Dairy Free Chocolate Chip Cookies are one of our favorite vegan desserts to make when a craving for decadent cocoa hits!
Our quick & easy Vegan Double Chocolate Chip Cookies feature a moist dough made with cocoa powder, brown sugar, canola oil, and vanilla extract. Out of the oven they have a crunchy exterior and soft chewy texture inside.
We love baking this homemade Dairy Free Cookies recipe as a midday snack or vegan-friendly dessert.
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What Are Dairy Free Chocolate Chip Cookies?
There’s nothing more satisfying than biting into a warm cookie straight out of the oven.
Our most popular cookie recipes feature chocolate. Family favourites include Oat Flour Cookies with Chocolate Chips, Dark Chocolate Lindt Lindor Cookies and Oatmeal Chocolate Toffee Walnut Cookies.
My vegan and gluten free friends challenged me to develop a cookie recipe that they could enjoy for dessert that was moist and didn’t taste like a “health food hockey puck.” After the popularity of Flourless Peanut Butter Chocolate Chip Chickpea Cookies I decided to tweak more of my favourite cookie recipes for special diets.
Double Chocolate Cookies are typically prepared with butter, eggs and chocolate chips that contain dairy so aren’t vegan friendly.
This easy Dairy Free Cookies recipe gets its structure from all purpose flour, cocoa powder and dairy free chocolate chips. The dough stays moist thanks to canola oil, brown sugar, vanilla extract and water.
After baking, the dough holds together so each cookie keeps its shape and doesn’t fall apart and crumble in your hands.
Enjoy eating Vegan Chocolate Chip Cookies warm right out of the oven or let them rest on a rack until cooled. They can be served as ice cream sandwiches by smushing two cookies between a scoop of your favourite dairy free frozen dessert like coconut ice cream or vegan sorbet.
Where To Eat Vegan Double Chocolate Chip Cookies
If you live in a large city in Canada or America you’ll likely have access to a local vegan bakery that serves delicious Dairy Free Chocolate Chip Cookies.
If you regularly bake vegan desserts or dairy free sweets it’s helpful to sample an assortment of cookies, muffins, cakes and pies from a local bakery that specializes in your unique dietary requirements. The flavour combinations and unique ingredient substitutions they use can help inspire you in your own kitchen.
In Toronto you may find Dairy Free Cookies at speciality bakeries and pastry shops like Bunner’s Bakeshop, Bloomer’s, Almond Butterfly, Tori’s Bakeshop, Kensington Natural Bakery, The Butternut Baking Co and Sweet Hart Kitchen.
My Family Loves Dairy Free Chocolate Chip Cookies
My family loves baking cookies.
Since I was a little kid my mother would bake homemade cookies and bars for special occasions. We always looked forward to oatmeal chocolate chip cookies in the summer, festive shortbread at Christmas and mini meringues at Easter.
My father’s favourite cookies are chocolate cookies. While he was at work one day I baked these healthy Dairy Free Chocolate Chip Cookies and presented them to him as a snack when he got home to see what he thought.
I didn’t tell him they were dairy free, which he would likely stick his nose up to. To my delight and surprise he loved these moist dairy free cookies and was majorly surprised when I informed him they were vegan.
We now love to bake these cookies year round and the recipe is in constant rotation when company is coming. They’re particularly popular during the Christmas baking season when we like to add a little mint extract to the dough as well as chopped candy canes.
This subtle tweak to the recipe transforms them into the best Dairy Free Christmas Cookies for mint chocolate lovers!
Do Chocolate Chip Cookies Contain Dairy?
Traditional chocolate chip cookies utilize both butter and chocolate chips, which contain dairy.
A number of chocolate chip brands contain milk fat or other dairy products, making them not safe for a dairy-free diet. You’ll want to read the ingredient lists of chocolate chip packages to find out if they contain dairy before buying.
These vegan cookies use vegetable oil in place of butter and dairy free chocolate chips.
What Can I Substitute For Butter In Chocolate Chip Cookies?
If you want to replace butter in chocolate chip cookies, you have several options. Since chocolate chip cookies typically use softened, not melted butter, we suggest using vegetable shortening, vegan butter, or softened coconut oil for a 1:1 replacement.
Are Nestle Semi Sweet Chocolate Chips Dairy Free?
Traditional Nestle chocolate chips aren’t dairy free, but they recently came out with a line called Simply Delicious that are top 8 allergen free, which means they are dairy free. If you’re unsure, be sure to check the ingredients list.
Dairy Free Chocolate Chip Cookies Recipe Baking Tips
Vegan Double Chocolate Chip Cookies are fun to make at home. We’ve included a few tips for first time bakers!
- You can prepare the dairy free cookie dough in a mixing bowl with a wooden spoon or make life easy by blending the ingredients in a stand mixer.
- We’ve used canola oil to moisten the dough but you can use any flavourless vegetable oil. You can also use room temperature coconut oil, vegan butter or vegetable shortening.
- We’ve used a mixture of cocoa powder and whole wheat flour to achieve the perfect crunchy cookie. If you are gluten free you can make these cookies by substituting the all purpose flour with your favourite gluten free flour.
