Get the Recipe: Dairy Free Chocolate Chip Cookies
These Dairy Free Chocolate Chip Cookies are incredibly soft and chewy! They have the perfect texture and taste like a classic cookie. They can be made gluten free too!
Ingredients
- 1 cup coconut oil, room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 ¾ cups gluten free 1 to 1 flour, or all purpose flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 ½ cups dairy free chocolate chips
Instructions
- First, add coconut oil, brown sugar, granulated sugar and vanilla extract to a stand mixer or large bowl. Beat until creamy.
- Add in eggs and beat until combined.
- Add in gluten free flour, baking soda, and sea salt. Stir to combine.
- Then, fold in chocolate chips. Place mixing bowl in fridge for at least 1 hour to chill.
- When it is time to bake, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use a cookie scoop or ice cream scoop to scoop balls of dough onto lined baking pan. Place at least 3 inches from each other since these cookies spread.
- Bake for 10 to 11 minutes or until edges of cookie are golden and middles are set.
- Remove from oven. Allow cookies to cool on pan for 5 minutes. Then remove to a wire cooling rack to finish cooling.
Notes
- I have not tested this recipe with Vegan butter, but it should work fine.
- Use refined coconut oil for no coconut flavor.
- Gluten free 1 to 1 flour or all purpose flour can be used. I used King Arthur Flour 1 to 1 Gluten Free Flour.
- Dough should resemble normal looking cookie dough.
- Refrigerating the dough allows the dough to bind together. Chill for at least 1 hour, up to 48 hours. The longer the dough chills, the more compact the cookies will be.
- Scoop evenly sized balls of dough to ensure even baking.
- I used an ice cream scoop for larger cookies.
- Bake until edges are golden and middles are just set. Do not over bake!
- These cookies spread quite a bit while baking.
- Store cookies covered at room temperature for up to 4 days.
- Store in fridge for up to 7 days.
- These cookies freeze well! Freeze each cookie wrapped individually.
Calories: 345kcal, Carbohydrates: 46g, Protein: 3g, Fat: 18g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 136mg, Potassium: 42mg, Fiber: 2g, Sugar: 25g, Vitamin A: 26IU, Calcium: 35mg, Iron: 1mg