Soy Free and Dairy Free Chocolate Chip Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Combine margarine and vegetable oil in a mixing bowl, then mix in brown sugar until well blended.

Stir in vanilla extract and salt, mixing until incorporated.

Mix cornstarch and water together in a small bowl to create the egg white replacement, then add to the margarine mixture and stir until smooth.

In a separate bowl, whisk together all-purpose flour and baking soda.

Fold the flour mixture into the wet ingredients until just combined, being careful not to overmix. Add a bit more flour if the dough seems too wet and sticky.

Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are lightly golden and the centers are just set.

Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.