Description

These Dairy-Free Cookies are the perfect treat for those looking to enjoy a classic cookie without any dairy ingredients. They are incredibly soft, chewy, and filled with gooey dairy-free chocolate chips that make every bite rich and delightful. Whether you’re vegan, lactose intolerant, or simply looking to reduce dairy intake, this recipe ensures you won’t miss out on the cookie magic. Using simple pantry ingredients and easy steps, you can bake a batch of these cookies that everyone will enjoy, regardless of dietary preferences. These cookies are great for an afternoon snack, packed in lunchboxes, or even served as a light dessert.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour (sifted for even texture)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Wet Ingredients

1 cup vegan butter (softened to room temperature)
¾ cup coconut sugar (for a natural, caramel-like sweetness)
½ cup granulated sugar (for sweetness and a crispy texture)
1 tablespoon flaxseed meal (for the flax egg)
3 tablespoons water (to create the flax egg)
1 ½ teaspoons vanilla extract (adds depth of flavor)

Add-Ins

1 cup dairy-free dark chocolate chips
½ cup chopped walnuts (optional for added texture and flavor)

Instructions

Prepare the Flax Egg:
- In a small bowl, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Stir well and let it sit for 5-10 minutes until it becomes thick and gelatinous. This will act as an egg substitute and help bind the cookies.
Preheat the Oven and Prepare the Baking Sheets:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Mix the Dry Ingredients:
- In a medium mixing bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Set aside.
Cream the Vegan Butter and Sugars:
- In a large mixing bowl, use an electric hand mixer or stand mixer to cream the vegan butter, coconut sugar, and granulated sugar together for about 2-3 minutes, until the mixture is light and fluffy. Proper creaming helps create the best texture for the cookies.
Incorporate the Flax Egg and Vanilla:
- Add the prepared flax egg and vanilla extract to the butter and sugar mixture. Beat until everything is well combined, ensuring there are no streaks left.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Be careful not to overmix, as this can result in tough cookies.
Fold in the Chocolate Chips and Walnuts:
- Using a rubber spatula, gently fold in the dairy-free chocolate chips and chopped walnuts (if using). Make sure the add-ins are evenly distributed throughout the dough.
Scoop and Place Dough:
- Use a cookie scoop or tablespoon to drop scoops of dough onto the prepared baking sheets, spacing each dough ball about 2 inches apart to allow room for spreading.
Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers are still soft. This ensures a chewy texture once cooled.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cool and Serve:
- Allow the cookies to cool completely to set. Serve these cookies with a glass of dairy-free milk such as almond, oat, or coconut milk for the perfect treat.

Notes

Vegan Butter Alternatives: You can use coconut oil as a replacement for vegan butter if needed, but this may change the texture slightly. The cookies will be slightly less chewy but still delicious.
Chilling the Dough: For thicker cookies that spread less, chill the dough in the refrigerator for at least 30 minutes. This also allows the flavors to meld for a richer taste.
Flour Measurement Tip: When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid overpacking, which could result in dry cookies.
Nut-Free Option: If you prefer a nut-free version, simply omit the walnuts. You can add additional chocolate chips or even dried cranberries for a burst of tart flavor.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a small slice of bread into the container, which helps absorb any excess moisture and keep the cookies fresh.

Prep Time: 15 minutes
Cook Time: 12 minutes per batch
Category: Dessert
Cuisine: American

Nutrition

Calories: 185 kcal
Sugar: 12g
Sodium: 95mg
Fat: 10g
Saturated Fat: 4g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg