Name: Dairy-Free Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: American
Ingredients: 2 1/4 cups all purpose flour (use gluten free 1-1 flour if gluten free); 1 tsp baking soda; 1 1/2 tsp arrowroot; 1/2 tsp sea salt; 3/4 cup vegan butter (softened to room temperature); 3/4 cup brown sugar; 1/2 cup raw cane sugar; 1 large egg (at room temperature); 1 egg yolk (at room temperature); 2 tsp vanilla extract; 1 cup Enjoy Life dairy free Chocolate Chips

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If you’re craving a treat that perfectly balances rich flavor and a tender, chewy texture without any dairy, these Dairy-Free Chocolate Chip Cookies are exactly what you need. Bursting with gooey chocolate chips and a golden crisp edge, they deliver all the comforting goodness of a classic cookie but in a vegan-friendly, dairy-free form. Whether you’re avoiding dairy for health reasons or simply exploring new flavors, this recipe is simple, reliable, and truly delicious—every bite feels like a warm hug.

Dairy-Free Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but each plays an essential role in creating that impeccable cookie texture and deep flavor you’ll love. From the soft vegan butter that replaces traditional butter to the arrowroot that helps achieve the perfect chewiness, every item contributes to cookie bliss.

All-purpose flour: Provides the structure, and you can swap with gluten-free 1-1 flour to suit dietary needs.
Baking soda: Helps the cookies rise just right for a tender crumb.
Arrowroot: Adds chewiness and holds the dough together beautifully.
Sea salt: Enhances all the sweet flavors and balances richness.
Vegan butter: Brings richness and a buttery softness without any dairy.
Brown sugar: Adds moisture and a deep caramel flavor.
Raw cane sugar: Gives a touch of crunch and brightness to the sweetness.
Egg and egg yolk: Help bind ingredients and create that perfect chewy center.
Vanilla extract: Brings warmth and lifts the entire flavor profile.
Dairy-free chocolate chips: The star ingredient, melting into luscious pockets of chocolate delight without any dairy.

How to Make Dairy-Free Chocolate Chip Cookies

Step 1: Combine Dry Ingredients

Start by whisking together the all-purpose flour, baking soda, arrowroot, and sea salt in a large bowl. This mix of dry ingredients ensures your cookies will have the right rise, texture, and subtle seasoning. Setting this aside while you prepare the wet ingredients makes the process smooth and efficient.

Step 2: Mix Wet Ingredients

In a medium bowl, cream together the vegan butter, brown sugar, and raw cane sugar until the mixture is smooth and lump-free. Then add the large egg, egg yolk, and vanilla extract in the order listed, gently whisking after each addition to blend everything evenly. This creates a luscious and creamy base that is essential for tender cookies with a rich flavor.

Step 3: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with the dry ingredients and stir just until everything is incorporated. Be careful not to overmix—this keeps the texture light and pleasant. Next, gently fold in the dairy-free chocolate chips, making sure every cookie will have those delightful chocolate pockets.

Step 4: Chill the Dough

Cover the dough and place it in the fridge for at least 2 hours. Chilling the dough is a game-changer; it helps develop the flavors and prevents your cookies from spreading too much in the oven, leading to perfectly thick and chewy cookies.

Step 5: Preheat and Prepare for Baking

About 10 minutes before baking, take the dough out of the fridge so it can soften slightly, while preheating your oven to 325°F. Line a cookie sheet with parchment paper or a Silpat for easy removal and clean-up.

Step 6: Shape and Bake

Scoop out 2 to 3 tablespoons of dough and roll each into a ball. Place them on the prepared cookie sheet, spaced well apart. Bake the cookies for approximately 12 minutes. When you remove them, let the cookies sit on the sheet for another 5 minutes; this allows them to finish baking gently and set up perfectly.

Step 7: Cool and Enjoy

Transfer your freshly baked Dairy-Free Chocolate Chip Cookies to a cooling rack and let them cool completely. By then, you’ll be ready for that first warm, melty bite that you simply cannot resist.

How to Serve Dairy-Free Chocolate Chip Cookies

Garnishes

While these cookies are delightful on their own, a sprinkle of flaky sea salt on top right after baking can elevate each bite with a subtle salty crunch. You might also consider a light dusting of cinnamon or a drizzle of dairy-free caramel sauce for an extra-special touch.

Side Dishes

Pair these cookies with a cold glass of almond milk, oat milk latte, or your favorite dairy-free coffee creamer-based drink. They also go wonderfully alongside fresh fruit like strawberries or bananas to balance out the sweetness.

