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These dairy-free cookies have crisp, golden-brown edges and soft, chewy centers. Made in one bowl with 6 different flavor options!
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. They’re 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
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.
★★★★★ REVIEW
“Made this for a party, and NO ONE could tell they had no dairy in them. So good and easy” – Milan
Ingredients needed
- All-purpose flour. Also known as plain 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 and 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.
- 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 only to mix the dough 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.
Variations
- 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.
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
Yes, if you’d like to freeze the cookie dough to make cookies later, I suggest portioning them into cookie dough balls, then let them freeze on a lined baking sheet or plate. Once frozen, store them in a freezer-safe bag, then let them thaw for 2 hours before baking.
Technically, these cookies are not vegan since there is an egg in the recipe. However, they’re easy to make vegan by swapping the egg for a flax egg or ¼ cup of unsweetened applesauce.
More dairy free desserts
Dairy Free Cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy free butter softened
- 1/2 cup brown sugar
- 1/4 cup superfine sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dairy free chocolate chips
Instructions
- 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.
- For thicker cookies, cover the mixing bowl and refrigerate the bowl for at least an hour (and up to two days). Or skip this step if you prefer thin cookies.
- 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.
Notes
Nutrition
Originally published September 2021, updated and republished June 2024
Ii will make these cookies just wont use sugar haha.
Can I use rice flour maybe?
The recipe is good but the cooling
part takes too long
Hi! Do you use salted or unsalted butter? If I cannot find unsalted, should I omit the 1/4 tsp salt? Thanks!
Hi! Do you use salted or unsalted butter? If I cannot find unsalted, should I omit the 1/4 tsp salt? Thanks!
Sorry! Either works, but yes, if it’s saltrd, omit the salt 🙂
Would vegetable oil shortening have good results as a.dairy-free butter substitute?
I haven’t tried- feel free to experiment and see 🙂
Hi Arman,
Greetings from India…
I love your yummy recipes ❤️❤️…
Regards
Monica Joseph India
Thank you, Monica!