Dairy Free Chocolate Chip Cookies
Discover the best soft & chewy dairy free chocolate chip cookies that are perfectly golden and delicious. Easy gluten-free option included!
Last Tuesday, I watched my daughter’s face light up when she bit into one of these dairy-free chocolate chip cookies fresh from the oven. “Mom, these taste just like the ones from before!” she said, chocolate smudged on her chin. That’s the moment I knew I’d finally cracked the code.
I’ve been perfecting this recipe for two years now, tweaking ratios and testing different ingredients until I landed on this keeper.
According to research from the Celiac Disease Foundation, millions of families are seeking reliable gluten-free and dairy-free recipes that actually taste good. Well, here’s one that’ll make you forget you’re eating anything “free from” at all.
These cookies come together in one bowl (okay, maybe two), chill in the fridge while you fold laundry or answer emails, then bake up into golden-edged perfection. They’re the kind of easy dessert ideas that busy parents dream about.
Table of Contents
Dairy free Chocolate Chip Cookies Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
Wet Ingredients:
- Vegan buttery sticks (1 cup): I’ve tested this recipe with coconut oil and vegan butter, and I highly recommend using Earth Balance buttery sticks over coconut oil to maintain that buttery flavor and reduce crumbling. Shortening hasn’t been tested, so I can’t vouch for it.
- Brown sugar (¾ cup, packed): I highly recommend light brown sugar for these dairy-free chocolate chip cookies. Coconut sugar may cause flat, sticky results.
- White sugar (¼ cup): Granulated sugar provides structure and that perfect crisp edge.
- Eggs (2 whole + 1 yolk): These bind everything together and add moisture to your cookie dough.
- Vanilla extract (2 teaspoons): Brings that warm, cozy vanilla fragrance we all love.
Dry Ingredients:
- All-purpose flour (2¼ cups): For gluten-free dairy-free cookies, use Bob’s Red Mill One-to-One Gluten-Free Flour. It’s been tested and works beautifully. Don’t substitute almond flour here.
- Baking soda (1 teaspoon): Make sure yours is fresh, and don’t swap for baking powder or you’ll get cakey cookies.
- Arrowroot (2 tablespoons): This creates that delicate, soft texture. Cornstarch works too.
- Salt (1 teaspoon): Balances all the sweetness perfectly.
Other Ingredients:
- Dairy-free chocolate chips (1½ cups): Enjoy Life and Simply Delicious Semi-Sweet Morsels are fantastic options. I used Enjoy Life Mini dark chocolate morsels for this batch of dairy and gluten free cookies.
Instructions
Below are step-by-step instructions for how to bake these dairy-free chocolate chip cookies with the best results.
Steps 1-3: Grab a large bowl and whisk together your flour, baking soda, arrowroot, and salt. In your stand mixer fitted with the paddle attachment, cream the granulated sugar, brown sugar, and vegan butter until light and fluffy (about 3 minutes).
Step 4: Add the eggs and egg yolk one at a time, beating well after each addition until everything looks smooth and combined.
Step 5: Pour in the vanilla extract and give it another quick mix.
Steps 6-7: With your mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just incorporated—don’t overmix or you’ll get tough cookies.
Step 8: Use a spatula to fold in those dairy-free chocolate chips, making sure they’re evenly distributed throughout the dough.
Step 9: Here’s the game-changer: Cover your bowl with plastic wrap and chill the dough for at least 2 hours. I know it’s tempting to skip this, but trust me on this one.
Step 10: Once chilled, use a small cookie scoop to portion out 18 equal-sized cookie dough balls.
Step 11: Place them about 2 inches apart on a baking sheet lined with parchment paper or a Silpat mat. Give them room to spread.
Step 12: Bake at 325°F for about 12 minutes, or until the edges turn golden brown. Let them cool on the pan for 5 minutes before transferring to a cooling rack. This helps them set up without breaking.
Substitutions & Variations
One of the best things about these dairy-free chocolate chip cookies is how adaptable they are. Here are some swaps that actually work:
Flour Options: The Bob’s Red Mill blend is my go-to for dairy and gluten free cookies, but King Arthur’s Measure for Measure also performs well. Just stick with a 1:1 blend that includes xanthan gum.