Creative Ways to Present

For a fun dessert platter, sandwich the cookies with dairy-free ice cream in the middle to create delicious cookie ice cream sandwiches. You can also chop the cookies up and sprinkle over dairy-free vanilla yogurt or use crumbled pieces as an indulgent topping for dairy-free puddings and parfaits.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Dairy-Free Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. Make sure they’re fully cooled before storing to prevent sogginess, so they stay chewy and fresh.

Freezing

You can freeze the cookie dough balls or fully baked cookies. For dough, freeze on a tray first, then transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen (just add a few extra minutes). For baked cookies, freeze them in airtight containers with parchment layers to avoid sticking.

Reheating

To bring back that freshly baked warmth, pop the cookies in a toaster oven or regular oven at 300°F for about 5 minutes. Microwaving works in a pinch but can make cookies chewy instead of crisp-edged, so oven reheating is best.

FAQs

Can I make Dairy-Free Chocolate Chip Cookies gluten-free?

Absolutely! Just swap the all-purpose flour for a gluten-free 1-1 flour blend, and your cookies will taste just as wonderful without gluten.

What can I use instead of eggs in this recipe?

For an egg-free alternative, flax eggs or chia eggs are great substitutes. Use one tablespoon ground flax or chia seeds mixed with three tablespoons water per egg, let it sit until gel-like, then add to the mixture.

Why do these cookies need to chill before baking?

Chilling the dough solidifies the fats and lets the flour hydrate fully. This step prevents excess spreading during baking and helps develop richer flavor and a chewier texture.

Can I use other types of dairy-free chocolate chips?

Yes! Feel free to use any dairy-free chocolate chips you prefer; just make sure they’re labeled dairy-free to maintain the integrity of the recipe.

How do I make sure my cookies come out soft and chewy?

Using a mix of brown sugar and raw cane sugar, properly chilling the dough, and not overbaking are key. Watch the baking time closely; pull them out when the edges are set but centers still look slightly underbaked.

Final Thoughts

These Dairy-Free Chocolate Chip Cookies are proof that you don’t have to sacrifice flavor or texture when going dairy-free. Soft, chewy, and oh-so-chocolatey, they’re a must-try whether you’re vegan, lactose-intolerant, or simply a cookie lover looking for a new favorite. Go ahead, make a batch today—you’re going to fall head over heels for them!

Dairy-Free Chocolate Chip Cookies Recipe

★★★★★

5.1 from 19 reviews

Author: Isabella
Total Time: 2 hours 27 minutes
Yield: 24 cookies 1x
Diet: Dairy Free

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Description

These Dairy-Free Chocolate Chip Cookies are soft, chewy, and packed with rich dairy-free chocolate chips. Made with vegan butter and gluten-free friendly flour, they are perfect for those avoiding dairy or gluten. Simple to prepare and chilling the dough enhances the flavor and texture, resulting in irresistibly delicious cookies.

Instructions

Prepare Dry Ingredients: Whisk together the all-purpose flour, baking soda, arrowroot, and sea salt in a large bowl. Set aside to combine evenly.
Mix Wet Ingredients: In a medium bowl, whisk the vegan butter, brown sugar, and raw cane sugar until smooth with no lumps. Then add the large egg, egg yolk, and vanilla extract, mixing thoroughly.
Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl and stir until fully incorporated. Fold in the dairy-free chocolate chips gently to distribute evenly.
Chill Dough: Cover the dough and chill it in the refrigerator for 2 hours. This step helps develop flavors and prevents cookie spreading.
Preheat Oven and Soften Dough: Remove dough from fridge and let it soften at room temperature for about 10 minutes while preheating the oven to 325°F (163°C).
Prepare Cookie Sheet: Line a cookie sheet with parchment paper or a Silpat mat to prevent sticking.
Scoop and Shape Cookies: Using a 2-3 tablespoon scoop, portion out dough balls. Roll each scoop into a ball and place on the prepared cookie sheet, spacing them evenly.
Bake Cookies: Bake in the preheated oven for about 12 minutes. The edges should be slightly golden with a soft center.
Cool Cookies: Remove cookies from the oven, let them rest on the cookie sheet for 5 minutes to complete baking, then transfer them to a wire rack to cool completely.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Make sure vegan butter is softened to room temperature to blend well with sugars.
Do not skip chilling the dough; this step improves texture and flavor.
If you don’t have arrowroot, you can substitute with cornstarch but arrowroot provides a better chewy texture.
Enjoy Life chocolate chips are dairy-free and allergy-friendly; you can substitute with any dairy-free chocolate chips.
Let cookies cool completely before storing for best texture and freshness.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American