Dairy-free Chocolate Chip Cookies

5 from 4 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 179kcal

Author: Toni Okamoto

Equipment

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

Optional Additions:

½ cup chopped walnuts

Instructions

Preheat oven to 375 degrees F.
In a small bowl, beat together the flax meal and water for 1 minute. Place in refrigerator for 5 minutes.
In a large bowl, beat together both sugars and vegan butter.
Mix in the vanilla, flax mixture, baking soda, flour, and salt. You can mix by hand or with an electric mixer.
Using a spoon, stir in the vegan chocolate chips.
Scoop dough onto a lightly oiled baking sheet by the tablespoon.
Bake for 10 minutes and allow to cool before eating.

Notes

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.

Nutrition