Description
Indulge in the classic taste of chocolate chip cookies, now made dairy-free! These cookies are perfect for those following a dairy-free diet or anyone looking to try a plant-based alternative. Crispy on the edges and chewy in the middle, they are sure to satisfy your sweet tooth without any dairy products.
Ingredients
Scale
- 1 cup dairy-free butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 15 minutes)
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the dairy-free butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the flax eggs and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the dairy-free chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- The dough can be refrigerated for 30 minutes before baking for thicker cookies.
- Store in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American