Chewy, chocolatey, sweet, fluffy, easy to make, buttery but completely dairy free chocolate chip cookies! This is the perfect recipe to satisfy your sweet tooth and I promise you’d never know they’re gluten free!
- 3/4 cup (1 1/2 sticks or 6 ounces or 12 tbsp) dairy free butter
- 2/3 cup granulated sugar
- 2/3 cup dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Add the butter to a large mixing bowl. Unless it was already at room temperature, add it to the microwave for about 20-30 seconds. You want it to be soft, but not melted. If you press your finger on the top slightly, it should leave an indent, but not completely fall apart.
- Once the butter is softened, add both the brown sugar and granulated sugar to the bowl with the butter and beat with an electric mixer until fluffy and creamy.
- Beat in both eggs and the vanilla.
- In a separate bowl, whisk together all of the dry ingredients. Be sure to spoon and level the flour to measure, do not scoop from the bag.
- Add the dry ingredients to the wet and mix together with a wooden spoon. Careful not to over mix, just stir together until there are no visible clumps of flour.
- Fold in the chocolate chips. If you want the cookies to be thick and not spread much while baking, let sit in the fridge for 15 minutes. Otherwise, use a cookie scoop and roll into even sized balls. Press a few extra chocolate chips on the tops if desired.
- Place on a baking sheet lined with parchment paper and bake for 10-14 minutes. If you want them to stay chewy, take them out of the oven when they still look a little raw in the middle (for my oven it’s 11 minutes, but all ovens are different). Be sure to only place one cookie sheet in the oven at a time, and leave enough space between each cookie for them to spread. The cookies will continue to harden as they cool.
- Once cool, transfer to a wire rack and then an air tight container for 5 days.
If you are not gluten free, you can sub the GF all purpose flour for regular all purpose flour.
You can freeze this cookie dough! Since this makes a big batch (2 dozen cookies) you can make some now and save the rest for later. I suggest rolling them into balls before freezing to make life easier. Make sure they are in a freezer safe container and they’ll be good for about 2-3 months.
. Allow them to cool completely and then put a lit on a container so they don’t dry out prematurely. If you want them to taste like they’re fresh from the oven, pop them in the microwave for 10 seconds and they’ll be good as new.
A lot of chocolate chips these days are dairy free. Some are naturally dairy free, but if you have a genuine dairy allergy, make sure you get certified dairy free chocolate chips. I like the brand Lily’s or Enjoy Life.
You can substitute the butter for oil if that’s all you have or if you prefer using oil. Any neutral flavored oil should work such as canola, avocado or refined coconut, but you will want to put the dough in the fridge for about 10 minutes before baking if you use oil instead to prevent the cookies from spreading too much while baking.
- Serving Size: 1 cookie
- Calories: 242
- Sugar: 18.1g
- Fat: 9.6g
- Carbohydrates: 29g
- Fiber: 2.1g
- Protein: 4.9g
Keywords: dairy free cookies, chocolate chip cookies, dairy free chocolate chip cookies, gluten free chocolate chip cookies