This recipe originated with former bread baker Emily Buehler. She was experimenting with vegan baking at home because she had so many vegan friends. We now make a modified version in our pastry bakery that contains some whole wheat flour.
- 1 1/4 cups soy margarine room temperature
- 1 cup white sugar
- 1 cup packed light brown sugar
- 3 tsp egg replacer
- 4 tbp water
- 2 tsp vanilla
- 2 cups all purpose flour
- 3/4 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 10 oz. vegan chocolate chips
Cream together margarine and both sugars until light and fluffy. Whisk egg replacer and water together in a small bowl and let stand until fluffy. Add to margarine mix with vanilla. Mix dry ingredients in a large bowl and whisk together. Add to wet mix until just mixed. Scrape sides of bowl. Fold in chips.
Bake at 350 degrees for 8-9 minutes until the cookies look puffy and dry. If they look shiny, let them cook another minute. After removing from oven, let stand to cool before removing from tray or they might fall apart. (But don’t wait too long or they might stick.)