Name: Dairy-Free Chocolate Chip Cookies – Sweet Easy Recipes Everyone Loves
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 cup coconut oil (solid, not melted); 1/2 cup coconut sugar; 1/4 cup brown sugar; 1 egg (or flax egg for vegan); 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp sea salt; 3/4 cup dairy-free chocolate chips

Jump to Recipe

You know that moment when you’re hit with a craving for chocolate chip cookies, but your fridge is tragically dairy-free? Yeah, been there. That’s how this recipe was born—out of cookie desperation. These cookies come together with simple ingredients, but the end result? Pure chewy, gooey joy. You won’t believe they’re dairy-free. I’ve tested more than my fair share of ‘healthy’ cookies that turned out like bricks or sad, oily discs. Not these. These are the kind you bring to a party and no one suspects they’re made without butter. They taste rich, hold their shape, and disappear faster than a plate of fresh-baked anything should. Whether you’re dairy-free by choice or just ran out of butter, these cookies are ready to be your new best friend. They’ve saved me on weeknights, sweet cravings, and even on days when life just needed a warm bite of joy. Let’s bake something simple and good—because cookies should never be complicated.

1) Key Takeaways
2) Easy Dairy-Free Chocolate Chip Cookies Recipe
3) Ingredients for Dairy-Free Chocolate Chip Cookies
4) How to Make Dairy-Free Chocolate Chip Cookies
5) Tips for Making Dairy-Free Chocolate Chip Cookies
6) Making Dairy-Free Chocolate Chip Cookies Ahead of Time
7) Storing Leftover Dairy-Free Chocolate Chip Cookies
8) Try these cookie recipes next!
9) Dairy-Free Chocolate Chip Cookies Recipe
10) Nutrition

1) Key Takeaways

These cookies use coconut oil instead of butter, making them a fantastic dairy-free option.
The recipe comes together in just 20 minutes and uses ingredients you likely already have at home.
Perfectly chewy in the center with crisp edges and melty dairy-free chocolate chips in every bite.
Great for anyone avoiding dairy, or anyone who just ran out of butter and still needs a cookie fix.

2) Easy Dairy-Free Chocolate Chip Cookies Recipe

I don’t know about you, but I have this unspoken agreement with my sweet tooth. When the craving calls, I answer—with a spatula in one hand and chocolate chips in the other. That’s how I landed on this dairy-free chocolate chip cookie recipe. I didn’t set out to make a sweet easy recipe. I just ran out of butter and got creative.

What I didn’t expect was for these cookies to turn out even better than some of the classic ones I’d been making for years. No dairy, no compromise. They’re chewy, golden, just the right amount of soft in the middle, and the coconut oil gives them this sneaky richness that makes you question if butter was ever necessary to begin with.

These are the kind of cookies you bring to a party and no one suspects they’re “free” of anything. They’re the ones you stash in the freezer for late-night emergencies (and yes, they still taste amazing half-frozen). If you’re looking for a dependable sweet easy recipe, you just found it. Now go get your mixing bowl—we’ve got cookie dough to make.

3) Ingredients for Dairy-Free Chocolate Chip Cookies

Coconut Oil: Solid, not melted. This acts like butter here, giving the cookies their chewy texture. If it’s too soft, the dough will spread too much.

Coconut Sugar: Adds a rich, almost caramel-like flavor. You can use brown sugar if you’re in a pinch, but coconut sugar really sets the tone here.

Brown Sugar: For that moist texture and slightly chewy middle we love in a cookie.

Egg: Binds everything together. If you want a vegan version, use a flax egg—it works great and keeps it all dairy-free and egg-free.

Vanilla Extract: Adds that warm, bakery scent and flavor. Don’t skip this—it’s the unsung hero of most baking recipes.

All-Purpose Flour: The base of our dough. Spoon and level it so you don’t pack too much in, or you’ll end up with dry cookies.

Baking Soda: Helps give our cookies a little lift and the perfect spread.

Sea Salt: Just a touch to balance the sweetness. Always worth it.

Dairy-Free Chocolate Chips: The star of the show. I love using semi-sweet chips for a bold chocolate punch. Go dark if you want to level up the richness.

4) How to Make Dairy-Free Chocolate Chip Cookies

Step 1. Preheat your oven to 350°F and grab a baking sheet. Line it with parchment paper unless you love scrubbing sticky chocolate off pans.

Step 2. In a big bowl, mix the coconut oil, coconut sugar, and brown sugar. Don’t be shy—whip it until it’s smooth. This is the base for that perfect chewy cookie texture.

Step 3. Add in your egg (or flax egg) and vanilla extract. Stir it in well. Your dough should smell like dessert at this point—and it only gets better.

Step 4. In another bowl, mix your flour, baking soda, and sea salt. Slowly add that dry mix into your wet ingredients, stirring until it’s all blended. The dough will be thick but soft.

Step 5. Fold in the dairy-free chocolate chips. At this point, if you sneak a spoonful, I won’t tell anyone. It’s part of the process.

Step 6. Use a spoon or cookie scoop to portion dough onto your baking sheet. Give them some room—these cookies like to spread a little.

Step 7. Bake for 8 to 10 minutes. Keep an eye out—edges golden, centers soft. Pull them when the middle looks just a bit underdone. They’ll keep cooking on the sheet.

Step 8. Cool on the sheet for 5 minutes, then move to a wire rack. Or eat one warm and melt a little inside. I won’t judge.

5) Tips for Making Dairy-Free Chocolate Chip Cookies

One of the best sweet easy recipes you can keep in your back pocket, these cookies work better with room-temperature ingredients. I like to let the coconut oil sit out for a bit before I use it so it’s not too hard or too soft.

If your dough feels too dry, don’t panic. Add a tiny splash of almond milk to bring it together. This often depends on the weather, your flour brand, or if you packed the sugar.

Want thicker cookies? Chill your dough for 15 to 30 minutes before baking. This trick makes them puff a little more instead of spreading out too thin. I do it when I want that classic bakery-style look.

6) Making Dairy-Free Chocolate Chip Cookies Ahead of Time

Sometimes the craving hits late at night, and you’re not about to start scooping dough half-asleep. That’s where make-ahead magic comes in. Scoop your cookie dough and freeze it on a tray. Once solid, toss the dough balls into a zip-top bag.

They keep for up to 3 months in the freezer, and you can bake them straight from frozen. Just add a minute or two to the bake time. The best part? Warm cookies, no prep, any day of the week.

This makes it one of those sweet easy recipes that doubles as your dessert safety net. I don’t know how many times a surprise guest has turned into an excuse to “just throw a few cookies in the oven.” It’s always worth it.

7) Storing Leftover Dairy-Free Chocolate Chip Cookies

Got leftovers? First of all, congrats on your self-control. I rarely make it that far. But if you do, store the cookies in an airtight container at room temperature for 2 to 3 days.

They stay soft if you tuck in a slice of bread with them (seriously—it works). Or you can freeze the baked cookies and warm them up in the microwave for 10–15 seconds when the mood strikes. A warm cookie on demand? Yes, please.

This recipe’s a keeper, especially for folks needing air fryer cookies easy recipes or a dairy-free dessert they can prep once and enjoy for days.

8) Try these cookie recipes next!

9) Dairy-Free Chocolate Chip Cookies Recipe