I make these for my daughter who has an egg and nut allergy. They are her favorite! They are my favorite and I don’t even have a food allergy! You can substitute the non-dairy milk for regular milk.

Chocolate Chocolate Chip Spice Cookies

(Vegan, and nut free)
1/2 c. Canola oil
1/2 c. Sugar
1/4 c. Maple syrup
3 Tbsp Non-dairy milk
1 Tbsp Vanilla
1 1/3 c. Flour
1/2 c. Cocoa powder
1 Tsp Baking soda
1/4 Tsp Salt
1/2 Tsp Cinnamon
1/2 Tsp Ginger
1/8 Tsp Cloves
2/3 c. Chocolate chips (Trader Joe’s sells vegan chips)

Mix dry (except chips) and wet ingredients separately, them combine. Add chocolate chips at the end. Drop by the spoonful and slightly flatten on a cookie sheet. Bake at 350 for ten minutes.

*pro tip- measure the oil (twice) in the 1/4 cup then when you use the same cup for the maple syrup it will be super easy to clean.


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