Dairy-Free Chocolate Chip Cookies

Ingredients

• 112 g (½ cup)coconut oil, softened, or vegan butter
• 100 g (½ cup)white sugar
• 100 g (½ cup)brown sugar
• 5 ml (1 teaspoon)pure vanilla extract
• 1egg
• 180 g (1½ cups)plain flour
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 1.25 ml (¼ teaspoon)baking powder
• 2.5 ml (½ teaspoon)fine sea salt
• 170 g (1 cup)dairy-free chocolate chips

Instructions

1. 1

   Prepare the trays

   Heat the oven to 190°C (375°F). Line two large baking sheets with baking parchment or silicone baking mats and set them aside.

2. 2

   Beat the sugars

   Beat the coconut oil, white sugar and brown sugar together until smooth. Use a stand mixer, a hand-held mixer or a spoon and some elbow grease.

3. 3

   Add egg and vanilla

   Add the egg and vanilla extract, then beat until the mixture is smooth.

4. 4

   Mix in dry ingredients

   Add the flour, bicarbonate of soda, baking powder and salt. Stir or beat until combined.

5. 5

   Fold in chocolate

   Stir in the chocolate chips until they are spread evenly through the dough.

6. 6

   Chill the dough

   If you like, chill the dough for 30 minutes or up to overnight; chilling is optional.

7. 7

   Shape the cookies

   Use a 2-tablespoon cookie scoop to portion the dough, roll each portion into a ball and space them evenly across the two prepared baking sheets.

8. 8

   Bake until set

   Bake for 8–10 minutes, until the cookies look just set and are lightly browned around the edges.

9. 9

   Cool on the trays

   Leave the cookies on the baking sheets for 5–10 minutes, then transfer them to a wire rack to cool completely.

What are dairy-free chocolate chip cookies?

Chocolate chip cookies are an American favourite, typically made with butter, sugar, flour and chocolate. This version swaps in coconut oil or vegan butter to avoid dairy while keeping the familiar crisp-edged, soft-centred style.

The two sugars contribute sweetness and a chewy texture, while the chocolate chips bring richness throughout. A short bake helps keep the centres tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 2g protein, 29g carbs, 11g fat.

The flour and sugars provide most of the carbohydrates, while coconut oil or vegan butter and chocolate chips contribute much of the fat. The egg and flour provide some protein, though the cookie is not a substantial protein source. Enjoy it alongside fruit or as part of a snack with a protein-rich food.

Choosing the fat

Coconut oil: Use it softened, not fully melted, so it can be beaten with the sugars into a smooth mixture. Its coconut flavour may be noticeable depending on the type you use.

Vegan butter: This is the listed alternative if you prefer a more neutral buttery taste. Choose a dairy-free option and soften it before mixing.

Getting the dough together

Creaming: Beat the softened fat with both sugars until smooth before adding the egg and vanilla. Scrape down the bowl if needed so the mixture is evenly combined.

Dry ingredients: Mix in the flour, bicarbonate of soda, baking powder and salt just until combined. Stir the chocolate chips through at the end so they are distributed without overworking the dough.

Chilling is optional

A 30-minute chill can make the dough firmer and easier to portion. The recipe also allows chilling it overnight, which is handy if you want to bake later.

If you skip chilling, portion and bake the dough straight away. Keep the oven temperature and bake time in view, as the visual cues matter more than a precise minute.

Look for the right doneness

Edges: Take the cookies out when the edges are lightly browned. The centres should look just set rather than fully firm.

Cooling: Let them rest on the baking sheet for 5–10 minutes before moving them. They are delicate when hot and will continue to settle as they cool.

Portion and space evenly

A 2-tablespoon scoop makes the portions consistent, helping the cookies bake at a similar rate. Roll each scoop into a ball as directed.

Leave space between the dough balls on the two lined trays so the cookies have room to spread. If the trays do not fit in the oven together, bake them in batches.

What to serve with them

Serve the cookies on their own, or pair them with a glass of milk or a dairy-free alternative. Fresh fruit can add a contrasting, refreshing side.

For a dessert plate, serve one warm cookie with a scoop of dairy-free ice cream. Allow the cookie to cool briefly first so it holds its shape.

Recipe notes & tips

• Soften the coconut oil until workable but not liquid before beating it with the sugars.
• Measure the flour carefully so the dough does not become overly dry.
• Use a scoop to keep the dough portions similar in size.
• Check the cookies at 8 minutes and remove them when the edges are lightly browned.
• Leave the cookies on the baking sheet for the full 5–10 minutes before transferring them.

Variations

• Use vegan butter: Swap it for the softened coconut oil for a more neutral flavour.
• Choose chocolate chunks: Replace the chips with dairy-free chocolate chunks for larger pockets of chocolate.
• Add chopped nuts: Stir in a small handful of chopped nuts with the chocolate chips for extra crunch.
• Make smaller cookies: Use a smaller scoop and begin checking them earlier, as smaller portions bake faster.
• Chill overnight: Cover the dough and refrigerate it overnight, then portion it for baking.

Common mistakes to avoid

• Using melted coconut oil: The dough may become too loose; use softened oil that is not liquid.
• Overmixing the flour: The cookies can turn firm; stop mixing as soon as the dry ingredients are combined.
• Crowding the trays: Cookies need room to spread; space them evenly across both sheets.
• Baking until fully firm: They can lose their gooey centres; take them out when just set with lightly browned edges.
• Moving them while hot: They may break apart; let them rest on the baking sheet for 5–10 minutes first.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. Warm one briefly in the microwave if you would like a softer, gooier centre.

Frequently asked questions