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!
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.
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.