Soft chocolate chip almond butter cookies without eggs or dairy.
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Have a non-stick cookie sheet to hand or line a tray with baking paper.
In a large bowl, mix together the almond butter, margarine, brown sugar, caster sugar and vanilla extract until smooth.
Add the flour and baking soda to the bowl. Mix until it starts to stick together then use your hands to press it into a dough. Add the plant-based milk to help it stick together, starting with a small splash and adding more if needed.*
Add the chocolate chips and knead them into the dough.
Cover the dough and place it in the fridge for 20 minutes to chill.
Once chilled, soften the dough in your hands then divide it into 12 equal-sized pieces. Roll each piece into a ball then flatten to around ½ an inch thick.
Bake for 15 minutes. Let them cool on the tray completely before removing them.