One difficult thing about going dairy and soy-free is that you can rarely pick up a pre-packaged snack or stop by a bakery for a quick treat. Nothing says comfort like warm-from-the-oven chocolate chip cookies and these are deliciously dairy and soy-free. What could be better?
Chocolate Chip Cookies
Ingredients:
3 cups all-purpose flour (If making these gluten-free, choose a GF flour like this one)
1 ½ cup brown sugar, packed
1/2 cup white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup oil
2 teaspoons vanilla extract
2 teaspoons hot water
2 cups semisweet chocolate chips, dairy and soy free (I like Enjoy Life Semi-Sweet Mini Chips) plus extra, for rolling the sides.
Directions:
In a large mixing bowl add the flour, brown sugar, sugar, baking soda, baking powder, and salt. Whisk to combine.
Add eggs, oil, vanilla, water, and chocolate chips. Begin with a rubber spatula to mix and finish by hand until all the ingredients are well incorporated. The dough may seem dry, but it's fine.
Preheat to 350°F.
Shape into 1 to 2 inch balls. Place them on a parchment paper lined baking sheet.
Optional: To make them look more classic, push in extra chocolate chips on top and sides. When they bake, these will remain on the surface and not hidden in the dough.
Bake for 8 to 10 minutes on the middle rack. Remove when they are just BARELY starting to turn brown. They should look under-cooked.
Let them sit on the baking pan for 2 minutes before removing to cooling rack. Cool COMPLETELY.
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