These dairy-free chocolate chip cookies are just as delicious as the classic—an allergy-friendly dessert everyone will enjoy.
These dairy-free chocolate chip cookies deliver the same great taste and texture you’d expect from a traditional cookie.
By swapping in dairy-free alternatives, you get a cookie that’s safe for those with dairy sensitivities without sacrificing flavor or texture.
Traditional chocolate chip cookies typically contain butter and chocolate chips with dairy. This recipe uses dairy-free butter and dairy-free chocolate chips, yet tastes indistinguishable from the original.
These are similar to vegan chocolate chip cookies but use eggs for a more traditional cookie structure. Expect chewy centers, crisp browned edges, and just the right amount of sweetness—one of my go-to cookie recipes.
Ingredients to make dairy-free chocolate chip cookies
- All-purpose flour (or whole wheat pastry flour)
- Dairy-free butter (Earth Balance is a good option)
- Vanilla extract
- Eggs
- Sugar
- Brown sugar
- Baking soda
- Salt
- Dairy-free chocolate chips
How to make chocolate chip cookies without dairy
Step 1: Cream together the softened dairy-free butter, brown sugar, granulated sugar, and vanilla extract until smooth.
Step 2: Add the eggs and beat until combined.
Step 3: In a separate bowl, whisk together the dry ingredients: flour, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
The dough should look like this:
Step 5: Fold in the dairy-free chocolate chips, reserving a few to press on top of the cookie dough balls if you like.
Step 6: Cover the dough and chill it in the refrigerator for at least one hour. Chilling firms the dough and improves texture.
Step 7: After chilling, scoop or roll the dough into balls and arrange them on a baking sheet. Press a few reserved chocolate chips onto the tops if desired.
Step 8: Bake at 350°F (175°C) for 10–13 minutes, or until the edges are lightly browned. Avoid overbaking—the cookies will continue to set after you remove them from the oven. Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling.
What kind of vegan butter to use
I prefer Earth Balance for baking because their sticks and tubs behave similarly to regular butter. Use a solid, spreadable dairy-free butter for best results.
What chocolate chips are dairy-free
Some chocolate chips are accidentally dairy-free, but for anyone with a true dairy allergy choose chocolate chips specifically labeled allergy-friendly or dairy-free.
Enjoy Life brand is a reliable choice, and many stores now carry their own allergy-friendly store-brand chips.
I shared these with a neighbor who had no idea they were dairy-free—the flavor and texture are on par with the classic cookie.
These cookies are satisfying and familiar, perfect for anyone avoiding dairy without missing out.
More dairy-free desserts
- Peanut Butter Cookies
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Vegan Peanut Butter Cups
- Chocolate Peanut Butter Fudge
Nothing beats the smell of freshly baked chocolate chip cookies in your kitchen. Make a batch of these dairy-free cookies this weekend—you won’t miss the dairy.
Dairy Free Chocolate Chip Cookies
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Ingredients
- 2 ¼ cups all purpose flour
- 1 cup vegan butter, softened
- 2 teaspoons vanilla extract
- 2 eggs
- ½ cup sugar
- ¾ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 oz dairy free chocolate chips
Instructions
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Cream together the softened vegan butter, brown sugar, sugar, and vanilla extract until smooth.
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Add the eggs and beat to combine.
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In a separate bowl, whisk together the flour, salt, and baking soda.
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Add the dry ingredients to the wet ingredients, mixing until combined.
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Reserve a few chocolate chips for topping, then fold the rest into the cookie dough batter.
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Cover and chill the cookie dough for at least 1 hour in the fridge.
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Once chilled, roll the dough into balls and place on a baking sheet. Add additional chocolate chips to the tops and press them down.
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Bake the chocolate chip cookies at 350 degrees for 10-13 minutes, until lightly browned on the edges. Allow to cool 2 minutes on the pan, then transfer to a cooling rack.
Notes
Nutrition
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