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dairy free chocolate chip cookies split in half and stacked on top of each other with chocolate chips scattered around
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Dairy Free Chocolate Chip Cookies

These cookies are everything you could ever want in a chocolate chip cookie. They are soft, gooey, thick, and loaded with chocolate chunks.
Course Dessert
Cuisine American
Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes
Servings 20 cookies
Calories 232kcal
Author Gabby

Equipment

Ingredients

  • ¾ cup dairy free butter, softened (or regular butter if not dairy free)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cup + 2 tbsp all-purpose flour
  • ½-¾ cup dairy free chocolate chips or chopped chocolate (I use semisweet)

Instructions

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
  • In a medium bowl, combine flour, baking soda, and salt. Set aside.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
  • Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
  • Mix in the dry ingredients until a dough forms. Toss in the chocolate and mix until just combined.
  • Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
  • Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

Measuring Flour: Please, please, please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Butter: if necessary, butter can be replaced with coconut oil (solid at room temperature, not melted)
Chocolate Chips: You can use any kind of chocolate chips here. I like to use semisweet. You can also use a chopped up chocolate bar or even dairy free white chocolate chips.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition

Calories: 232kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 195mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 228IU | Calcium: 15mg | Iron: 2mg