| Total Fat | 5g |
| Total Carbohydrates | 19g |
| Cholesterol | 0mg |
| Sodium | 90mg |
| Dietary Fiber | <1g |
| Sugars | 11g |
| Protein | 1g |
Heat oven to 350°F. Line cookie sheets with parchment paper.
In large bowl, beat melted vegetable shortening, white sugar and brown sugar with electric mixer on medium speed until mixed. On low speed, mix in almondmilk. Add baking powder, baking soda and flour. Beat on low speed until mixed. Beat on medium speed until creamy. Stir in chocolate chips.
Spoon rounded tablespoonfuls 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool on cookie sheets 2 minutes. Remove to cooling racks. If baking 2 cookie sheets at a time, rotate pans half way through baking.
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