Dairy-free Chocolate Chip Cookies

Name: Dairy-free Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon flax meal; 3 tablespoons warm water; 1 cup brown sugar; ½ cup granulated sugar; 1 cup vegan butter; 1 ½ teaspoon vanilla extract; 1 teaspoon baking soda; 2 ¼ cup all-purpose flour; ½ teaspoon salt; ¾ cup vegan semi-sweet chocolate chips; ½ cup chopped walnuts

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These one-bowl, easy dairy-free chocolate chip cookies have crisp edges, a soft and chewy middle, and are loaded with vegan chocolate chips – they taste just like the classic, but 100% egg and dairy-free and are ready in just 20 minutes!

completed Dairy-free Chocolate Chip Cookies on wire rack and on white surface

Crisp yet Chewy Dairy-free Chocolate Chip Cookies
The Ingredients
- Optional Add-ins and Variations
How To Make Egg-free, Dairy-Free Chocolate Chip Cookies
FAQs
Pro Recipe Tips
Storage Instructions
More Dairy-Free Cookie Recipes

Crisp yet Chewy Dairy-free Chocolate Chip Cookies

We’ll admit it, we’re a little choc-chip cookie obsessed, with recipes already posted for coconut flour chocolate chip cookies, a Keebler-style copycat, a large skillet chocolate chip cookie, and several flavored varieties (like peppermint and pumpkin).

However, if you’re looking for a recipe that tastes just like your childhood favorite – complete with buttery flavor, chewy middle, crisp edges, and loaded with chocolate chips, but 100% egg and dairy-free cookies – this dairy-free chocolate chip cookies recipe is for you!

These easy vegan chocolate chip cookies rely on only simple pantry ingredients and one bowl to come together in just 20 minutes. There are also several easy ways to adapt the recipe to your dietary and flavor preferences. Best of all, you can freeze the dough and cookies, ready to bake or grab as needed.

The Ingredients

ingredients for Dairy-free Chocolate Chip Cookies measured out against a white surface

Flax egg: Ground flaxseed (or chia seeds) and warm water create a gelatinous egg replacement that binds these egg-free chocolate chip cookies. However, ¼ cup unsweetened applesauce may work as a replacement.
Vegan butter: Use your favorite vegan butter (room temperature), like Miyoko’s or Earth Balance. Different brands may affect the spread of the dairy-free cookies.
Sugar: For a perfect combination of caramel-like flavor, chewy texture, and sweetness, we love to use a combination of granulated white sugar (use organic to ensure it’s vegan) and brown sugar.
Vanilla extract: Use natural vanilla for the best flavor without artificial aftertaste.
Flour: You can use all-purpose flour or a 50/50 combination of AP flour and whole wheat flour. Spelt flour may also work.
Baking soda: This provides the egg-free chocolate chip cookies with the best lift/spread.
Dairy-free chocolate chips: (or chunks) white, milk, or dark chocolate.
Salt: To balance and enhance the flavors in these cookies.

Optional Add-ins and Variations

Spices: Check out our recipes for cinnamon chocolate chip cookies or experiment with pumpkin pie spice or chai spice.
Orange zest: A small amount adds a subtle citrusy brightness that pairs effortlessly with the flavor of these dairy-free chocolate chip cookies.
Chopped nuts: Like walnuts, pecans, or pistachios. Add up to ½ cup.
Dried fruit: i.e., raisins, chopped dates, cranberries, apricot, pineapple, etc. Use instead of or alongside the vegan chocolate chips (up to ½ cup).
Coconut: Add a few tablespoons of unsweetened shredded coconut to the vegan chocolate chip cookies for extra texture and flavor.
Flaky sea salt: Sprinkle a pinch over the top of the cookies before serving.

How To Make Egg-free, Dairy-Free Chocolate Chip Cookies

1) First, preheat the oven to 350F/177C and lightly oil or line a baking sheet with parchment paper or a silicone mat and a few squirts of cooking spray.
2) Then, in a small bowl, whisk the ground flaxseed and warm water well (for about a minute), then place it in the refrigerator for 5 minutes to thicken.

3) Meanwhile, in a large bowl, use a hand-held mixer (or whisk) to cream the vegan butter and sugars until light and fluffy – about 2 minutes.

process shot post mixing sugars and butter together in mixing bowl

Alternatively, use a stand mixer with the paddle attachment.

4) Add the vanilla, flax egg, baking soda, flour, and salt and mix until just combined before using a spoon to stir in the vegan chocolate chips.

process shot showing flour added to mixing bowl

process shot showing post mixed flour with sugars and butter

5) Use a small cookie scoop (or tablespoon measurer) to scoop the dough onto the baking sheet, leaving at least 1 ½-inches between them.

process shot showing pre-baked balls of cookie dough on baking tray

6) Bake the dairy-free chocolate chip cookies for 8-10 minutes (until set on top but still soft) before leaving them to cool on a wire cooling rack. Enjoy!

post baked Dairy-free Chocolate Chip Cookies on baking tray

FAQs

Could I replace the vegan butter?

You could try softened (not melted) coconut oil, though the flavor and texture will vary. Ensure you allow the dough to chill for at least an hour, too.

Can I make the vegan chocolate chip cookie dough ahead?

Yes, you can prepare the cookie dough and keep it stored (well-covered) in the refrigerator for up to 3 days (or rolled into balls and frozen for up to 3 months) before baking the cookies. Increase the baking time by a minute or two.

Can I eat this dairy-free cookie dough raw?

There are just a couple of changes you need to make to make this safe for raw consumption. First, the flour must be heat treated. Spread it across a baking tray to bake for 10 minutes at 300F/150C, stirring every few minutes. Second, omit the baking soda and flax egg from the recipe.

Once prepared, store the vegan chocolate chip cookie dough for up to 5 days in the refrigerator or 2-3 months in the freezer.

Can I make gluten-free dairy-free chocolate chip cookies?

You could experiment with substituting the wheat flour for an all-purpose gluten-free flour blend, like King Arthur’s or Bob’s Red Mill. Avoid single flours like almond flour/coconut flour, though. Their absorption levels vary and often require more changes to the recipe.

Pro Recipe Tips

Spoon and level the flour: Using too much leads to dense/ cakey cookies. For the best results, fluff it up in its bag with a fork/spoon. Then use a spoon to scoop it into a measuring cup before leveling it with the back of a knife.
Don’t over-mix the dough: If you overwork the gluten in the cookie dough, it can affect the texture and spread.
Bake with space in-between: These egg-free, dairy-free cookies do still spread. So leave at least 1 ½-2 inches between each scoop of dough.
To reduce spreading: Allow the cookie dough to chill in the refrigerator for at least an hour before baking. Likewise, chilling (especially overnight) allows the flavors to meld for overall better tasting and softer cookies.
Be careful not to overbake: If they look slightly underdone in the middle when you remove them from the oven, that’s fine. The residual heat will continue to cook them, and they firm up as they cool.
Softer cookies: Reduce the baking time by 1-2 mins for a softer, chewy interior.

Storage Instructions

Once baked and cooled, store the vegan chocolate chip cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week. Warm them for a few seconds in the microwave for a warm, softer texture.

You can also freeze any leftover cookies. To do so, I recommend spreading them in a single layer (not touching so they won’t stick) until frozen. Then transfer them to a Ziplock/Stasher bag to store for up to 3 months. Allow one/them to thaw on the counter when needed.