Dairy-free Chocolate Chip Cookies
User Reviews
5
Dairy-free Chocolate Chip Cookies
Description
Dairy-free Chocolate Chip Cookies rely on flax meal and water as a binding agent instead of eggs and vegan butter to replace dairy fats. Brown and granulated sugars provide sweetness, while vanilla extract adds aroma. Baking soda helps the cookies rise slightly, and salt balances the flavor. Semi-sweet vegan chocolate chips create the classic chocolate chip bite.
The dough is chilled before baking to lessen spreading, baked at 375°F for about 10 minutes until lightly set with a slightly soft center that firms upon cooling. The texture is tender and chewy, avoiding crispness. Optional chopped walnuts can be added for crunch.
These cookies cater to dairy-free diets without sacrificing traditional chocolate chip cookie qualities. Guidance includes spacing on the baking sheet to accommodate spreading and careful attention to baking time to preserve softness.
Notes suggest refrigerating the dough before baking improves texture and flavor melding. Slight underbaking is recommended for a softer center, as residual heat continues cooking after removal from the oven.
Ingredients
- 1 tablespoon flax meal
- 3 tablespoons water warm
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup vegan butter
- 1 ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 ¼ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips vegan
Optional Additions:
- ½ cup walnuts chopped
Instructions
- 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 butter.
- Mix in the vanilla, flax mixture, baking soda, flour, and salt. You can mix by hand or with an electric mixer.
- Using a spoon, stir in the vegan chocolate chips.
- Scoop dough onto a lightly oiled baking sheet by the tablespoon.
- Bake for 10 minutes and allow to cool before eating.
Notes
- Leave 1½ to 2 inches between dough scoops to prevent cookies from merging while baking.
- Refrigerate cookie dough for at least an hour before baking to reduce spreading and improve flavor.
- Remove cookies when centers look slightly underdone; residual heat will finish baking and keep them soft.
- Reduce baking time by 1-2 minutes for softer, chewier cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Sodium | 158mg | 7% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
