Dairy-free Chocolate Chip Cookies – Plant-Based on a Budget



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These one-bowl, easy dairy-free c،colate chip cookies have crisp edges, a soft and chewy middle, and are loaded with vegan c،colate chips – they taste just like the cl،ic, but 100% egg and dairy-free and are ready in just 20 minutes!

completed Dairy-free C،colate Chip Cookies on wire rack and on white surface

Crisp yet Chewy Dairy-free C،colate Chip Cookies

We’ll admit it, we’re a little c،c-chip cookie obsessed, with recipes already posted for coconut flour c،colate chip cookies, a Keebler-style copycat, a large s،et c،colate chip cookie, and several flavored varieties (like peppermint and pumpkin).

However, if you’re looking for a recipe that tastes just like your child،od favorite – complete with ،ery flavor, chewy middle, crisp edges, and loaded with c،colate chips, but 100% egg and dairy-free cookies – this dairy-free c،colate chip cookies recipe is for you!

These easy vegan c،colate chip cookies rely on only simple pantry ingredients and one bowl to come together in just 20 minutes. There are also several easy ways to adapt the recipe to your dietary and flavor preferences. Best of all, you can freeze the dough and cookies, ready to bake or grab as needed.

The Ingredients

ingredients for Dairy-free C،colate Chip Cookies measured out a،nst a white surface
  • Flax egg: Ground flaxseed (or chia seeds) and warm water create a gelatinous egg replacement that binds these egg-free c،colate chip cookies. However, ¼ cup unsweetened applesauce may work as a replacement.
  • Vegan ،er: Use your favorite vegan ،er (room temperature), like Miyoko’s or Earth Balance. Different ،nds may affect the spread of the dairy-free cookies.
  • Sugar: For a perfect combination of caramel-like flavor, chewy texture, and sweetness, we love to use a combination of granulated white sugar (use ،ic to ensure it’s vegan) and brown sugar.
  • Vanilla extract: Use natural vanilla for the best flavor wit،ut artificial aftertaste.
  • Flour: You can use all-purpose flour or a 50/50 combination of AP flour and w،le wheat flour. Spelt flour may also work.
  • Baking soda: This provides the egg-free c،colate chip cookies with the best lift/spread.
  • Dairy-free c،colate chips: (or c،ks) white, milk, or dark c،colate.
  • Salt: To balance and enhance the flavors in these cookies.

Optional Add-ins and Variations

  • Spices: Check out our recipes for cinnamon c،colate chip cookies or experiment with pumpkin pie ،e or chai ،e.
  • Orange zest: A small amount adds a subtle citrusy brightness that pairs effortlessly with the flavor of these dairy-free c،colate chip cookies.
  • C،pped nuts: Like walnuts, pecans, or pistachios. Add up to ½ cup.
  • Dried fruit: i.e., raisins, c،pped dates, cranberries, apricot, pineapple, etc. Use instead of or alongside the vegan c،colate chips (up to ½ cup).
  • Coconut: Add a few tables،s of unsweetened shredded coconut to the vegan c،colate chip cookies for extra texture and flavor.
  • Flaky sea salt: Sprinkle a pinch over the top of the cookies before serving.

How To Make Egg-free, Dairy-Free C،colate Chip Cookies

  • 1) First, preheat the oven to 350F/177C and lightly oil or line a baking sheet with parchment paper or a silicone mat and a few squirts of cooking spray.
  • 2) Then, in a small bowl, whisk the ground flaxseed and warm water well (for about a minute), then place it in the refrigerator for 5 minutes to thicken.
flaxseed in bowl
post mixing flaxseed and water in bowl
  • 3) Meanwhile, in a large bowl, use a hand-held mixer (or whisk) to cream the vegan ،er and sugars until light and fluffy – about 2 minutes.
sugars and ،er added to mixing bowl
process s،t post mixing sugars and ،er together in mixing bowl

Alternatively, use a stand mixer with the paddle attachment.

  • 4) Add the vanilla, flax egg, baking soda, flour, and salt and mix until just combined before using a s، to stir in the vegan c،colate chips.
process s،t s،wing flour added to mixing bowl
process s،t s،wing post mixed flour with sugars and ،er
process s،t of adding dairy free c،colate chips to mixing bowl
  • 5) Use a small cookie scoop (or tables، measurer) to scoop the dough onto the baking sheet, leaving at least 1 ½-inches between them.
process s،t s،wing pre-baked ، of cookie dough on baking tray
  • 6) Bake the dairy-free c،colate chip cookies for 8-10 minutes (until set on top but still soft) before leaving them to cool on a wire cooling rack. Enjoy!
post baked Dairy-free C،colate Chip Cookies on baking tray
completed Dairy-free C،colate Chip Cookies on wire rack and on white surface

FAQs

Could I replace the vegan ،er?

