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Photo of Dairy-Free Chocolate chip cookies

Dairy-Free Chocolate Chip Cookies

★★★★★

5 from 1 review

Our favorite chocolate chip cookie recipe, and it contains zero dairy! We’ve tinkered with this recipe for years, and this is the one that our friends and family love and request the most.

  • Total Time: 30 minutes
  • Yield: 20-30 cookies 1x

Ingredients

Units Scale
  • 1 1/2 cups of flour
  • 1/2 cup of plant-based butter, room temperature
  • 1 egg, room temperature
  • 1/2 teaspoon of sea salt
  • 1/2 cup of white sugar
  • 1/2 cup of brown sugar
  • 1 tsp of vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp of baking powder
  • 1 cup of plant-based chocolate chips

Instructions

  1. Combine your flour, baking soda and powder and salt in a medium bowl, whisk to mix and set aside
  2. In a separate, larger bowl (I use a stand mixer), mix together your white and brown sugar and room temperature butter until all of the butter is incorporated into the sugar. Then add your room temperature egg and vanilla, beating for about a minute at medium speed.
  3. Add in your dry ingredients from the medium bowl, I know folks say to slowly add it, but I’ll add in two stages, half up front and half at the end. You’re just folding in the dry ingredients, no need to mix in super well, just enough so you don’t have flour-y cookies.
  4. Fold in your chocolate chips. Gentle is key here, your dough is nearly perfection at this point, sprinkle in your chips and let it be.
  5. Pop your cookie dough in the fridge for at least 30 minutes, but the colder the better so I’ll try to leave them in for an hour or more.
  6. When ready to bake, set your oven to 350.
  7. Take out your chilled cookies and plop them in cubes on a baking tray covered in parchment paper. You can use an ice cream scoop if you’re feeling fancy, but I’ll be honest with you all, I’ve never actually employed this method. I take the dough and roll it into cubes with my hands. For baking, I use an airbake tray.
  8. Put your cookies on a middle rack in the oven for 12-15 minutes. 12 minutes for a chewier soft in the middle taste. 15 minutes for your well-baked, slightly crunchy texture lovers.
  9. (Optional). Pull the cookies out of the oven. Set them on the top rack for 1 minute to brown the tops slightly.

Notes

You may ask yourself if melting butter is okay to speed up getting it to room temperature. Let me assure you, it is not. Having room temperature to slightly chilled butter will ensure your cookies do not go flat in the oven. You cannot overbeat your butter and sugars, so err on the side of too cold versus too warm for your butter.

Keywords: chocolate chip cookies, dairy-free, easy dairy-free chocolate chip cookies

Find it online: https://cookingwiththewolfes.com/dairy-free-chocolate-chip-cookies/