Recipe Details

Vegan Chocolate Chip Cookies

Bake time
Prep time
Total time


Set racks in the upper third and lower third of the oven. Preheat oven to 350 F. Prepare 2 cookie sheets with parchment paper or silpats (for easier cleanup). Add flour, Clabber Girl Baking Soda, and salt then combine. Using a stand mixer (hand-held beater), cream the shortening, add oil, sugars, and mix until smooth. Add the non-dairy milk and vanilla. Gradually add flour mixture to creamed shortening and mix thoroughly. Add and combine chocolate chips or chunks (your choice). Drop the dough filled to rounded tablespoons on the prepared cookie sheets and bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for a few minutes then remove to a rack to cool completely.


2 1/4 cup all-purpose flour
1 tsp Clabber Girl Baking Soda
1/2 tsp salt
3/4 cup non-hydrogenated shortening (such as palm oil)
4 tbsp vegetable oil (such as canola)
3/4 cup white sugar
3/4 cup light brown sugar (packed)
3 tbsp non-dairy milk (such as soy or almond)
1 tsp vanilla
2 cups semisweet chocolate chips or 1 1/2 cup chocolate chunks

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