Chocolate chip cookies (dairy free)

Today is cheat day. I need chocolate chip cookies! Yep, I said Need.

On a recent trip to my parent's house my dad picked up a few grocery items for some baking and found dairy free chocolate chips for me. My regular grocery store does not carry them, I quickly suggested we go back and buy another 10 bags. We went to the mall instead ... however, I will scout out my local superstore for my precious chocolate.

Now on to the recipe. This is my favorite recipe for chocolate chip cookies and is amazing when you use butter. I do not get the same results with margarine, vegan margarine, or vegan margarine with half coconut oil. I'll play with the recipe and update. As a dairy free recipe the result is a cakey cookie. I prefer a chewy flat cookie.

Another thing I will mention is the measurements are great and you can get away with using just your 1/3 dry cup measure and a set of measuring spoons.

2/3 vegan Bacel(you can use half coconut oil)

2 Cups brown sugar ( I try to measure just shy of the 2 cups)

2 Eggs

2 Tbls hot water or coffee

1 tsp vanilla

2 2/3 cups flour (you can get away with using whole wheat)

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Half a bag of dairy free chocolate chips

Set the oven to 375 F

Cream the margarine and sugar till smooth, add eggs, water and vanilla mix till smooth.

Combine the flour, baking powder, baking soda and salt.

Mix till the wet and dry are combined, do not over mix. Add chocolate chips mix till evenly distributed.

Drop by tablespoon on to ungreased cookie sheet. Press flat before baking if you prefer less caky and more crunch. Bake for about 4-10 mins depending on the size of the cookie.

I baked 26 small cookies and the other half was wrapped in plastic wrap in a sausage shape and put into the fridge for later. To bake the cookies out of the refrigerated dough slice the dough in to disks and place on cookie sheet.