This recipe for dairy free chocolate chip cookies made without butter and with oil has been updated slightly to make the dough easier to work with, but results in the same delicious cookie.
These are the best soft and chewy dairy free chocolate chip cookies! They are made without butter and use oil instead.
Just when you thought it couldn’t get any better… they are one bowl and don’t require any chilling!

Chocolate chip cookies are an American classic and the most eaten cookie in the country.
I grew up on dairy free chocolate chip cookies and to this day they are one of my favorites!
To make these chocolate chip cookies even better I often use half dairy free dark chocolate chips and half dairy free white chocolate chips.
The white chocolate chips bring these cookies to a whole new level!
If you like these chocolate chip cookies you may also like my dairy free toll house cookies – which are a dairy free version of the original chocolate chip cookies.
You may also like my dairy free oat meal cookies with chocolate chips.
History of Chocolate Chip Cookies
The original chocolate chip cookie was the Toll House cookie created in Massachusetts at the Toll House Inn.
The cookies became spread from Massachusetts throughout the country thanks to World War II.
This happened because soldiers from Massachusetts shared the chocolate chip cookies they received in care packages from back home with soldiers from other states.
It wasn’t long before these soldiers started writing home asking their families to send them Toll House cookies, who in turn wrote letters to Ruth Graves Wakefield, the creator of the first chocolate chip cookies, asking for the recipe.
Ruth Graves Wakefield later sold on to sell the rights to her recipe and the Toll House name to Nestlé.
Believe it or not, she sold the recipe for chocolate chip cookies for one dollar and a lifetime supply of Nestlé chocolate.
Nowadays, no self respecting cookbook or even food blog doesn’t have a chocolate chip cookie recipe.
Types range from bakery style, crunchy, to soft and chewy, and more.
Oh, and after a third grade class proposed a bill, the chocolate chip cookie became the official state cookie of Massachusetts.
Don’t forget to check out these other dairy free desserts.
Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission at no additional cost to you. 10% of all profits are donated to charity.
What You Need
Dry measuring cups and spoons
Liquid measuring cup
Whisk
Rubber spatula
Mixing bowl
Baking paper
Cookie sheets
Cooling rack
Do chocolate chip cookies contain dairy?
Yes, chocolate chip cookies contain dairy. The dough is made with butter and chocolate chips contain dairy as well unless specifically specified otherwise.
Can lactose intolerant eat chocolate chip cookies?
No, lactose intolerant should not eat chocolate chip cookies unless they are specifically dairy free chocolate chip cookies.
Can chocolate chips be dairy free?
Yes, chocolate chips can be dairy free.
Certified kosher chocolate chips marked “Parve,” vegan chocolate chips, and chocolate chips marked dairy free are all dairy free.
What can you substitute for butter in chocolate chip cookies?
To substitute butter in chocolate chip cookies you will need to replace it with another form of fat. This can be vegan butter or oil.
Can I use oil instead of butter in cookies?
Yes, oil can be used instead of butter, but not at a 1:1 ratio.
How much oil do you put in chocolate chip cookies?
For every cup of butter you only need 3/4 cups of oil and if desired up to 1/4 cup water.
can you use dark brown sugar instead of light for cookies?
Yes, you can use dark brown sugar instead of light brown sugar in cookie recipes.
However, this will alter the taste somewhat.
To keep the flavor profile the same, for whatever amount of brown sugar the recipe calls for, use half dark brown sugar and half white sugar.
For example, if the recipe calls for 1 cup of light brown sugar but all you have on hand is dark brown sugar and white sugar…
Replace the 1 cup of light brown sugar with 1/2 a cup of dark brown sugar and 1/2 a cup of light brown sugar.
Should I chill cookies made with oil?
Oil cookies do not need to be chilled. I’ve tried chilling them as well as putting them directly into the oven. I haven’t found that chilling made any difference whatsoever.
BAKING WITH OIL
In general, oil in baked goods makes for a superior texture than those made with butter.
Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.
Furthermore, since oil is lighter than butter, the texture of oil cakes is lighter too.
Also, given that oil is 100% fat while most American butter is 15% water, it creates a more tender crumb.
