Lenten Chocolate Chip Cookies {version 2.0}

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 Ingredients:

•  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)

Directions: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!