Dairy-free chocolate chip cookies — chewy, flavorful, and easy to make. If you’re looking for a reliable dairy-free cookie recipe that delivers soft centers and crisp edges, this is it. These cookies use vegan butter or butter-flavored shortening and dairy-free chocolate chips so you can enjoy classic chocolate chip cookies without any dairy.
These cookies bake up soft in the middle with slightly crisp edges. They’re an excellent choice whether you’re avoiding lactose for dietary reasons, cooking for someone with a dairy intolerance, or simply want a buttery-tasting cookie without dairy ingredients.
Dairy Free Chocolate Chip Cookies – Chewy with Crisp Edges!
The method is straightforward and reliable. Melted vegan butter or butter-flavored shortening replaces dairy butter for that familiar flavor and texture, while cornstarch helps create a thick, tender cookie. Use dairy-free chocolate chips for a completely dairy-free result. Sprinkle a little flaky sea salt on top for a lovely balance of sweet and salty.
What is a substitute for butter in chocolate chip cookies?
Vegan butter or butter-flavored shortening are the best substitutes if you want a buttery flavor without dairy. Both are made from vegetable oils and are widely available. Coconut oil is another common dairy-free option, but it will give a distinct coconut note and a different texture. If you prefer a neutral buttery taste and texture, choose a high-quality vegan butter or shortening.
Do chocolate chips have dairy products in them?
Many standard chocolate chips contain milk fat or other dairy ingredients. To keep these cookies dairy free, use chocolate chips specifically labeled dairy-free or allergen-free. Dairy-free chips are commonly available in both semi-sweet and dark varieties and work well in this recipe.
Dairy Free Chocolate Cookies Ingredients
- Melted vegan butter — Use a good-quality vegan butter or butter-flavored shortening. Melted works well for this dough.
- Light brown sugar — Adds moisture and rich flavor. Pack the sugar when measuring.
- Large egg — Room temperature helps the dough come together and bake evenly. See the notes for vegan substitutions.
- Pure vanilla extract — Use a quality vanilla for best flavor.
- All-purpose flour — Measure by weight or use the spoon-and-level method for accuracy.
- Cornstarch — A small amount helps produce soft, thick cookies.
- Baking soda — Provides a slight lift and helps with browning.
- Salt — Enhances all the flavors in the cookie.
- Dairy-free chocolate chips — Semi-sweet or dark chips both work well.
- Flaky sea salt — Optional, for sprinkling on top to balance sweetness.
Equipment
Useful equipment: a kitchen scale (for precise flour measurement), mixing bowls, a silicone baking mat or parchment-lined baking sheet, a small cookie scoop for consistent cookie sizes, and a wire rack for cooling. An oven thermometer is also handy to ensure accurate baking temperature.
Tips and F.A.Q.
Typical dairy-free chips are made from unsweetened chocolate, sugar, and dairy-free cocoa butter or other plant-based fats. Check packaging for allergen information to be sure.
Are standard Nestlé chocolate chips dairy free?
Most standard Nestlé Tollhouse chips contain milk ingredients. Look for specific allergen-free or dairy-free varieties if you need a dairy-free option.
Can I make these cookies vegan?
Yes — replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer, and ensure your sugar and chips are vegan-friendly.
How do I keep cookies soft?
Do not overbake. Remove cookies from the oven once the tops are set and the edges are golden. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack.
📖 Recipe
Yields: 24 cookies | Prep time: 10 minutes | Bake time: 10 minutes | Total time: 20 minutes
Ingredients
- 1 1/3 cups (167 g) all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (112 g) melted vegan butter or butter-flavored shortening
- 3/4 cup (165 g) packed light brown sugar
- 1 large egg, room temperature (or vegan substitute)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup (237 g) dairy-free chocolate chips
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with a silicone liner or parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted vegan butter or shortening with the brown sugar until combined. Add the egg and vanilla, and whisk until smooth and slightly fluffy.
- Fold the dry ingredients into the wet ingredients gradually until a uniform dough forms. Fold in the dairy-free chocolate chips.
- Use a small cookie scoop to portion dough onto the prepared baking sheet, spacing scoops at least 2 inches apart.
- Bake for about 10 minutes, or until the cookie tops are set and edges are golden brown. For softer cookies, avoid overbaking.
- If desired, sprinkle with flaky sea salt. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until gelled) or a commercial egg replacer, and use vegan-friendly granulated sugar to make the recipe fully vegan.
Nutrition (per cookie)
Calories: 121 kcal | Carbohydrates: 17 g | Protein: 1 g | Fat: 6 g | Sugar: 10 g
If you make these cookies, enjoy them warm or cooled and feel free to adapt the recipe to your preferences. Different brands of vegan butter and dairy-free chips may vary slightly in flavor and texture, but the method will consistently yield tender, chewy cookies with crisp edges.