Sugar Swaps: While I don’t recommend replacing the brown sugar entirely, you can use all white sugar for a crispier cookie. The brown sugar is what gives you that soft, chewy center though.
Egg Alternatives: For egg-free dairy-free chocolate chip cookies, try flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes). The texture will be slightly different but still delicious.
Chocolate Choices: Feel free to use any dairy-free chocolate chips you love. Dark chocolate chunks, mini chips, or even chopped dairy-free chocolate bars all work beautifully in these easy dessert ideas.
Add-Ins: Fold in ½ cup chopped walnuts or pecans for extra crunch. A sprinkle of flaky sea salt on top before baking takes these to another level.
Troubleshooting Tips
Making perfect dairy and gluten free cookies can be tricky, so let me help you avoid common pitfalls.
Flat Cookies: This usually means you skipped the chill time or your butter was too warm. Room temperature butter should still hold its shape when pressed. Always refrigerate that dough for at least 2 hours.
Crumbly Texture: Make sure you’re using vegan butter sticks, not coconut oil. The butter provides structure that coconut oil just can’t match in these dairy-free chocolate chip cookies.
Cakey Cookies: Double-check that you’re using baking soda, not baking powder. Also, don’t overmix your dough once you add the flour.
Spreading Issues: Measure your flour correctly using the scoop-and-level method. Too little flour means too much spread. Also, make sure your baking sheet isn’t warm when you place the dough on it.
Dry Cookies: Don’t overbake! Pull them from the oven when the edges are golden but the centers still look slightly underdone. They’ll continue cooking on the hot pan.
Storage & Make-Ahead Magic
These dairy-free chocolate chip cookies stay fresh and soft for up to a week when stored properly. Pop them in an airtight container with a slice of bread to maintain that chewy texture. The bread trick is an old baker’s secret that really works.
For make-ahead convenience, freeze the cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe container. They’ll keep for up to 3 months. When you’re ready to bake, just add an extra minute or two to the baking time—no thawing needed.
Already-baked dairy and gluten free cookies freeze beautifully too. Layer them between parchment paper in a freezer container for up to 2 months. Thaw at room temperature or warm briefly in the oven.
Serving Suggestions
These cookies are amazing on their own, but here are some fun ways to serve them:
Sandwich two dairy-free chocolate chip cookies with dairy-free ice cream for an epic ice cream sandwich. My kids go crazy for this easy dessert idea on hot summer evenings.
Crumble them over dairy-free yogurt with fresh berries for breakfast (I won’t tell if you won’t). Warm one up for 10 seconds in the microwave and serve with a cold glass of almond milk.
Pack them in lunchboxes with a note that says “you’re awesome.” Trust me, it makes a difference. These dairy and gluten free cookies travel well and don’t crumble easily.
Turn this dough into a cookie cake by pressing it into a greased 9-inch pie plate. Bake at 350°F for 20-25 minutes and decorate with dairy-free frosting for birthdays.
Variations for Every Craving
Double Chocolate Version: Reduce the flour by ¼ cup and add ¼ cup cocoa powder for rich, fudgy dairy-free chocolate chip cookies.
Oatmeal Add-In: Fold in ½ cup certified gluten-free rolled oats with the chocolate chips for added texture and fiber.
Kid-Friendly Mini Cookies: Use a smaller scoop to make 36 bite-sized cookies. Reduce baking time to 8-10 minutes. Perfect for little hands.
Seasonal Twists: Swap half the chocolate chips for dairy-free white chocolate and add dried cranberries for a holiday version.
Nut Butter Swirl: Drop small spoonfuls of sunflower seed butter or almond butter onto the dough balls before baking for a fun surprise center.
Why This Recipe Works
The secret to these incredible dairy-free chocolate chip cookies lies in the technique. Chilling the dough isn’t just a suggestion—it’s what prevents spreading and develops deeper flavor as the ingredients meld together.
