Dairy-Free Chocolate Chip Cookies – Sweet Easy Recipes Everyone Loves
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.
Servings: 12 cookies
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
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat together the coconut oil, coconut sugar, and brown sugar until smooth.
- Add the egg and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and sea salt.
- Slowly add the dry ingredients to the wet, mixing until a dough forms.
- Fold in the dairy-free chocolate chips.
- Scoop the dough onto your baking sheet (about 1.5 tablespoons per cookie).
- Bake for 8–10 minutes, until edges are golden and centers are just set.
- Cool for 5 minutes on the baking sheet, then transfer to a wire rack.