Dairy free chocolate chip cookies, the ultimate comfort food. Made with dairy free butter and dairy free/vegan chocolate, these can be soft and chewy or thin and crunchy. Adapted from my regular chocolate chip recipe, this is simple, quick to make and completely delicious!
Start by preheating the oven. Once this is done, place your dairy free butter in a bowl and put this in the oven, just for a couple of minutes until it starts to melt. When picking a dairy free butter, you want to pick one that is closer to unsalted butter. There are so many dairy free substitutions available now, but I personally like ‘Flora 100% Plant Based Butter’.
Whilst you’re waiting for the butter to melt, this should only take around 5 mins, start mixing the flour, bicarbonate of soda and salt together in a separate bowl. Once the butter has cooled, mix in the sugars. Add the egg to the butter mixture, mixing until only just incorporated. Then slowly, start to add the dry ingredients (the flour bowl) to the butter bowl, a spoonful at a time until all mixed together. You know that it’s done when the dough starts to come away from the side of the bowl and forms a ball in the centre of the bowl.
Chocolate
Then, stir in the chocolate chips until they’re running all the way through the mixture. I often use bars of chocolate and cut them into chunks. If doing this, the chunks can be as big or as small as you like, but I normally keep them quite small. The recipe calls for 1 ½ Cups of chocolate but if you’re a serious chocolate lover, then feel free to add a little bit extra to your dough.
Then it’s time to add to your prepared baking tray. Roll into small balls and add to your tray, allowing room to spread. The texture can be adjusted slightly. You can make the cookies softer by leaving them a little chunky, or if you prefer a crunchier base then you can make the cookies smaller/flatter on the tray. Bake for 9-12 minutes, depending on texture preference or until slightly brown. Remember that they will still be soft when you remove them from the oven but will harden up when cooling down.
You can make these cookies ahead and leave the dough in the fridge until you’re ready to bake them. You can even leave the dough in the fridge overnight ready to bake the next day or you can bake smaller batches at a time. That way you have fresh cookies for longer! The raw cookie dough will generally stay good in the fridge for a couple of days, as long as the dough is in an airtight container or covered with cling film.
Ingredients
- 3/4 cup Dairy Free Unsalted Butter
- 1/2 cup Caster Sugar
- 1/2 cup Light Brown Soft Sugar
- 1 Egg
- 2 cups Plain Flour
- 1/2 teaspoon Bicarbonate of Soda
- Pinch Fine Sea Salt
- 1 1/2 cups Chocolate Chip
Instructions
- Preheat the oven to Fan 160*C / 180*C / 350*F / Gas Mark 4, and line a baking tray with some baking parchment
- Place the butter into an ovenproof bowl, and place the bowl in the preheating oven, removing it when the butter has begun to melt slightly, (about 5 minutes should be fine).
- In the meantime, mix the flour, salt and bicarbonate of soda together in a separate bowl, and set aside
- Once the butter has cooled, add both the sugars and mix until light and fluffy
- Add the egg to the butter mixture, mixing until just incorporated
- Using your spoon, add the flour mixture to the butter mixture a little at a time and mix until just combined. It's done when the dough comes away from the sides of the bowl, and forms a ball
- Gently stir in the chocolate chips until thoroughly mixed in
- Place small drops of dough, about 1/2 tablespoon onto the baking tray, spacing apart allowing room to spread
- Cook for 9 - 12 minutes until slightly golden brown. If you prefer a softer cookie, then remove them from the oven earlier, and if you prefer a crunchier cookie, then allow them to turn golden brown before removing. They may come out soft, but will harden whilst cooling
- Place the cookies onto a cooling rack and allow to cool (but I prefer to eat them warm!)
Notes
Best eaten fresh, but will keep in an airtight container for 2-3 days.
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