Dairy Free Chocolate Chip Cookies
Classic chocolate chip cookies are one of those things that feel impossible to give up, but this batch proves you really don't have to. Dairy-free butter and dairy-free chocolate chips do all the heavy lifting here, swapping seamlessly into the same creamy, rich dough you'd expect from a traditional recipe. Beating the butter and sugars until pale and fluffy, then chilling the dough for 30 minutes, gives you cookies with perfectly crisp edges and that irresistible soft, gooey center. The batch makes 24 cookies, so there's plenty to share — or not. A pinch of flaky sea salt scattered on top right out of the oven takes these from great to genuinely hard to stop eating. Store-bought options often come with label anxiety or a waxy aftertaste, but baking from scratch with these simple swaps means you know exactly what's in every single cookie. Whether you're baking for someone with a dairy sensitivity or just want a crowd-pleasing treat, this recipe delivers the real thing.
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Learn more →Ingredients
24 servings
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup (2 sticks) dairy free butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups dairy free chocolate chips
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Whisk together the flour, baking soda, and fine salt in a medium bowl until evenly combined. Set aside.
- 2
Beat the dairy free butter, granulated sugar, and brown sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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