Dairy-Free Chocolate Chip Cookies Recipe

I absolutely love this Dairy-Free Chocolate Chip Cookies Recipe because it brings together all the nostalgic flavors of classic cookies—without any dairy. When I first tried it, I was amazed at how soft and chewy these cookies turned out, even though they’re completely dairy-free. It’s a total game changer if you’ve had trouble finding a cookie recipe that hits that perfect balance of crispy edges and gooey centers without butter or milk.

You’ll find that this Dairy-Free Chocolate Chip Cookies Recipe works perfectly for anytime you crave a sweet treat but want to keep it kind to your digestive system or dietary preferences. Whether you’re baking for yourself, family, or friends who have dairy sensitivities, these cookies feel indulgent but worry-free. Plus, the dough chills for a couple of hours, which makes planning ahead super easy.

this …

Ingredients You’ll Need

Choosing the right ingredients will make all the difference in this Dairy-Free Chocolate Chip Cookies Recipe. I stick to a mix of brown and raw cane sugars for that deep sweetness and moist crumb, and vegan butter soft enough to cream smoothly.

• All purpose flour (or gluten-free 1-to-1 flour): Provides structure; gluten-free options work well for dietary needs.
• Baking soda: Helps the cookies rise just enough for that perfect chewiness.
• Arrowroot powder: I discovered it keeps these cookies tender without creating a gummy texture.
• Sea salt: Balances sweetness and enhances chocolate flavor.
• Vegan butter (softened): Key for richness—make sure it’s fully softened for smooth creaming.
• Brown sugar: Adds moisture and a deep caramel note.
• Raw cane sugar: For crunch and subtle flavor contrast to brown sugar.
• Large egg and egg yolk: They bind the dough while keeping cookies soft and chewy.
• Vanilla extract: The secret ingredient that brings everything together with warmth.
• Enjoy Life dairy-free chocolate chips: These melt beautifully without any dairy, making them my go-to chips.

Variations

One of the things I love about this Dairy-Free Chocolate Chip Cookies Recipe is how easy it is to adapt it according to what you have or your mood. Feel free to customize by swapping mix-ins or playing with texture!

• Nut-Free Variation: I usually keep this recipe nut-free for allergy-friendly baking, but sometimes adding chopped walnuts or pecans gives a lovely crunch.
• Fruit Add-In: Tried adding dried cherries once and it added a bright tartness that my family adored.
• Chocolate Swap: Using vegan white chocolate chips or chunks changes things up while keeping it dairy-free.
• Gluten-Free Choice: I often use gluten-free 1-to-1 flour with success—just make sure the blend contains xanthan gum for binding.

How to Make Dairy-Free Chocolate Chip Cookies Recipe

Step 1: Whisk Together the Dry Ingredients

Start by combining your flour, baking soda, arrowroot powder, and sea salt in a large bowl. This ensures even distribution of your leavening agents and prevents any salty clumps later on. I always give them a good whisk to aerate the mixture, making each cookie light and tender.

Step 2: Cream the Vegan Butter and Sugars

In a medium bowl, beat together the vegan butter with both the brown and raw cane sugars until the mixture is smooth and lump-free. This usually takes a few minutes—I use a hand mixer and sometimes scrape down the sides halfway through. The goal is a creamy, uniform mixture that will lend moisture and sweetness to your cookies.

Step 3: Add the Eggs and Vanilla

Next, add your whole egg, egg yolk, and vanilla extract to the butter-sugar mixture. Whisk gently until everything is well combined. The eggs help with tenderness and that lovely chewy texture I adore in these cookies.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry bowl and stir until just combined. Resist the urge to overmix so your cookies stay soft and don’t become tough. Then fold in the dairy-free chocolate chips—this is the moment that always makes me grin because I know these cookies are going to be so delicious!

Step 5: Chill the Dough

Cover your dough and pop it in the fridge for at least 2 hours. I learned the hard way that chilling is non-negotiable for this recipe—it helps the flavors meld and prevents the cookies from spreading too much in the oven. Plus, chilling makes scooping easier and improves the final texture.

Step 6: Bake Your Cookies

Once chilled, let the dough soften at room temp for about 10 minutes while your oven heats to 325°F. Line your baking sheet with parchment paper or a Silpat. Scoop out 2-3 tablespoon-sized balls, roll them gently, and space them on the tray. Bake for about 12 minutes until the edges are set but centers look slightly undercooked—that’s the sweet spot.

After baking, resist the urge to pick up the cookies immediately. Let them rest on the baking sheet for 5 minutes; this helps them finish cooking through without drying out. Then transfer to a wire rack to cool completely.

How to Serve Dairy-Free Chocolate Chip Cookies Recipe

Garnishes

I often sprinkle a tiny pinch of flaky sea salt over the cookies right after baking. It adds that perfect salty-sweet pop and brings out the chocolate flavor. Sometimes, I even drizzle a bit of melted dairy-free dark chocolate for a fancy touch when serving guests.

Side Dishes

These cookies are delicious paired with a cold glass of almond or oat milk, which complements the flavors and keeps it dairy-free. For a cozy twist, I like serving them alongside a warm cup of herbal tea or dairy-free hot chocolate.

Creative Ways to Present

One time, for a birthday party, I stacked these cookies with layers of dairy-free vanilla ice cream between them and created mini ice cream sandwiches. They were a huge hit and looked festive with colorful sprinkles on the edges. You can also arrange a cookie platter with fresh berries and vegan whipped cream for an elegant dessert spread.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered between parchment paper to prevent sticking. They stay fresh and soft for about 4-5 days, which is plenty of time to enjoy a few at a time without feeling rushed.

Freezing

If I want to save some for later, I freeze either the baked cookies or the raw dough. For dough, I scoop balls onto a tray, freeze until solid, then transfer to a zip-lock bag. Baking straight from frozen just takes a couple extra minutes and works wonderfully.

Reheating

To refresh leftover cookies, I pop them in a preheated 300°F oven for about 5 minutes. This brings back that fresh-baked softness and melts the chocolate slightly. Avoid microwaving because they tend to get rubbery or dry out quickly that way.

FAQs

Final Thoughts

I truly love this Dairy-Free Chocolate Chip Cookies Recipe because it hits all the marks for a delicious, comforting cookie with none of the dairy. It’s the kind of recipe I find myself coming back to whenever I want to treat myself or my family to something sweet but simple. I know you’ll enjoy the ease, the taste, and especially how these cookies bring smiles all around—give it a try and see for yourself!

Print