DAIRY FREE CHOCOLATE CHIP COOKIES, HANIELA'S

Whisk together all-purpose flour, baking soda, salt, and freshly zested nutmeg in a bowl and set aside.

In another bowl, combine 1 egg yolk, 1 whole egg, almond milk, and 2 teaspoons of vanilla extract and set aside.

In a mixing bowl, add vegetable oil, granulated sugar, and brown sugar, and mix on medium-high speed for about 4 to 5 minutes until combined.

Gradually add the egg mixture to the sugar mixture, beating well after each addition and scraping the bowl as needed.

Decrease the mixer speed and add the flour mixture to the wet ingredients, scraping the bowl to ensure all flour is incorporated.

Add Ghirardelli 60% cacao baking chips to the dough and stir well.

Cover the dough with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 375°F.

Use a spoon or small ice cream scoop to portion the dough onto a baking sheet.

Bake the cookies in the preheated oven for about 12 to 15 minutes, depending on the oven.

Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a cooling rack to cool completely.

Equipment Needed

Spice Level:

Dietary