Perfect Dairy-Free Chocolate Chip Cookies Recipe

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Who can resist a warm, gooey chocolate chip cookie fresh out of the oven? The sweet, decadent smell, the rich chunks of chocolate, the satisfying crunch of the perfectly baked edges… It’s no wonder that chocolate chip cookies are a beloved treat for people of all ages.

When my youngest son had to give up dairy, he was most upset about missing out on Grandma’s chocolate chip cookies. Perfecting a butter-free cookie seemed like an insurmountable challenge. Each batch I baked left me feeling defeated – they were “okay,” but not like Grandma’s. It motivated me to create the perfect dairy-free chocolate chip cookies recipe that would rival Grandma’s. And this recipe is the result!

In this article, we will explore a tried-and-tested dairy-free chocolate chip cookie recipe that will satisfy your sweet tooth and leave you wanting more. So, get your apron on and let’s dive into the world of dairy-free baking!

OILS USED

There are a lot of dairy-free cookie recipes out there that simply convert butter to a vegan butter option, such as Earth Balance. I personally have not found a vegan butter that I like the ingredients in, so I’ve opted for an organic butter flavored coconut oil paired with avocado oil instead.

I have yet to find this coconut oil in grocery stores. So, I’ve ordered it on Amazon here.

If you decide not to use the butter flavored coconut oil, make sure you use a refined coconut oil, so your cookies do not end up with a coconut flavor (unless that is what you are going for).

WHY DO THE EGGS NEED TO BE AT ROOM TEMPERATURE?

When baking with coconut oil, ensure all the ingredients are at room temperature to prevent the oil from solidifying and forming clumps in the batter, which can lead to a less satisfactory outcome.

EQUIPMENT NEEDED

• Handheld mixer or stand mixer
• Large mixing bowl – if not using stand mixer
• Measuring cups & spoons
• Cookie scoop
• Baking sheet
• Parchment paper
• Spatula
• Cooling rack
• Oven

INGREDIENTS

• 1 c. light brown sugar
• 1/2 c. granulated sugar
• 1/2 c. Nutiva Organic Coconut Oil with Non-Dairy Butter Flavor (room temperature)
• 1/4 c. avocado oil
• 2 eggs (room temperature)
• 2 tsp. baking soda
• 1/4 tsp. ground cinnamon (my secret ingredient)
• 1 1/2 tsp. vanilla extract
• 2 1/4 c. all purpose flour
• 1 1/4 c. dairy free semi-sweet chocolate chips or chocolate chunks (I use Enjoy Life or Nestle Toll House Allergen Free)

HOW TO MAKE THE PERFECT DAIRY-FREE CHOCOLATE CHIP COOKIES RECIPE

Preheat oven to 375 degrees Fahrenheit and line baking sheet with parchment paper.

In large bowl (or bowl of a stand mixer), combine brown sugar, granulated sugar, coconut oil, and avocado oil.

Add in eggs, baking soda, cinnamon, and vanilla. Mix until combined.

Using your measuring cup, slowly add in flour a little bit at a time, mixing on low until all of it is incorporated.

Add in dairy-free chocolate chips – feel free to add extra chocolate chips to your liking! Lightly stir to spread throughout the dough.

Scoop out balls of dough with your cookie scoop, spacing 2 inches apart on parchment lined baking sheet. Flatten slightly.

Bake for 8 – 10 minutes until cookies are golden brown. Watch your bake time carefully during the last few minutes. They should have crisp edges with chewy centers for the perfect texture – in my opinion that makes the best cookies!

Let cookies cool on baking sheet for 3 minutes before transferring to a cooling rack. Enjoy!

CAN YOU FREEZE THIS COOKIE DOUGH?

To freeze:

Absolutely! Makes for an easy go-to option on a busy week.

Prepare cookie dough as directed above. For best results, place cookie dough balls on a parchment lined baking sheet and flash freeze the dough for a minimum of 2 hours. Transfer the dough balls to a freezer safe ziptop baggie. Remove all air from bag and freeze for up to 2 months.

To bake:

Preheat oven to 20 degrees less than original baking temperature (355 degrees Fahrenheit). Take cookie dough balls directly out from freezer bag and transfer to parchment lined baking sheet. Bake cookies for 2 – 5 minutes longer than directed above (so 10 – 15 minutes) until cookies are golden brown.

STORING COOKIES

Store cookies in an airtight container, at room temperature, away from direct sunlight. If stored properly, cookies will remain fresh up to 4 days.

PIN IT FOR LATER!

Dairy free chocolate chip cookies can be made to be just as tasty as your classic chocolate chip cookies you’re accustomed to! Try out your first batch of this recipe and let me know what you think in the comments below!

HAVE YOU TRIED ANY OF MY OTHER DAIRY-FREE RECIPES?

• Best Cornbread Recipe with no Dairy or Refined Sugar
• Best Homemade Waffles with no Milk or Dairy – Easy to Make

Blessings,