Description
Indulge in the delightful experience of baking and enjoying these Dairy-Free Chocolate Chip Cookies. Perfectly balanced with a crunchy exterior and a soft, gooey center, this recipe proves that you don’t need dairy to create satisfying treats. Filled with rich chocolate chips and made with vegan butter, these cookies are sure to impress everyone, whether it’s for a gathering or a cozy night in. Plus, they are easy to make, ensuring even novice bakers achieve perfect results.
Ingredients
Scale
- 2 1/4 cups all-purpose flour (or gluten-free 1:1 flour)
- 1 tsp baking soda
- 1 1/2 tsp arrowroot
- 1/2 tsp sea salt
- 3/4 cup vegan butter
- 3/4 cup brown sugar
- 1/2 cup raw cane sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, arrowroot, and sea salt.
- In another bowl, cream together vegan butter, brown sugar, and raw cane sugar until fluffy.
- Add the egg and vanilla extract to the creamed mixture; mix until well combined.
- Gradually add dry ingredients to the wet mixture; stir gently until just combined.
- Fold in chocolate chips.
- Scoop rounded balls of dough onto the prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes until edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg