Lactose Free Chocolate Chip Cookies Recipes

Steps:

• In a large bowl, beat the syrup, sugar, oil, applesauce, vanilla and molasses until well blended. Combine the flour, baking powder, baking soda and salt; gradually add to syrup mixture and mix well. Stir in chocolate chips. Cover and refrigerate for 1 hour., Drop by heaping tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake at 350° for 11-13 minutes or until edges are lightly browned. Remove to wire racks.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine coconut oil, white sugar, brown sugar, and vanilla extract in a large bowl. Refrigerate, stirring occasionally, until the coconut oil has thickened, but can still be stirred, about 5 minutes; the batter will lighten in color as it thickens. Add eggs to the batter one at a time, beating well after each addition.
• Combine flour, baking soda, and salt in a bowl. Gradually beat dry ingredients into the bowl with the coconut oil mixture. Stir in chocolate chips.
• Drop dough by the tablespoon onto ungreased baking sheets.
• Bake in the preheated oven until set and lightly golden, 8 to 10 minutes.
• Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, baking soda, and salt.
• Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.
• Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.