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These Dairy Free Chocolate Chip Cookies are crispy on the outside and chewy on the inside. Stir in your favorites nuts, or even raisins to customize them to your liking.
It’s the beginning of March and I thought we might be done with snow for the season. We had a couple of 50 degree days! But no, I was wrong.
We got hit with a huge snowstorm this past week which meant we had two snow days and the kids were home from school. While I love a good snow day it does put me behind when it comes to creating new recipes since the kids need and want my undivided attention!
My oldest son wanted to pass the time by doing some baking, and how could I say no!
I took a look at the ingredients we had on hand (I wasn’t about to make a trip to the grocery store in a snowstorm), and decided we could whip up some Dairy Free and Vegan Chocolate Chip Cookies for a plant-based dessert!
I don’t usually use vegan butter or oil in my recipes, but every once and awhile when I’m making a special treat I’ll make an adjustment. If you’re looking for an oil free cookie recipe give my Peanut Butter or Oatmeal Cookies a try!
I wasn’t planning on posting this recipe to the blog, just thought I’d bake some cookies with the kids, but they turned out so amazingly delicious I couldn’t help myself. I had to share!
These cookies have a crispy outer edge, and a soft inside. I added chopped pecans since we had them on hand, but you can leave them out if you’re not a nut lover or have an allergy. Enjoy!
Why You’ll Love these Dairy Free Chocolate Chip Cookies…
- Crispy outside
- Soft inside
- Dairy Free
- Egg Free
Ingredients You’ll Need
- 1/2 cup vegan/dairy free butter (I prefer Miyokos) or 1/2 cup of coconut oil
- 1/2 cup organic muscavado sugar
- 3 tbsp almond milk (or dairy free milk of choice)
- 1/2 tsp Almond Extract (or Vanilla Extract)
- 1 flax egg (1 tbsp ground flax and 2 1/2 tbsp water)
- 1 cup white whole wheat flour
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup dairy free chocolate chips (add more if you want them really packed with chocolate chips)
- 1/2 cup chopped pecans (optional)
Tools and Equipment You’ll Need
- Mixing Bowls
- Hand or Stand Mixer
- Measuring Cups and Measuring Spoons
- Cookie Scoop
- Baking Sheet
- Parchment Paper
How to Make Dairy Free Chocolate Chip Cookies – Step by Step
Step 1: Preheat oven to 350 F. In a small bowl whisk together flax and water. Allow to sit for 5 minutes.
Step 2: Beat together vegan butter, muscavado sugar, and dairy free milk in a large mixing bowl. Add flax egg, and almond extract. Beat until well combined.
Step 3: In a small mixing bowl sift together the flour, baking soda, and salt.
Step 4: Beat flour mixture into butter mixture adding a third of the flour at a time until well combined. Fold in chocolate chips and pecans.
Step 6: Line baking sheet with parchment paper. Using a cookie scoop or tablespoon, scoop dough into balls. Using the back of a spoon gently flatten dough. Alternatively, you can roll the balls in your hands, and gently flatten with your fingers. This will create a more uniform cookie.
Step 7: Bake for 10 minutes in preheated oven. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Using Vegan Butter or Coconut Oil
You can use either vegan butter or refined coconut oil in this recipe. I tried both ways. I used refined coconut oil the second time I made these. If using oil make sure it is solid. When using the oil the cookies baked up to a more cake like consistency.
Using the vegan butter they had more of a crispy outer edge and soft chewy inside. I preferred the taste using the vegan butter.
Why do you need to sift the flour?
When flour is sifted it is easier to mix into the wet ingredients. When you sift flour with baking soda and salt it helps to more evenly combine and distribute the ingredients. It also creates a lighter texture.
Using Baking Powder vs. Baking Soda
Both baking powder and baking soda are are leaveners, meaning they help baked goods rise. These cookies call for baking soda, not baking powder. Depending on the bake recipes may call for one or the other or both.
