Dairy-Free Chocolate Chip Cookies

Dairy free chocolate chip cookies

The Spruce

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 10 servings
Nutrition Facts (per serving)
522 Calories
31g Fat
57g Carbs
5g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 522
% Daily Value*
Total Fat 31g 40%
Saturated Fat 12g 59%
Cholesterol 97mg 32%
Sodium 366mg 16%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 9%
Protein 5g
Calcium 109mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate chip cookies are a staple sweet for far too many, but if you are on a restricted diet—such as a vegan or dairy-free diet—a chocolate chip cookie you can eat is hard to find. Make your own with this chocolate chip cookie recipe for those who are cutting out dairy or for milk-drinkers alike. These are great for a lunchbox treat or an after-dinner dessert with a tall glass of non-dairy milk. For a vegan variation, replace the eggs with 1/4 cup egg replacer such as Ener-G or unsweetened applesauce mixed with 1/3 cup hot water.


  • 3 cups all-purpose flour
  • 1 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup shortening (all-vegetable, non-dairy, such as Spectrum)
  • 2 cups dark brown sugar (packed)
  • 2 large eggs (egg replacer for vegans)
  • 1 teaspoon vanilla
  • 2 cups dairy-free chocolate chips

Steps to Make It

  1. Gather the ingredients.

    Ingredients for dairy free chocolate chips
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  2. Preheat the oven to 350 F.

  3. Line a baking sheet with parchment and set aside.

    Line a baking sheet with parchment
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  4. In a medium-sized bowl, sift together the flour, salt, baking powder, and baking soda. Set aside.

    Sifting flour
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  5. In another medium-sized bowl, use an electric hand mixer at a medium speed setting to cream together the shortening and brown sugar until well combined and fluffy, about 3 to 4 minutes.

    Use hand mixer
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  6. Add the eggs and vanilla, and beat until well combined.

    Add eggs
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  7. Add the dry ingredients to the eggs, mixing until just combined.

    Add flour
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  8. Fold in the chocolate chips. If the cookie dough is too sticky or loose, refrigerate it until it's firm and can be scooped without falling apart.

    Fold in the chocolate chips
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  9. Using a 1/4-cup measuring cup, drop cookies onto the prepared sheet, about 2 inches apart.

    Drop cookies onto tray
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  10. Bake for 20 minutes, or until cookies are golden brown.

    Baked cookies
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  11. Serve and enjoy!

Storing Cookies

Chocolate chip cookies will keep at room temperature in an airtight container for up to three days. Be sure to let cookies cool before storing them. Metal containers will keep cookies crisper than plastic containers. If storing a large batch, layer cookies on parchment paper. 

Freezing and Refrigerating Cookie Dough

Cookie dough can be refrigerated for up to a week and frozen for up to six weeks in an air-tight plastic container or freezer bag. Thaw in the container 15 minutes. Pack dough in containers, or shape slice-and-bake dough into logs and wrap. Store in a tightly-covered container. To thaw, place in the refrigerator overnight before reheating.