Those of us with milk allergies are always on the hunt for ways to eat “normal” tasting foods, especially desserts. This is my Chocolate Chip Cookies Milk Free recipe that is tried and true in my home. Give it a whirl with your favorite substitutions and enjoy a treat that is a classic delicious favorite. While this recipe can be allergy friendly, be sure to double check the ingredients of every thing you use before you drop it into the mixing bowl!
Milk Free Chocolate Chip Cookies recipe by Nicole Hanratty
(Homemade, No Milk, No Cottonseed Oil)
2 1/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup Spectrum Vegetable Shortening available at Whole Foods and Gelsons
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups Vegan Chocolate Chips
2 TBSP Muscovado available at Marky’s and Whole Foods
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat shortening, granulated sugar, brown sugar, muscovado and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Cookies freeze well in small Ziploc baggies up to a month so you can pull them out a few at a time.
Recipe is adapted from Tollhouse Recipe but altered to include special ingredients and to be milk allergy friendly.
Entertainment News / Food To Eat / Baking Desserts Recipes by Nicole Hanratty
Posted March 10, 2009; updated November 16, 2015