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Dairy Free Double Chocolate Cookies
When that chocolate craving strikes, whip up a batch of these dairy free double chocolate cookies for the ultimate cocoa-packed indulgence (no dairy necessary)!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 140 kcal
Ingredients
- 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
Instructions
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Preheat the oven to 350 degrees F. Prepare two baking sheets with parchment paper.
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In a large mixing bowl, cream together the dairy-free butter, sugar, and brown sugar, until light and fluffy.
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Add the egg and vanilla and beat until well combined.
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In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt.
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Add the dry mixture to the wet ingredients. Stir until combined, then fold in the chocolate chips.
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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!
Recipe Notes
- 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%