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Homemade Dairy Free Chocolate Chip Cookies photo

Dairy Free Chocolate Chip Cookies

These Dairy Free Chocolate Chip Cookies are rich, chewy, and packed with melty chocolate chips for the perfect dairy-free treat!
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 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

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric mixer or hand whisk
  • Spatula
  • Baking sheet
  • Cooling rack

Method
 

Preparation
  1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt for even distribution.
  2. 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.
  3. Beat in the egg and vanilla extract until fully combined.
  4. Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined, being careful not to overmix.
  5. Gently fold in the dairy free chocolate chips until evenly distributed throughout the dough.
  6. 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.
  7. 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.