Dairy Free Cookies
Easy dairy free cookies with crispy edges and chewy centers. Made with simple ingredients and perfect for anyone avoiding dairy.
Equipment
- Mixing bowls, whisk, electric mixer, measuring cups, measuring spoons, cookie scoop, baking sheet, parchment paper, wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup dairy-free plant butter
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups dairy-free chocolate chips
- Flaky sea salt optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt.
- Cream dairy-free butter with brown sugar and granulated sugar.
- Add egg and vanilla extract; mix until combined.
- Gradually add dry ingredients and mix until a dough forms.
- Fold in dairy-free chocolate chips.
- Chill dough for 1 hour for thicker cookies (optional but recommended).
- Scoop dough onto prepared baking sheets, spacing 2 inches apart.
- Sprinkle with flaky sea salt if desired.
- Bake for 10–11 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough for thicker cookies.
- Use block-style plant butter for best texture.
- Bake from frozen by adding 1–2 extra minutes.
- Avoid overmixing once flour is added.
- Store in an airtight container for 3–5 days.
- Freeze baked cookies for up to 2 months.
- Freeze cookie dough for up to 3 months.
- Calories: 135 kcal
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 6 g
- Saturated Fat: 2 g
- Fiber: 1 g
- Sugar: 10 g
- Sodium: 95 mg
