|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 3g||9%|
|*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.|
Chocolate chip cookies are a staple sweet for far too many, but if you are on a restricted diet—such as a vegan or dairy-free diet—a chocolate chip cookie you can eat is hard to find. Make your own with this chocolate chip cookie recipe for those who are cutting out dairy or for milk-drinkers alike. These are great for a lunchbox treat or an after-dinner dessert with a tall glass of non-dairy milk. For a vegan variation, replace the eggs with 1/4 cup egg replacer such as Ener-G or unsweetened applesauce mixed with 1/3 cup hot water.
Gather the ingredients.
Preheat the oven to 350 F.
Line a baking sheet with parchment and set aside.
In a medium-sized bowl, sift together the flour, salt, baking powder, and baking soda. Set aside.
In another medium-sized bowl, use an electric hand mixer at a medium speed setting to cream together the shortening and brown sugar until well combined and fluffy, about 3 to 4 minutes.
Add the eggs and vanilla, and beat until well combined.
Add the dry ingredients to the eggs, mixing until just combined.
Fold in the chocolate chips. If the cookie dough is too sticky or loose, refrigerate it until it's firm and can be scooped without falling apart.
Using a 1/4-cup measuring cup, drop cookies onto the prepared sheet, about 2 inches apart.
Bake for 20 minutes, or until cookies are golden brown.
Serve and enjoy!
Chocolate chip cookies will keep at room temperature in an airtight container for up to three days. Be sure to let cookies cool before storing them. Metal containers will keep cookies crisper than plastic containers. If storing a large batch, layer cookies on parchment paper.
Freezing and Refrigerating Cookie Dough
Cookie dough can be refrigerated for up to a week and frozen for up to six weeks in an air-tight plastic container or freezer bag. Thaw in the container 15 minutes. Pack dough in containers, or shape slice-and-bake dough into logs and wrap. Store in a tightly-covered container. To thaw, place in the refrigerator overnight before reheating.