If you think “dairy free” means sacrificing the classic joy of homemade cookies, let me introduce you to these Dairy Free Chocolate Chip Cookies! They deliver everything you adore in a cookie: sweet, gooey centers, crisp golden edges, and melty pools of chocolate — all without an ounce of dairy. This recipe has become my go-to for sharing with friends and family, and I promise you: whether you’re dairy free or not, you’re going to crave these again and again.
Ingredients You’ll Need
Gathering your ingredients for Dairy Free Chocolate Chip Cookies couldn’t be easier. With everyday staples and a few smart swaps, each component plays a role in making these cookies irresistibly soft, chewy, and rich with chocolate flavor. Here’s what you’ll need and why every piece counts:
- Brown Sugar: Adds deep caramel notes and creates that classic chewy cookie texture.
- Granulated Sugar: Balances the brown sugar with a hint of crispness around the edges.
- Dairy-Free Butter or Coconut Oil: Your secret to richness and the melt-in-your-mouth factor, without any dairy.
- Eggs: Bind everything together and help the cookies rise beautifully (sub in flax eggs for a vegan version!).
- Vanilla Extract: Brings warm, aromatic sweetness — don’t skip it!
- All-Purpose Flour: Gives the cookies their signature structure and soft bite.
- Baking Soda: Helps the cookies spread just the right amount for those golden edges.
- Salt: Enhances all the other flavors and balances out the sweetness.
- Dairy-Free Chocolate Chips: The star ingredient! Lots of melty, rich chocolate with every single bite.
How to Make Dairy Free Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep things nonstick and make cleanup a breeze. This little step ensures your Dairy Free Chocolate Chip Cookies bake up with perfect golden bottoms — and don’t get stuck to the pan!
Step 2: Cream Together Sugars and Fat
In a large mixing bowl, use a hand mixer or stand mixer to blend the brown sugar, granulated sugar, and softened dairy-free butter (or coconut oil) until the mixture is light, fluffy, and almost creamy. This aeration gives the cookies a deliciously tender crumb and helps them rise during baking.
Step 3: Add Eggs and Vanilla
Once the mixture is creamed, add in your eggs and vanilla extract. Mix well, making sure everything is thoroughly combined. The eggs add structure and moisture, while the vanilla brings out the sweetness and boosts all those cozy, nostalgic cookie flavors.
Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution and prevents clumps of baking soda or salt from sneaking into your cookies.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients into your wet mixture, stirring gently. You want the dough just mixed — don’t overwork it, or you’ll lose that perfect chewy texture. Scrape down the sides to catch any flour lurking at the bottom.
Step 6: Fold in Dairy-Free Chocolate Chips
Now for the most satisfying part: fold in your dairy-free chocolate chips until they’re evenly dotted throughout the dough. If you love a chunky, chocolate-studded cookie (who doesn’t?), this is your moment to shine!
Step 7: Portion and Bake
Scoop out rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for some spreading. Pop them in the oven and bake for 10–12 minutes until the edges are golden and the centers look set but still a little soft. That’s the trick for gooey Dairy Free Chocolate Chip Cookies every time.
Step 8: Cool and Enjoy
Resist the urge to dive right in! Let your cookies cool on the baking sheet for about 5 minutes so they can finish setting, then transfer them to a wire rack. This brief waiting period makes all the difference in getting that signature chewy-meets-crisp texture.
How to Serve Dairy Free Chocolate Chip Cookies
Garnishes
Give your Dairy Free Chocolate Chip Cookies a sprinkle of flaky sea salt right as they come out of the oven for a gourmet twist. Or, dust them with a pinch of powdered sugar before serving — either way, you’ll add eye-catching allure and an extra pop of flavor.
Side Dishes
Nothing complements warm cookies like a cold glass of your favorite plant-based milk. Try oat, almond, or coconut milk for dunking. If you’re going for dessert platter vibes, add some fresh berries or a scoop of non-dairy vanilla ice cream on the side.
Creative Ways to Present
Stack these Dairy Free Chocolate Chip Cookies in a tall jar and tie it with ribbon for a gift from the heart, or arrange them in a spiral on a large serving plate sprinkled with mini chocolate chips. For parties, sandwich a scoop of vegan ice cream between two cookies for DIY ice cream sandwiches everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Place fully cooled Dairy Free Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to a week. Tuck a slice of soft bread in with the cookies — the bread gives up its moisture to keep the cookies extra chewy.
Freezing
Freeze the dough in pre-portioned scoops or freeze already-baked cookies if you want to keep treats on hand for future cravings. To freeze dough, place portions on a tray until solid, then transfer to a freezer bag. Both dough and baked cookies will keep in the freezer for up to three months — just let baked cookies thaw at room temperature before enjoying.
Reheating
If you love your Dairy Free Chocolate Chip Cookies warm and gooey, pop a cookie in the microwave for 10–15 seconds. This revives the chocolatey goodness and brings that just-baked magic right back, even days later.
FAQs
Can I make these Dairy Free Chocolate Chip Cookies vegan?
Absolutely! Substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set aside for 5 minutes) for a 100 percent vegan version. The cookies stay just as delicious and satisfyingly chewy.
What’s the best dairy-free butter or oil to use?
I love using a high-quality vegan buttery spread, but coconut oil works beautifully for these Dairy Free Chocolate Chip Cookies as well. Just note that refined coconut oil will give a more neutral flavor, while unrefined will add a slight coconut taste.
How do I make thicker cookies?
If you want your cookies extra thick and chewy, chill the dough in the refrigerator for at least 30 minutes before baking. Cold dough spreads less, giving you those bakery-style, pillowy cookies.
Can I add nuts or other mix-ins?
Definitely! Chopped pecans, walnuts, or even dried cranberries are fantastic additions to Dairy Free Chocolate Chip Cookies. Fold them in with the chocolate chips — around half a cup will do the trick without overwhelming the dough.
Are these cookies safe for those with nut allergies?
The recipe as written is nut-free (assuming your dairy-free butter and chocolate chips are nut-free). Always double-check ingredient labels if you need to avoid cross-contamination or potential allergens.
Final Thoughts
There’s something magical about pulling a tray of freshly baked Dairy Free Chocolate Chip Cookies from the oven and knowing everyone at your table can indulge, regardless of dietary needs. Whether you’re making them for a crowd or simply craving a sweet, nostalgic treat, this recipe is sure to hit the spot. Give them a try — your cookie jar will thank you!
Print
Dairy Free Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious Dairy-Free Chocolate Chip Cookies that are perfect for those with dairy restrictions or anyone looking for a tasty treat. These cookies are easy to make and satisfy your sweet cravings without any dairy products.
Ingredients
Wet Ingredients:
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 cup dairy-free butter or coconut oil (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dairy-free chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together the brown sugar, granulated sugar, and dairy-free butter or coconut oil until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until fully combined.
- Add Chocolate Chips: Fold in the dairy-free chocolate chips.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10–12 minutes until edges are golden and centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a vegan version, substitute eggs with flax eggs.
- Chill the dough for 30 minutes before baking for thicker cookies.
- You can also add chopped nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
