Name: Dairy-Free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 cup coconut oil, melted (Solid at room temp – warm until liquid); 1 cup packed brown sugar (Adds moisture and caramel notes); 1/2 cup granulated sugar (For lift and crisp edges); 2 tsp vanilla extract; 2 cups all-purpose flour (For gluten-free, see tips below); 1 tsp baking soda; 1/2 tsp salt; 1 cup dairy-free chocolate chips (Vegan dark or soy-free as needed)

I still remember the first time I swapped butter for coconut oil in a chocolate chip cookie — the texture surprised me. These dairy free chocolate chip cookies are soft in the middle, slightly crisp at the edges, and have a gentle coconut aroma without tasting overtly tropical. They’re a go-to when someone at the table is avoiding dairy, when you want a quick cookie without fuss, or when you crave a dependable classic that everyone — kids included — will reach for. If you like allergy-friendly cookies with familiar flavors, you might also enjoy trying these gluten-free pumpkin chocolate chip cookies for a seasonal twist.

Why you’ll love this dish

This recipe is simple, forgiving, and fast. It uses melted coconut oil instead of butter, so there’s no need to cream or wait for ingredients to soften. That makes it ideal for weeknight baking, last-minute cookie cravings, or hosting dairy-free guests. The balance of brown and granulated sugar keeps the cookies soft and caramelized while the dairy-free chocolate chips deliver the classic pockets of melty chocolate we all expect.

"One batch and I never missed dairy — warm, soft, and perfectly chocolatey." — a reader review

If you enjoy experimenting with different cookie formats, pairing these with a creamier option is fun; for example, these cheesecake-stuffed chocolate chip cookies make a great decadent contrast at a cookie swap.

How this recipe comes together

Start by melting the coconut oil and whisking it with both sugars until glossy — that gives the dough structure and moisture. Mix the dry ingredients separately and fold them into the wet mixture just until combined to avoid tough cookies. Finish by folding in dairy-free chocolate chips, portioning tablespoon-sized scoops onto a parchment-lined sheet, and baking at 350°F (180°C) for 10–12 minutes. Let them rest briefly on the sheet so the centers set, then transfer to a rack to cool completely.

What you’ll need

1 cup coconut oil, melted (solid at room temp — warm until liquid)
1 cup packed brown sugar (adds moisture and caramel notes)
1/2 cup granulated sugar (for lift and crisp edges)
2 tsp vanilla extract
2 cups all-purpose flour (for gluten-free, see tips below)
1 tsp baking soda
1/2 tsp salt
1 cup dairy-free chocolate chips (vegan dark or soy-free as needed)

Notes/substitutions: Use vegan margarine or a cup-for-cup vegan butter if you prefer a butter-like flavor (keep baking time similar). For a gluten-free version, swap the flour for a 1:1 gluten-free baking blend and chill the dough briefly to reduce spread. If you want a softer cookie, increase brown sugar by 2 tbsp.

How to prepare it

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large bowl, whisk the melted coconut oil with brown and granulated sugars until smooth and glossy. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined — don’t overmix.
Fold in the dairy-free chocolate chips so they’re evenly distributed.
Drop tablespoon-sized scoops of dough onto the prepared sheet, leaving about 2 inches between each cookie.
Bake 10–12 minutes, until edges are golden and centers look set but still soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Warm from the oven with a glass of almond milk is a classic pairing. For a more grown-up plate, serve a cookie with a smear of dairy-free ice cream or make a sandwich cookie with vegan frosting. These also pair well with coffee, chai, or a nutty hot chocolate. If you want a more textured platter, include a batch of chocolate chip pecan cookies for crunch and variety.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 3 days. Placing a slice of bread in the container helps retain moisture.
Refrigeration: Keeps for up to 1 week, but cookies may firm up; bring to room temp before serving.
Freezing: Freeze baked cookies in a single layer on a tray until solid, then stack in a freezer-safe bag for up to 3 months. To freeze dough, scoop tablespoon-size balls onto a tray, freeze, then transfer to a bag; bake from frozen adding 1–2 minutes.
Reheating: Warm a cookie for 8–10 seconds in the microwave or 3–4 minutes at 300°F (150°C) in the oven to refresh the texture. Always cool cookies on a rack before storing to avoid sogginess.

Pro chef tips

Temperature matters: Melt coconut oil but let it cool slightly so it doesn’t cook the sugars when mixed.
Don’t overmix: Mix until the flour is incorporated; overworking develops gluten and makes cookies tough.
Portion consistently: Use a tablespoon scoop for even baking.
One sheet at a time: For best color and texture, bake one tray in the center of the oven.
Add finishing salt: A light sprinkle of flaky sea salt right after baking brightens the flavor.
Test bake: If you want softer centers, err on the shorter bake time; for crispier cookies, add a minute or two.

Creative twists

Nutty swap: Fold in chopped toasted pecans or walnuts for crunch.
Salted caramel: Add dairy-free caramel chips or a swirl of date caramel.
Peanut butter: Replace 1/4 cup coconut oil with natural peanut butter for a nutty note.
Oat boost: Replace 1/2 cup flour with rolled oats for chewiness.
Chocolate variations: Use a mix of dark and dairy-free white chocolate chips.

Your questions answered

Q: How long does it take to make these cookies start to finish?
A: Active prep is about 10–15 minutes. Bake time adds 10–12 minutes per sheet plus cooling — plan roughly 30–40 minutes total.

Q: Can I use solid coconut oil instead of melted?
A: You need it liquid for this recipe. If your coconut oil is solid, gently warm it until melted but not hot, then whisk into the sugars.

Q: Are these cookies easily made gluten-free?
A: Yes. Swap the 2 cups all-purpose flour for a 1:1 gluten-free baking blend. Chill the dough for 15–30 minutes if it spreads too much.

Q: Can I substitute almond or regular butter to make them non-dairy but butter-based?
A: Regular butter contains dairy; use vegan butter if you want a butter flavor while keeping the recipe dairy-free. Measure 1:1 and watch for slightly different spreading.

Q: How do I prevent the cookies from spreading too thin?
A: Chill the scooped dough for 15–30 minutes and make sure your oven temperature is accurate. Using a slightly higher ratio of flour or reducing the melted oil by 1–2 tbsp can also help.

Conclusion

If you want more inspiration or alternative dairy-free approaches, this version from Cookie Dough Diaries offers helpful step photos and variations, and JoyFoodSunshine tests techniques for extra-chewy results. Give this basic dairy-free cookie a try — it’s reliable, quick, and a crowd-pleaser.