Baking soda is more powerful than baking powder, so a recipe will usually call for less baking soda than it would if you were using baking powder.
Baking soda allows cookies to get a nice golden brown in the oven which is why it is often used in cookie recipes.
Tips and Variations
- Bake in preheated oven
- You can sub 1/2 cup of coconut oil for the vegan butter
- Use 1:1 gluten-free baking flour to make these gluten-free
- Add 1/2 cup of raisins
- Use a good quality dairy free/vegan butter
- Use quality dairy free chocolate chips. My favorite are Enjoy Life Dark Chocolate Morsels.
- If you’d like more uniform cookies, roll dough into balls and flatten a bit using the palm of your hand or your fingers.
What can I substitute for butter in chocolate chip cookies?
To make your chocolate chip cookies dairy free you can sub 1:1 for a dairy free vegan butter. Not all dairy free butters are equal. Many have processed refined ingredients. Look for an organic vegan butter, that’s also Non-GMO. I prefer a butter without palm oil.
Another option is to sub oil for butter. I prefer using refined coconut oil in baking. In this recipe you can sub the coconut oil for the butter 1:1.
In these chocolate chip cookies refined coconut oil works best as it creams nicely. The taste and texture will come out slightly differently. It will be a bit more crispy.
What chocolate chips are dairy free?
Not all chocolate chips are dairy free. Most are not. Anything that is milk chocolate is not dairy free. When buying chocolate chips take a look at the ingredients. Cocoa butter is not made from dairy, so when you see this ingredient it is okay. You’ll want to look for a chocolate chip that has cane sugar, cocoa butter, and unsweetened chocolate.
If you’re lactose intolerant can you eat chocolate chip cookies?
Depending on the degree of your lactose intolerance some people may have a reaction when they consume traces of milk from chocolate or a cookie.
These chocolate chip cookies are completely dairy free so they are suitable for those with a dairy allergy and those that are lactose intolerant.
Is there dairy in cookies?
Cookies that are made with butter, milk, and chocolate chips that likely contain dairy. If you have an allergy or are lactose intolerant take a look at the ingredients before enjoying a cookie that is offered to you.
Avoid the following dairy ingredients that are found in cookies: butter, milk, and most chocolate (unless you know it’s dairy free).
Check Out these Other Dairy Free and Vegan Cookie Recipes!
- Vegan Shortbread Cookies
- Oatmeal Cookies
- Cranberry Pistachio Cookies
- Gluten Free Vegan Peanut Butter Cookies
- No Bake Snowball Cookies
If you’ve tried these Dairy Free Chocolate Chip Cookies, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Dairy Free Chocolate Chip Cookies
- 1/2 cup vegan butter
- 1/2 cup muscovado sugar or light brown sugar
- 1 tbsp dairy free milk
- 1 tbsp ground flax
- 2 1/2 tbsp water
- 1/2 tsp almond extract or vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy free chocolate chips
- 1/2 cup chopped pecans
- Preheat oven to 350 F. In a small bowl whisk together flax and water. Allow to sit for 5 minutes.
- Beat together butter, brown sugar, and milk in a large mixing bowl. Add flax egg, and almond extract. Beat until well combined.
- In a small mixing bowl sift together the flour, baking soda, and salt.
- Beat flour mixture into butter mixture adding a third of the flour at a time.
- Fold in chocolate chips and pecans.
- Line baking sheet with parchment paper. Using a cookie scoop or tablespoon, scoop dough into balls. Using the back of a spoon gently flatten dough.
- Bake for 10 minutes in preheated oven. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Bake in preheated oven.
- Use 1:1 gluten-free baking flour to make these gluten-free.
- Add 1/2 cup or raisins.
- Use a good dairy free/vegan butter.
- Use quality dairy free chocolate chips.
- If you’d like more uniform cookies, roll dough into balls and flatten a bit using the back of a spoon.