Got a chocolate craving? Satisfy your sweet tooth with these irresistible dairy free double chocolate cookies! This decadent treat combines the richness of cocoa powder and chocolate chips, creating the best chocolate flavor in every bite. And of course, no dairy is necessary!
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Chocolate chips – While most brands of chocolate chips on the market contain dairy, there are several brands that do not. My two favorite options are Enjoy Life dark chocolate morsels and Nestle Allergen Free Morsels. Be sure to always check product labels to verify they meet your needs.
- Dairy-free butter – My favorite option for baking are Country Crock plant butter sticks with avocado oil (they also have varieties with olive oil and almond oil that can work; the avocado oil is the most neutral flavor though). Earth Balance is also a great option. There are many products entering the market these days, and some do not translate as well for baking, so I recommend sticking with one of these options if you’re not confident about the properties of the other products.
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very simple.
Start by combining your dairy-free butter, sugar, and brown sugar together. Beat until light and fluffy.
Next, add the egg and vanilla and mix until well combined.
In another mixing bowl, combine the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, then fold in the chocolate chips.
Portion out the dough onto two baking sheets and bake at 350 degrees for about 10 minutes. Let the cookies cool on the baking sheet. Boom – you’re done! Easy peasy.
Here are some common questions that may come up as you’re preparing this recipe:
Store in a ziptop bag or airtight container at room temperature for several days. Quality may deteriorate slightly after 3 days (but let’s be honest, who’s got cookies left around their house much longer than that?! 😉 ).
Yes. Portion out the dough on a baking sheet as if you were going to put them in the oven, but instead of doing that, put them in the freezer for 1-2 hours to flash freeze. Transfer the frozen balls of dough to a zip top freezer bag or food storage container. Use within 3 months for best quality. You can bake the cookie dough from frozen; keep in mind you may need to adjust the baking time.
This may happen if you’ve packed the flour and cocoa powder into the measuring cup.
Allergens 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.
As written, this recipe is dairy free. As long as you choose soy-free and nut-free ingredients for the dairy-free chocolate chips and dairy-free butter, this recipe is also easily made free of those ingredients.
This recipe does contain wheat/gluten (in the flour) and eggs. If you need to make this wheat/gluten free, you may be able to substitute a gluten-free all purpose blend in place of the flour in this recipe (make sure the blend contains xanthan gum). If you need to make this egg free, you may be able to substitute a flax egg. However, please note that I have not tried either of these substitutions with this particular recipe so I cannot verify that they will work.
More Dairy Free Cookie Recipes
If you’re looking for more delicious dairy free cookies, be sure to give one of these a try:
- Dairy free sugar cookies (these are great for rolling and making cutout cookies)
- Dairy free molasses cookies (perfect for the holiday season)
- No butter chocolate chip cookies
- Vegan smores cookies
- Dairy free lemon cookies
- Dairy free snickerdoodle cookies
I hope you enjoy these dairy free double chocolate cookies as much as my family does! If you get a chance to try them, I’d love for you to leave a recipe rating or comment below.
Dairy Free Double Chocolate Cookies
- ½ cup dairy-free butter, softened (i.e. Country Crock plant butter sticks with avocado oil)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup dairy-free chocolate chips
Preheat the oven to 350 degrees F. Prepare two baking sheets with parchment paper.
In a large mixing bowl, cream together the dairy-free butter, sugar, and brown sugar, until light and fluffy.
Add the egg and vanilla and beat until well combined.
In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt.
Add the dry mixture to the wet ingredients. Stir until combined, then fold in the chocolate chips.
Use a cookie scoop (or heaping tablespoons) to portion out the dough onto your baking sheets. Bake the cookies at 350 degrees F for 10-11 minutes, or until cooked through. Let the cookies cool on the baking sheet, then enjoy!
- Use slightly softened butter, not melted butter. Melted butter will cause the cookies to spread too much.
- I typically bake with Country Crock plant butter sticks or Earth Balance. Either of those will work well with this recipe.
Nutrition analysis (approximate per cookie): 140 calories, 8 g fat, 4 g saturated fat, 105 mg sodium, 19 g carbohydrate, 2 g fiber, 12 g sugar, 2 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 10%, Potassium: 2%
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