify the batter, while the wheat gluten replaces some of the protein lost. The chia seeds increased the viscosity and kept the cookies from spreading out all over the sheet. I was very happy with the results and will be making more… um, every day? 🙂
Recipe by Ohh May Recipes