- You can buy vegan chocolate chips online or at your local health food store.
- Feel free to prepare the dairy free cookie dough in advance and store it in the fridge for 1 or 2 days until you’re ready to bake.
- To make Christmas Dairy Free Cookies substitute vanilla extract for mint extract and top the cookies with chopped candy canes before baking. We’re certain they’ll be the best vegan mint chocolate cookies you’ll ever taste!
What To Serve with Vegan Double Chocolate Chip Cookies
We love serving these Vegan Double Chocolate Chip Cookies as a midday snack or dessert.
They can be enjoyed year round on their own, with fresh fruit or as part of a potluck dessert table.
If you’re hosting a special celebration like a birthday party you might want to make ice cream sandwiches by smushing two of the cookies between your favourite dairy free frozen dessert like coconut ice cream or espresso sorbet.
We also love to serve these Dairy Free Cookies as a sweet at afternoon tea or on a coffee break.
Storing Dairy Free Chocolate Chip Cookies
If you’re making a batch of dairy free cookies and know they’ll all be consumed within 2-3 days simply store them in a ziplock bag or airtight container in the fridge.
If you have leftovers immediately freeze the cookies you know you won’t eat in the next day or two to keep them fresh. Simply remove them from the freezer when ready to eat and bake them in your toaster oven for a minute to warm them up.
You May Also Enjoy These Cookie Recipes…
- Healthy Aussie Anzac Biscuits
- Vegan Flourless Chickpea Chocolate Chip Cookies
- Crispy & Chewy Gay Pride Skittles Sugar Cookies
- Lemon Lavender Shortbread Cookies
- Chewy Easter Toffee Cadbury Mini Egg Cookie Bars
- Healthy Oatmeal Cranberry Cookies
- Gevulde Speculaas Dutch Cherry Almond Spice Cookies
- Oat Flour Cookies with Chocolate Chips
- Dark Chocolate Lindt Lindor Cookies
- Oatmeal Chocolate Toffee Walnut Cookies
Best Cookie Tools & Equipment
Before making a batch of homemade Dairy Free Chocolate Chip Cookies make sure your kitchen is outfitted with essential bakers tools.
- Mixing Bowl Set: It’s important to have a set of durable mixing bowls. We love stainless steel mixing bowls with a good grip. When making muffins you’ll typically need a large mixing bowl to sift your dry ingredients into, and a medium or small mixing bowl to beat your wet ingredients.
- Measuring Cups: Ensure you have a set of measuring cups with a flat top rather than a spout, so you can easily use a knife to level off your dry ingredients like flour and sugar.
- Measuring Spoons: We love these durable stainless steel measuring spoons that will help you accurately measure spices, baking soda and baking powder.
- Whisk: This stainless steel whisk has a great grip and is helpful when beating eggs into other wet ingredients.
- Sieve: It’s essential to have this tool in your kitchen so you can ensure all your dry ingredients are separated and don’t clump in the wet batter.
- Bakers Scale: Use this digital scale to weigh flour and other ingredients that require a weight measurement.
- Spatula: We love this rubber spatula as it also acts as a spoon so you can easily drop batter into each greased muffin cup.
- Baking Spray: Ensure your cupboards are stocked with baking spray so your muffins don’t get stubborn and refuse to slide out of the pan.
- Cooling Rack: A sturdy cooling rack is a must to ensure your muffins cool without falling apart or getting soggy. They need breathing space to let out the steam before storing.
- Storage Containers: We love doubling our muffin recipes so we have leftovers to store in the fridge or freezer to enjoy later.
How To Make Dairy Free Cookies Recipe Video
Vegan Dairy Free Double Chocolate Chip Cookies
- Mixing bowls
- Spatula or Wooden Spoon
- measuring cups
- measuring spoons
- Cookie Sheet
- 2 cups All Purpose Flour
- 1/4 cup Cocoa Powder
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 1/4 cups Chocolate Chips
- 1/2 cup White Sugar
- 1/2 cup Brown Sugar packed
- 1/2 cup Canola Oil plus 1 tbsp
- 1 tsp Vanilla Extract
- 5 tbsp Water
- Whisk together the flour, cocoa, baking powder, baking soda, and kosher salt in a large bowl. Add the chocolate chips and toss to coat.
- Whisk together the sugars with the oil, vanilla extract and water in a separate bowl until smooth and well incorporated.
- Using a wooden spoon, stir in the flour mixture into the wet sugar mixture until just combined. Cover the bowl with plastic wrap. Refrigerate the dough for at least 2 hours.
- Heat the oven to 350 F, with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper or silicone baking mats. Remove the dough from the fridge.
- Using a spoon, scoop the dough onto the baking sheets in 2-inch mounds, spacing them 3 inches apart. To minimize spreading, freeze the balls of dough for 10 minutes before baking.
- Remove the balls of dough from the freezer. Bake until the edges of the cookies are golden brown, 12-13 minutes, rotating baking sheets from the front to back and top to bottom halfway through baking.
- Let cookies cool on the pan until firm enough to transfer to a rack, about 5 minutes. Let finish cooling on a rack then serve.
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