Using a combination of whole eggs and an extra yolk adds richness and moisture without dairy. The arrowroot powder creates that tender, almost melt-in-your-mouth quality you’d expect from traditional cookies.
According to Harvard Health, plant-based diets can be just as satisfying and nutrient-dense as traditional diets when done thoughtfully. These dairy and gluten free cookies prove that restriction doesn’t mean sacrificing enjoyment.
The lower baking temperature (325°F instead of 350°F) gives the cookies time to spread slightly while staying soft in the center. It’s the difference between good cookies and absolutely amazing ones.
Check out these Delish Recipes:
Gluten Free Gooey Butter Cookies
Gluten Free Garlic Chicken Lasagna
Frequently Asked Questions
Can I make these dairy-free chocolate chip cookies without eggs?
Yes! Use flax eggs or a commercial egg replacer. The texture will be slightly denser but still delicious. Check out my other easy dessert ideas for egg-free options too.
Why do my dairy and gluten free cookies spread too much?
The most common reason is skipping the chill time. Make sure you refrigerate the dough for at least 2 hours. Also, check that your vegan butter is at room temperature, not melted.
Can I use regular flour instead of gluten-free?
Absolutely! If you’re not gluten-free, regular all-purpose flour works perfectly in these dairy-free chocolate chip cookies. Use the same measurements.
How do I know when the cookies are done?
The edges should be golden brown while the centers look slightly underdone. They’ll continue cooking on the hot pan after you remove them from the oven.
Can I make these nut-free?
Yes! These dairy-free chocolate chip cookies are naturally nut-free as long as you use a nut-free flour blend and check your chocolate chip labels. Many brands process in facilities with nuts.
Why do I need to use brown sugar instead of coconut sugar?
Brown sugar contains molasses, which provides moisture and chewiness. Coconut sugar lacks this moisture and can result in flat, overly crisp cookies in this particular recipe.
Final Thoughts
There’s something magical about pulling a tray of golden dairy-free chocolate chip cookies from the oven and watching them transform from dough to dessert. The smell alone is worth making these.
Whether you’re new to gluten-free baking or a seasoned pro, this recipe is forgiving and reliable. It’s the kind of recipe you’ll make on repeat for school bake sales, weekend treats, and “just because” moments.
These dairy and gluten free cookies prove that you don’t need dairy or gluten to create something truly special. Just good ingredients, a little patience (hello, chill time), and a willingness to trust the process.
So grab your mixing bowl and let’s make some cookie magic happen. Your kitchen is about to smell absolutely amazing.
Soft & Chewy Dairy-Free Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment
- Large mixing bowl
- Whisk
- Cookie scoop
- Baking sheet
- Parchment paper or Silpat liner
- Cooling rack
- Plastic wrap
Ingredients
Wet Ingredients
- 1 cup vegan buttery sticks Earth Balance recommended, room temperature
- ¾ cup brown sugar light brown sugar, packed
- ¼ cup white granulated sugar
- 2 whole eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour or Bob’s Red Mill One-to-One Gluten-Free Flour for gluten-free version
- 1 teaspoon baking soda not baking powder
- 2 tablespoons arrowroot powder or cornstarch
- 1 teaspoon salt
Other Ingredients
- 1 ½ cups dairy-free chocolate chips Enjoy Life or Simply Delicious brand recommended
Instructions
- In a large bowl, whisk together flour, baking soda, arrowroot powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and vegan butter on medium speed until light and fluffy, about 3 minutes.
- Add the eggs and egg yolk one at a time, beating well after each addition until the mixture is smooth and well combined.
- Pour in the vanilla extract and mix until incorporated.
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just incorporated, being careful not to overmix.
- Use a spatula to fold in the dairy-free chocolate chips, distributing them evenly throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. This step is crucial for preventing flat cookies.
- Preheat oven to 325°F. Line baking sheets with parchment paper or Silpat liners.
- Use a small cookie scoop to portion the chilled dough into 18 equal-sized balls.
- Place cookie dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake for 12 minutes, or until the edges are golden brown and the centers still look slightly underdone.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. This helps them set without breaking.
