The Best Nut-Free & Vegan Chocolate Chip Cookies

• Pasta & Grains

  • 1/4 cup Rice, plain dairy-free

• Baking & Spices

  • 2 1/4 cups All-purpose flour, unbleached
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Other

  • 1 cup Dairy-free buttery sticks (she uses earth balance or shortening
  • 1 10-ounce bag Dairy-free chocolate chips or chunks

Found on godairyfree.org

Description

Ingredients

• 1 cup dairy-free buttery sticks (she uses Earth Balance) or shortening
• ½ cup packed brown sugar
• ½ cup sugar
• ¼ cup plain dairy-free rice, soy or flax milk beverage
• 1 teaspoon vanilla extract
• 2¼ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 10-ounce bag dairy-free chocolate chips or chunks

Directions

• Preheat your oven to 350°F and grease or line cookie sheets with parchment paper or a silicone baking mat.
• In a mixing bowl, cream the buttery sticks and sugars until light and fluffy. Add the milk beverage, and cream well, then blend in the vanilla.
• In a medium bowl, whisk together the flour, baking soda, and salt.
• Add the dry ingredients to your mixing bowl and stir to combine.
• Fold in the chocolate chips or chunks.
• Drop the dough by the tablespoon onto your prepared cookie sheets.
• Bake for about 10 minutes. Let cool for 5 minutes on the baking sheets before removing the cookies to cooling racks.