A few years ago, I decided to host a cookie swap with my friends, but I realized some of them couldn’t enjoy traditional cookies because of dairy allergies. I wanted everyone to join in the fun, so I set out to create the perfect dairy-free chocolate chip cookie.
After some experimenting, I found a recipe that was just as tasty and chewy as the classic version! Using fresh, local ingredients not only made the cookies delicious but also supported our community farmers.
I’m so excited to share this recipe with you so you can enjoy these yummy treats with everyone you love!
Tips for Maximum Flavor and Nutrition
- Use Fresh Ingredients: Fresh eggs and high-quality chocolate chips make a big difference in taste.
- Don’t Overbake: Keep an eye on the cookies to ensure they stay soft and chewy.
- Enhance Flavors: A sprinkle of sea salt on top before baking can elevate the chocolate flavor.
Variations & Substitutions
- Vegan Option: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use dairy-free chocolate chips.
- Nut-Free: Omit the nuts or use seeds like pumpkin or sunflower for a crunchy texture.
- Different Sweeteners: Substitute maple syrup with honey or agave nectar if preferred.
Serving Suggestions
- Enjoy Warm: These cookies are perfect fresh out of the oven with a glass of dairy-free milk or your favorite plant-based beverage.
- Storage: Keep them in an airtight container at room temperature for up to a week, or freeze for longer storage.
Presentation Tips
- Add a Sprinkle: A light dusting of powdered sugar can make your cookies look extra special.
- Serve on a Platter: Arrange them nicely on a decorative plate or a wooden board for a charming presentation.
Happy baking! I hope these cookies bring as much joy to your kitchen as they did to mine. Enjoy every delicious bite!
Print
Deliciously Soft Dairy-Free Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Enjoy chewy, chocolaty cookies made without dairy, perfect for any occasion and packed with fresh, local ingredients.
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil, melted
- ½ cup coconut sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg (or flax egg for vegan option)
- 1 cup dairy-free chocolate chips
- ½ cup chopped nuts (optional)
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking soda, and salt. This ensures everything is evenly distributed.
- Combine Wet Ingredients: In another large bowl, mix the melted coconut oil, coconut sugar, and maple syrup until smooth. Add in the vanilla extract and egg, then stir until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring continuously until a dough forms.
- Add Chocolate Chips: Fold in the dairy-free chocolate chips and chopped nuts if you’re using them. This adds that gooey chocolate goodness!
- Scoop the Dough: Using a spoon or a cookie scoop, place dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Pop the tray into the oven and bake for 10-12 minutes, or until the edges are golden brown.
- Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are easy to customize with your favorite add-ins like nuts or dried fruits.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150 kcal
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
