Chocolate Chip Cookies with No Butter or Dairy (Vegan Recipe) (2024)

Butter-freechocolate chip cookies are a great way to enjoy a sweet treat for those who can’t have dairy products. Using almond milk and vegan chocolate makes them completely vegan.

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Chocolate chip cookies are one of my favorite cookies and I love making big batches of them. A few years ago, when I found out I am allergic to dairy, I had to slow down on cookies since they are always made with butter, and chocolate chips have dairy in them, too.

Finally, it was time to come up with aneasy recipethat I could use to makeclassic chocolate chip cookieswithout dairy in them. I had heard of replacing the butter with oil, but never tried it. After a bit of experimenting with a few types of oil, we found coconut oil works better thanvegetable oil,olive oil,avocado oil, orcanola oil. Make sure the coconut oil is softened, though, asmelted coconut oildoesn’t give you the creamy sugar mixture that you want for the cookies.

My favorite dairy-freechocolate chipsare theEnjoy Lifebrand. They still have thesoft textureof regular chocolate chips, but without the dairy so they are safe for me to eat.

The easiest way to make cookies is with a stand mixer if you have one. I use the whisk attachment for the first few steps, then switch to thepaddle attachmentwhen it’s time to add the chocolate chips.

The Results

After making these vegan cookies, I don’t know if I will go back to my previous recipes unless I need a bigger batch. This only makes about 15 cookies, while my recipe for thebest chocolate chip cookiesmakes closer to 25-30 cookies.

Thesebutterless chocolate chip cookiesare soft,chewy cookies. They seemed to just melt in your mouth in the best way possible.

I didn’t tell the rest of the family what made these different to judge their reactions. The boys both said they are “delicious chocolate chip cookies” that we need to make again. Justin said they are some of thebest cookieswe’ve made. And I’ve made a lot of cookies over the years!

NoButter Chocolate Chip CookiesStep by Step

Ingredients

• 1/4 cup sugar
• 1/2 cup brown sugar
• 1/3 cup coconut oil, softened toroom temperature
• 1/4 cup almond milk
• 1 1/4 tspvanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tspbaking soda
• 1/2 tsp baking powder
• 1/4 tspsea salt
• 1 1/2 cups vegan chocolate chips

Preparation

Preheat theoven temperatureto 350F.

In alarge bowl, combine the sugar, brown sugar, and coconut oil until creamy.

Add the almond milk andvanilla extract, mixing well.

Add the remainingdry ingredients: flour,baking soda, baking powder, and salt, and mix until a dough forms.

Gently fold the chocolate chips into the dough.

Use a cookie scoop to makeballs of doughand place them on a warmed baking stone orcookie sheetlined withparchment paper.

​Note: If you like flat, round cookies, use a cup to flatten thetop of the cookiesa bit before baking.

Bake for about 10-12 minutes, until they start to getgolden brownwith slightlycrispy edges.

Remove from the oven and let them cool on thebaking sheetfor about 5 minutes before moving to awire rack.

Leftovers

Storage: After coming toroom temperatureon thecooling rack, leftover cookies can be stored in anairtight containeratroom temperaturefor up to 3-5 days.

Reheating: These butter-freecookiesare perfect to eat atroom temperature, but even better if you warm them in the microwave for a few seconds to soften thechocolate chunksagain.

Freezing: Forbest results, freeze the cookie dough before baking. You can separate it into bite-sizedcookie dough ballsand freeze it on abaking tray. Once frozen, move them to a freezer-safe container. Remove the cookie dough and bake when you’re ready.

Recipe

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