Ghirardelli's Dairy-Free Chocolate Chip Cookies
Author: Ghirardelli
Recipe type: Dessert
Cuisine: American
Serves: about 36 cookies
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup melted coconut oil (see post above for other options)
- 1¼ cups packed light brown sugar
- 2 eggs (see post above for egg-free options)
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 1 (10-ounce) bag dairy-free chocolate chips (like Ghirardelli Non-Dairy Chocolate Chips)
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, mix the coconut oil, brown sugar, eggs, water, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes.
- Scoop the cookie dough by the heaping tablespoon, and place on your prepared baking sheet about 2 inches apart.
- Bake the cookies for 9 to 11 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
- The cookies will keep for a few days at room temperature, but you can freeze excess cookies immediately to keep them fresh for longer.
Serving size: 1 cookie Calories: 139 Fat: 6.5g Saturated fat: 4.7g Carbohydrates: 19.8g Sugar: 12.9g Sodium: 53mg Fiber: .8g Protein: 1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/ghirardellis-dairy-free-chocolate-chip-cookies-recipe
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