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Chewy, soft and chocolatey dairy free chocolate chip cookies are here! This chewy chocolate chip cookie recipe is the best dairy free chocolate chip cookie recipe you’ll find!
When you’re looking for a healthier chocolate chip cookie, there can be a variety of things you may be on the hunt for. Gluten free, dairy free, vegan, keto… the list goes on for the various kinds of chocolate chip cookies out there!
The one thing I do not want to skimp on when it comes to chocolate chip cookies is taste and texture! I recently started experimenting with some new ways for how to treat hormonal acne with reducing the amount of dairy I’m consuming.
As a result, I knew I needed to figure out a dairy free chocolate chip cookie recipe that tasted just like the real thing!
One of my absolute favorite traditional chewy chocolate chip cookie recipes comes from Sally’s Baking Addiction. I’ve seriously never had a better chocolate chip cookie!
I wanted to replicate the same texture and taste I got from making her cookies in my own dairy free version. I love that the result is a chewy, soft delicious dairy free chocolate chip cookie!
How to Make the Best Chewy Dairy Free Chocolate Chip Cookie Recipe
To create chewy and soft dairy free chocolate chip cookies, you must start with some ingredient swaps. There are a number of ingredient modifications to make the perfect dairy free chocolate chip cookie recipe.
Here are just a few of the things I changed from the traditional cookie recipe posted by Sally:
- Arrowroot used in place of cornstarch
- Vegan butter instead of butter
- Truvia brown sugar blend in place of standard brown sugar
- Raw cane sugar instead of granulated white sugar
- Enjoy Life chocolate mini morsels in place of milk chocolate chips
Note that you can also make these dairy free gluten free chocolate chip cookies by using a gluten free 1-1 baking flour like Bob’s Red Mill or King Arthur. Gluten free flour wasn’t on hand so I went with All Purpose King Arthur flour.
I get many of my healthy baking ingredients delivered direct to me using Thrive Market. I love being able to get things delivered fast to my home!
You can get each of the ingredients you’ll need for this and more of my healthy treat recipes at Thrive Market. Get $20 in shopping credit when you sign up for Thrive Market!
How to Make Chocolate Chip Cookies Without Butter
Another note on ingredient substitutions comes to the type of fat used for these cookies. I originally tested this recipe with coconut oil and while it produced delicious dairy free chocolate chip cookies, the coconut oil tended to harden the cookies more than butter does.
I highly recommend using vegan butter like Earth Balance to maintain that chewy, soft texture. You can definitely use coconut oil if you prefer, but it does make the cookies more of a crumbly cookie, not as chewy or soft.
Frequently Asked Questions About Baking Dairy Free Chocolate Chip Cookies
What are the best dairy free chocolate chips?
I know of two dairy free chocolate chips, Enjoy Life and Nestle Toll House has recently come out with a Simply Delicious Morsels line that is dairy free. Contrary to what I thought, Lily’s brand is not dairy free.
Are eggs dairy?
No, eggs are not dairy. Dairy products are produced from the milk of mammals.
Are these vegan chocolate chip cookies? How do I make chocolate chip cookies vegan?
This recipe is not a vegan chocolate chip cookie recipe because it uses eggs. To make this chocolate chip cookie vegan, substitute the egg in the recipe for a flax egg. To make a flax egg mix 1 tbsp of flaxseed meal with 3 tbsp of water and allow it to harden in the fridge for about 15 minutes.
What sugar should I use for this dairy free chocolate chip cookie recipe?
I like the brown sugar to regular sugar ratio in Sally’s recipe which leads to a chewier cookie. I chose Truvia’s brown sugar blend because it has stevia in it instead of pure sugar.
What can I substitute for butter in chocolate chip cookies?
To make a dairy free chocolate chip cookie without butter you can substitute vegan butter, palm oil shortening or coconut oil for the fat. I recommend vegan butter.
How can I make these gluten free chocolate chip cookies?
How do I store chocolate chip cookies?
The best way to store chocolate chip cookies may surprise you. As long as you do not have a wheat allergy, store your cookies in an airtight container with a piece of bread!
You can store them right on the counter and the bread helps to keep them moist. You can also freeze chocolate chip cookie dough and allow it to thaw before baking, or you can freeze chocolate chip cookies once you bake them.
Need Some other Dairy Free Desserts? Here are a few of my favorites!
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Dairy Free Chocolate Chip Cookies
Chewy, soft and chocolatey dairy free chocolate chip cookies are here! This chewy chocolate chip cookie recipe is the best dairy free chocolate chip cookie recipe you'll find!
- 2 1/4 cups all purpose flour use gluten free 1-1 flour if gluten free
- 1 tsp baking soda
- 1 1/2 tsp arrowroot
- 1/2 tsp sea salt
- 3/4 cup vegan butter softened to room temperature
- 6 tbsp Truvia brown sugar blend or 3/4 cup brown sugar
- 1/2 cup raw cane sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 tsp vanilla extract
- 1 cup Enjoy Life Chocolate Chips
Dry Ingredient Instructions
Whisk together dry ingredients in a large bowl and set aside.
Wet Ingredients Instructions
Whisk together the sugars and vegan butter in a medium bowl until no lumps remain. Add in remaining wet ingredients in the order listed.
Pour the wet ingredients into the dry ingredients and stir until incorporated. Fold in the chocolate chips and chill the dough for 2 hours.
Remove chilled dough from the fridge and allow it to soften for about 10 minutes while the oven preheats to 325F.
Place a piece of parchment paper or Silpat on a cookie sheet and scoop 2-3 tbsp sized scoops. Roll scoops into a ball and place on the cookie sheet.
Bake cookies for about 12 minutes. Remove from oven and let them sit on the cookie sheet for 5 minutes to complete baking. Transfer to a cooling rack and allow them to cool.
Recipe adapted from one originally posted on Sally's Baking Addiction.
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