These dairy free chocolate chip cookies are the best dessert I have ever had in my life! Crisp on the outside and soft in the center, these pantry staples cookies are made with simple ingredients and NO dairy!
These cookies are a fantastic dairy free treat, and are made with simple swaps. They are giant, delicious, and such an amazing treat! Serve these with a tall glass of unsweetened oat milk (just two ingredients to make it), and enjoy!
These Dairy Free Chocolate Chip Cookies are:
- Crunchy on the outside
- Soft and Chewy in the middle
- Giant, these cookies are big as my hand!
- Buttery
- Sweet
- Can be made Vegan or Gluten Free
- Easy pantry desserts!
Chocolate Chip Cookies Made with Pantry Staples
This crinkle chocolate chip cookies recipe is a fantastic pantry-staple treat! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the bakery
What’s In These Chocolate Chip Cookies with Butter?
- All Purpose Flour: I normally use King Arthur organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
- Granulated & Brown Sugar: I like this organic sugar for my recipes, it has a really nice texture in these cookies, I’d recommend Anthony’s organic sugar for baking.
- Plant-Based Butter
- Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. This real all natural vanilla is a fantastic ingredient to give these cookies an #extra boost.
- Water
- Baking Soda: I love keep baking soda in the pantry for baking, and also for cleaning. This baking soda works great for both.
- Eggs: If you don’t have fresh eggs, we swear by these powdered dried eggs which last in the pantry for months! Great for when you want a little extra protein without a trip to the store, and they work amazing in baked goods too.
- Chocolate Chips, you can use semi-sweet or milk chocolate, or these great dairy free nut free chocolate chips.
- Pinch of Salt
How Do I Make Cookies Dairy Free?
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Preheat the oven to 350 degrees Fahrenheit. Line 3 baking sheets with tin foil and set aside.
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In a large mixing bowl, add the butter, granulated sugar, brown sugar, egg, and vanilla extract, and water. With a wooden spoon stir and mix well for a few minutes to combine.
-
Add the flour, baking soda, and salt to the bowl, and stir for another few minutes until the dough is well incorporated. Add the chocolate chips and mix well to combine.
-
Measure out 1/3 cup of dough for each cookie, and place 3 or 4 balls of dough on each baking sheet. Place baking sheet in the freezer for 15 minutes before baking (don’t skip this step), then move to the oven. When one pan is in the oven, put the next pan in the freezer.
-
Bake cookies for 10 minutes. With an oven safe glove, grab the sheet pan and lift the pan a few inches over the oven rack, and let the cookie pan drop onto the baking rack. This will allow the cookies so spread out and crinkle at the edges. Repeat this 3 or 4 more times, baking the cookies for a total of 16-18 minutes.Place finished cookies on a wire rack to cool and do not move until they have cooled completely.
Dietary Modifications for these Easy Pantry Desserts
- These can be made Gluten Free by substituting the all purpose flour for a 1-to-1 gluten free baking mix!
- These can be made Vegan by replacing the egg with a flax egg (1 tablespoon ground flaxseed + 1 tablespoon water, mixed together), and using these vegan chocolate chips.
More Dairy Free Dessert Recipes You’ll Love!
Chocolate Cookies with Peanut Butter Recipe
Vegan Brownies with Sweet Potatoes Recipe (Gluten Free)
No-Bake Coconut Bites with Lemon Recipe (Vegan, Gluten Free)
Blackberry Breakfast Bars Recipe (Vegan, Gluten Free)
Protein Cookies with Oats Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Used For My Dairy Free Chocolate Chip Cookies Recipe:
As always, if you make this plant based and dairy free chocolate chip cookies recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Dairy Free Chocolate Chip Cookies
Equipment
- Wooden Spoon
Ingredients
- 1 cup plant-based butter softened to room temprature
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 1 egg or 1 tablespoon of egg replacer, or 1 tablespoon of water mixed with 1 tablespoon ground flaxseed
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 2 cups flour or gluten-free baking mix
- 1/2 teaspoon baking soda
- Pinch Himalayan sea salt
- 1 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 3 baking sheets with tin foil and set aside.
- In a large mixing bowl, add the butter, granulated sugar, brown sugar, egg, and vanilla extract, and water. With a wooden spoon stir and mix well for a few minutes to combine.
- Add the flour, baking soda, and salt to the bowl, and stir for another few minutes until the dough is well incorporated. Add the chocolate chips and mix well to combine.
- Measure out 1/3 cup of dough for each cookie, and place 3 or 4 balls of dough on each baking sheet. Place baking sheet in the freezer for 15 minutes before baking (don't skip this step), then move to the oven. When one pan is in the oven, put the next pan in the freezer.
- Bake cookies for 10 minutes. With an oven safe glove, grab the sheet pan and lift the pan a few inches over the oven rack, and let the cookie pan drop onto the baking rack. This will allow the cookies so spread out and crinkle at the edges. Repeat thdropping the pan 3 or 4 more times (every 2 minutes or so), baking the cookies for a total of 16-18 minutes.
- Place finished cookies on a wire rack to cool and do not move until they have cooled completely.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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This looks delicious! One question: the directions say “Measure out 1/3 of dough” and I know these are enormous cookies, but is that supposed to be 1/3 cup of dough?
Thank you! Just fixed it, and yes you are absolutely correct, 1/3 cup of dough for each cookie. This recipe makes about 12 cookies total. Let me know how these turn out 🙂
I have to share that when I saw these cookies (without description)on your pinterest banner I was worried all the chips were BEES! I had to follow the link and am relieved to see they are chips after all.
I haven’t made anything yet but had to compliment you on a lovely site and looks like fantastic recipes. Two suggestions, I master recipe picture panel and a different page number link. I’m only able to click on “2” and it would be nice to be able to return to page 4 or ? easily.
Keep of the good work! Do you sell any of your honey?
No bees were harmed in the making of these cookies haha…. Or in any of these recipes 🙂 !
And thank you so much for the feedback Barbara, I will definitely add a master image page, fantastic idea. Also will try to work on my pagination too. Let me know if you try any recipes and how they turn out 😊
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