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
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.
I'm so glad to hear it! Thanks for sharing 🙂
Cookies turned out perfect and my family loves them. All recipes I try are wonderful. Thankyou so much for all the recipes.
You're welcome! I am so glad to hear it 🙂
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-
I'm so happy to hear that! You made my day 🙂
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!
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 🙂
Some of the best choc chip cookies I've had!
I'm glad to hear it! 🙂
Love these cookies! At first I missed the butter flavor, but after the second bite forgot all about it. Store well and don’t get that off taste/texture once stored like cookies with butter do. Perfect texture! My new favorite, will be making again soon. My first batch took about twice as long to bake, but I made 2” cookies and started with ice cold trays. Tried flattening 2nd batch slightly, but liked the first better. Thank you for a recipe for my favorite dessert that doesn’t bother my tummy!
You're welcome! I'm glad you enjoyed them 🙂
Thank you, ElissaBeth - these cookies are wonderful. I didn't have enough brown sugar, so I halved the recipe. And I added walnuts. I may have made the portions too large because it took closer to 15 min to bake (in a preheated oven). But I would do it exactly the same way to get these perfect cookies again! Thanks also for all the baking info and tips.
You're welcome! I'm glad to hear you enjoyed them so much 🙂
My 10-year-old son has a milk allergy, so decided to give these a go. We've just made them together and are an absolute hit. We love them! Loved reading all the useful info too, I usually just go to the recipe but as a new baker really found it interesting - thank you!
I am so happy to hear that! You're very welcome 🙂
Thank you for the recipe, the consistency of the cookie was perfect. I tried to cut the recipe in half to make about 18 cookies but for some reason the cookies have eggy smell, can you tell what might have caused that?
Hmmmmm odd... I'm not sure why halving the recipe would cause an eggy smell.
AMAZING! I went dairy free and thought I’d never have chocolate chip cookies again. Recipe was easy to follow and were good cookies- Even by “normal” standards. I didn’t have baking powder so omitted it and they still turned out great. Made with Enjoy Life chocolate chips. A winner!
I'm happy to help! No one should have to live without chocolate chip cookies 🙂
@ElissaBeth, will there be any issues if I only use baking power or I only use baking soda? Which one is more important and which can I get away with not using
I recommend reading the section on baking baking powder and baking soda so you can understand the impact they make on recipes. They reach play their own part and have their own leavening power. For the most part, baking powder is used in order to help raise baked goods without giving them a metallic taste that you get by using too much baking soda.
Made them. Like them better than our "go-to" chocolate chip cookie recipe. These might be our new favorite!
I'm happy to hear it 🙂
Elissabeth... Girlfriend! I just wanted to let you know I usually just scroll to the bottom for the recipes, but I didn't this time. I thoroughly enjoyed reading and learning about all the different ingredients. Thank you for this 😉 Oh, i'll try the recipe this weekend once I get all my ingredients!
Thank you Ebony! I'm glad to hear you enjoyed reading the post and I look forward to hearing how you like the cookies 🙂
Hey, wanting to try this recipe but what kind of oil do i use. there are so many different kinds!
I have a section within the post addressing this very question 🙂
we made the chocolate chip cookies, used semi sweet and dk chips plus walnuts, so great, all the family luv'd them and didnt know they were dairy free, thanks:)
I just want to say thank you! I am a fearful baker- I can only manage boxed brownies, usually baking with a recipe makes me stressed. I told myself over Chanuka that I would attempt cookies and as a dairy free person its sometimes hard to find dairy free recipes. I absolutely adore your dairy free chocolate chip cookies! They are so simple, delicious, and very easy for someone who is scared of cooking. I have made it multiple times since Chanuka and everyone loves them! Thank you for allowing me to enjoy baking!
Thank you so much! That is so wonderful to hear!