Dairy-Free Chocolate Chip Cookies Recipe
Introduction
These dairy-free chocolate chip cookies are soft, chewy, and packed with rich chocolate flavor. Perfect for those avoiding dairy but still craving a classic treat, they’re easy to make and delightfully satisfying.
Ingredients
- 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)
- 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 dairy free chocolate chips
Instructions
- Step 1: In a large bowl, whisk together the all-purpose flour, baking soda, arrowroot, and sea salt. Set aside.
- Step 2: In a medium bowl, whisk the vegan butter, brown sugar, and raw cane sugar until smooth and free of lumps. Add the large egg, egg yolk, and vanilla extract, mixing well after each addition.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dairy-free chocolate chips evenly throughout the dough.
- Step 4: Cover and chill the dough in the refrigerator for 2 hours to firm up.
- Step 5: When ready, remove the dough from the fridge and let it soften for about 10 minutes. Preheat your oven to 325°F (165°C).
- Step 6: Line a baking sheet with parchment paper or a Silpat. Scoop 2–3 tablespoons of dough, roll into balls, and place them spaced apart on the sheet.
- Step 7: Bake the cookies for approximately 12 minutes. Once baked, let them sit on the baking sheet for 5 minutes to finish cooking.
- Step 8: Transfer the cookies to a cooling rack and allow them to cool completely before serving.
Tips & Variations
- For a nutty twist, add 1/2 cup chopped nuts like walnuts or pecans to the dough.
- If you prefer softer cookies, slightly underbake them and allow them to firm as they cool.
- Using vegan butter at room temperature helps achieve the perfect cookie texture.
- For gluten-free cookies, substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or bag for up to 3 months. To enjoy, thaw at room temperature and reheat briefly in the oven for a fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of dairy-free chocolate chips?
Yes, any dairy-free chocolate chips will work. Choose your favorite brand or flavor for a personalized touch.
Can I make these cookies vegan by replacing the eggs?
While this recipe uses eggs for texture, you can try substituting each egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 minutes). Results may vary slightly in texture.
PrintDairy-Free Chocolate Chip Cookies Recipe
These Dairy-Free Chocolate Chip Cookies are a delicious, allergy-friendly treat made with vegan butter and dairy-free chocolate chips. Perfectly chewy with a soft center and crisp edges, these cookies are easy to prepare and ideal for those avoiding dairy or gluten (if gluten-free flour is used). Chilling the dough ensures maximum flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free
Ingredients
Dry Ingredients
- 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 powder
- 1/2 tsp sea salt
Wet Ingredients
- 3/4 cup vegan butter, softened to room temperature
- 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 dairy free chocolate chips
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together all the dry ingredients—flour, baking soda, arrowroot powder, and sea salt. Set this mixture aside to be combined later.
- Mix Wet Ingredients: In a medium bowl, whisk the vegan butter with both sugars until the mixture is smooth and lump-free. Next, add the egg, egg yolk, and vanilla extract one by one, mixing well after each addition.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients and stir until just incorporated. Then fold in the dairy-free chocolate chips gently to evenly distribute.
- Chill Dough: Cover the dough and chill it in the refrigerator for 2 hours to firm up and develop flavor.
- Preheat and Soften Dough: About 10 minutes before baking, remove the dough from the fridge to soften slightly. Meanwhile, preheat your oven to 325°F (163°C).
- Shape Cookies: Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2-3 tablespoon-sized portions of dough, roll each into a ball, and place spaced apart on the prepared sheet.
- Bake Cookies: Bake in the preheated oven for about 12 minutes until edges are set and lightly golden. Remove the cookie sheet from oven and allow the cookies to sit on it for 5 minutes to finish baking gently.
- Cool: Transfer the cookies to a cooling rack to cool completely before serving. This ensures they set with the perfect chewy texture.
Notes
- For gluten-free cookies, substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend.
- Soften vegan butter to room temperature for best mixing results.
- Allowing the dough to chill improves flavor and texture, so don’t skip this step.
- Remove cookies from the oven when edges are set but centers appear slightly underbaked; they firm up as they cool.
- Use dairy-free chocolate chips like Enjoy Life brand to keep the recipe allergy-friendly.
Keywords: dairy-free chocolate chip cookies, vegan cookies, allergy-friendly cookies, dairy free dessert, vegan baking