This is due to the fact that the extra water strengthens the gluten, resulting in a crumb that’s more dense.
Which Type Of Oil to Use
I use neutral oils like canola oil, safflower oil, and vegetable oil. However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used.
If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.
Baking with Oil Conversion Chart
If you want to convert your butter recipes to oil recipes, check out my baking with oil – butter to oil conversion chart.
DO EGGS NEED TO BE AT ROOM TEMPERATURE?
The short answer is “no.” While a side-by-side comparison shows that baking with eggs at room temperature makes a better crumb, it’s not otherwise noticeable.
What are Eggs used for?
Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.
EGG FREE OPTION
Eggs can be substituted with 1/4 cup of unsweetened apple sauce per egg. This means for recipes calling for 2 eggs, you’d need 1/2 cup of unsweetened apple sauce.
The reason applesauce makes a good binder is that it’s high in pectin. Pectin is a naturally occurring starch in fruits and berries that acts as a thickening agent and stabilizer in food.
This happens when combined with sugar and acid (if the fruit or berry isn’t naturally acidic).
Just keep in mind that it may change the flavor slightly.
ARE EGGS DAIRY?
No, eggs are not dairy. Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt.
So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.
HOW TO MEASURE FLOUR AND OTHER DRY INGREDIENTS
Using a dry measuring cup, scoop ingredients from the bag or spoon them into the cup.
Next, level off the ingredient by removing the excess with an upside-down butter knife.
The one exception to this is brown sugar. Brown sugar should be packed down, and then any excess should be scraped off as well.
DRY VS LIQUID MEASURING CUP
Ever wonder why measuring spoons often come with a set of measuring cups? I used to. I didn’t see why we need a set when we could have one large measuring cup.
After a quick search, I had my answer. I discovered that the large measuring cup is used for liquids, whereas the set is used for dry ingredients.
As it turns out, if you try to measure dry ingredients with a liquid cup, the measurements get messed up.
First, you pour the flour or cocoa in, next you shake it around to get it level, and then you add more.
By shaking it, you are causing the powder to settle, and when you add more, you end up using more than called for.
WHY SIFT FLOUR and Other Powder Ingredients
There are a number of benefits to sifting flour and other ingredients like cocoa:
It removes any unwanted debris and you can get a more accurate measurement than when packed tightly in a bag.
It also removes any lumps that can get into the batter and be hard to break up later, or be missed altogether before baking.
If you sift the powdered ingredients together, it helps combine them and mix more evenly with other dry ingredients like sugar.
Understanding Sugar
Sugar may seem very basic if you’ve baked before, but I’ve been asked about it in the past – so I’ll explain.
There are many different types of sugar, including white sugar, brown sugar, vanilla sugar, powdered sugar, turbinado sugar, and demerara sugar.
When a recipe (any recipe, not just mine) says “sugar” without specifying anything else, it is regular white sugar.
White Sugar
White sugar (sometimes called granulated sugar, table sugar, or white granulated sugar) is made of either beet sugar or cane sugar, which has undergone a refining process.
It is the easiest to find and most commonly used.
Brown Sugar
Brown sugar is white sugar with molasses added to it.
It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.
When a recipe calls for “brown sugar” but doesn’t specify what type (light or dark), it is referring to light brown sugar.
In my recipes, you can use whatever type of brown sugar you have on hand, whether it is dark brown sugar, light brown sugar, or demerara sugar – which is very common in Israel.
Just keep in mind that the flavor and color will be slightly different, depending on what you choose to use.
Turbinado Sugar
Turbinado sugar is better known as “raw sugar”. But, despite this name, the sugar is not really “raw.”
Instead, it’s partially refined sugar that retains some of the original molasses.
The term “raw sugar” may also give off the impression that it is somehow healthier.
In reality, turbinado sugar is nutritionally similar to white sugar.
Demerara Sugar
Demerara sugar is very popular in Israel and is especially delicious in tea, but is also used for baking.
Unlike white sugar, demerara sugar undergoes minimal processing and retains some vitamins and mineral.
However, it is still not much healthier than white sugar.
Vanilla Sugar
Vanilla sugar is not very common in the States. However, it is common in Israel and parts of Europe.
