These are the best soft and chewy dairy free chocolate chip cookies! They are made without butter and use oil instead.
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!
My mom makes these exact cookies, but with margarine instead of oil, and I learned from her that they are a one bowl and that don’t require any chilling.
Which I have to admit is so nice when baking!
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 chocolate chip cookies without butter - which are a dairy free version of the original chocolate chip cookies.
Or, you may like to try one of my many other dairy free desserts.Or, you may like to try one of my many other dairy free desserts.
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.
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. 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.
You May Also Like:
- Dairy Free Oatmeal Cookies with Chocolate Chips
- Dairy Free Peanut Butter Cookies
- Dairy Free Sugar Cookies
- Dairy Free Chocolate Cookies
- Dairy Free Chewy Brownies
- Biscoitos de Maizena – Brazilian Cornstarch Cookies
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)
- ½ cup white sugar (100 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ 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 (2.5 to 5 centimeters). 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
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!
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 🙂