Dairy-Free Chocolate Chip Cookies

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Updated on 01/20/23
Dairy free chocolate chip cookies

The Spruce
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 10 servings
Yield: 20 large cookies
Nutrition Facts (per serving)
643 Calories
32g Fat
87g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 10
Amount per serving
Calories 643
% Daily Value*
Total Fat 32g 41%
Saturated Fat 15g 74%
Cholesterol 49mg 16%
Sodium 468mg 20%
Total Carbohydrate 87g 32%
Dietary Fiber 3g 11%
Total Sugars 55g
Protein 7g
Vitamin C 0mg 0%
Calcium 80mg 6%
Iron 3mg 18%
Potassium 231mg 5%
*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.

Ingredients

  • 3 cups all-purpose flour

  • 1 1/4 teaspoons salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 cup vegetable shortening, non-dairy, such as Spectrum

  • 2 cups dark brown sugar, packed

  • 2 large eggs, or egg replacer for vegans

  • 1 teaspoon pure vanilla extract

  • 2 cups chocolate chips, dairy-free

Steps to Make It

  1. Gather the ingredients.

    Ingredients for dairy free chocolate chips
    The Spruce 

  2. Preheat the oven to 350 F.

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

    Line a baking sheet with parchment
    The Spruce

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

    Sifting flour
    The Spruce

  5. In another medium-size 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
    The Spruce

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

    Add eggs
    The Spruce

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

    Add flour
    The Spruce

  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
    The Spruce

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

    Drop cookies onto tray
    The Spruce

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

    Baked cookies
    The Spruce

  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.