Dairy Free Chocolate Cookies
This post contains affiliate links. Read the full disclosure here.
Get ready for the best dairy free chocolate cookies ever! Made with just 10 simple pantry ingredients, these dairy free double chocolate cookies are packed with chocolate flavor. These cookies seriously taste like the real deal. Plus, these are made in one bowl and you don’t need to chill the cookie dough.
You guys know I’m all about dairy-free baking recipes and making them taste just like regular desserts – or even better! These dairy free chocolate cookies are so good that people won’t believe they’re dairy free. Plus, they’re so easy to whip up since you don’t need to chill the cookie dough.
If you’re looking for more dairy free cookie recipes, then you need to try my dairy-free oatmeal cookies or dairy-free chocolate chip cookies!
Why You’ll Love These Dairy Free Chocolate Cookies
- You only need 10 simple ingredients, nothing super fancy or hard to find!
- These dairy free chocolate cookies are made in one bowl and you don’t even need to chill the cookie dough, so they’re ready in 20 minutes.
- You get so much chocolate flavor thanks to a combo of cocoa powder and chocolate chips.
- These dairy-free chocolate cookies are so soft and gooey, they taste like the real deal!
Ingredients Needed
- Butter: you’ll need to use vegan butter to keep these cookies dairy-free, but if you aren’t dairy-free then you can use the same amount of regular butter.
- Egg: these cookies aren’t vegan, but if you want to make them vegan then use a flax egg instead of a regular egg.
- Cocoa Powder: I love using dutch-processed cocoa powder since it’s richer, but feel free to swap it out for natural cocoa powder.
- Chocolate Chips: I’m using semisweet chocolate chips but you could also chop up a chocolate bar. Just make sure it’s dairy-free!
Step by Step Instructions
Step 1: preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer or with a handheld mixer, beat the butter with the brown sugar and granulated sugar until light and fluffy. Mix in the egg and vanilla extract.
Step 3: Add the flour, baking soda, salt, and cocoa powder. Mix until just combined. Stir in the chocolate chips.
Step 4: Using a medium cookie scoop or tablespoon, scoop out 1.5 tablespoons of cookie dough and place on the prepared baking sheets so the cookie dough balls are 3 inches apart.
Step 5: Bake the cookies one sheet at a time for 8-12 minutes, or until the edges are set. Let them cool on the tray for 10 minutes before removing them to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to measure out your flour! I’m like a broken record at this point, but it makes a huge difference to your baking. It’s so easy to add too much flour when you use measuring cups, and that’s going to make these cookies dry and crumbly.
- If you don’t have a kitchen scale, then make sure to use the scoop and level method to weigh out your flour! It makes all the difference.
- It’s better to underbake these cookies than overbake them. Take them out of the oven when the edges have set, but it’s ok if the middles look a little underbaked. They’re going to keep baking on the baking sheet. This is the secret to soft, gooey cookies my friend!
- When adding the dry ingredients to the wet, make sure not to over-mix the cookie dough. As soon as it’s combined you can stop mixing, otherwise, your cookie dough is going to be dense (and we don’t want that! We’re here for soft cookies)
Storage Instructions
Store the cooled chocolate cookies in an airtight container at room temperature for 4-5 days.
To freeze the cookie dough, place the unbaked cookie dough balls on a baking sheet and place them in the freezer until frozen. Take the baking sheet out, and store the frozen cookie dough balls in a Ziploc bag or container. Bake as directed in the recipe card!
To freeze the baked cookies, place them in a freezer bag once cooled. Let thaw overnight in the fridge or at room temperature for a couple of hours.
More Dairy Free Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Dairy Free Chocolate Cookies
Ingredients
- ¾ cup (158 g) butter, softened, (regular or vegan)
- ¾ cup (150 g) light brown sugar
- 6 Tablespoons (75 g) granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1¾ cup (218 g) all-purpose flour
- ½ cup (42 g) dutch processed cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup semisweet chocolate chips or chopped chocolate, (regular or vegan)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the egg and vanilla extract.
- Add in the flour, salt, baking soda, and cocoa powder and mix until just combined. Stir in the chocolate chips.
- Use a medium cookie scoop or roll the dough into 1.5 tablespoon sized balls and place on the baking sheet around 3 inches apart.
- Bake one tray at a time for 8-12 minutes or until the edges are set. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon