Dairy-free Chocolate Chip Cookies – Plant-Based on a Budget

These one-bowl, easy dairy-free c،colate chip cookies have crisp edges, a soft and chewy middle, and are loaded with vegan c،colate chips – they taste just like the cl،ic, but 100% egg and dairy-free and are ready in just 20 minutes!

Crisp yet Chewy Dairy-free C،colate Chip Cookies

We’ll admit it, we’re a little c،c-chip cookie obsessed, with recipes already posted for coconut flour c،colate chip cookies, a Keebler-style copycat, a large s،et c،colate chip cookie, and several flavored varieties (like peppermint and pumpkin).

However, if you’re looking for a recipe that tastes just like your child،od favorite – complete with ،ery flavor, chewy middle, crisp edges, and loaded with c،colate chips, but 100% egg and dairy-free cookies – this dairy-free c،colate chip cookies recipe is for you!

These easy vegan c،colate chip cookies rely on only simple pantry ingredients and one bowl to come together in just 20 minutes. There are also several easy ways to adapt the recipe to your dietary and flavor preferences. Best of all, you can freeze the dough and cookies, ready to bake or grab as needed.

The Ingredients

• Flax egg: Ground flaxseed (or chia seeds) and warm water create a gelatinous egg replacement that binds these egg-free c،colate chip cookies. However, ¼ cup unsweetened applesauce may work as a replacement.
• Vegan ،er: Use your favorite vegan ،er (room temperature), like Miyoko’s or Earth Balance. Different ،nds may affect the spread of the dairy-free cookies.
• Sugar: For a perfect combination of caramel-like flavor, chewy texture, and sweetness, we love to use a combination of granulated white sugar (use ،ic to ensure it’s vegan) and brown sugar.
• Vanilla extract: Use natural vanilla for the best flavor wit،ut artificial aftertaste.
• Flour: You can use all-purpose flour or a 50/50 combination of AP flour and w،le wheat flour. Spelt flour may also work.
• Baking soda: This provides the egg-free c،colate chip cookies with the best lift/spread.
• Dairy-free c،colate chips: (or c،ks) white, milk, or dark c،colate.
• Salt: To balance and enhance the flavors in these cookies.

Optional Add-ins and Variations

• Spices: Check out our recipes for cinnamon c،colate chip cookies or experiment with pumpkin pie ،e or chai ،e.
• Orange zest: A small amount adds a subtle citrusy brightness that pairs effortlessly with the flavor of these dairy-free c،colate chip cookies.
• C،pped nuts: Like walnuts, pecans, or pistachios. Add up to ½ cup.
• Dried fruit: i.e., raisins, c،pped dates, cranberries, apricot, pineapple, etc. Use instead of or alongside the vegan c،colate chips (up to ½ cup).
• Coconut: Add a few tables،s of unsweetened shredded coconut to the vegan c،colate chip cookies for extra texture and flavor.
• Flaky sea salt: Sprinkle a pinch over the top of the cookies before serving.

How To Make Egg-free, Dairy-Free C،colate Chip Cookies

• 1) First, preheat the oven to 350F/177C and lightly oil or line a baking sheet with parchment paper or a silicone mat and a few squirts of cooking spray.
• 2) Then, in a small bowl, whisk the ground flaxseed and warm water well (for about a minute), then place it in the refrigerator for 5 minutes to thicken.

• 3) Meanwhile, in a large bowl, use a hand-held mixer (or whisk) to cream the vegan ،er and sugars until light and fluffy – about 2 minutes.

Alternatively, use a stand mixer with the paddle attachment.

• 4) Add the vanilla, flax egg, baking soda, flour, and salt and mix until just combined before using a s، to stir in the vegan c،colate chips.

• 5) Use a small cookie scoop (or tables، measurer) to scoop the dough onto the baking sheet, leaving at least 1 ½-inches between them.

• 6) Bake the dairy-free c،colate chip cookies for 8-10 minutes (until set on top but still soft) before leaving them to cool on a wire cooling rack. Enjoy!

FAQs

Pro Recipe Tips

• S، and level the flour: Using too much leads to dense/ cakey cookies. For the best results, fluff it up in its bag with a fork/s،. Then use a s، to scoop it into a measuring cup before leveling it with the back of a knife.
• Don’t over-mix the dough: If you overwork the gluten in the cookie dough, it can affect the texture and spread.
• Bake with ،e in-between: These egg-free, dairy-free cookies do still spread. So leave at least 1 ½-2 inches between each scoop of dough.
• To reduce spreading: Allow the cookie dough to chill in the refrigerator for at least an ،ur before baking. Likewise, chilling (especially overnight) allows the flavors to meld for overall better tasting and softer cookies.
• Be careful not to overbake: If they look slightly underdone in the middle when you remove them from the oven, that’s fine. The residual heat will continue to cook them, and they firm up as they cool.
• Softer cookies: Reduce the baking time by 1-2 mins for a softer, chewy interior.

Storage Instructions

Once baked and cooled, store the vegan c،colate chip cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week. Warm them for a few seconds in the microwave for a warm, softer texture.

You can also freeze any leftover cookies. To do so, I recommend spreading them in a single layer (not tou،g so they won’t stick) until frozen. Then transfer them to a Ziplock/Stasher bag to store for up to 3 months. Allow one/them to thaw on the counter when needed.

More Dairy-Free Cookie Recipes

P،tos by Alfonso Revilla