3 (up to 4) tbsp unsweetened almond milk (or other milk choice)
½ c chocolate chips
1 tbsp. orange juice (for glaze)
½ tsp orange zest (for glaze)
⅓ c powdered sugar (for glaze)
Instructions
Preheat oven to 350°F. Prepare two baking sheets with nonstick spray or parchment paper.
Combine melted oil/butter, sugar, vanilla, orange juice, and orange zest until well combined.
Add the flour, baking soda, and salt. Stir until combined, then add the milk (start with 3, increase to 4 tbsp. if necessary). Stir until almost combined, then add the chocolate chips and stir to combine.
Roll dough into balls and place on prepared sheets. Bake for approximately 8 - 10 minutes.
Let cool for 5 minutes before removing from baking sheets.
Meanwhile, combine the remaining orange juice, zest, and powdered sugar to make a glaze. Drizzle onto cooled cookies.
Notes
It's important to add the milk after the flour to prevent curdling. For a vegan cookie: opt for coconut oil or vegan margarine and a plant based milk. Make sure the chocolate chips don't contain dairy (I like Ghirardelli semi sweet chocolate)