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.
INGREDIENTS | YIELDS 24 COOKIES
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter-flavored shortening
- ½ cup sugar
- 1/3 cup light brown sugar
- 3 tablespoons corn syrup, light or dark
- 2 tablespoons soymilk, rice milk, or coffee
- 1 tablespoon vanilla
- ½ cups toasted pecans, chopped (optional)
- 8 ounces dairy-free carob chips
Preheat oven to 375°F. Spray baking sheet with cooking spray.
Sift dry ingredients; set aside.
Cream shortening and sugars until fluffy. Add corn syrup, soy milk, and vanilla; beat well.
Stir in flour mixture. Fold in nuts and chocolate chips.
Drop batter by rounded tablespoons onto prepared baking sheet.
Bake 10–12 minutes. Allow cookies to cool thoroughly.
Milk Substitutions
Generally, when milk is called for in any cookie recipe it is there as nothing more than a way to thin the batter. Since it is normally a small amount and does not often change anything else in the recipe, you can substitute many different liquids for the milk to make the recipe dairy free. Coffee, tea, soda, juice, soy or rice milk, almond milk, coconut milk, or even water make good stand-ins for milk in most cookie recipes.
