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How to Make Irresistible Dairy-Free Chocolate Chip Cookies

Indulge in the perfect balance of crispy edges and chewy centers with these dairy-free chocolate chip cookies. Made with coconut oil and almond milk, these cookies offer all the flavor and texture of traditional chocolate chip cookies without any dairy. They're perfect for those with lactose intolerance or following a dairy-free diet.

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Recipe Details

Prep Time

15 minutes

Cook Time

12 minutes

Servings

24 cookies

Difficulty

Beginner

Simple Summary

These delightful dairy-free chocolate chip cookies are the perfect treat for those avoiding dairy or looking for a healthier twist on a classic favorite. Crisp on the outside, chewy on the inside, and packed with rich chocolate flavor.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Servings: 24 cookies
  • Difficulty: Beginner

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup coconut oil, softened but not melted
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup unsweetened almond milk
  • 1 1/2 cups dairy-free chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

  3. In a large bowl, cream together the softened coconut oil, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.

  4. Beat in the eggs one at a time, then add the vanilla extract and almond milk. Mix until well combined.

  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

  6. Fold in the dairy-free chocolate chips using a spatula.

  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

  8. Bake for 10-12 minutes, or until the edges are lightly golden brown.

  9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Chef's Notes

  • For a nuttier flavor, try substituting 1/4 cup of the all-purpose flour with almond flour.
  • If the dough seems too soft, refrigerate it for 30 minutes before baking.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.
  • For a variation, try adding 1/2 cup of chopped nuts like walnuts or pecans to the dough.

Nutritional Info

Per cookie (approximate):

  • Calories: 180
  • Total Fat: 10g
  • Saturated Fat: 7g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Sugar: 13g

These cookies are a good source of energy and contain heart-healthy fats from the coconut oil.

Serving Suggestions

  • Serve these cookies warm with a glass of cold almond milk for a classic treat.
  • Crumble over dairy-free ice cream for a delicious dessert.
  • Pack in lunchboxes or serve as an after-school snack.
  • For a special touch, drizzle melted dairy-free chocolate over the cooled cookies before serving.