Go Back

Dairy Free Chocolate Chip Cookies

Dairy free chocolate chip cookies bake up with lightly golden edges and soft centers, packed with semisweet chocolate chips. An electric mixer makes the dough easy to prepare before baking the sheets one at a time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Cooling 5 minutes
Total Time 31 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegan butter unsalted, dairy-free, sticks, softened
  • 0.75 cup brown sugar packed, light
  • 0.75 cup granulated sugar
  • 1 egg large, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips dairy-free

Equipment

  • 2 large rimmed baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line 2 large rimmed baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the vegan butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes, until creamy.
  5. Beat in the egg and vanilla until combined.
  6. Mix in the flour mixture on low speed just until no dry streaks remain.
  7. Stir in the chocolate chips.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  9. Bake one sheet at a time for 9 to 11 minutes, until the edges are lightly golden and the centers still look soft.
  10. Cool the cookies on the baking sheet for 5 minutes.
  11. Transfer them to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are lightly golden and the centers still look soft. Store airtight at room temperature for up to 4 days or refrigerate for up to 1 week; freeze baked cookies for up to 3 months. For an egg-free variation, replace the egg with a flax egg.