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Finished dairy-free chocolate chip cookies cooling on a wire rack
Caleb Cooper

Dairy-Free Cookies (Soft, Chewy Chocolate Chip)

Soft, chewy dairy-free cookies made with block-style plant-based butter and certified dairy-free chocolate chips. A tested recipe that tastes just like the classic version.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 56 minutes
Servings: 22 cookies
Calories: 195
Ingredients Method

Ingredients
  

  • 1 cup dairy-free block-style butter, softened 226g
  • 3/4 cup brown sugar, packed 150g
  • 1/4 cup granulated sugar 50g
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour 280g
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups certified dairy-free chocolate chips 340g

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the dairy-free butter with both sugars until light and fluffy.
  3. Beat in the egg and vanilla until smooth.
  4. Whisk together flour, baking soda, and salt in a separate bowl.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Fold in the dairy-free chocolate chips.
  7. Chill the dough for 20-30 minutes.
  8. Scoop dough into balls and place 2 inches apart on the tray.
  9. Bake for 10-12 minutes until edges are golden and centers are soft.
  10. Cool on the tray for 5 minutes before transferring to a wire rack.