Dairy Free Chocolate Chip Cookies
These Dairy Free Chocolate Chip Cookies are soft at the center with slightly crisp edges, perfect for anyone needing a quick dairy-free treat.
Ingredients
Wet Ingredients
- 1 cup coconut oil, melted Use refined for neutral flavor or unrefined for coconut aroma
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1 cup dairy-free chocolate chips Soy-free or coconut-based brands are available
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk melted coconut oil, brown sugar, and granulated sugar until smooth and glossy.
- Stir in the vanilla extract until evenly combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined; don’t overmix.
- Fold in the dairy-free chocolate chips evenly.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, or until the edges turn golden and the centers look set but still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, serve warm cookies with plant-based milk or as an ice cream sandwich. Store in an airtight container for up to 3 days.