This is sugar that sat for an extended period of time with vanilla beans, giving it a vanilla flavor.
Caster Sugar
This type of sugar is common in the United Kingdom.
It has a grain finer than white (granulated) sugar and larger than powdered sugar.
Caster sugar is often called for in recipes for delicate baked goods like meringues, souffles, and sponge cakes.
You can use a 1:1 conversion rate between caster sugar and white (granulated) sugar.
Powdered sugar
Powdered sugar, sometimes known as confectioners’ sugar, is a sugar with a powdered texture.
This sugar is rarely, if ever, used for baking. Instead, it is used for dusting desserts and making frosting and icings.
In some countries, you can also find powdered vanilla sugar.
It is made the exact same way regular vanilla sugar is made. However, the sugar used is powdered instead of granulated.
Vanilla Extract vs Vanilla sugar
In my recipes, I don’t specify what kind of vanilla to use.
The reason for this is that in the States, vanilla extract is exclusively used.
Meanwhile in Israel, along with many European countries, vanilla sugar is common.
In most, if not all recipes, both vanilla extract and vanilla sugar can be used.
In recipes where vanilla sugar can be used instead of extract, you can replace them 1:1.
Replacing Sugar with Honey
If you’d prefer to use honey instead of sugar, you can do so with pretty good results.
Honey can be two or even three times as sweet, depending on the honey. So, for every 1 cup of sugar, you can use 1/2 to 2/3 cup honey.
Since honey adds liquid, you need to remove some to balance it out. For every cup of honey, remove a 1/4 cup of liquid.
Also, it burns faster than granulated sugar, so you want to lower the baking temperature by 25 F or 14 C. In addition, check it early and often to avoid burning or overbaking.
BROWN SUGAR
Brown sugar should not be confused with raw sugar or demerara.
What we call brown sugar is essentially white sugar that has had molasses added back to it.
You can easily substitute brown sugar or even make brown sugar.
Both dark and light brown sugar can easily be made at home if you have a little white sugar and molasses.
It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.
When a recipe calls for “brown sugar” but doesn’t specify what type (light or dark), it is referring to light brown sugar.
DARK BROWN SUGAR
Dark brown sugar can be made with 1 cup white granulated sugar and 2 tablespoons molasses.
Add both ingredients into a bowl and mix with a fork until completely mixed.
LIGHT BROWN SUGAR
Light brown sugar can be made with 1 cup white granulated sugar and 1 tablespoon molasses.
Add both ingredients into a bowl and mix with a fork until completely mixed.
DEMERARA
Demerara is popular in Israel and is easier to find than light brown sugar. It is a type of cane sugar with a nice toffee flavor and can be used in place of brown sugar.
HOW TO SUBSTITUTE DARK AND LIGHT BROWN SUGAR
DARK BROWN SUGAR
Dark Brown Sugar can be made with 1 cup of light brown sugar and 1 tablespoon molasses.
Add both ingredients into a bowl and mix with a fork until completely mixed.
LIGHT BROWN SUGAR
Light Brown sugar can easily be replaced in a recipe with half dark brown sugar and half white granulated sugar.
DOES THE TYPE OF BROWN SUGAR YOU USE REALLY MATTER?
Yes and no.
It will change the flavor and likely the color.
Dark brown sugar has more molasses which will give it deeper, more complex flavor that’s closer to toffee or caramel.
However, I tend to use what’s on hand, which for me means dark brown sugar in Israel and light brown in the States.
I also happen to love the extra flavor dark brown sugar gives, so I like using it even if I have both on hand.
Types of Vanilla
Vanilla comes from a pod commonly known as a “vanilla bean”, which comes from the vanilla orchids.
Vanilla pod has been used for flavoring since the Aztecs, and was introduced to Europe by a Spanish conquistador, along with cocoa.
Vanilla Extract
Vanilla extract is created by soaking vanilla beans in alcohol for some time. This is the most commonly used type of vanilla.
Vanilla Sugar
Vanilla sugar is common in Europe and some parts of the Middle East, like Israel.
It is made from vanilla beans sitting in sugar, vanilla bean powder mixed with sugar, or sugar mixed with vanilla extract.
