Dairy Free Cookies

My dairy-free cookies have crisp, golden-brown edges and soft, chewy centers. Made in one bowl, even my non-dairy family members LOVE them.

Want more diet-friendly cookie recipes? Try my eggless chocolate chip cookies, protein cookies, keto chocolate chip cookies, and flourless cookies next.

Whenever I run out of milk or need an allergy-friendly cookie recipe, I turn to my foolproof dairy-free cookies. My sister has been allergic to dairy since she was a baby, and it’s been my mission to create a dairy-free cookie that rivals even the best.

These are just as soft and chewy as ‘traditional’ cookies, and I love that you can customize them however you like…and they’re so darn easy to make.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make dairy free cookies
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More dairy free desserts
8. Dairy Free Cookies (Recipe Card)

Why I love this recipe

• No fancy equipment. There’s nothing worse than a dessert recipe that makes a mess in the process. Not these cookies. All you need is a couple of bowls, a baking sheet, and a spatula.
• Simple everyday ingredients. Just because these cookies have no dairy does NOT mean you need funky or complicated ingredients to replace them.
• Extra thick and chewy. No flat cookies allowed. These are thick and chewy cookies. The longer you chill them, the thicker they will be.
• 6 flavors. I’ll give you the recipe for dairy free chocolate chip cookies, plus 5 equally addictive flavor combinations so you can bake a different recipe every week.

Key Ingredients

• All-purpose flour. Be sure to sift the flour to ensure there are no clumps. Use a 1:1 ratio of gluten-free all-purpose flour if needed.
• Baking soda. To help the cookies stop overspreading, keep them on the thicker side. 
• Sea salt. A must for any good cookie recipe. 
• Vegan 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. In terms of brands, I like to use Miyokos because it tastes and spreads like REAL butter!
• 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 those 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, vegan chocolate chips are a close second. 

How to make dairy free cookies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the cookie dough. In a small bowl, combine the flour, baking soda, and salt. In a separate large mixing bowl, whisk together the softened butter, brown sugar, sugar, egg, and vanilla extract. Gently fold the dry ingredients into the wet ingredients and mix until just combined. Fold in the chocolate chips. 

Step 2- Portion and bake. Using your hands or a cookie scoop, 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.

Step 3- Cool and serve. Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely.

Arman’s recipe tips

• Don’t overmix the dough. The more you mix, the more gluten develops, and the texture of the cookies will become dense and chewy. Make sure to mix the dough only until the ingredients are combined. 
• Let the dough chill. I know it may seem tedious, but trust me, chilling the dough is key to getting fluffy cookies. If you chill the dough for over two hours, let it sit at room temperature for 20 minutes before baking. 
• Use room temperature ingredients. I’ve probably made a million cookies in my day, and let me tell you, using room-temperature ingredients makes mixing the dough WAY easier. 
• Make vegan chocolate chip cookies. Swap the egg for 1 flax egg, which you can make by combining 3 tablespoons of water with 1 tablespoon of flax seeds. 

Storage instructions

To store: Leftover cookies should be stored in an airtight container in the refrigerator for up to 2 weeks. 

To freeze: Place the cookies in a freezer-safe container and freeze them for up to 6 months.

Frequently asked questions

More dairy free desserts

• Healthy lemon bars
• Vegan strawberry cake

Originally published September 2021, updated and republished June 2024