Recipes and Cooking Vegan Chocolate Chip Cookies 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 and sugar you buy are labeled as vegan to ensure no animal ingredients. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 29, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 8 mins Total Time: 30 mins Servings: 36 Yield: 3 dozen cookies Jump to Nutrition Facts Ingredients ½ cup shortening ¼ cup canola oil 1 cup packed brown sugar ½ cup granulated sugar* 1 teaspoon baking soda 1 teaspoon salt ½ cup unsweetened almond milk 1 teaspoon vanilla 2 ¼ cup all-purpose flour, Gluten Free Flour Mix or gluten-free all-purpose flour 1 ½ cup vegan semi-sweet chocolate chips, such as Trader Joe's, Target Simply Balanced, or Toll House Simply Delicious Gluten Free Flour Mix 3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum 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. Gluten Free Flour Mix 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. * Some commercial sugars are filtered using bone char, so many don't consider refined sugar to be vegan. Check your package to ensure you're getting a vegan sugar that wasn't filtered with bone char. Tip Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes. Print Nutrition Facts (per serving) 155 Calories 8g Fat 20g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 155 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Sodium 104mg 5% Total Carbohydrate 20g 7% Total Sugars 13g Protein 1g Calcium 14mg 1% Iron 0.4mg 2% Potassium 19mg 0% Folate, total 14.4mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.