In some countries, like Italy, you can also find vanilla powdered sugar, which is used for confections.
Vanilla Paste
Vanilla paste is generally a specialty item. It is a thick paste that contains a blend of the scraped-out vanilla pod seeds and vanilla extract.
You can use it as you do vanilla extract and it will leave flakes of vanilla bean like you see in vanilla bean ice cream.
Imitation Vanilla
Imitation Vanilla, otherwise known as artificial vanilla or vanilla essence, is made from synthetic vanilla.
This is the compound that naturally occurs in vanilla beans and gives it its flavor.
Can I use imitation vanilla?
Many will tell you that you should use high quality vanilla, just like they say you should use the best cocoa.
However, most of us will probably not be willing to pay the hefty price that comes with exceptionally high-quality ingredients.
Overall, vanilla is very expensive, so the extract is as well.
So, if you’re not going to get regular quality vanilla extract, you might as well use imitation vanilla.
Light Brown sugar can easily be replaced in a recipe with half dark brown sugar and half white granulated sugar.
BAKING POWDER VS BAKING SODA
I’ve had a number of comments asking me questions about baking soda and baking powder.
I’ve also noticed that if the wrong one is used, things don’t come out as they should.
Using baking soda instead of baking powder can give your recipe a terrible metallic taste, while using baking powder instead of baking soda leaves your baked goods looking flat.
BAKING SODA
Baking soda is a leavening agent, which means it helps things rise.
It does this by creating carbon dioxide when it reacts to an acid, such as cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar.
When the carbon dioxide is released, it causes the familiar texture and crumb in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.
Baking soda works well with sourdough because sourdough is acidic. When combined, it makes a lighter product with a less acidic taste, since baking soda is alkaline.
A good rule of thumb is to use around 1/4 teaspoon of baking soda per 1 cup of flour.
BAKING POWDER
Baking powder is also a leavening agent and it’s a mixture of baking soda, cream of tartar, and sometimes cornstarch.
Most baking powder sold is double-acting. This means that the leavening occurs in two steps.
The first time it’s activated is when baking powder gets wet, which is why you cannot prepare some batters ahead of time to bake later.
The second time is when the baking powder is exposed to heat. This happens when the batter is being baked or fried.
Since baking powder already contains an acid, it’s most often used when a recipe does not call for an additional acidic ingredient or too little of one.
A good rule of thumb is to use around 1 teaspoon of baking powder per 1 cup of flour.
WHY SOME RECIPES CALL FOR BOTH
Some recipes call for both baking powder and baking soda when the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe.
Too much baking soda gives a terrible metallic taste, so baking powder is added to give it more lift.
WHICH ONE IS STRONGER?
You may have already guessed the answer since baking soda is used to make baking powder, and you need more baking powder per cup of flour. But I’ll tell you anyway.
Baking soda is four times stronger than baking powder.
That’s why you will more often than not see recipes that only call for baking soda rather than recipes that only call for baking powder.
HOW LONG DO THEY LAST?
BAKING SODA
Baking soda is good indefinitely past its best by date, although it can lose potency over time.
A rule of thumb is two years for an unopened package and six months for an opened package.
However, to be honest, I’ve used very old baking soda with good results.
BAKING POWDER
Like baking soda, baking powder is good indefinitely past its best by date, and can lose its potency over time.
For both opened and unopened, it’s ideal to use it within nine months to a year.
While storing it, make sure to keep it in a dry place and away from humidity.
HOW TO TEST IF IT’S STILL GOOD
BAKING POWDER
To test baking powder, pour 3 tablespoons of warm water into a small bowl, add 1/2 teaspoon of baking powder, and stir.
If the baking powder is good to use, it should fizz a little.
BAKING SODA
To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add 1/2 teaspoon of baking soda, and stir.
The mixture should rapidly bubble if the soda is fresh.
GLUTEN FREE OPTION
Gluten Free Flour
Substitute all-purpose gluten-free flour in place of all-purpose regular flour cup for cup.
BUCKWHEAT FLOUR
Buckwheat flour is easy to find compared to most other gluten-free flours, and it adds a nice earthy nutty taste.
