Why you’ll love these dairy free chocolate chip cookies!
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 vegetable shortening I replaced the butter with – it’s my favorite substitute for butter when baking – and allergy friendly chocolate chips.
Ingredient notes:
- Dairy free butter – I’ve used both vegetable shortening and dairy free chocolate chips for this recipe. You can easily swap vegan butter or coconut oil for the shortening if that’s what you have on hand just be sure to let it soften a bit.
- Dairy free chocolate chips – These are usually available at most grocery stores, but sometimes they are located in the organic section rather than the baking aisle. If you’re unsure, just read the label and look for milk listed as an ingredient.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make chocolate chip cookies without butter
Mise en place. Preheat your oven to 350˚F and line a baking sheet with parchment paper. Measure out all of your ingredients before you begin mixing. This helps make sure you don’t miss anything.
Whisk your dry ingredients. Whisk the flour, baking soda and salt together in a large bowl. Set the bowl aside for later.
Mix the wet ingredients. In a large bowl with an electric mixer, beat the shortening and sugars until the mixture is light and fluffy. Add the vanilla and the eggs, one at a time and beat until they’re incorporated.
Combine the dry and wet ingredients. Add the flour to the mixing bowl, about 3/4 cup at a time, scraping the sides as needed.
Once that is all mixed, you’ll need to stir in the chocolate chips. You can also add about 1/2 cup chopped nuts if you want.
Scoop the cookies. Use a cookie scoop to shape the dough into 2 tablespoon sized balls and place them on the cookie sheet about and inch or so apart.
Bake for 11 – 13 minutes – or until the tops of the cookies have set. They should still be super soft when you take them out, especially if you want them to be chewy.
Let them cool. Remove the cookies from the oven and leave them on the baking sheet for a few minutes. Then transfer them to a cooling rack to finish cooling.
More dairy free cookies: rocky road cookies / chocolate chocolate chip cookies / soft sugar cookies / sprinkle cookies / almond crescent cookies / no bake chocolate oatmeal cookies
Frequently asked questions
If you want to replace butter in chocolate chip cookies, you have several options. Since chocolate chip cookies typically use softened, but not melted butter, I recommend using vegetable shortening, vegan butter, or softened coconut oil for a 1:1 replacement.
Traditional Nestle chocolate chips aren’t dairy free, but they recently came out with a line called Simply Delicious that are top 8 allergen free, which means they are dairy free. If you’re unsure, be sure to check the ingredients list.
More dairy free chocolate recipes: dairy free fudge / olive oil brownies / dairy free chocolate pudding / dairy free hot chocolate / chocolate zucchini muffins / chocolate raspberry tart
Eggs are not dairy.
But, if you thought eggs were a dairy product, you are not alone. It’s common misconception that stems from the fact that eggs are sold in the dairy section at the grocery store and they usually need to be refrigerated, which is something we often associate with dairy. See more: Are eggs dairy free?
The Best Dairy Free Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable shortening*
- 3/4 cup dark brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup dairy free chocolate chips
Instructions
- Preheat oven to 350˚F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl with an electric mixer, beat shortening and sugars at medium speed until light and fluffy – about 2 minutes. Add eggs and vanilla, beating until combined. Add flour mixture, about 1/2 cup at a time, mixing until incorporated, scrapping sides as needed.
- Stir in chocolate chips.
- Using a medium cookie scoop, drop 2 tablespoon balls of dough onto cookie sheet. Bake for 10 – 11 minutes.
- Remove from oven and allow cookies to cool on baking sheet for about 5 minutes before transferring to a cooling rack.
- Repeat steps 6 – 7 to bake remaining cookies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Oh.my. God. These are beyond Incredible, I needed to redeem myself from when I made melting moments that literally melted, and some other cookies before that. It calls for 1 cup of shortening and I only had half a cup left and so I reccomend half a cup instead, I also hand mixed the sugars and eggs etc. Till I got to the flour part. You want a crumbly dough, and it should be soft. If you have 2 trays of cookies, swap them around at 5 minute intervals, then take them out after the 10 min and don’t panic, just let them set for 15+ minutes, basically till cool. And then.. enjoy. You don’t have to share these. They’re delectable.
Can vegan margarine be substituted for shortening?
Yes, that swap should work just fine.
Will it work to put the dough into the fridge the night before baking? If so, should you let them come up to room temperature?
Yes, it will. I would definitely let it warm up a little before baking though or the cookies probably won’t spread as much.
Can these be frozen, either before or after baking?
Yes. They can definitely be frozen!
Hello, does it need to be dark brown sugar or can I use light brown sugar? Thank you.
You are all but fools… Lambs to the slaughter… the enemies of humanity are nothing but EGGS and Vanilla! You are all being brainwashed by the Chocolate! Wake up to Reality!
These are arguably the best chocolate chip cookies I’ve ever eaten. I used melt brand dairy free butter baking sticks. The cookies are still perfectly soft 5 days later.
Well I wish it told me the serving size cuz I need it for a project
Could i have the recipe in grams ?
2 1/2 cups all-purpose flour = 313 grams
1 teaspoon baking soda = 4.6 grams
1 teaspoon salt = 5.7 grams
1 cup vegetable shortening* = 192 grams
3/4 cup dark brown sugar = 150 grams
3/4 cup sugar = 150 grams
2 eggs = 2 eggs
1 teaspoon vanilla = 5 grams
1 cup dairy-free chocolate chips = 170 grams
Thank you so much , made these yesterday and have turned out brilliantly, my grandson is delighted x
Made these exactly as written and they were fantastic! Took exactly 11 minutes to bake and had to rest on the pan for about 5 minutes as stated in the recipe. Came out perfect.