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Why I love this dairy free chocolate chip cookie recipe
Baking is one of the hardest things to do once you’ve gone dairy free. There are so, so many recipes out there that require milk, butter, or – my least favorite to replace – yogurt.
But, I’ve got your back. I’ve tested out many of those dairy free chocolate chip cookies, and we’ve decided that these are our favorite.
Reading: Dairy free chocolate chip cookies
They’re texture is most like the butter-based cookies of our childhood and they flavor is the closest we can find. In fact, I’d say it’s dead on.
That’s mostly because of the vegetable shortening I replaced the butter with – it’s my favorite substitute for butter when baking – and allergy friendly chocolate chips.
Here’s what you’ll need to make them:
Equipment
- Electric mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Cookie scoop
- Baking sheet
Ingredient options
As I mentioned, I’ve used both vegetable shortening and dairy free chocolate chips for this recipe. You can easily swap vegan butter or coconut oil for the shortening if that’s what you have on hand just be sure to let it soften a bit.
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Dairy free chocolate chips are readily available at most grocery stores, but sometimes they are located in the organic section rather than the baking aisle. If you’re unsure, just read the label and look for milk listed as an ingredient.
How to make chocolate chip cookies without butter
Mise en place. Preheat your oven to 350˚F and line a baking sheet with parchment paper. Measure out all of your ingredients before you begin mixing. This helps make sure you don’t miss anything.
Whisk your dry ingredients. Whisk the flour, baking soda and salt together in a large bowl. Set the bowl aside for later.
Mix the wet ingredients. In a large bowl with an electric mixer, beat the shortening and sugars until the mixture is light and fluffy. Add the vanilla and the eggs, one at a time and beat until they’re incorporated.
Combine the dry and wet ingredients. Add the flour to the mixing bowl, about 3/4 cup at a time, scraping the sides as needed.
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Once that is all mixed, you’ll need to stir in the chocolate chips. You can also add about 1/2 cup chopped nuts if you want.
Scoop the cookies. Use a cookie scoop to shape the dough into 2 tablespoon sized balls and place them on the cookie sheet about and inch or so apart.
Bake for 11 – 13 minutes – or until the tops of the cookies have set. They should still be super soft when you take them out, especially if you want them to be chewy.
Let them cool. Remove the cookies from the oven and leave them on the baking sheet for a few minutes. Then transfer them to a cooling rack to finish cooling.
FAQs and tips for making the best chocolate chip cookies
More dairy free cookie recipes:
- Rocky road cookies
- Chocolate chocolate chip cookies
- Soft sugar cookies
- Sprinkle cookies
- Almond crescent cookies
- Chocolate oatmeal cookies
More dairy free chocolate recipes:
- Microwave fudge
- Olive oil brownies
- Chocolate cupcakes
- Chocolate pudding
- Dairy free hot chocolate
- Chocolate zucchini muffins
Last Updated on November 4, 2021 by Melissa Belanger
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