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