Dairy Free Chocolate Chip Cookies
If you’ve ever found yourself craving the warm, comforting hug of a classic chocolate chip cookie but need to avoid dairy, you’re in the right place. These Dairy Free Chocolate Chip Cookies are everything you want in a cookie—soft, chewy, and packed with melty chocolate chips—without a hint of dairy. They’re perfect for those with dietary restrictions or simply anyone looking to try a delicious twist on a timeless treat.
Baking dairy-free doesn’t mean sacrificing flavor or texture. In fact, these cookies bring together the best of both worlds: the familiar rich taste of chocolate chip cookies and the wholesome goodness of plant-based ingredients. Whether you want a batch for an afternoon snack, a party, or a sweet gift, these cookies will quickly become your go-to recipe.
Why It’s Crowd-Pleasing
There’s something magical about a cookie that’s both classic and inclusive. These dairy-free cookies have a universal appeal because they manage to hit all the right notes: a balance of chewy and slightly crisp edges, a buttery flavor without actual butter, and plenty of gooey chocolate chips in every bite. Plus, they’re incredibly versatile—perfect for kids, guests with dietary needs, or even just a cozy night in.
What makes these cookies truly crowd-pleasing is their simplicity. The ingredients are pantry staples, and the method is straightforward, making them accessible for bakers of all levels. And because they’re free from dairy, they often feel lighter and less heavy, which means you might just find yourself reaching for a second cookie (or third) without guilt.
What You’ll Gather
- 1 1/2 cups all-purpose flour – the base that gives structure to your cookies.
- 1/2 teaspoon baking soda – helps the cookies rise and creates that perfect texture.
- 1/4 teaspoon salt – balances sweetness and enhances all the flavors.
- 1/2 cup dairy free butter, softened – adds richness and moisture without dairy.
- 1/2 cup brown sugar – brings a deep caramel flavor and chewiness.
- 1/4 cup superfine sugar – helps create a crisp edge and adds sweetness.
- 1 large egg – binds everything together; you can substitute with a flax egg if preferred.
- 1 teaspoon vanilla extract – infuses warmth and sweetness.
- 1 cup dairy free chocolate chips – the star ingredient that melts in your mouth.
Prep & Cook Tools
- Mixing bowls – for combining your ingredients smoothly.
- Measuring cups and spoons – accuracy is key for texture.
- Electric mixer or wooden spoon – to cream the butter and sugars.
- Baking sheet – lined with parchment paper for easy cleanup.
- Spoon or cookie scoop – to portion out dough evenly.
- Cooling rack – to let your cookies cool perfectly without sogginess.
- Oven thermometer (optional) – to ensure your oven temperature is just right.
Dairy Free Chocolate Chip Cookies: How It’s Done
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the leavening agent and salt are evenly distributed throughout your dough, which is crucial for even baking and flavor balance.
Step 2: Cream the Dairy Free Butter and Sugars
In a large bowl, use an electric mixer or sturdy wooden spoon to cream the softened dairy free butter, brown sugar, and superfine sugar together. Beat until the mixture is light and fluffy—this incorporates air to give your cookies a tender texture.
Step 3: Add Egg and Vanilla
Beat in the large egg and vanilla extract until fully combined. This step adds moisture and richness, and the vanilla provides that classic cookie aroma that fills your kitchen.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or stirring gently until just combined. Avoid overmixing here as it can lead to tougher cookies.
Step 5: Fold in Dairy Free Chocolate Chips
Gently fold in the dairy free chocolate chips, making sure they’re evenly distributed throughout the dough. This is the moment when your cookies start to look irresistible.
Step 6: Portion and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and helps them set perfectly.
Make It Year-Round
- Swap the vanilla extract for almond or maple extract for a seasonal twist.
- Add chopped nuts like pecans or walnuts for crunch in cooler months.
- Mix in dried fruit or orange zest for a fresh, fruity variation in spring and summer.
- Try stirring in a few tablespoons of instant coffee granules to boost the chocolate flavor during winter holidays.
- Use Banana Bread Chocolate Chip Cookies for a fruity, dairy-free treat when bananas are in season.
- For a caramelized crunch, try the Honeycomb Crunch Chocolate Chip Cookies recipe as a fun alternative.
Things That Go Wrong
- Cookies spreading too much: This can happen if the dairy free butter is too soft or melted, or if you add too much butter. Chill the dough for 30 minutes before baking if needed.
- Cookies turning out dry: Overbaking is usually the culprit. Keep a close eye on the baking time and remove cookies when the edges are golden but centers look slightly underbaked.
- Flat or tough cookies: Overmixing the dough develops gluten and can make cookies tough. Mix just until combined.
- Uneven baking: Make sure your oven is properly preheated and the cookies are spaced evenly on the tray.
Save for Later: Storage Tips
Store your dairy free chocolate chip cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread or a few marshmallows in the container—they help maintain moisture.
If you want to keep them longer, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They’ll stay fresh for up to 3 months. Thaw at room temperature or warm slightly in the oven before serving.
Frequently Asked Questions
Can I substitute the egg in this recipe?
Absolutely! Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) as a plant-based alternative. This works well to bind the dough while keeping it dairy free.
What dairy free butter do you recommend?
Look for a plant-based butter that is solid and not oil-based, such as those made from coconut oil or blends of vegetable oils. These provide the right texture for creaming and give your cookies a rich flavor.
Can I use gluten-free flour instead?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but make sure it’s a 1:1 replacement blend designed for baking. This helps maintain the texture and structure of the cookies.
How do I prevent my cookies from spreading too much?
Keep your dairy free butter just softened, not melted. Chilling the dough for 30 minutes before baking can also help the cookies hold their shape better during baking.
Our Most-Loved Recipes
- Honeycomb Crunch Chocolate Chip Cookies – a crunchy, caramelized twist on your classic chocolate chip cookie.
- Banana Bread Chocolate Chip Cookies – combine two favorites for a moist, flavorful cookie.
- Oatmeal Raisin Cookies – chewy, hearty, and packed with wholesome oats and raisins.
- Peanut Butter Cookies – rich, nutty, and utterly irresistible.
Wrap-Up
Making dairy free chocolate chip cookies doesn’t have to be daunting or complicated. With just a handful of simple ingredients and a straightforward method, you can create cookies that everyone will love, regardless of dietary preferences. The key is using quality dairy free butter and not overmixing your dough to keep the texture just right.
Remember, baking is as much about joy and creativity as it is about precision. Feel free to experiment with mix-ins or flavor extracts to make these cookies uniquely yours. And if you’re ever looking for a fun variation, don’t forget to check out the recipes linked above for inspiration.
These cookies prove that dairy free treats can be just as indulgent and satisfying as their traditional counterparts. So grab your mixing bowl, preheat your oven, and get ready to enjoy some seriously delicious cookies—without the dairy.
Happy baking!
Dairy Free Chocolate Chip Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large bowl, cream the softened dairy free butter, brown sugar, and superfine sugar together until light and fluffy.
- Beat in the large egg and vanilla extract until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or stirring gently until just combined. Avoid overmixing.
- Gently fold in the dairy free chocolate chips until evenly distributed.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden but centers still look soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if cookies spread too much during baking.
- Store cookies in an airtight container with a slice of bread or marshmallows to keep them soft.
- Substitute egg with a flax egg for a plant-based alternative.
