Soy/Dairy Free Chocolate Chip Cookie Recipe--Yum!

This recipe is adapted from the Original Nestle Toll House Chocolate Chip Cookie recipe (found at http://www.verybestbaking.com/recipes/18476/original-nestl%C3%89-toll-house-chocolate-chip-cookies/detail.aspx).  I purchased all of my soy-free products at Earth Fare.  These cookies are amazing, and you can't even tell the difference!  The original recipe says it makes 60 cookies, but I only got about 36 of them when I made them.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup Earth Balance organic coconut spread (could probably also use Earth Balance soy-free butter, but it has other allergens for us)
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (10-oz. pkg.) Enjoy Life semi-sweet chocolate chips (dairy, nut, and soy free)
• 1 cup chopped nuts (optional--I didn't add them.)
• Spectrum Cook It Up! Canola and Olive Spray Oil (or other soy-free cooking spray)--The original recipe does not call for cooking spray, but it definitely helped to use it.

Directions

1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda, and salt in small bowl.
3. Beat coconut spread, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.
4. Gradually beat in flour mixture.
5. Stir in morsels and nuts.
6. Drop by rounded tablespoon onto greased baking sheet.
7. Bake for 9 to 11 minutes or until golden brown.  Cool on baking sheet for 2 minutes.

Pan cookie variation:  Grease 15 x 10-inch jelly-roll pan.  Prepare dough as above.  Spread into prepared pan.  Bake for 20 to 25 minutes until golden brown.  Cool in pan on wire rack.  Makes 4 dozen bars.