If you’ve been on the hunt for the perfect Dairy Free Chocolate Chip Cookies, your search ends here. These cookies are everything you crave — golden edges, chewy centers, and gooey pockets of melty chocolate — all without a trace of dairy. Whether you live dairy-free or are simply looking to bake a treat that everyone can enjoy, this recipe delivers flavor, nostalgia, and pure cookie joy in every single bite. Let’s dig in and make your kitchen smell utterly irresistible!
Ingredients You’ll Need
These Dairy Free Chocolate Chip Cookies rely on simple, staple ingredients that work beautiful magic together. Each component plays a role in achieving those classic textures and deep, comforting flavors. Here’s what you’ll need, along with pro tips to ensure cookie bliss:
- Coconut oil or dairy-free butter: Keeps the cookies soft and rich—use refined coconut oil for a subtle flavor or dairy-free butter for classic buttery notes.
- Brown sugar: Adds chewiness and a hint of caramel flavor that perfectly complements the chocolate.
- Granulated sugar: Provides structure and that signature slight crisp around the edges.
- Large egg: Binds everything together; for a vegan swap, use a flax egg for easy substitution.
- Vanilla extract: Deepens the cookie’s aroma for that bakery-fresh vibe.
- All-purpose flour: The sturdy base—don’t overmix once you add this, or cookies can turn tough.
- Baking soda: Gives lift and lightness, helping the cookies spread just right.
- Salt: Enhances flavors and balances the sweetness—don’t skip it!
- Dairy-free chocolate chips: The star of the show—choose your favorite brand of semi-sweet or dark chips for bursts of melty goodness.
How to Make Dairy Free Chocolate Chip Cookies
Step 1: Gather and Prep
Start off by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This helps your Dairy Free Chocolate Chip Cookies bake evenly and makes cleanup a breeze. Take a moment to measure out all your ingredients so you can move through each step confidently—mise en place is a baker’s best friend!
Step 2: Cream the Fats and Sugars
In a large mixing bowl, combine the softened coconut oil (or dairy-free butter) with the brown sugar and granulated sugar. Beat them together until the mixture is light and well-combined. This step is what creates those lovely, golden edges and chewy centers that make a cookie unforgettable.
Step 3: Add Egg and Vanilla
Crack in the egg and add the vanilla extract (or use your prepared flax egg, if making vegan). Mix until the liquid blends smoothly into your creamed sugars, forming a glossy and thick base ready for the dry ingredients.
Step 4: Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt top every bite evenly and prevents clumping, giving your cookies a perfect crumb.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet, stirring gently until a soft dough just comes together. If you overmix, your cookies may end up tough—just fold until you see no more dry flour.
Step 6: Fold in Dairy-Free Chocolate Chips
Now for the magic! Gently fold in those luscious dairy-free chocolate chips, ensuring they’re evenly scattered throughout the dough. Each cookie is now destined for chocolate perfection.
Step 7: Shape and Space the Cookies
Using a tablespoon or small cookie scoop, portion out equal mounds of dough onto your prepared baking sheet, leaving about 2 inches between each one. This spacing is key to allow the cookies to spread just enough without sticking together.
Step 8: Bake to Cookie Bliss
Bake your Dairy Free Chocolate Chip Cookies for 10–12 minutes, until the edges are just turning golden but the centers are set and soft. Don’t wait for the entire cookie to brown—those slightly underdone centers continue to set as they cool, ensuring perfect gooeyness.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes (they’ll be fragile and extra soft at first), then carefully transfer them to a wire rack to finish cooling. This step locks in that chewy middle and crisp edge. Now try not to eat them all at once!
How to Serve Dairy Free Chocolate Chip Cookies
Garnishes
For extra flair, sprinkle a pinch of flaky sea salt over the cookies while still warm. The salt makes the chocolate flavor pop and adds that irresistible bakery-style touch—guests will wonder what your secret is!
Side Dishes
These cookies pair fantastically with a tall glass of chilled almond or oat milk. If you’re feeling indulgent, serve alongside a scoop of your favorite dairy-free vanilla ice cream for the dreamiest dessert duo.
Creative Ways to Present
You can transform Dairy Free Chocolate Chip Cookies into an eye-catching dessert board with fresh berries, fruit preserves, and a handful of extra chocolate chips. For party platters, try stacking them in a glass jar tied with ribbon, or sandwich a spoonful of coconut milk ice cream between two cookies for adorable DIY ice cream sandwiches.
Make Ahead and Storage
Storing Leftovers
Let your cookies cool completely before storing them in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days—the challenge is making them last that long!
Freezing
Both the baked cookies and the unbaked dough freeze beautifully. To freeze baked cookies, wrap tightly and keep them in a freezer bag for up to 2 months. For cookie dough, scoop balls onto a baking sheet, freeze until solid, then store in a bag; you can bake straight from the freezer—just add a minute or two to the bake time.
Reheating
If your cookies lose that just-baked freshness, a quick zap in the microwave for 10 seconds will bring back their irresistible chew and make the chocolate chips ooey-gooey again. Fresh cookie vibes, anytime you want!
FAQs
Can I make Dairy Free Chocolate Chip Cookies gluten-free?
Absolutely! Swap in a 1:1 gluten-free flour blend for the all-purpose flour, and your cookies will still be gorgeously soft and delicious. Just double-check that your chocolate chips are also gluten-free.
What type Dessert
Look for brands like Enjoy Life, Trader Joe’s, or Guittard—they all offer excellent dairy-free options that melt beautifully. Dark or semi-sweet chips both work; use your favorite.
How can I make these cookies vegan?
Simply replace the egg with a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water, mixed and rested for 5 minutes). The cookies will be just as delectable, no animal products needed!
Can I double this recipe?
Yes! This recipe scales up perfectly, so you can easily double (or even triple) the batch for parties, bake sales, or freezing extras for cookie emergencies.
Why are my cookies coming out flat?
This can happen if your coconut oil or butter was too melted—room temperature but not liquid is best. Also, make sure you measured your flour accurately. Chilling the dough for 20 minutes before baking can help prevent excess spreading, too.
Final Thoughts
There’s something magical about sharing homemade Dairy Free Chocolate Chip Cookies with friends and family—especially when everyone can enjoy them, no matter their dietary needs. I hope this recipe becomes your new go-to for soft, chewy, melt-in-your-mouth goodness. Give them a try, and let the sweet aroma fill your kitchen with happiness!
Print
Dairy Free Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious dairy-free chocolate chip cookies that are perfect for those with dairy allergies or dietary preferences. These cookies are easy to make and have a wonderful balance of sweetness and chocolatey goodness.
Ingredients
Wet Ingredients:
- 1/2 cup coconut oil or dairy-free butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional:
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven and prepare the baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, beat together the coconut oil (or dairy-free butter), brown sugar, and granulated sugar until well combined. Add the egg and vanilla extract and mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Fold in the dairy-free chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes).
- Use refined coconut oil for a more neutral flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
