Dairy Free Chocolate Chip Cookies
Eliminating dairy and worried about what this means for your love of chocolate chip cookies? I got you. These Dairy Free Chocolate Chip Cookies are chewy and oh so very good. I guarantee nobody will notice they’re dairy free.
I love a really good chocolate chip cookie. I basically dedicate the month of December to baking (don’t judge me) and end up with tins full of yummy treats that we munch on while we’re in the midst of all the holiday stuff.
When we learned that my husband couldn’t have dairy anymore I needed to create a dairy free version of our favorite cookie recipe. Thankfully he married the right person. If you’ve been here a while you already know this.
Oh, friend. These cookies do not disappoint. I’ve made them several times this holiday season and fed them to countless dairy loving people. Not a single person has noticed the lack of butter or milk. I mean it. You truly can’t tell.
Take a bite and and you’ll notice how soft they are. You’ll notice that rich chocolate. You’ll definitely notice that you want to eat the entire baking sheet full of cookies.
These cookies are absolute cookie perfection. Whether you love dairy or not.
So how do I make them dairy free? Instead of shortening or butter I use a combination of coconut oil and a vegan butter. My go to brand is Earth Balance. Their vegan buttery sticks are awesome for baking. (Not sponsored. I’m just telling you what I use.) Mine come from Whole Foods but I suspect most natural food stores will carry them.
For the chocolate I really love the Simply Delicious Semi-Sweet Morsels from Nestle Tollhouse. They’re made with only 3 ingredients: organic chocolate, organic cocoa butter, and organic cane sugar. My Walmart even carries them! Of course there are other great dairy free chocolate chip options on the market as well.
Should you melt the coconut oil and butter?
No. For this recipe I don’t recommend melting the oil and vegan butter. Doing so will cause the cookies to spread too much as they bake!
Dairy Free Chocolate Chip Cookies
- 1/4 cup coconut oil, Not melted.
- 1/2 cup vegan butter, I recommend Earth Balance Vegan Buttery Sticks. Not melted.
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 tsp baking soda
- 2 eggs
- 1 1/2 tsp vanilla
- 2 1/2 cups all purpose flour
- 12 oz dairy free semi-sweet morsels, Can use dark chocolate chips or chunks if you prefer.
Optional: Extra 1/2 cup dairy free semi-sweet morsels to add to the top of each cookie after baking.
- Preheat oven to 375 degrees.
- In a large mixing bowl beat vegan butter and coconut oil on medium for 30 seconds.
- Add granulated sugar, brown sugar, and baking soda. Beat until combined.
- Beat in eggs and vanilla.
- Slowly beat in flour until all combined.
- Stir in 12 oz of chocolate chips.
- Spoon dough onto parchment paper lined baking sheet. I prefer smaller cookies so I use a small scoop but it's all a matter of preference.
- Bake for 7 1/2 - 8 minutes. (If you're doing larger cookies you may require a little extra time.) Optional: As soon as you remove the sheet from the oven add a few chocolate chips to the top of each cookie. The cookies will be very soft so you can easily press the chips into the top. This ensures that every cookie looks every bit as chocolatey as it is!
- Place cookies on a wire rack to cool.
19 Comments on “Dairy Free Chocolate Chip Cookies”
Those look amazing.
Should the coconut oil be melted or just slightly soft??
Hey! Recipe seems awesome! Approx how many calories would be in per serving? For those that are trying to watch weight…
Hey! I’m not the author of this article, obviously, but I did some calculations and got to approximately 128 calories for a medium sized cookie 😋
They’re sooo good, right? My friends all LOVED them 💗💗
Dairy free? It requires 2 eggs…
Hello, Andrea! Yes – eggs aren’t dairy. It’s dairy-free because it contains no milk or milk by-products.
If you haven’t cooked yet with JUST eggs, they are terrific for baking!
Modified slightly with cooking oil as I had no vegan butter and still delicious!
Thanks for the recipe! These are delicious. Thought our cookies were small but still took 8:30 minutes minimum in the oven. We also added a pinch of salt, but I’m not sure if that would have changed the baking time.
I love my cookies gooey with a little crisp around the edges and have tried several different Vegan or dairy free chocolate chip cookie recipes and this was by far the best one!! The cookies are SO moist and they bake to absolute perfection, I’m so happy I found this recipe!
This recipe looks awesome! I am also Gluten Free. Could I use Almond or Coconut flour as substitute? How would that change the recipe?
Thank you for posting this!
I wouldn’t do a 1:1 swap for another flour but you could visit madaboutfood.co for a gluten free recipe. I know she has a great one!
These are absolutely amazing!!!!!!! I also made it into a cookie cake by putting it in a 8×8 tin. It was delicious!!! They are perfectly crispy on outside and gooey in the middle which is the best! 🙂
Love that, Kelsey!
These were delicious! I added 2-3 extra tablespoons of flour since I’m at a high elevation (5000+ feet) and they were perfectly crisp on the outside and gooey on the inside which is hard to do with just any recipe. A great dairy-free cookie.
I have tried a few different diary free chocolate chip cookie recipes, and this one is by far the best! I think doing half coconut oil and half butter substitute is the trick! My coconut oil was a little soft as it’s hot here, but I refrigerated the dough for a few mins before baking and they came out perfectly! Also did the optional trick of adding a few chocolate chips after they came out of the oven and they look magazine worthy! Wish I could post a picture! Thank you!
These cookies are DELICIOUS!! My whole family is lactose intolerant and we love baking cookies every month!! This is definitely a new go to recipe because of how rich and chocolatey they are!