Absolutely the Best Chocolate Chip Cookies

Dairy, nut, egg free cookies


1 cup shortening (all vegetable, no dairy)
3/4 cup white sugar
3/4 cup brown sugar
powder egg replacer for 2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour (wheat works best)
2 tablespoon ground flax seed
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dairy-free semi-sweet chocolate chips


Preheat oven to 350 degrees F (175 degrees Celcius). Grease cookie sheets. In a large bowl, cream together the shortening, brown sugar and white sugar until light and fluffy. Add the egg replacer, then stir in the vanilla. Combine the flour, flax seed, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 (for chewy) to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

See other recipes submitted by Susan Gray