- 1
Ingredients
- RECIPE: (makes about 36 cookies)
- 1 cup dairy-free soy butter, or vegan buttery spread
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 1/4 cup applesauce
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups flour
- 2 cups oats
- 1 – 12 ounce bag Ghirardelli semi-sweet chocolate chips
Preparation
Step 1
Confession: There’s not a lot about this recipe that is Greek, except for the fact that I am Greek, and I make them. :) Here’s how the story goes… a friend recently asked me if I have a dairy-free chocolate chip cookie recipe that has actual cookie flavor and doesn’t taste like cardboard. Hence this little recipe was born. It is very simple to throw these cookies together, and if you are either allergic to dairy or simply fasting from it, this cookie will surely satisfy the taste buds.
The applesauce helps to keep the cookie from getting too dry and the oats make them pretty chewy. I use
or vegan buttery spread to replace regular butter but any non-dariy butter will work. Ghirardelli makes a
. The chips are made with soy, however, they are manufactured on the same equipment that also makes products containing milk and are made in a facility that uses peanuts and tree nuts.)
Make them and watch them disappear…
RECIPE: (makes about 36 cookies)
Cream together butter and sugars in a stand mixer or with a hand mixer. Add vanilla and mix to combine. Add all other ingredients and mix to combine. Using a small ice cream scooper, scoop dough balls onto an uncreased cookie sheet. Bake at 375 degrees for 12-14 minutes or until cookies are golden brown.
Hi Allie! Great idea to try this recipe with coconut oil- I’ll have to give that a try. The butter I use is actually non-GMO. Earth Balance makes “Soy” and “Vegan Buttery Sticks”. I’ve tried it with both types and they both work well. If you make the recipe with coconut oil please let me know how it works out! :)
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