Classic Chocolate Chip Cookies (egg-free and dairy-free)
A classic chocolate chip cookie recipe with an egg-free, dairy-free twist. One of our favorites. You can double the chocolate chips if you like them extra chocolaty. This recipe can also be made soy free if you use Spectrum's Organic Palm Oil shortening or coconut oil (see tips in recipe).
Ingredients
- 1/2 cup shortening (Try Spectrum's Organic shortening, or coconut oil if you want to avoid soy or hydrogenated oils)
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 2 heaping TBS applesauce
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup chocolate chips (Enjoy Life, Nestle Simply Delicious 3-Ingredient, or Pascha brand)
Instructions
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Mix shortening, brown sugar, sugar, applesauce and vanilla until creamy.
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Add baking soda, flour, salt and baking powder. Mix until well blended. Mix in chocolate chips.
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Either use a cookie scoop or shape about a Tablespoon of dough into rounded balls. Press dough down to flatten slightly. Bake at 375 degrees for 8-10 minutes until light brown. Cool for a few minutes before removing cookies to a wire rack.
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** Tip: Measure flour by spooning flour into measuring cups. If dough seems too crumbly (this can be affected by which shortening you choose), add 2 TBS of water and mix until dough is moist. If using a more liquid coconut oil, add an extra 1/2 cup of flour to the dough if the dough is too moist.