Comments on: Dairy Free Chocolate Chip Cookies

By: Dianna Maurer

Dianna Maurer — Wed, 28 Feb 2024 01:07:03 +0000

Mine definitely did not turn out great… the dough was very dry so I had to add more liquid (I just did little bits of water until it formed a dough) and after they baked they just tasted like flour and chocolate I did sub monk fruit for both sugars (monk fruit white and monk fruit brown) because I’m sugar free, so not sure if that is why. But also the Bobs 1-1 gluten free flour package says 2 1/4 c flour for their cookies so I’ll try that next time

By: Addison LaBonte

Addison LaBonte — Sun, 11 Feb 2024 01:49:33 +0000

In reply to Danyel Gimeno. Thank you for the detailed review! I am going to try this recipe your way. Thank you again!

By: Danyel Gimeno

Danyel Gimeno — Sun, 11 Feb 2024 00:49:35 +0000

HUGE hit in our house! I used Olive oil instead of coconut, and it’s resulted in an extremely smooth batter/dough. I pulled back on the amount to roughly 3/4 cup and added an egg to replace the moisture. It’s divine. Not overly sweet, but perfectly satisfies the desire for dessert. A fantastic recipe, thank you!!

By: Addison LaBonte

Addison LaBonte — Fri, 08 Dec 2023 15:47:13 +0000

In reply to Sev. Wow, what a huge compliment! So thrilled to hear you enjoyed these cookies so much!

By: Sev

Sev — Fri, 08 Dec 2023 14:21:28 +0000

Best cookies I’ve ever eaten! Just one thing on the health of coconut oil.. it is not a healthy fat since it contains unsaturated and saturated fats, so I’d say it is similar to butter, in that aspect and that is totally fine by me. Just not to misinterpret that eating coconut fat is good for the arteries. I guess it would be hard to make cookies with olive, rapeseed or avocado oil which are the good fats. Back to the recipe, super easy and enjoyed by all. The coconut oil flavour was not noticeable to me which I liked even more. Crowd pleaser recipe for sure <3

By: Addison

Addison — Sun, 02 Jul 2023 03:58:35 +0000

In reply to Bri. Thank you so much, Bri! I am so glad you and your sister enjoyed my dairy free chocolate chip cookies. This was such a joy to read through. You made my day!

By: Bri

Bri — Fri, 30 Jun 2023 00:36:34 +0000

Wow wow wow!
I just made these with a stick of country crock olive oil plant butter & 1/2 a cup of oat milk spreadable butter by miyoko’s creamery bc it’s what I had on hand and these cookies came out perfect. I also did 1/2C dark brown sugar & 1/2C light brown sugar.

I’m dairy free & my sister’s gluten free and these are the best chocolate chip cookies I’ve made for both of us to enjoy so far. I had to bake them a little longer, as my first batch had golden edges but was fairly raw in the middle even after sitting, but those crunchy edges are AMAZING. I wish I could include a photo bc they’re gorgeous too. Will be coming back to this recipe again & again thank you for sharing!!

By: Alyssa

Alyssa — Tue, 11 Apr 2023 01:49:41 +0000

The key to these is to NOT refrigerate them. The coconut oil makes them flakey/crumbly cold. If you do refrigerate I wouldn’t do it longer than 30 minutes. I found it ruins the batter! But when at room temp they cook and taste great!

By: Jere Cassidy

Jere Cassidy — Sat, 08 Apr 2023 16:51:26 +0000

YUM! These cookies came out just like your picture. I love the fact this recipe didn’t have a ton of ingredients and that the cookies were easy to make. Getting used to using coconut oil and loved taste of the cookies.

By: Rose

Rose — Sat, 08 Apr 2023 16:35:22 +0000

The best dairy free cookie you’ll ever have!! These were perfect with a crispy edge and chewy and soft in middle. So so good!