Dairy Free Chocolate Chip Cookies
There’s something truly comforting about biting into a warm, chewy chocolate chip cookie, especially when it’s made without any dairy. Whether you’re avoiding dairy for health reasons, dietary preferences, or simply want to try something new, these Dairy Free Chocolate Chip Cookies are here to satisfy your sweet tooth with every bite. They’re rich, buttery (in the best dairy-free way!), and packed with melty chocolate chips that make cookie cravings disappear instantly.
What’s wonderful about this recipe is how approachable it is—no complicated ingredients, no hard-to-follow steps, just pure cookie bliss. Plus, they’re perfect for sharing at family gatherings, lunchboxes, or whenever you need a cozy treat. Ready to discover your new favorite cookie recipe? Let’s dive in!
Why This Recipe Belongs in Your Rotation
These cookies strike the perfect balance between chewy and crispy, with a depth of flavor that rivals traditional chocolate chip cookies. Using dairy free butter ensures the classic buttery taste without the dairy, and the combination of brown sugar and superfine sugar delivers the ideal texture and sweetness. They’re quick to whip up, require no fancy ingredients, and are bound to impress anyone, regardless of their dietary needs.
Plus, they’re a fantastic base recipe to customize! If you love experimenting, you can easily swap in nuts, oats, or different chocolate chips. These cookies also pair wonderfully with a glass of plant-based milk or your favorite hot beverage. Once you try these, you might find yourself reaching for them just as often as your go-to recipes like Dark Cherry Chocolate Chunk Cookies or Salted Caramel Turtle Pecan Cookies. They’re that good.
What’s in the Bowl
- 1 1/2 cups all-purpose flour – provides structure and the perfect cookie crumb
- 1/2 teaspoon baking soda – helps cookies rise and become tender
- 1/4 teaspoon salt – balances sweetness and enhances flavor
- 1/2 cup dairy free butter, softened – gives buttery flavor and chewiness
- 1/2 cup brown sugar – adds moisture and rich caramel notes
- 1/4 cup superfine sugar – helps with crisp edges and sweetness
- 1 large egg – binds ingredients and adds richness
- 1 teaspoon vanilla extract – infuses warm, sweet aroma
- 1 cup dairy free chocolate chips – the star ingredient for melty pockets of chocolate
Essential Tools for Success
- Mixing bowls – for combining dry and wet ingredients separately before mixing
- Measuring cups and spoons – accurate measurements ensure perfect texture
- Electric mixer or hand whisk – to cream the dairy free butter and sugars effortlessly
- Spatula – for folding in chocolate chips gently
- Baking sheet – where the magic happens; lined with parchment paper for easy cleanup
- Cooling rack – helps cookies cool evenly without becoming soggy
Dairy Free Chocolate Chip Cookies: How It’s Done
Step 1: Prep Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures an even distribution of leavening and seasoning throughout your cookie dough.
Step 2: Cream the Dairy Free Butter and Sugars
In a large bowl, use an electric mixer or a sturdy hand whisk to cream the softened dairy free butter with the brown sugar and superfine sugar. Beat until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for that tender crumb and slight crispiness on the edges.
Step 3: Add the Egg and Vanilla
Beat in the egg and vanilla extract until fully combined. These add moisture and depth of flavor, creating the perfect cookie base.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix—this keeps your cookies soft and chewy.
Step 5: Fold in the Chocolate Chips
Gently fold in the dairy free chocolate chips, ensuring they’re evenly distributed throughout the dough.
Step 6: Portion and Bake
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 9-11 minutes, or until the edges are golden and the centers look set but still soft.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them set properly and gives you that perfect chewy texture.
Swap Guide
- Flour: For a gluten-free option, try a 1-to-1 gluten-free baking flour blend.
- Dairy Free Butter: Coconut oil or margarine can be used, but they may slightly alter texture and flavor.
- Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, set for 5 minutes) as a vegan substitute.
- Chocolate Chips: Dark chocolate chunks or dairy-free white chocolate chips are tasty alternatives.
Watch Outs & How to Fix
- Cookies spreading too much: Make sure your dairy free butter is not too melted. Chill the dough for 30 minutes before baking if needed.
- Dry or crumbly cookies: Don’t overbake—take them out when centers still look soft. Also, check your flour measurements; spoon and level for accuracy.
- Flat cookies: Check that your baking soda is fresh and hasn’t expired.
- Chocolate chips sinking: Toss chips in a little flour before folding in to help keep them suspended.
Storing Tips & Timelines
These cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. For longer storage, freeze them in a sealed bag for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the oven for that fresh-baked feel.
Top Questions & Answers
Can I make these cookies vegan?
Absolutely! Replace the egg with a flax egg or chia egg, and ensure your dairy free butter and chocolate chips are vegan-friendly. The texture will remain just as delicious.
What if I don’t have superfine sugar?
You can pulse regular granulated sugar in a food processor for a few seconds to make it finer, or simply substitute with granulated sugar. The texture might be a bit different but still tasty.
Can I add nuts or other mix-ins?
Yes! Chopped walnuts, pecans, or even shredded coconut make great additions. Add about ½ cup along with the chocolate chips in step 5.
How do I prevent cookies from sticking to the baking sheet?
Use parchment paper or a silicone baking mat to line your baking sheet. This prevents sticking and makes cleanup a breeze.
Quick Weeknight Wins
- Dark Cherry Chocolate Chunk Cookies – a fruity twist when you want to change things up.
- Salted Caramel Turtle Pecan Cookies – perfect for when you crave a rich, nutty, caramel-packed treat.
Save & Share
If you try this recipe, be sure to save it to your favorites and share with friends and family who love easy, delicious dairy free desserts. These cookies are a fantastic way to show anyone that dairy free baking can be just as indulgent and satisfying as the classic versions.
Thank you for baking along with me! I hope these Dairy Free Chocolate Chip Cookies become a staple in your kitchen and bring a little extra joy to your day. Happy baking!
Dairy Free Chocolate Chip Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt for even distribution.
- In a large bowl, use an electric mixer or hand whisk to cream the softened dairy free butter with the brown sugar and superfine sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined, being careful not to overmix.
- Gently fold in the dairy free chocolate chips until evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake at 350°F (175°C) for 9-11 minutes until edges are golden and centers look set but soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling and set.
Notes
- For a gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Use a flax egg or chia egg to make this recipe vegan-friendly.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze up to 3 months.
- Chill the dough for 30 minutes before baking to prevent cookies from spreading too much.
- Toss chocolate chips in a little flour before folding into dough to prevent sinking.
