Craving dairy free chocolate chip cookies? This version is the ultimate dessert – chewy and soft on the inside, crisp on the outside and super easy to bake! This recipe is the best homemade cookie recipe you will find for dairy free baking!
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What Makes This Recipe Work
Whether you have a dairy allergy, or you’re looking to reduce dairy consumption (I did this to treat hormonal acne!) here is why this recipe is going to work for you:
- You only need a few simple ingredients to make these cookies from scratch, and you can do so without shortening!
- These cookies are super customizable, you can add in walnuts, top with sea salt or make them gluten free dairy free.
- The texture of these cookies is unreal. Chewy and soft on the inside and crispy edges make for a delicious bakery style treat that you won’t believe there is no dairy!
- This recipe makes about 18 larger cookies, or 24 smaller cookies. My small batch chocolate chip cookies are perfect for when you are looking for a smaller amount (just remember to use vegan butter!)
What Ingredients You Need for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
Ingredient Notes
- Baking soda: Ensure you have fresh baking soda and that you are using baking soda, not baking powder. Baking powder can cause cookies to rise too much leaving them cakey.
- All purpose flour: If you want to make them gluten free, I recommend using Bob’s Red Mill One-to-One Gluten Free Flour. I’ve tested these cookies with this flour and it works very well.
- Vegan chocolate chips: Enjoy Life and Simply Delicious Semi Sweet Morsels are two dairy free chocolate chips I have used. For this recipe I used Enjoy Life Mini morsels.
- Vegan butter: I’ve tested this recipe with coconut oil and vegan butter and I highly recommend using Earth Balance buttery sticks to maintain the buttery flavor and reduce crumbling. I have not tested it with shortening so I am not able to comment on how to use it.
- Brown Sugar: I highly recommend making these cookies with brown sugar and not substituting coconut sugar. Substituting with coconut sugar may cause the cookies to be flat and sticky.
How to Make This Recipe
This is a step by step walkthrough of how to make a batch of these drop cookies. Exact times and temperatures are available in the recipe card at the bottom.
Measure out the dry ingredients and whisk them together. In a stand mixer with a paddle attachment, cream together sugar, brown sugar and vegan butter sticks.
Add in eggs and egg white and beat until smooth.
Add in vanilla. Begin to add in dry ingredients and mix until just incorporated.
Fold in chocolate chips.
Chill dough for at least 2 hours. Use a small cookie scoop to scoop out 18 equal sized cookies and place about 2 inches apart on a cookie sheet lined with parchment paper or a Silpat liner.
Bake cookies at 325 for about 12 minutes and allow to cool prior to eating.
Tips & Tricks
- Correct measurement is key. Be sure to measure your flour using the scoop and level method and make sure you pack the brown sugar.
- You do not need to use melted butter when creaming the sugar and butter. Room temperature butter works best.
- No substitutions other than those noted have been tested with this recipe. I do not recommend swapping almond or coconut flour for all purpose flour in making this recipe. Check out my Almond Flour Chocolate Chip Cookies for a cookie made with almond flour.
- Try pressing this cookie dough into a pie plate sprayed with cooking spray to make a yummy cookie cake!
Chocolate Chip Cookie FAQs
Enjoy Life and Nestle Toll House has recently come out with a Simply Delicious Semi Sweet Morsels line that is dairy free. Both brands have chocolate morsels and chips, semi-sweet and dark options. For this recipe I used Enjoy Life Mini chips.
Flat cookies happen when the cookies tend to spread and flatten, usually when the butter is too soft. That is why I recommend chilling the cookie dough for at least 2 hours prior to baking.
This recipe is not a vegan 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 tablespoon of flaxseed meal with 3 tablespoon of water and allow it to harden in the fridge for about 15 minutes.
The best way to store these 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 them once you bake them.
Related Recipes
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Dairy Free Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 ¼ cups all purpose flour use gluten free 1-1 flour if gluten free
- 1 teaspoon baking soda
- 1 ½ teaspoon arrowroot
- ½ teaspoon sea salt
Wet Ingredients
- ¾ cup vegan butter softened to room temperature
- ¾ cup brown sugar
- ½ cup raw cane sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoon vanilla extract
Other Ingredients
- 1 cup Enjoy Life Chocolate Chips
Instructions
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 tablespoon 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.
Notes
- Correct measurement is key. Be sure to measure your flour using the scoop and level method and make sure you pack the brown sugar.
- You do not need to use melted butter when creaming the sugar and butter. Room temperature butter works best.
- No substitutions other than those noted have been tested with this recipe. I do not recommend swapping almond or coconut flour for all purpose flour in making this recipe. Check out my Almond Flour Chocolate Chip Cookies for a cookie made with almond flour.
- Try pressing this cookie dough into a pie plate sprayed with cooking spray to make a yummy dairy free cookie cake!
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