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Dairy-Free Chocolate Chip Cookies Recipe

Chewy outside, soft on the inside and lots of chocolatey goodness will have you in disbelief that these are dairy free chocolate chip cookies. These taste just like the classic Nestle Tollhouse recipe but have no dairy, making it perfect if you are looking for the best dairy free cookies.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 22 minutes
Servings 18 cookies
Calories 180kcal
Author Lyndsey

Equipment

  • baking sheet

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

Instructions

Dry Ingredient Instructions

  • Whisk together dry ingredients in a large bowl and set aside.
    2 ¼ cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon sea salt, 1 ½ teaspoon arrowroot

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.
    ¾ cup brown sugar, ½ cup raw cane sugar, ¾ cup vegan butter
  • Pour the wet ingredients into the dry ingredients and stir until incorporated. Fold in the dairy free chocolate chips and chill the dough for 2 hours.
    1 large egg, 1 egg yolk, 2 teaspoon vanilla extract, 1 cup Enjoy Life dairy free Chocolate Chips
  • 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

Do not skip chilling the dough in the refrigerator for at least 2 hours to ensure that your cookies do not spread. 
Do not substitute flour! All-purpose flour or one-to-one baking flour are the only two flours tested in this recipe.
Store leftovers in an airtight container with a piece of bread for up to a week on the counter.
To store unbaked and frozen, freeze cookie dough in balls on a cookie or baking sheet until frozen and then store in a freezer-safe container for up to 3 months. They can be baked right from frozen with additional minutes added on as necessary.

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 30.7g | Protein: 2.7g | Fat: 6.4g