Craving warm, gooey cookies but avoiding dairy? Dairy-Free Chocolate Chip Cookies are the perfect solution. These cookies have everything you love—crispy edges, soft centers, and plenty of melty chocolate—without the need for butter or milk. Instead, plant-based alternatives create the same indulgent texture while keeping the recipe accessible for those with dietary restrictions or preferences. Whether you’re vegan, lactose-intolerant, or simply looking for a lighter dessert option, this cookie recipe is bound to become a staple in your kitchen. They’re simple to prepare, bake beautifully, and deliver that nostalgic cookie taste with a dairy-free twist.
Why You’ll Love This Recipe
- Classic cookie flavor with no dairy required.
- Crispy on the edges, soft and chewy in the center.
- Uses simple pantry ingredients.
- Perfect for sharing—or keeping all to yourself!
Dairy-Free Chocolate Chip Cookies: Chewy, Gooey, and Irresistible
- Total Time: 27 minutes
- Yield: 24 cookies
Description
Soft and chewy chocolate chip cookies made without dairy, using plant-based alternatives while keeping all the classic flavor and texture.
Ingredients
- 1/2 cup coconut oil or vegan butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs (or flax eggs for vegan option)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, beat coconut oil (or vegan butter) with brown sugar and granulated sugar until creamy.
- Add eggs (or flax eggs) and vanilla extract, mixing until combined.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients into wet mixture, mixing until just combined.
- Fold in dairy-free chocolate chips.
- Scoop dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, until edges are golden but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For vegan cookies, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Use coconut sugar instead of brown sugar for a refined sugar-free option.
- Dough can be chilled for 30 minutes for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – provides structure and chew.
Baking soda – ensures the cookies spread and rise slightly.
Salt – balances sweetness and enhances flavor.
Coconut oil or vegan butter – replaces dairy butter while keeping cookies rich and moist.
Brown sugar – gives chewiness and a caramel-like depth.
Granulated sugar – adds sweetness and crisp edges.
Large eggs (or flax eggs for vegan option) – bind the dough and keep it soft.
Vanilla extract – adds warmth and enhances flavor.
Dairy-free chocolate chips – the star of the recipe, ensuring every bite has melty chocolate pockets.
Optional add-ins (walnuts, pecans, or shredded coconut) – add extra texture and flavor variety.
Directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat together coconut oil (or vegan butter), brown sugar, and granulated sugar until smooth and creamy.
- Add eggs (or flax eggs) and vanilla extract, mixing until combined.
- Gradually stir in the dry ingredients until a dough forms.
- Fold in dairy-free chocolate chips and optional mix-ins.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 9–11 minutes, until edges are golden but centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
- Servings: About 24 cookies
- Prep Time: 10 minutes
- Bake Time: 10 minutes per batch
- Total Time: 25 minutes
storage/reheating
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
- Freeze unbaked dough balls and bake directly from frozen, adding 2–3 extra minutes to bake time.
FAQs
Can I make these cookies vegan?
Yes, use flax eggs instead of regular eggs and ensure your chocolate chips are dairy-free.
What’s the best butter substitute?
Coconut oil or vegan butter both work well, with vegan butter giving a closer flavor match to traditional cookies.
Can I use whole wheat flour?
Yes, but expect a slightly denser texture and nuttier flavor.
Do I need to chill the dough?
Chilling isn’t required, but it can help the cookies bake thicker and chewier.
Can I make these gluten-free too?
Yes, use a 1:1 gluten-free baking flour blend.
How do I get chewy cookies instead of crispy?
Use more brown sugar than white sugar and don’t overbake—pull them out when the centers still look soft.
Can I use coconut sugar?
Yes, but it will change the flavor slightly, giving a deeper caramel-like taste.
What chocolate chips should I use?
Look for dairy-free or vegan brands such as Enjoy Life or any dark chocolate chips labeled dairy-free.
Conclusion
Dairy-Free Chocolate Chip Cookies are proof that you don’t need butter or milk to bake delicious, classic cookies. They’re chewy, rich, and loaded with melty chocolate, making them a treat everyone can enjoy. Whether served fresh from the oven or stored for later, this recipe guarantees a sweet bite of nostalgia with a dairy-free twist.
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