Dairy Free Chocolate Chip Cookies

These dairy free cookies have crisp edges, soft and chewy centers and are loaded with chocolate chips. These cookies are made with coconut oil for a completely dairy free treat that tastes just like the classic!

Chocolate chip cookies are one of my most favorite things in the world. Especially ones with crisp edges and perfectly soft and chewy centers. These dairy free cookies are exactly that!

I know the buttery flavor of a traditional cookie is often what draws people in, but let me tell you, you can achieve that same flavor without any actual butter.

Refined coconut will add a lot of moisture and give that perfect crisp yet chewy texture. They’re also completely gluten free and can be made vegan. They do require a one hour chill time, but I promise it’s so worth it for a richer flavor.

If you love this recipe, try my classic vegan chocolate chip cookies or skillet cookie next!

Before we get started…

• I recommend refined coconut oil here. Virgin coconut oil will have a stronger coconut flavor, whereas refined won’t.
• The cookie dough needs to chill for 1 hour. This enhances the flavor but also ensures the dough doesn’t spread prematurely!

Key ingredients

FLOUR. I of course used gluten free all purpose flour, but if you are not GF, just sub for regular all purpose flour. I love the Bob’s Red Mill 1:1 Baking Flour for almost all recipes.

SUGAR. You will need a mix of brown sugar and white sugar. This will help give a rich flavor but also create ht perfectly crispy edges while keeping the center nice and chewy.

COCONUT OIL. Instead of using butter or even vegan butter, we’ll use refined coconut oil for these dairy free cookies. Be sure to use refined coconut oil which won’t have any coconut flavor.

EGG. You need just one large egg for these cookies to bind all of the ingredients together.

CHOCOLATE. My go to for cookies is semi-sweet chocolate, but anything works. You can use regular chips, mini chips or even chunks!

How to make dairy free cookies

MIX WET. Add the coconut oil and both sugars to a large mixing bowl or bowl of a stand mixer and beat together for 1 minute. Mix in the egg and vanilla and cream together until smooth.

ADD DRY. Mix in the dry ingredients aside from the chocolate, making sure to spoon and level the flour. Mix until smooth. Fold in the chocolate chips. Use a 2 tablespoon scoop and scoop into balls.

CHILL. Place on a baking sheet lined with parchment paper (keeping each cookie a few inches apart. I usually use 2 trays) and add to the fridge for 1 hour.

PREHEAT. Toward the end of the hour, preheat the oven to 350 Fahrenheit.

BAKE. Bake for 11-15 minutes (I usually do 13, but all ovens are different) or until the edges are just golden brown. They will continue to firm up as they cool, so take them out a bit early if you like soft centers.

SERVE. Let cool completely, then sprinkle with salt flakes and enjoy!

How to store and freeze

Once baked, these dairy free cookies will keep at room temperature for about 3 days. I like to reheat them in the microwave for 5-10 seconds so they taste like they’re fresh from the oven! Keep them in an air tight container for best results.

To freeze before baking, chill the dough as directed for 30 minutes, then scoop into balls and add to a freezer safe bag for up to 2 months.

Bake at 325 Fahrenheit for a couple extra minutes than usual to account for the frozen dough. Baking at a slightly lower temperature ensures the cookies cook evenly and thoroughly without burning.

To freeze after baking, simply let cool, then transfer to a freezer safe bag for up to 2 months. Reheat in the oven at 300 until warm through the center. Enjoy!

Can I make them refined sugar free?

You can sub the brown sugar for coconut sugar, but for best results I don’t recommend subbing the white sugar for coconut sugar.

Having a mix of white and brown (or coconut) will give the crispy edges and soft center we all love in a cookie! You can try my healthy chocolate chip cookies instead.

Why do I need baking soda and powder?

A lot of cookie recipes only call for baking soda, but I almost always use both. Baking soda allows cookies to spread, while baking powder gives things some lift.

When you use a bit of baking powder, the cookies will still spread, but also rise slightly. Then, when you remove from the oven when they’re still soft, they’ll collapse a bit which will give those beautiful crinkled edges. A bit of baking powder also creates a chewier and softer cookie.

Try these next!

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