After testing a ton of different recipes, I’ve decided that these are the best dairy free chocolate chip cookies out there. They aren’t too soft or too crunchy. And, they have just the right amount of brown sugar.

Baking is one of the hardest things to do once you’ve gone dairy free. There are so, so many recipes out there that require milk, butter, or – my least favorite to replace – yogurt. But, I’ve got your back. I’ve tested out many of those dairy free chocolate chip cookies, and we’ve decided that these are our favorite.

They’re texture is most like the butter-based cookies of our childhood and they flavor is the closest we can find. In fact, I’d say it’s dead on. That’s mostly because of the butter-flavored shortening I replaced the butter with (it’s my favorite baking butter substitute, by far), and the chocolate chips are made with real chocolate. Yes, real chocolate.

Did you know that most commercial chocolate chips aren’t actually made with chocolate? I’m not kidding. Check the ingredients. You’ll be sadly surprised. Luckily, I’ve found a great substitute. We buy a local brand that sells premium chocolate chips. They’re not technically allergy friendly, which is fine for us, but there are definitely brands out there that are (like Enjoy Life*)

These cookies are actually the base for my dairy free rocky road cookies minus the nuts. If you like nuts in your chocolate chip cookies, feel free to add them (1/2 – 1 cup), but I left them out because Marc isn’t a huge fan.

If you want to fancy things up a little, try making chocolate chip sprinkle cookies.

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