The downside is that it has a distinct flavor, so the change will be noticeable.
It’s also darker, so the color won’t be the same. Substitute cup for cup.
RICE FLOUR
Rice flour can also be used and can be found in most Asian and health food stores.
White rice flour has a mild flavor and doesn’t change the color of the muffin or quick bread.
Since it doesn’t have much flavor, it’s best to use it with ingredients that do. Substitute cup for cup.
OAT FLOUR
Oat flour is made from whole oats that have been ground into a powder, which can easily be done at home.
It gives more flavor and a chewier and crumblier texture than regular all-purpose flour.
Substitute 1 cup of all-purpose flour for 1 1/3 cup Oat Flour. To make 1 cup of oat flour, blend 1 1/4 cups of oats in a food processor until finely ground.
Note: oats must be marked gluten-free because they can get cross-contaminated in the factory.
Baking with Humidity
Humidity can have a big impact on how your baked goods come out.
This is because when humidity is extremely high (think 70 percent or more), baking ingredients like flour, sugar, salt, baking powder, and baking soda soak up moisture from the air.
This can negatively impact the outcome of your cakes, cookies, yeast breads, and quick breads.
There are some things you can do to try to save your baking.
Try to counterbalance the additional moisture
To help counterbalance the additional moisture your dry ingredients soak up from the air, try reducing the amount of liquid in the recipe by about one-quarter.
If the batter or dough looks too dry once all the ingredients are mixed together, add an additional liquid tablespoon at a time until you have the desired consistency.
This is not usually possible to do for cookies, but it does work for cakes and breads.
Store Ingredients in the Fridge
If flour and sugar are stored in the refrigerator or freezer rather than in a cupboard or pantry, they are better protected from humidity.
As an added benefit, keeping these ingredients cool also helps keep them fresher longer, in addition to helping them stay bug-free.
For the best results, let them warm to room temperature before using.
Bake for Longer
If you bake your goodies for a few extra minutes, it can help the liquid to cook off.
To avoid overbaking, continue testing for doneness every couple of minutes for breads, quick breads, cakes, cupcakes, and muffins. Cookies, on the other hand, need to be checked every minute.
Use Air Conditioning
To help lower humidity levels on humid summer days, air condition the room for at least an hour before you start baking.
Cooler air isn’t able to hold as much moisture as warm air.
Store your baked goods in an airtight container
Humidity can also ruin your fresh-baked goods because when they are left out, they can absorb moisture.
To avoid this, store them in an airtight container or resealable bag.
Adjusting for a Convection Oven
An ordinary oven cooks by enveloping food in hot, dry air. This air heats the outside of the food which slowly penetrates to the inside of the food until it’s cooked all the way.
Now, in a convection oven, the fan produces extra energy. It takes the hot air and blows it around, producing around 25 to 30 percent more energy, depending on the fan’s power.
Regular ovens also can have hot spots, but the fan in a convection oven will circulate the air to help even out the temperature variances.
Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.
When recipes specify temperatures and cooking times, it’s for conventional ovens. Of course, this is unless the recipe is specifically for convection ovens.
The simplest method is to set the oven 25ºF to 50ºF lower than the recipe says.
A simple rule to follow is to lower the temperature by 25ºF when baking cookies and pies, but 50ºF when roasting meats. Some convection ovens offer separate settings for baking and for roasting.
You can also leave the temperature the same and instead shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.
However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.
TROUBLESHOOTING
WHY IS IT TAKING LONGER THAN DESCRIBED TO BAKE?
Overtime, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool. This is why recipes tend to say things like “10 to 15 minutes or until golden brown.” So, if it takes you longer than expected, that’s fine. Just keep baking until ready.
WHY DID MY RECIPE COME OUT TOO DRY?
Just like some ovens run cool, others run hot. If your oven runs hot, bake these at a lower temperature. Ideally, you should get an oven thermometer to know what temperature you’re really baking at.
HOW TO STORE COOKIES
Let cookies cool completely. Place in a resealable bag or an airtight container. Store at room temperature for up to a week.
HOW TO FREEZE COOKIES
Let cookies cool completely. It is best to freeze cookies on a tray so that they freeze as individuals and then move to a resealable freezer bag.
