We pulled out all the stops to create a vegan chocolate chip cookie that stands up to its egg-containing counterparts. Try almond milk in place of eggs and be sure the chocolate chips you buy are labeled as vegan to ensure no dairy ingredients.

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Ingredients

Directions

  • Preheat oven to 375°F. In a large bowl beat shortening and oil with a mixer on medium for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat on medium to high for 2 minutes or until light and fluffy. Add almond milk and vanilla; beat until combined. Beat in flour. Stir in chips.

    Using a 1 1/2-inch-diameter scoop, place mounds of dough 2 inches apart onto ungreased baking sheets. Bake for 8 minutes per batch or until edges are lightly browned (for gluten free cookies, bake 10 to 12 minutes). Remove and let cool on baking sheets for 5 minutes. Remove and cool completely on wire racks.

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Nutrition Facts

155 calories, 8 g fat (3 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg cholesterol, 104 mg sodium, 20 g carbohydrates, 0 g fiber, 13 g sugar, 1 g protein.

Gluten Free Flour Mix

Ingredients

Directions

  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

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