This recipe makes the best dairy free, nut free, soy free chocolate chip cookies! Completely foolproof, incredible cookies every time. And no dough chilling time required. They’re tender, soft, and chewy. I use lard instead of butter and you’d never know the difference with how unbelievably delicious they are.
Free from: peanuts, nuts, dairy, soy
Alternatives: you can use all purpose flour instead of light spelt four
Ingredients
3/4 cup lard
1 cup brown sugar
1/4 cup powdered sugar
1/4 tsp pure vanilla extract
2 large eggs
a dash of salt
1/4 cup all purpose flour
2 cups light spelt flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup Enjoy Life mini chocolate chips (or your preferred allergy safe brand)
Preheat the oven to 375F
In a large mixing bowl, beat together the lard, vanilla, and sugars until fluffy. Add the eggs, one at a time, beating until smooth. Add the flours, salt, baking powder, and baking soda, and beat until it forms a dough. Be sure not to over-mix! Fold in the chocolate chips.
Line a baking sheet with parchment paper. Divide the dough into 12 equal portions. Drop the dough onto the tray, baking 6 cookies at a time so as to not overcrowd the pan, and do not shape them. Place the tray into a preheated 375F oven for 9 minutes, or until golden brown and soft-looking. Let them cool on a wire rack until cool enough to touch, then transfer to a plate.
Makes 12 cookies
