We baked up a giant batch of Lenten chocolate chip cookies over the weekend. I was in the mood for a thicker type of cookie and decided to make them in our tart pan like we did these cookies. They turned out super yummy and I was glad we took the time to make them when I enjoyed a few with my tea this morning.
This recipe works well with almond or coconut milk or orange juice but we went with coconut milk this time. I realized this afternoon that it’s been several years since I’ve posted this recipe, so I thought I’d share an updated version of it for those of you who may have missed it way back when. It’s a popular recipe in our home all year round but especially during fasting periods. Hope you enjoy it!
Lenten Chocolate Chip Cookie Muffins
- 1 1/2cups margarine
- 1 cup brown sugar
- 1 cup sugar
- 1/2 cup coconut milk (can also use almond milk or orange juice)
- 2 teaspoons vanilla
- 4 1/2 cups unbleached flour
- 1 teaspoon salt
- 2 teaspoon baking soda
- 12 ounces semisweet chocolate chips (Ghirardelli semi-sweet are lenten)
1. Preheat the oven to 350°F.
2. Cream shortening and sugars until light and fluffy. Slowly add orange juice, cream well, then add vanilla.
3. Combine the dry ingredients in a mixing bowl.
4. Add the dry ingredients to the creamed mixture, then fold in the chocolate chips.
5. Drop by teaspoons on cookie sheets. Bake at 350°F degrees for 8-10 minutes or until edges are golden brown. Let cool 5 minutes before removing from cookie sheets.
6. Serve with ice cold glasses of almond milk and enjoy!