Healthy & Special Diets > Dairy-Free Recipes > Dairy-Free Baking & Desserts > Dairy-Free Cookie Recipes

Dairy-Free Chocolate Chip Cookies

Indulge in these classic chocolate chip cookies without any dairy! This recipe uses simple substitutions to create a chewy, delicious treat that everyone can enjoy. Perfect for those with dairy sensitivities or allergies.

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
About 24 cookies
Ingredients
  • 1 cup (2 sticks), softened Dairy-free butter (e.g., Miyoko's Kitchen Cultured Vegan Butter)
  • 3/4 cup Granulated sugar
  • 3/4 cup Brown sugar, packed
  • 2 teaspoons Vanilla extract
  • 1/4 cup Unsweetened applesauce
  • 2 tablespoons Dairy-free milk (e.g., almond, soy, or oat milk)
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 1/2 cups Dairy-free chocolate chips

Preparation

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup easier.

Creaming Butter and Sugar

In a large bowl, cream together the softened dairy-free butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for achieving the right texture. A stand mixer or hand mixer works best, but you can also do it by hand.

Adding Wet Ingredients

Beat in the vanilla extract and applesauce until well combined. The applesauce acts as an egg replacement and adds moisture. Then, mix in the dairy-free milk.

Combining Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt.

Combining Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Adding Chocolate Chips

Fold in the dairy-free chocolate chips. Distribute them evenly throughout the dough.

Baking the Cookies

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts (Estimated per cookie)

Note: These are estimates and can vary based on specific ingredients used. Calories: 150-180, Fat: 8-10g, Saturated Fat: 4-6g, Cholesterol: 0mg, Sodium: 100-120mg, Carbohydrates: 18-22g, Fiber: 1-2g, Sugar: 10-12g, Protein: 1-2g

Other Important Considerations for Nutrition

This recipe is dairy-free, making it suitable for individuals with lactose intolerance or dairy allergies. However, be sure to check the labels of all ingredients to ensure they are free from any cross-contamination. The use of dairy-free butter substitutes can impact the overall fat content and saturated fat levels. Adjustments to sugar content can be made to further align with specific dietary needs.

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FAQ

  • Can I freeze the cookie dough?

    Yes, you can freeze the cookie dough. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen dough balls to a freezer bag or container. When ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time.
  • What if I don't have applesauce?

    You can substitute the applesauce with mashed banana or pumpkin puree. These will add a slightly different flavor, but will still provide the necessary moisture and binding.
  • Can I use a different type of dairy-free butter?

    Yes, you can use other dairy-free butter alternatives, but the texture and flavor may vary slightly. Ensure that the butter is softened before using it.