30 Minute Dairy Free Chocolate Chip Cookies

Name: 30 Minute Dairy Free Chocolate Chip Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: ½ cup dairy free butter (such as Earth Balance, melted); ⅔ cup brown sugar (packed); 2 tbsp white sugar; 2 egg yolks (whites discarded); 1 tsp vanilla extract; 1 3/4 cup all purpose flour; ¼ tsp baking powder; ½ tsp baking soda; ¼ tsp kosher salt; 1 ½ cup semi sweet dark chocolate chips (dairy free)

by Sam Adler on Apr 18, 2023 (updated Mar 18, 2024) 2 comments

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5 stars (12 ratings)

This post might have affiliate links, please check out my full disclosure policy.

This post might have affiliate links, please check out my full disclosure policy.

These Dairy Free Chocolate Chip Cookies are so delicious you won’t even miss the dairy! They are gooey on the inside and crispy on the edges. The best part is that you do not have to chill these cookies and they can be ready in less than 30 minutes!

Perfectly round chocolate chip cookies next to each other on a tray. — To make perfectly round cookies, follow the instructions to “scoot” your cookies below.

Most cookie recipes from scratch call for dairy ingredients like butter because it creates the structure, texture, and shape in a cookie when used in different ways. For example, if you used melted butter in your cookies the texture is chewy, more fudgy, and gooey than if you use softened butter.

If you have a dairy allergy or other dietary restrictions it can be super frustrating to find a delicious chocolate chip cookie that can taste like the real thing!

As a trained pastry chef, I’ve carefully tested this dairy free chocolate chip cookie recipe to be 100% free of dairy, AND have given it out to taste testers who were shocked after eating it that it didn’t have any dairy in it at all!

It’s so good I even used this cookie base as the batter in my homemade brookies recipe!

Like my small batch chocolate chip cookies, these cookies are chewy and fudgy in the center and have crispy outer edges, which makes the most perfect cookie in my opinion! They are stuffed with dairy free chocolate chips too so you get that chocolatey goodness you’re craving.

Because we keep a kosher home we don’t mix meat or milk ingredients together, and we don’t serve dairy desserts after eating a meat meal. These dairy free cookies are on frequent rotation! You can even turn this into a giant cookie cake by replacing the dairy ingredients!

If you happen to run out of brown sugar then dont worry, you can make chocolate chip cookies without brown sugar! I even have a recipe for chocolate chipless cookies!

The best dairy free baking ingredients to use

Butter- Instead of butter, these cookies use Earth Balance which is a dairy-free butter alternative that acts just like the real thing in baking! It’s my favorite vegan butter to use because it comes in sticks just like dairy butter, and you can use it as a 1:1 substitute.

Chocolate Chips- Dairy-free chocolate chips can be found in most grocery stores and health food stores and are made without milk while keeping their rich chocolate sweetness. My favorite brands are the ones from Trader Joe’s or Enjoy Life.

INGREDIENTS NEEDED

Dairy Free Butter – Earth Balance is the most popular brand and my favorite to use.
Brown Sugar & White Sugar– A mix of brown sugar and white sugar is used to create sweetness in the cookies along with a chewy soft texture.
Egg Yolks – When mixed into cookie dough, egg yolks create moisture and helps the cookies set properly.
Vanilla Extract – Adds a light and fragrant vanilla flavor that complements the sweetness and notes of chocolate.
Leavening Agents – You’ll need both baking powder and baking soda to make the cookies rise properly.
Kosher Salt – Helps contrast the sweetness in the cookies while it balances the other flavors.
Semi-Sweet Chocolate Chips – Gives these cookies their classic dark chocolate flavor in every bite.

How to make them

Prepare for baking: Preheat the oven to 350° F and line 2 cookie sheets with parchment paper. Set aside.

Mix the wet ingredients: Melt the vegan butter in the microwave in a medium bowl, then add both sugars mixing until smooth. Then add the egg yolks and vanilla extract. Mix until fully combined.

Add dry ingredients: To the wet ingredients, slowly add the flour, baking powder, baking soda, and salt until a soft dough forms. Then gently stir in the chocolate chips, reserving a handful for the tops.

Scoop and bake: Using a three-tablespoon cookie scoop, scoop out each ball and place on the baking sheet with 1.5 inches between each cookie. Gently press the leftover chocolate on top of the cookies. Bake for 12-14 minutes or until the bottom of the cookie is golden brown.

Scoot the cookies: The cookies will spread and may look a little globby. If you want perfectly round cookies, use a cookie cutter or small bowl that is larger than the cookie. Place it over the cookie and move it in a fast circular motion (called scooting!) to make the cookie perfectly round.

Remove and cool: Once finished, let the cookies cool on the baking sheet for three minutes before letting them cool completely on a wire rack. Enjoy!

Melted vegan butter in a bowl. — Melt the butter in a medium bowl.

Wet ingredients for dairy free chocolate chip cookies in a bowl. — Combine the wet ingredients into the same bowl.

Chocolate chip cookie dough in a glass bowl. — Add the dry ingredients and chocolate chips.

Chocolate chip cookie dough on a parchment lined cookie tray. — Use an ice cream scoop to portion even sized cooke dough.

Troubleshooting dry crumbly batter

Some readers have said their batter is dry and crumbly. Ive made this recipe SO many times and have never had that issue. If you’re experiencing this, here’s what could be happening:

You need to weigh your flour instead of using a measuring cup.

If you pack too much flour into a measuring cup by scooping, it can mess with the batter and make it dry and crumbly. Also it takes a little bit longer for the flour to absorb into the rest of the ingredients, just keep mixing!

If you dont have a scale, then carefully spoon flour into a measuring cup and level it off. Do not, I repeat do not scoop your flour with a measuring cup. As a professional baker, thank you for listening.

TIPS FOR RECIPE SUCCESS

Scooting the cookies will help them form perfectly round shapes and will also help them become gooier.
Pressing chocolate chips into the top of the cookie gives a beautiful presentation, as well as adding a little extra chocolate in each bite.
To customize, try mixing in other textured ingredients such as nuts, dried fruit, or shredded coconut.
Make these cookies gluten free by using a gluten free flour blend that is a 1:1 substitute for regular flour.

Dairy free chocolate chip cookies with one split apart on a parchment lined cookie sheet. — These cookies are gooey on the inside and crisp on the out!

STORAGE AND FREEZING

Storing: Once fully cooled, dairy free chocolate chip cookies can be stored in an airtight container on your counter for up to 5 days. They do not need to be refrigerated.

Freezing: These dairy free chocolate chip cookies can also be frozen after baking. Let them cool completely, then place them on a sheet tray and freeze until solid. Transfer to a ziplock bag or airtight container and store in the freezer for up to 3 months. When ready to eat, let them thaw on the countertop before enjoying them.

You can also freeze the dough by following the recipe up until baking time. Instead freeze the dough balls on a cookie sheet, then after one hour transfer them to a zip top bag and freeze for up to 3 months. Bake for an extra 1 minute from the freezer!

FAQ

What are popular brands of vegan butter I can use in this recipe?

Earth Balance is the most popular dairy-free butter that can be found in most grocery stores, but there are other brands such as Miyokos and Melt.

What if I can’t find dairy free butter?

Dairy free butter is super easy to find but if you cant, you can use coconut oil in its place. Just make sure it is melted and cooled before adding to the wet ingredients.