These dairy free maple white chocolate chip cookies are about to become your favorite fall (or year-round!) treat. These cookies are soft and slightly chewy with just-crisp edges, and feature the perfect balance of maple-forward flavor and sweet white chocolate in each bite.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free butter: For cookies, I find Country Crock plant butter sticks with avocado oil work very well. Earth Balance soy-free dairy-free sticks also work and are a good choice if you need a soy-free option.
- Dairy-free white chocolate chips: These are a bit tougher to find than your standard dairy-free chocolate chips, but there are a few brands on the market. The easiest to find is usually Enjoy Life mini white chocolate chips (Amazon affiliate link; I earn a commission on purchases). They are quite tasty and carried at my local grocery store.
- Maple extract – This is optional, but helps add more potent maple flavor, especially if you are using a milder tasting maple syrup.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by creaming together the dairy-free butter, brown sugar, maple syrup, egg, vanilla, and maple extract.
In another bowl, mix together the dry ingredients: flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Stir until combined, then fold in the dairy-free white chocolate chips.
Portion that out on a parchment-lined baking sheet and pop in the oven at 350 degrees F for about 10-12 minutes. Let them cool on the pan then enjoy!
Recipe Tips
Storage: Store leftover cookies in an airtight container or ziptop bag at room temperature for 3 days, or freeze for longer storage. (Defrost at room temperature when ready to eat).
Troubleshooting Spreading: Cookies usually spread if the dairy-free butter is melted instead of softened, if the flour was mis-measured, or if your oven temperature is running wrong. If you’re not sure what issue is causing spreading, try chilling the dough for 30-60 minutes prior to baking.
Freezing Dough: If you want to freeze the cookie dough, scoop into balls and freeze first on a baking sheet. Once frozen, transfer to an airtight container or ziptop bag. You can bake straight from frozen but may need to add a few extra minutes to your baking time.
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 your dairy-free butter and dairy-free white chocolate do not contain nuts (check labels), this recipe should also be nut free.
This recipe does contain wheat/gluten (in the flour), egg (in the egg), and soy (in the dairy-free butter). Soy can easily be eliminated by using dairy-free butter that does not contain soy. I have not tested substitutions for the flour and eggs in this recipe. However, I imagine a gluten-free all-purpose substitute could work. If you need an egg-free version, using a flax egg in place of the egg should work.
More Dairy Free Maple Recipes
If you’re looking for more ideas featuring maple syrup, these maple syrup chocolate chip cookies are a nice option if you prefer a traditional chocolate pairing over the white chocolate in this recipe. If you want a different style dessert, try maple tahini blondies. The sesame seed butter is balanced so well by the maple syrup in that recipe! Or, if you’re looking for a healthier option, try whipping up a batch of maple pumpkin baked oatmeal. Great for a meal prep breakfast!
I hope you enjoy these dairy free maple white chocolate cookies! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Maple White Chocolate Cookies
Ingredients
- ½ cup dairy-free butter, softened (i.e. 1 stick; recommend Country Crock plant butter)
- ½ cup brown sugar, packed
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract (optional but strongly enhances maple flavor)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dairy-free white chocolate chips (regular or mini; i.e. Enjoy Life mini white chocolate chips)
Instructions
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Preheat oven to 350°F. Line two baking sheets with parchment paper.
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In a large mixing bowl, cream together the dairy-free butter, brown sugar, maple syrup, egg, vanilla extract, and maple extract.
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In a separate bowl, combine the flour, baking soda, and salt.
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Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the white chocolate chips.
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Using a 1.5-tbsp cookie scoop (or heaping spoonful), portion the dough onto the prepared baking sheets.
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Bake at 350°F for 10-12 minutes, until edges are lightly golden and cookies are cooked through. Allow cookies to cool on the baking sheet. Enjoy!
Recipe Notes
Nutrition analysis (approximate per cookie): 137 calories, 6 g fat, 3.5 g saturated fat, 90 mg sodium, 19 g carbohydrate, <0.5 g fiber, 12 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 3%, Potassium: 1%
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