Try this Dairy-Free Chocolate Chip Cookies recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
In a large bowl, combine the brown sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don’t overdo it).
Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (292g) | ||
Recipe Makes: 1 | ||
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Calories: 1039 | ||
Calories from Fat: 573 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.7g | 85 % | |
Saturated Fat 37.7g | 189 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 108.8mg | 4 % | |
Potassium 889.8mg | 23 % | |
Total Carbohydrate 136.4g | 40 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 124g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1039
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