Recipe: Dairy-free Chocolate Chip Cookies

Happy Monday!

I hope everyone had a great weekend – did anyone watch the Super Bowl? Even though I have a few very good friends that LOVE their Panthers, I just couldn’t cheer for them (Sorry, Bob & Amber!). They’re one of the Saints’ divisional opponents and one of our biggest rivals, so I wasn’t too upset to see them lose.

Sadly, Jason and I weren’t feeling SO great this weekend, so I didn’t have the productive days I was hoping to enjoy – we do have Tuesday off, though, for Mardi Gras, so I’m hoping to get some cleaning and project-ing done then.

Over the last few weeks, I’ve been really trying to eliminate dairy from my diet. I definitely feel better and, so far, it hasn’t been TOO tough. Just takes a little planning. Knowing that I would need a mid-afternoon sweet snack at work, I tried out this chocolate chip cookie recipe from I Bake, He Shoots and it was a winner! I even shared some of the cookies with my co-workers and they said they would have had no clue they were labeled as vegan if I hadn’t told them. HUGE win! It’s a super easy recipe – enjoy!

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Vegan Chocolate Chip Cookies

Adapted from I Bake, He Shoots

Makes 20-22 cookies

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Ingredients:

1 1/8 cup all-purpose flour (unbleached for vegan)

1/2 tsp Clabber Girl Baking Soda

1/4 tsp salt (I used fine sea salt)

1/4 cup +2 tbsp non-hydrogenated shortening (I used Spectrum from Whole Foods)

2 tbsp. vegetable oil (Like I Bake, He Shoots, I used canola)

1/4 cup +2 tbsp granulated sugar (organic)

1/4 cup +2 tbsp light brown sugar (packed)

1 1/2 tbsp non-dairy milk (I used almond milk from Whole Foods)

3/4  tsp vanilla (I ALWAYS use Mexican vanilla for baking; you can buy it at most grocery stores–the brands vary–or on Amazon. I usually beg any friends who go to Mexico to bring some back for me – I tip! Ha ha!)

1 cup semi-sweet chocolate chips (I got my dairy-free chocolate chips from Whole Foods; it’s the first time I’ve tried them and they were great!)

Directions:

1-Preheat oven to 350 Fahrenheit.

2-In a small bowl, combine flour, Clabber Girl Baking Soda, and salt. Set aside.

3-Place shortening, canola oil and sugar in a mixer and combine until creamy, about 3 minutes.

4-Mix in non-dairy milk and vanilla.

5-Slowly add flour mixture until fully combined.

6-Fold in chocolate chips by hand.

7-Scoop rounded tablespoons on parchment paper and bake for 9 to 11 minutes (My baking time ended up being around 10 minutes).

 

So easy – and they were really delicious – I was skeptical, too, but loved them!

Hope everyone enjoyed this recipe & has a great day!

-Lindsey

 

 

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