Dairy Free Chocolate Chip Cookies
by: claire cary
These dairy free cookies have crisp edges, soft and chewy centers and are loaded with chocolate chips. These cookies are made with coconut oil for a completely dairy free treat that tastes just like the classic!
Ingredients
Wet
- ½ cup softened refined coconut oil
- ½ cup light brown sugar
- ⅓ cup white sugar
- 1 egg
- 2 teaspoons vanilla
Dry
- 1 ½ cups gluten free all purpose flour can sub for regular
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Add the coconut oil and both sugars to a large mixing bowl or bowl of a stand mixer and beat together for 1 minute.
- Add in the egg and vanilla and cream together until smooth.
- Add in the dry ingredients aside from the chocolate, making sure to spoon and level the flour.
- Mix until smooth.
- Fold in the chocolate chips. Use a 2 tablespoon scoop and scoop into balls.
- Place on a baking sheet lined with parchment paper (keeping each cookie a few inches apart. I usually use 2 trays) and add to the fridge for 1 hour.
- Toward the end of the hour, preheat the oven to 350 Fahrenheit.
- Bake for 11-15 minutes (I usually do 13, but all ovens are different) or until the edges are just golden brown.
- They will continue to firm up as they cool, so take them out a bit early if you like soft centers.
- Let cool completely, then sprinkle with salt flakes and enjoy!
Notes
Be sure to use refined coconut oil. Unlike virgin coconut oil, it won't have any coconut flavor.
Since these cookies only call for 1 egg, you can safely sub for a flax egg, applesauce or another vegan egg replacer. The texture will be slightly different, but still delicious!
Serving: 1cookie / Calories: 224kcal / Carbohydrates: 36g / Protein: 3g / Fat: 13g / Saturated Fat: 8g / Fiber: 2g / Sugar: 18g
