I was craving cookies like crazy the other night but didn’t have any in the house. We have most of the ingredients on hand for cookies at all times (‘cuz cookies!) but this time I didn’t have soy milk, so I needed to make a recipe with no milk. Enter the vegan shortbread cookie!
Chocolate Chip Shortbread
1/2 cup non-hydrogenated vegetable shortening
1/2 cup non-hydrogenated margarine
3/4 cup powdered sugar
1/2 tsp pure vanilla extract
2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking soda
3/4 cup chocolate chips
Preheat oven to 350ºF. Cream together shortening and margarine, then add sugar and vanilla and blend until smooth. Add baking soda and salt and then gradually add flour until a stiff dough forms. Fold in the chocolate chips and incorporate evenly.
Shape the cookies into rounds (I did this by hand) and spread evenly on a greased baking tray. Bake for 10-12 minutes or until the tops are puffy and the edges are just starting to turn golden brown. Allow to cool on a wire rack. These didn’t last long ❤