Preheat your oven to 400F.
Cream the shortening and sugar together for a few minutes, then add the almond milk and vanilla.
Cream again while you whisk together the dry ingredients in a separate bowl.
Fold the dry ingredients in with the wet then add your chocolate chips.
Separate into 6 cookies, weighing about 75g (smaller) to 120g (closer to Levain size!)each.
Pile them up tall, almost like little cylinders and bake at 400F for 12-13 minutes or until they are golden brown!