Dairy Free Chocolate Chip Cookies
User Reviews
4.9
Dairy Free Chocolate Chip Cookies
Description
The recipe combines coconut oil with brown and granulated sugars beaten until creamy, then eggs and vanilla extract are added to form a smooth dough. Gluten-free or all-purpose flour, along with baking soda and sea salt, is incorporated before folding in dairy-free chocolate chips. Chilling the dough for at least one hour helps the ingredients bind and controls spreading when baked.
The cookies are portioned evenly with a scoop and baked at 375°F until the edges turn golden while the centers remain set but soft. Cooling briefly on the pan before transferring to a rack allows them to finish baking and develop their final texture. This method results in cookies that are tender with crispy edges and a soft middle.
These cookies can be stored at room temperature for several days or refrigerated for up to a week. They also freeze well when individually wrapped, making them convenient for batch preparation and longer storage.
Ingredients
- 1 cup coconut oil room temperature
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 egg
- 2 ¾ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 1 tsp baking soda
- ½ tsp salt sea salt
- 1 ½ cups chocolate chips dairy free
Instructions
- First, add coconut oil, brown sugar, granulated sugar and vanilla extract to a stand mixer or large bowl. Beat until creamy.
- Add in eggs and beat until combined.
- Add in gluten free flour, baking soda, and sea salt. Stir to combine.
- Then, fold in chocolate chips. Place mixing bowl in fridge for at least 1 hour to chill.
- When it is time to bake, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use a cookie scoop or ice cream scoop to scoop balls of dough onto lined baking pan. Place at least 3 inches from each other since these cookies spread.
- Bake for 10 to 11 minutes or until edges of cookie are golden and middles are set.
- Remove from oven. Allow cookies to cool on pan for 5 minutes. Then remove to a wire cooling rack to finish cooling.
Notes
- Refrigerate the dough for at least one hour to improve cookie texture and prevent excessive spreading.
- You may use refined coconut oil to avoid coconut flavor if preferred.
- Either gluten-free 1-to-1 flour or regular all-purpose flour works in this recipe.
- Use a cookie or ice cream scoop to form evenly sized cookies for uniform baking.
- Bake until edges are golden and centers are just set; avoid overbaking to keep cookies tender.
- Store baked cookies covered at room temperature for up to 4 days or in the refrigerator for up to a week.
- Freeze individual cookies wrapped well for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 136mg | 6% |
| Potassium | 42mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 26IU | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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