Dairy Free Cookies

These dairy-free cookies have crisp, golden-brown edges and soft, chewy centers. They are made in one bowl and taste like bakery style cookies! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 116kcal

Author Arman Liew

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

US Customary - Metric

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.

Video

Notes

Cookie dough can be prepared up to 2 days in advance. You can freeze the dough for up to 1 month.

* For gluten free dairy free cookies, replace the flour with gluten free all purpose flour (with added xanthan gum).

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.

Nutrition