Dairy-Free Chocolate Chip Cookies You’ll Brag About

You don’t need butter to make a cookie that stops conversations—just a smarter playbook. These Dairy-Free Chocolate Chip Cookies bake up thick, gooey, and golden with dangerously crisp edges.

They’re allergy-friendly without tasting like a compromise (because, hello, chocolate). You’ll get bakery-level results at home, even if your “oven experience” is mostly frozen pizza.

Ready for that first warm, melty bite that disappears way too fast?

What Makes This Irresistible

– Buttery taste, no butter. Neutral oil and a hit of vanilla mimic butter’s richness without the lactose. – Chewy centers, crisp edges. A smart sugar ratio and a short chill build texture you’ll crave. – Massive chocolate payoff. Dairy-free chips melt like a dream—go half chips, half chopped bar for pools. – Reliable rise. Cornstarch and just-right flour promise that classic bakery dome.

Servings, Prep Time, Cooking Time, Calories

– Servings: 22–24 cookies – Prep Time: 15 minutes (plus 30 minutes chill) – Cook Time: 10–12 minutes per batch – Calories: ~170 per cookie (estimate)

Dairy-Free Chocolate Chip Cookies You’ll Brag About

Recipe by Wendy CarterCourse: Dessert

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 1/4 cups (280 g) all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 2 teaspoons cornstarch (for chew and structure)

• 1/2 cup (110 g) granulated sugar

• 3/4 cup (150 g) packed light brown sugar

• 1/2 cup (120 ml) neutral oil (avocado, light olive, or refined coconut oil melted and cooled)

• 1/4 cup (60 ml) unsweetened dairy-free milk (oat, almond, soy)

• 1 large egg (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water, rested 10 min)

• 2 teaspoons vanilla extract

• 1 1/2 cups (255 g) dairy-free chocolate chips or chunks

• Optional: flaky sea salt for finishing

Step-by-Step Instructions

• Prep your pan and mindset: Line two sheet pans with parchment. Preheat the oven to 350°F (175°C). You’re about 30 minutes from glory.
• Whisk the dry team: In a bowl, combine flour, baking soda, salt, and cornstarch. Set aside so nobody clumps up later.
• Build flavor in the wet bowl: In a large bowl, whisk granulated sugar, brown sugar, and oil until sandy and glossy, about 30 seconds. Add egg (or flax egg), milk, and vanilla; whisk until smooth and slightly thick.
• Marry the bowls: Stir the dry mix into the wet with a spatula until just combined. No overmixing—this isn’t a workout video.
• Add the treasure: Fold in dairy-free chocolate chips/chunks until evenly distributed. Reserve a few for topping because we’re extra like that.
• Chill out: Cover and refrigerate 30 minutes. This firms the dough, boosts chew, and prevents pancake cookie syndrome.
• Scoop like a pro: Use a 1.5-tbsp scoop, spacing mounds 2 inches apart. Press a couple extra chips on top for bakery vibes.
• Bake smart: Bake 10–12 minutes, until edges are set and centers look slightly underdone. They’ll finish on the sheet—trust the process.
• Optional glow-up: Sprinkle with flaky sea salt right out of the oven. Cool 5–10 minutes on the pan before moving to a rack.
• Serve warm: The chocolate should be soft and shiny. If it’s not, you waited too long—rookie mistake.

Storing & Reheating Tips

– Room temperature: Store in an airtight container up to 4 days with a slice of bread to maintain softness. – Freezer: Freeze baked cookies up to 2 months; rewarm 5 minutes at 300°F (150°C). – Freeze the dough: Scoop, freeze on a tray, then bag for up to 3 months.

Bake from frozen, adding 1–2 minutes. – Microwave magic: 8–10 seconds brings back that “freshly baked” energy, IMO.

What’s Great About This

– Allergy-friendly without sacrifice. No dairy, all flavor. – Consistent results. Oil-based dough is forgiving and quick. – Perfect texture trifecta. Crispy edges, chewy middle, melty chips. – Flexible ingredients. Works with multiple milks and egg-free swaps. – Weeknight-ready. Minimal gear, no stand mixer, no drama.

Nutrition Stats

Per cookie (estimate, will vary): – Calories: ~170 – Fat: ~8 g – Carbs: ~24 g – Sugar: ~15 g – Protein: ~2 g – Fiber: ~1 g These are treats, not multivitamins. Pair with fruit or a protein-rich drink if you want balance without pretending it’s a salad.

Mistakes That Ruin the Recipe

• Skipping the chill. Warm dough spreads too fast and bakes thin and greasy.
• Overbaking. If they look fully done in the oven, they’ll be rocks when cool.
  

  Pull when centers are pale.

• Heavy hand with flour. Scooping packs flour. Spoon and level, or weigh it.
  

  Too much equals cakey, dry cookies.

• Using strong-flavored oil. Extra-virgin olive oil will photobomb the flavor. Choose neutral.
• Old leaveners. Baking soda loses power with age.
  

  If it’s older than your last vacation, replace it.

• Cheap chocolate. Low-quality dairy-free chips won’t melt right. Upgrade and thank yourself later.

Recipe Variations

• Browned “butter” flavor hack: Use refined coconut oil and add 1/8 tsp butter extract for a nostalgic taste.
• Salted tahini swirl: Mix 2 tbsp tahini into the wet ingredients for nutty depth.
  

  Sprinkle sesame seeds on top.

• Double chocolate: Swap 1/4 cup flour for cocoa powder; add white-style dairy-free chips for contrast.
• Espresso crunch: Add 1 tsp instant espresso powder to dry ingredients; finish with cocoa nibs.
• Oatmeal cookie vibe: Replace 3/4 cup flour with quick oats; add cinnamon and raisins if you’re that person.
• Gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum. Chill at least 45 minutes.

FAQ

Can I make these egg-free?

Absolutely.

Use a flax egg (1 tbsp ground flax + 3 tbsp water; rest 10 minutes). The cookies bake slightly denser but stay chewy and delicious.

Which dairy-free milk is best?

Oat milk wins for body and subtle sweetness, but almond and soy work perfectly.

Avoid coconut milk from a can—it’s too heavy.

Do I need a mixer?

Nope. A whisk and spatula get it done.

The oil-based dough mixes easily by hand, and fewer dishes means faster cookie time.

Why add cornstarch?

Cornstarch tenderizes the crumb and helps the cookies stay thick and soft. It’s the quiet MVP keeping your centers plush.

How do I get those shiny chocolate pools?

Use a mix of chips and chopped dairy-free chocolate bar.

Press a few pieces on top before baking for maximum melt appeal.

My cookies spread too much. What happened?

Likely warm dough, too little flour, or a hot baking sheet.

Chill the dough, weigh your flour, and use a cool pan between batches.

Can I reduce the sugar?

You can cut up to 2 tablespoons from either sugar without major texture changes. More than that and you’ll lose chew and spread.

Wrapping Up

Dairy-Free Chocolate Chip Cookies don’t need butter to win hearts—they need balance, good chocolate, and a short chill.

Follow the steps, pull them while slightly underbaked, and let the magic set on the sheet. Keep a frozen stash for emergencies (aka Tuesdays).

You bring the chips; this recipe brings the applause.