Egg-/Dairy-Free Chocolate Chip Cookies

To make these cookies gluten-free as well as egg/dairy free, just substitute the flour with a gluten-free baking mix.

Makes: 24 cookiesHands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

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Makes: 24 cookies

Ingredients

  • 1½ cups all-purpose flour
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ cup butter-flavored shortening
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar
  • 3 Tbsp. corn syrup
  • 2 Tbsp. soymilk
  • 1 Tbsp. vanilla extract
  • 8 oz. dairy-free carob chips

Directions

  • Preheat oven to 375°F. Spray 2 large baking sheets with cooking spray.
  • Sift flour, salt, and baking soda; set aside. Cream shortening and sugars until fluffy. Add corn syrup, soy milk, and vanilla; beat well.
  • Stir in flour mixture. Fold in carob chips.
  • Drop batter by rounded tablespoons onto prepared baking sheets.
  • Bake 10–12 minutes. Allow cookies to cool thoroughly.