Vegan Chocolate Chip Cookies
2/3 c. vegan shortening (Spectrum, Earth Balance)
1/2 c. granulated sugar
1/2 c. brown sugar
1 tsp. vanilla extract
1/4 c. unsweetened applesauce
1 3/4 c. unbleached all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. vegan chocolate chips
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the shortening, sugars, vanilla and applesauce, until creamy. In a separate medium bowl, combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and stir until throughly mixed. Stir in chocolate chips with a rubber spatula.
Use a cookie scooper to evenly place balls of batter onto prepared cookie sheets, one inch apart. Bake for 12-15 minutes or until lightly browned. Cool slightly on cookie sheet and serve!
Kelly's Book: Vegan Baking Classics
Kelly's Website: www.foodallergymama.com