There is nothing quite as satisfying as biting into a warm, homemade chocolate chip cookie. But what if you need to follow a dairy free diet? That’s no problem at all with this recipe for dairy free chocolate chip cookies! They’re soft, decadent, and perfect for enjoying with a glass of vanilla oat milk.
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Here’s a photo of the ingredients you’ll need for this recipe, along with selected ingredient notes:
- Dairy-free butter – There are many butter alternatives on the market these days. For this recipe, I recommend using either Country Crock avocado oil sticks or Earth Balance vegan buttery sticks. Both create a texture and flavor similar to regular dairy-based cookies.
- Chocolate chips – Be sure to double check that your chocolate chips are dairy free. Luckily, you can find many brands. My personal go-to is Enjoy Life – it’s easy to find at grocery stores or online, and I find it very high-quality in terms of taste and texture. You can also search for Nestle Allergen Free Morsels or Walmart “Free From” Morsels, both of which are allergy-friendly lines. Be sure to always check product labels to ensure you’ve selected the correct one, as the packaging can sometimes look like the other product lines that contain dairy.
This recipe is very simple – a great one to make with your kiddos. You’ll find the full recipe ingredients, amounts, and directions in the recipe card at the bottom of this page. But here’s a helpful overview with some step-by-step photos.
Start by mixing together the dairy-free butter, brown sugar, and granulated sugar. I recommend using a stand mixer with a paddle attachment, but you can also use a hand mixer, or you could cream together the ingredients by hand.
Next, add the egg and vanilla extract. Mix until everything is well combined.
In a separate small bowl, stir together your flour, baking soda, and salt.
Then pour the dry ingredients in with the wet ingredients, and mix until just combined. Fold in the chocolate chips.
Use a cookie scoop or a heaping tablespoon to portion the dough out onto parchment-lined baking sheets.
Now bake ‘em for about 10-12 minutes, and let cool on the pan. Enjoy!
Here are some common questions that may come up as you prepare this recipe:
Store the cookies at room temperature in a zip top bag or airtight container. For best quality, enjoy within 4 to 5 days.
Yes. Portion out the dough onto the baking sheet, but rather than bake it, put it in the freezer for an hour or two (to flash freeze). Transfer the dough balls to a zip top freezer bag or food storage container, and return to the freezer. You can bake the cookie dough from frozen; keep in mind you may need to adjust the baking time.
If the cookie dough is too dry and crumbly, you may have packed the flour into the measuring cup (flour should typically be spooned and leveled into the cup). In this case, try adding a tablespoon of oil or applesauce, then mixing again.
Allergen in this recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something or manufacturer formulations can change.
This recipe is dairy free.
Depending on the ingredients used (specifically, the type of chocolate chips and dairy free butter), these cookies may contain soy or nuts. I used Country Crock Avocado Oil Sticks and Enjoy Life Chocolate Chips, which made this recipe free of those allergens by ingredients. (Note that the Country Crock sticks do state “may contain soy”, though, which is a voluntary cross contamination warning).
This recipe does contain wheat/gluten and eggs. Here are suggested modifications if you need to adjust for these allergens:
- Wheat/gluten: Use a 1:1 measure-for-measure gluten free flour blend.
- Eggs: Use a flax egg in place of the regular egg. To do this, combine 1 tablespoon ground flax with 2 ½ tablespoons of hot water, and let that sit for 5 minutes prior to using.
More Cookie Recipes
Looking for more tasty dairy free cookies? Try one of these options:
- Vegan lemon cookies
- Dairy free “M&M” cookies
- Dairy free snickerdoodle cookies
- Tahini oatmeal cookies
- Dairy free chocolate cookies with white chocolate chips
- Dairy free molasses cookies
I hope you enjoy these dairy free chocolate chip cookies as much as my family does! If you get a chance to try them, feel free to leave a recipe rating or comment below.
Dairy Free Chocolate Chip Cookies
- ½ cup dairy-free butter, softened (i.e. Country Crock plant butter with avocado oil or Earth Balance sticks)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup dairy-free chocolate chips (i.e. Enjoy Life)
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar (using either the paddle attachment of a stand mixer or a hand mixer).
Add the egg and vanilla extract. Mix until well combined.
In a small bowl, combine the flour, baking soda, and salt. Stir to evenly distribute the dry ingredients, then pour them into the bowl of wet ingredients. Mix until just combined.
Fold in the chocolate chips.
Use a small cookie scoop or heaping tablespoon to portion the dough onto the parchment-lined baking sheet. Bake at 350 degrees F for 10-12 minutes.
Remove from the oven and let cool on the pan. Enjoy!
Nutrition analysis (per cookie): 124 calories, 5.5 g fat, 2.5 g saturated fat, 95 mg sodium, 18 g carbohydrate, 0.5 g fiber, 11.5 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 3%, Potassium: 1%
Share: What’s your favorite kind of cookie these days? If you tried this recipe, what did you think?
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