1 c. dairy-free soy-free margarine

3/4 c. brown sugar

3/4 c. white sugar

1 t. vanilla extract

6 T. aquafaba (equivalent to 2 eggs)

2 1/4 c. all-purpose flour

1 t. baking soda

1 t. salt

4 chai tea bags

1 1/2 c. bittersweet chocolate chips

Preheat oven to 375º F.

Cream together the margarine, brown sugar, and white sugar. Add the vanilla and aquafaba and mix to combine.

In a separate bowl mix the flour, baking soda, salt, and chai tea bag contents.

Combine the wet and dry ingredients. Stir in the chocolate chips.

Drop by rounded teaspoonfuls onto a cookie sheet lined with parchment paper (they will spread).

Bake for 10 minutes, switching the cookie sheets top-to-bottom and back-to-front halfway through the cooking process.

Remove from oven and allow to cool slightly before transferring to a wire rack to cool completely.

This is just the Toll House cookie recipe, with chai tea added. It was inspired by this recipe: Keepin' it Kind: Ashlee's Chai Chocolate Chip Cookies, but this recipe didn't really work (they were tasty, but did not hold together well at all).

Yield: 54 cookies (102 calories per cookie)