The Best Vegan Chocolate Chip Cookies

• Vegan

• Refrigerated

  • 1 1/2 tbsp Non-dairy milk

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 3/8 cup Brown sugar, light packed
  • 1/2 tsp Clabber girl baking soda
  • 3/8 cup Granulated sugar
  • 3/8 cup Non-hydrogenated shortening
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 3/4 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on ibakeheshoots.com

Description

Ingredients

• 1⅛ cup all-purpose flour
• ½ tsp Clabber Girl Baking Soda
• ¼ tsp salt
• ¼ cup +2 tbsp non-hydrogenated shortening (such as palm oil)
• 2 tbsp. vegetable oil (I used canola)
• ¼ cup +2 tbsp granulated sugar
• ¼ cup +2 tbsp light brown sugar (packed)
• 1½ tbsp non-dairy milk (I used almond milk)
• ¾ tsp vanilla
• 1 cup semi-sweet chocolate chips

Directions

• Preheat oven to 350 Fahrenheit.
• In a small bowl, combine flour, Clabber Girl Baking Soda, and salt. Set aside.
• Place shortening, canola oil and sugar in a mixer and combine until creamy, about 3 minutes.
• Mix in non-dairy milk and vanilla.
• Slowly add flour until fully combined.
• Fold in chocolate chips by hand.
• Scoop rounded tablespoons on a silpat or parchment paper and bake for 9 to 11 minutes (I like them slightly underbaked, so my baking time was closer to 9 minutes).
• Enjoy.