How to Make No Butter Chocolate Chip Cookies

These dairy free chocolate chip cookies taste like the buttery classic, with a thick and chewy texture and a crisp exterior, but we use vegan butter in place of dairy butter. This non dairy cookie recipe makes cookies that are so chewy, buttery, chocolatey, and gooey, that even your dairy-loving friends and family won't know the difference!

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How to Make No Butter Chocolate Chip Cookies

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– Vegan butter – Brown sugar – Granulated sugar – Vanilla extract – Eggs – All-purpose flour – Baking soda – Salt – Dairy-free chocolate chips

Ingredients Needed

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Step 1. In the bowl of a stand mixer, add dairy free butter, sugars, and vanilla. Mix on medium speed until combined, 2-3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes. Mixture should be light and fluffy.

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Step 2. Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated. Step 3. Add flour, baking soda, and salt. Mix on low speed until flour is almost absorbed.

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Step 4. Remove bowl from stand mixer and use a rubber spatula to mix in chocolate chips by hand. Step 5. Cover bowl and chill dough mixture for at least 1 hour or up to 48 hours.

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Step 6. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a cookie scoop, place 1 tablespoon-sized balls onto baking sheet.

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Step 7. Bake for 10-12 minutes, until the edges become a light golden brown. Step 8. Let cookies rest on baking sheet for 10 minutes before transferring them to a cooling rack. Store in an airtight container for up to 5 days.

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Make ahead options: You can refrigerate cookie dough for up to 48 hours before baking OR place cookie dough balls in the freezer for up to 3 months. Bake directly from the freezer, adding an extra 2-3 minutes to the bake time.

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SERVE AND ENJOY!

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