no dairy, no eggs, and yet are chewy and delicious

½ cup Nutiva coconut shortening or butter ( I use Nutiva shortening or Earth Balance vegan butter)
½ cup coconut palm sugar or brown sugar
½ cup cane sugar I use organic
1 tsp vanilla extract
4 tbsp aquafaba (the liquid from a chickpea can; replaces one large egg)
1 ½ cups all purpose flour (Or bob's red mills baking 1 to 1 gluten free flour)
½ tsp baking soda
1 tsp baking powder
¾ tsp salt
1 cups dark chocolate chips I use dairy free Enjoylife

Directions

In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, add the butter or shortening, and both sugars and mix with a hand mixer until creamed together.
Add in the aquafaba (room temperature) and vanilla. Blend again.
Add flour mixture in two parts and mix the batter until all are combined.
Fold in the chocolate chips.
Cover the bowl and refrigerate for at least 30 minutes or up to 24 hours. This will help the cookies remain chewy and not spread. SO it's optional if you don't mind flatter cookies.
When ready to bake, preheat oven to 375 F.
Use a 2oz scoop OR drop 3 tbsp of dough per cookie on to the cookie sheet. I fit about 4 cookies on my quarter sheet. Bake for 12 minutes.
Repeat until all batter is baked.
Let the cookies cool on the pan for about 10 minutes.

Store them sealed in a container at room temperature for 4 days, and then refrigerate for 2 weeks. They are also easy to freeze for several months either as dough or baked cookies.

Nut Cookie Balls

Preheat oven to 350 degrees Farhenheit or 180 degrees Celsius.
With electric mixer on medium speed, beat palm shortening, 1/2 cup of confectioners sugar, cinnamon, and salt for two minutes until smooth and creamy.
Gradually beat in flour, mixing on low.
Add nuts until just blended.
Pinch of pieces of dough and roll between palms to make 1-inch balls. Place on cookie sheets spaced at least 1 inch apart.
Bake for 10 minutes, or until tops are just set and bottoms are just starting to brown.
Let cool on cookie sheets until the cookies are still warm but firm enough to handle without crumbling. Don't let cool all the way!!
Spread 1 cup of confectioners' sugar on a plate and roll the balls in them. Set them on a wire cooling sheet to cool. When completely cool, roll them in the confectioners sugar again.

Store these snowball holiday cookies in an airtight container for up to one week (although ours lasted for almost three weeks!).
Don’t let them cool too much before you start rolling! If you do they will get crumbly and be harder to roll, especially for little hands.
Each cookie only has 1g of sugar

Ginger Cookies

INGREDIENTS

In a large bowl, using an electric mixer beat shortening, sugar, egg and vanilla until light. Beat in molasses.
In a separate bowl, mix together flour, salt, baking soda, cinnamon, cloves and ginger.
Stir flour mixture into sugar mixture until thoroughly combined.
Scoop dough and shape into 9 large mounds. Place dough mounds in refrigerator and chill for about 2 hours.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment.
Dip dough mounds in crystal sugar (if using) and arrange 5 mounds on a baking sheet lined with parchment paper.
Bake for 13-15 minutes or until cookies appear set in the middle and are starting to brown around the edges.
Let cool for 2-3 minutes on cookie sheet. Cookies will be large, thick, crispy on the outside and soft on the inside.