These dairy free cookies have crisp edges and soft and chewy middles, and are made in one bowl! Made with simple ingredients, you won’t believe these have zero dairy in them!
Dairy Free Cookies
Why this dairy free cookie recipe will taste just as good as any good cookie out there-
- One bowl. There’s nothing worse than a dessert recipe that makes a mess in the process. Not these cookies. One bowl and no fancy kitchen mixers are needed.
- No crazy ingredients. Just because these cookies have no dairy in them does NOT mean some strange ingredient replaces them. This uses simple and easy-to-find ingredients that you probably have in your pantry right this minute!
- Extra thick and chewy. No flat cookies allowed. These are thick and chewy cookies. The longer you chill them, the thicker they will be!
The texture of these cookies is just what you want in any good cookie- crisp around the edges, yet soft and chewy in the middle. They are sweet and LOADED with dairy free chocolate chips!
I had some friends over for coffee the other day and served them these cookies and NO ONE believed they were dairy free- They thought these tasted like any good chocolate chip cookie out there!
How do you make dairy free chocolate chip cookies?
- All purpose flour– Also known as plain flour. Be sure to sift the flour very well to ensure there are no clumps throughout.
- Baking soda– Helps the cookies stop overspreading and keeps them on the thicker side.
- Salt– A must for any good cookie recipe. Salt balances out all the sweet ingredients and actually intensifies them!
- Dairy free butter– The secret ingredient to making these cookies dairy free! Be sure to use a non-dairy butter from a block and NOT a spread. You want your butter to be softened but not melted.
- Brown sugar– Keeps the middle of the cookies extra soft, while giving them a slight molasses flavor.
- Superfine sugar– Balances out the brown sugar and also gives them theose slightly crisp edges.
- Egg– Room temperature egg.
- Vanilla extract– A must for any good cookie!
- Dairy free chocolate chips– If dairy free butter was a secret ingredient, dairy free chocolate chips are a close second. More is ALWAYS better when it comes to chocolate chips!
Start by whisking together the dry ingredients into a mixing bowl, then set it aside. In a separate bowl, add the softened butter, sugars, egg, and vanilla extract, and mix until smooth. Gently stir through the dry ingredients until a thick cookie dough remains. Fold through the dairy free chocolate chips at the end.
Now, cover the bowl and refrigerate the dough for at least an hour. Once ready to bake, scoop out 12 balls of dough and place them on a lined baking sheet. Bake the cookies at 180C/350F for 10-12 minutes, or until the edges are just firm. Remove the cookies from the oven and let them cool on the cookie sheet for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Tips to make the best recipe
- You must chill the dough or else you will be left with flat cookies. The minimum chilling time is an hour, but you can prepare the dough up to two days in advance. If you chill the dough longer than two hours, let it sit at room temperature for 20 minutes before baking.
- Bake the cookies on two cookie sheets so the cookies aren’t crowded and can cook evenly.
- Reserve a handful of chocolate chips to spread over the top of the freshly baked cookies for aesthetic purposes.
- If you’d like these cookies to be gluten free, replace the flour with gluten free all purpose flour.
The beauty of this dairy free cookie recipe is just how customizable it is. Here are some other flavor options to try out
- Peanut butter cookies– Replace half the dairy free butter with smooth peanut butter.
- Oatmeal cookies– Fold through 1/2 cup of rolled oats and sprinkle a handful on top before baking.
- Christmas cookies– Replace the chocolate chips with dairy free candy buttons (preferably in red and green!)
- Girl scout cookies– Coat the cookies in melted dairy free chocolate and drizzle with peanut butter.
- Oatmeal raisin cookies– Fold through 1/2 cup of rolled oats and 1/4 cup of soaked raisins.
Storing and freezing dairy free cookies
- To store: Leftovers will keep at room temperature, covered, for up to 2 weeks.
- To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
More dairy free dessert recipes to try
Dairy Free Cookies (6 Flavors!)
- In a small bowl, sift the flour and add the baking soda and salt and mix together. In a separate bowl, whisk together the softened butter, brown sugar, superfine sugar, egg, and vanilla extract until smooth. Gently add the dry ingredients into the wet and mix until just combined. Fold through the chocolate chips.
- Cover the mixing bowl and refrigerate the bowl for at least an hour (and up to two days).
- Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper and set aside.
- Remove the bowl of cookie dough from the refrigerator. Scoop out 24 portions of dough and roll them into balls. Place them on the lined baking sheets and bake the cookies for 10-12 minutes, until the edges are just firm.
- Remove the cookies from the oven and let them cool for 10 minutes, before carefully transferring them to a wire rack to cool completely.