Dairy free chocolate chip cookies with golden brown edges, soft centers, and plenty of chocolate chips! Even dairy lovers can't get enough of these chewy dairy free cookies.
It's hard to express just how much I love a soft and chewy chocolate chip cookie. For me a perfect dairy-free cookie spreads just the right amount, it's thick but not overly so, and it's stuffed with melty chocolate chips.
This dairy free chocolate chip cookie recipe is everything I want and then some. Even dairy lovers can't resist them.
Dairy Free Cookie Ingredients:
Here's what you need to make these non dairy cookies.
- Vegan butter - I used earth balance vegan buttery sticks. I prefer this brand of dairy-free butter for baking cookies. Each brand of dairy-free butter works best for a specific type of recipe. I love Miyoko's creamery vegan butter for chocolate frosting! This is a helpful article on vegan butter if you can't decide which to choose.
- Sugar & brown sugar - For sweetness & the right amount of spread! The molasses in the brown sugar reacts with the baking soda to cause the dairy-free cookies to rise.
- Egg & egg yolk - Eggs aren't dairy! They give the cookies structure and a rich texture. The extra egg yolk acts like insurance. It insures the cookies will be moist, rich, and chewy.
- Vanilla extract - Don't forget vanilla!
- All-purpose flour - If you're gluten-free like me, just use a gluten-free all-purpose flour blend like Bob's Red Mill 1:1 All-Purpose Gluten-Free Flour.
- Old-fashioned oats - A small amount of oats add just a hint of texture.
- Baking soda - Cookies need a leavening agent so they aren't too dense.
- Salt - Salt provides flavor, even for desserts. A small amount enhances the sweetness of the dairy-free cookies!
- Dairy Free Chocolate Chips - I always go heavy on the chocolate chips! Life is short, friends. There are several brands of dairy-free chocolate chips now at the grocery store. I used Nestle toll house's allergen friendly chocolate chips for this recipe. Chocolate chunks are delicious too! Enjoy life brand and Lily's brand are great options.
How to Make Them:
Dairy free chocolate chip cookies are a breeze to make! They're quick, simple, and made in one bowl! First preheat the oven, then line your baking sheets with parchment paper or silicone baking sheets.
Cream butter & sugar - Cream the dairy-free butter and both sugars until light and fluffy.
Add egg & yolk - Add the egg, yolk, and vanilla to the butter mixture and beat on medium speed until combined. Stop the mixer and scrape down the sides of the bowl to make sure everything's incorporated.
Add the dry ingredients - Add the all-purpose flour, baking soda, salt and oats to the mixture. Beat on low speed so the flour doesn't poof outside the bowl, then increase the speed to medium. Beat until just combined.
Add the dairy-free chocolate chips - Stir in the dairy free chocolate chips or beat on low speed until just incorporated.
Scoop & bake the cookies - Use a small cookie scoop to scoop the cookies onto the prepared sheet pans. Bake for 10 to 11 minutes or until the edges are golden brown and the centers look slightly underdone.
Cookie Making Tips:
- Don't overbake the cookies! This may seem obvious, but a cookie that looks done when it comes out of the oven is an overbaked cookie. The cookies will set up more as they cool.
- Don't transfer the dairy-free cookies right away. Hot cookies fall apart! They need several minutes to set up and cool before you move them to a wire rack or plate.
- Use a portion scoop for easy scooping! I love my portion scoops! I have two and I use them daily. I love how uniform all my cookies come out.
- If you want chocolate chip cookies without butter, try swapping the vegan butter with coconut oil.
- Remember to give the cookies some space! The cookies will spread a little as they bake.
Storage & Freezing
How to store:
- Let the dairy-free chocolate chip cookies cool to room temperature.
- Store in an airtight container for up to 4 days.
How to freeze:
- Unbaked: Scoop the cookie dough onto a parchment-lined cookie sheet. Put it in the freezer for 45 minutes. Place the frozen cookie dough balls into a freezer-safe bag or container and freeze for up to 3 months. Bake as directed.
- Baked: To freeze the dairy-free cookies already baked, simply place them into a freezer-safe container and freeze for up to 3 months.
Most chocolate chip cookie recipes contain butter and chocolate chips. Both of these ingredients contain dairy.
To make cookies dairy free, swap out the dairy ingredients with non dairy ingredients. In this recipe, I swapped vegan butter for regular butter and dairy-free chocolate chips for regular chocolate chips.
Yes, many brands of semisweet chocolate chips contain dairy in the form of milkfat.
More Dairy-Free Treats
- 21 Delicious Dairy Free Dips
- Gluten Free & Dairy Free Yellow Cake
- Flourless Peanut Butter Cookies
- Paleo Pumpkin Muffins
Dairy Free Chocolate Chip Cookies
- Cookie sheet
- Electric mixer or stand mixer with the paddle attachment
- Mixing bowl
- Cookie scoop
- Measuring cups & spoons
- 4 ounces vegan butter I used earth balance vegan buttery sticks
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg + 1 yolk
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour*
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup old fashioned oats*
- 1 ¼ cup semi sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper or silicone baking mats.
- In the bowl of a stand mixer with the paddle attachment, cream vegan butter and both sugars for 3 minutes on medium speed, scraping the bowl halfway through.
- Add the vanilla, egg, and yolk to the butter mixture and beat on medium speed until well combined.
- Add the flour, oats, baking soda, and salt to the dairy-free butter mixture and beat together until thoroughly combined.
- Add dairy-free chocolate chips to the bowl and beat again just for a second until the chocolate chips are mixed evenly throughout the batter.
- Using a small cookie scoop place 8 scoops of dough evenly spaced apart on the prepared sheet pans. They do spread so give them some space.
- Bake for 10 to 11 minutes until the edges are golden brown and the center is light and looks underdone.
- You want the edges to be brown but not the centers. The centers will look a little under baked but will set up as they cool. The entire cookie should not be golden brown when it comes out of the oven, if so it is over baked.