Dairy Free 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!
Servings: 24 cookies
Calories: 209kcal
Equipment
- 1 Stand mixer or electric hand-mixer
Ingredients
- 1 cup vegan butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 Tablespoon vanilla extract
- 2 eggs, room temperature
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups dairy-free chocolate chips (I used the 60% Guittard brand)
Instructions
- 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.
- Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated.
- Add flour, baking soda, and salt. Mix on low speed until flour is almost absorbed.
- Remove bowl from stand mixer and use a rubber spatula to mix in chocolate chips by hand.
- Cover bowl and chill dough mixture for at least 1 hour or up to 48 hours.
- 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.
- Bake for 10-12 minutes, until the edges become a light golden brown.
- 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.
Notes
- Storage: Place in an airtight container for up to 5 days.
- How to freeze: Place in a freezer-safe bag and store in freezer for up to 3 months.
- Don't overbake. When in doubt, it's better to underbake cookies. Take them out of the oven after 10-12 minutes, even if they look underbaked. They will continue to cook on the baking sheet after being removed from the oven.
- Chill that dough. You might be tempted to skip this step, but I strongly recommend that you don't. :-) Chilling your dough before baking helps to solidify the fats and allows them to be absorbed into the flour, resulting in cookies with a thicker and chewier texture.
Nutrition
Calories: 209kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 163mg | Potassium: 35mg | Fiber: 1g | Sugar: 20g | Vitamin A: 379IU | Calcium: 31mg | Iron: 2mg