If this is not practical for you, place cooled cookies in a resealable freezer bag and freeze that way.
Cookies will keep for up to 3 months. After that, the quality begins to degrade.
When thawing baked cookies, remove from bag and let sit at room temperature.
If desired, you can gently reheat thawed cookies to mimic that fresh-baked taste and texture: place them in a 275°F or 135°C oven until soft.
Dairy Free Chocolate Chip Cookies

These dairy free chocolate chip cookies are made without butter but are still soft, chewy, and delicious!
Ingredients
- 3 cups all-purpose flour (385 grams)
- 1 ½ cup brown sugar, packed (330 grams)
- 1/2 cup white sugar (100 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup oil (175 milliliters)
- 2 to 4 tablespoons water
- 2 teaspoons vanilla extract
- 2 cups dairy free semisweet chocolate chips (350 grams)*
Instructions
- In a large mixing bowl, add the flour, brown sugar, sugar, baking soda, baking powder, and salt. Whisk to combine.
- Add eggs, oil, and vanilla. Mix with a rubber spatula. Add one tablespoon of water at a time until you get your desired consistency. Mix in chocolate chips.
- Preheat to 350°F or 175°C.
- Shape into 1 to 2 inch balls. Place them on a parchment paper lined baking sheet. Depending on how wet the dough is, they may not hold their shape well and flatten out somewhat - this is fine.
- Optional: to make them extra pretty, push in additional chocolate chips to the top and sides. When they bake, these will remain on the surface and not hidden in the dough.
- Bake for 8 to 10 minutes on the middle rack. Remove when they are just BARELY starting to turn brown. They should look under-cooked.
- Let them sit on the baking pan for 2 minutes before moving to cooling rack.
Notes
*or 1 cup dairy free semisweet chocolate chips and 1 cup dairy free white chocolate chips.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 79mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 2g
Leslie
Thursday 27th of April 2023
Could you please repost the original dairy free chocolate chip cookie recipe? It used to be my tried and true chocolate chip recipe but with the changes it is just not working out for me! My cookies are turning out our super flat even without the addition of water. I am on my second batch of the night trying to get these right!
ElissaBeth
Thursday 4th of May 2023
The only change I remember making to the cookies was the addition of water to make the dough easier to work with (more like cookies made with butter). If I made any other change it may have been the sugar because I do that with chocolate chip cookies sometimes. Try using 1 cup of brown sugar and 1 cup of white sugar instead of 1 1/2 cups of brown sugar and 1/2 cup of white sugar. Let me know if that fixes it :)
Brandi
Wednesday 7th of July 2021
These are the best dairy free chocolate chip cookie recipe I have made! I used coconut oil as the oil base, and they turned out so delicious. I will be using this recipe from now on.
ElissaBeth
Thursday 8th of July 2021
I'm so glad to hear it! Thanks for sharing :)
Sandra
Sunday 6th of June 2021
Cookies turned out perfect and my family loves them. All recipes I try are wonderful. Thankyou so much for all the recipes.
ElissaBeth
Sunday 13th of June 2021
You're welcome! I am so glad to hear it :)
alex
Thursday 6th of May 2021
My student teacher is graduating this week and he's Lactose Intolerant and I made a batch and he was like oooh GIMME the RECIPE!! and i was like okay okay here-
ElissaBeth
Friday 7th of May 2021
I'm so happy to hear that! You made my day :)
Flo
Monday 8th of March 2021
My son has several food allergies (dairy, eggs, peanuts, all tree nuts, soy, legumes) and only has a few sweet treats that he could have! We’re so glad to find this recipe and already made it twice. My son was so happy and excited that he could finally have a safe allergen-free chocolate chip cookies fresh from the oven. Make sure to follow the baking time. We live in Colorado and thought I have to tweak the baking time due to elevation but I stick strictly to 10 minutes and our cookies have been so chewy, soft and tastes so delicious. Thank you so much, ElissaBeth!
ElissaBeth
Tuesday 9th of March 2021
You're so very welcome! I am so glad to have been able to help you give your son some chocolate chip cookies that work with his allergies :)