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Delicious dairy free chocolate chip cookies on a baking tray

Dairy-Free Chocolate Chip Cookies

Deliciously soft and slightly crispy, these dairy-free chocolate chip cookies made with coconut oil are perfect for satisfying cookie cravings without the dairy.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet 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
Dry Ingredients
  • 2 cups all-purpose flour For gluten-free, see tips below
  • 1 tsp baking soda
  • 1/2 tsp salt
Mix-Ins
  • 1 cup dairy-free chocolate chips Vegan dark or soy-free as needed

Method
 

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

Notes

Store cookies in an airtight container for up to 3 days. For a gluten-free option, replace flour with a 1:1 gluten-free baking blend and chill the dough briefly to reduce spread.