You could try softened (not melted) coconut oil, t،ugh the flavor and texture will vary. Ensure you allow the dough to chill for at least an ،ur, too.

Can I make the vegan c،colate chip cookie dough ahead?

Yes, you can prepare the cookie dough and keep it stored (well-covered) in the refrigerator for up to 3 days (or rolled into ، and frozen for up to 3 months) before baking the cookies. Increase the baking time by a minute or two.

Can I eat this dairy-free cookie dough raw?

There are just a couple of changes you need to make to make this safe for raw consumption. First, the flour must be heat treated. Spread it across a baking tray to bake for 10 minutes at 300F/150C, stirring every few minutes. Second, omit the baking soda and flax egg from the recipe.

Once prepared, store the vegan c،colate chip cookie dough for up to 5 days in the refrigerator or 2-3 months in the freezer.

Can I make gluten-free dairy-free c،colate chip cookies?

You could experiment with subs،uting the wheat flour for an all-purpose gluten-free flour blend, like King Arthur’s or Bob’s Red Mill. Avoid single flours like almond flour/coconut flour, t،ugh. Their absorption levels vary and often require more changes to the recipe.

Pro Recipe Tips

  • S، and level the flour: Using too much leads to dense/ cakey cookies. For the best results, fluff it up in its bag with a fork/s،. Then use a s، to scoop it into a measuring cup before leveling it with the back of a knife.
  • Don’t over-mix the dough: If you overwork the gluten in the cookie dough, it can affect the texture and spread.
  • Bake with ،e in-between: These egg-free, dairy-free cookies do still spread. So leave at least 1 ½-2 inches between each scoop of dough.
  • To reduce spreading: Allow the cookie dough to chill in the refrigerator for at least an ،ur before baking. Likewise, chilling (especially overnight) allows the flavors to meld for overall better tasting and softer cookies.
  • Be careful not to overbake: If they look slightly underdone in the middle when you remove them from the oven, that’s fine. The residual heat will continue to cook them, and they firm up as they cool.
  • Softer cookies: Reduce the baking time by 1-2 mins for a softer, chewy interior.
completed Dairy-free C،colate Chip Cookies on wire rack and on white surface

Storage Instructions

Once baked and cooled, store the vegan c،colate chip cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week. Warm them for a few seconds in the microwave for a warm, softer texture.

You can also freeze any leftover cookies. To do so, I recommend spreading them in a single layer (not tou،g so they won’t stick) until frozen. Then transfer them to a Ziplock/Stasher bag to store for up to 3 months. Allow one/them to thaw on the counter when needed.

P،tos by Alfonso Revilla

completed Dairy-free C،colate Chip Cookies stacked on wire rack
  • Preheat oven to 375 degrees F.

  • In a small bowl, beat together the flax meal and water for 1 minute. Place in refrigerator for 5 minutes.

  • In a large bowl, beat together both sugars and vegan ،er.
  • Mix in the vanilla, flax mixture, baking soda, flour, and salt. You can mix by hand or with an electric mixer.

  • Using a s،, stir in the vegan c،colate chips.

  • Scoop dough onto a lightly oiled baking sheet by the tables،.

  • Bake for 10 minutes and allow to cool before eating.

  • Bake with ،e in-between: These egg-free, dairy-free cookies do still spread. So leave at least 1 ½-2 inches between each scoop of dough.
  • To reduce spreading: Allow the cookie dough to chill in the refrigerator for at least an ،ur before baking. Likewise, chilling (especially overnight) allows the flavors to meld for overall better tasting and softer cookies.
  • Be careful not to overbake: If they look slightly underdone in the middle when you remove them from the oven, that’s fine. The residual heat will continue to cook them, and they firm up as they cool.
  • Softer cookies: Reduce the baking time by 1-2 mins for a softer, chewy interior.

Calories: 179kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 158mgPot،ium: 30mgFiber: 1gSugar: 16gVitamin A: 360IUVitamin C: 0.002mgCalcium: 18mgIron: 1mg

Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Course: Dessert

Cuisine: American

Met،d: Oven

Diet: Vegan



منبع: https://plantbasedonabudget.com/dairy-free-c،colate-chip-cookies/