These dairy-free chocolate chip cookies are soft and chewy in the center, lightly golden around the edges, and packed with chocolate chips. Instead of butter, the recipe uses melted coconut oil for a simple dairy-free cookie that works for everyday baking.
Brown sugar keeps the centers soft, while granulated sugar adds sweetness and lightly crisp edges. The result is a tender homemade cookie with plenty of chocolate in every bite.
Recipe at a Glance
- Prep time: 15 minutes
- Chill time: 20–30 minutes, if needed
- Bake time: 10–12 minutes at 350°F (175°C)
- Total time: 45–55 minutes
- Yield: about 18 cookies
- Difficulty: easy
Why You’ll Love These Dairy-Free Chocolate Chip Cookies
- Soft and chewy centers
- Lightly golden edges
- Made without butter or vegan butter
- Simple everyday ingredients
- Packed with dairy-free chocolate chips
- Easy to freeze for later baking
If you’d like to compare, our lactose free cookies explain how lactose free and dairy free differ.
Ingredients
This recipe makes about 18 cookies.
- 2 cups (240 g) all-purpose flour
- ¾ cup (150 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- ½ cup (108 g) coconut oil, melted
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) salt
- 1 cup (170 g) dairy-free chocolate chips
Optional add-ins: ¼ cup (30 g) chopped walnuts or pecans, ¼ cup (20 g) shredded coconut, and flaky sea salt for topping.
Ingredient Notes
- Coconut oil: melt it and let it cool until warm but not hot before mixing it with the egg. Very hot oil can affect the egg and make the dough hard to work with. Refined coconut oil has a more neutral flavor, while unrefined gives a more noticeable coconut taste.
- Dairy-free chocolate chips: chocolate chips are not automatically dairy free. Check the ingredient label and choose a product that fits your dietary needs. The FDA has an overview of food allergies and labeling.
- Brown sugar: it adds sweetness and helps create the soft, chewy texture.
- Flour: measure carefully. Spoon it into the cup and level the top instead of scooping from the container, or weigh it. King Arthur Baking explains how to measure flour.
How to Make Dairy-Free Chocolate Chip Cookies
1. Preheat the Oven
Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Wet Ingredients
In a large bowl, whisk the melted coconut oil, brown sugar, and granulated sugar until smooth. Whisk in the egg and vanilla until well combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk the flour, baking soda, and salt. Gradually stir them into the wet mixture, just until no dry streaks remain. Overmixing makes the cookies less tender.
4. Fold in the Chocolate Chips
Fold in the dairy-free chocolate chips until evenly distributed. If you’re using chopped nuts or shredded coconut, fold them in at the same time.
5. Chill the Dough if Needed
If the dough feels very soft or greasy, refrigerate it for 20 to 30 minutes. Chilling firms the coconut oil, makes the dough easier to portion, and helps prevent excessive spreading.
6. Shape the Cookies
Scoop the dough into about 18 even portions, roughly 3 tablespoons (about 43 g) each. Place them on the prepared baking sheet with about 2 inches between them.
7. Bake
Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft. Don’t wait for the centers to look completely firm, because the cookies keep setting as they cool.
8. Cool
Let the cookies rest on the baking sheet for about 5 minutes, then move them to a wire rack to cool further before serving.
Tips for Soft and Chewy Dairy-Free Cookies
- Don’t overbake: remove the cookies while the centers still look slightly underdone. They firm up as they cool.
- Measure the flour correctly: too much makes cookies thick and dry.
- Chill soft dough: coconut oil becomes quite fluid when warm, so 20 to 30 minutes in the refrigerator helps control spreading.
- Don’t overmix: stop once the flour disappears into the dough.
- Check your chocolate chips: always read the label before using them in a dairy-free cookie.
Troubleshooting Dairy-Free Cookies
Why Did My Dairy-Free Cookies Spread Too Much?
Common causes are coconut oil that was too warm, dough that was too soft, under-measured flour, dough that needed more chilling, or a baking sheet still warm from a previous batch. Chill the dough for another 20 to 30 minutes and bake the next batch on a cool sheet.
Why Are My Cookies Dry?
Overbaking is the most common reason. Remove the cookies when the edges are lightly golden and the centers still look soft. Too much flour also dries them out, so measure accurately.
Why Are My Cookies Too Thick?
Check the flour measurement first, because too much flour makes the dough too firm to spread. Also make sure your baking soda is fresh and the coconut oil was measured correctly.
Can I Change the Recipe?
- Vegan butter instead of coconut oil: this recipe is formulated with coconut oil, so changing the fat can alter the texture and spread. For the most predictable result, follow the recipe as written.
- Nuts: add about ¼ cup chopped walnuts or pecans along with the chocolate chips.
- Shredded coconut: add about ¼ cup when you fold in the chips. It gives a more noticeable coconut flavor and a slightly different texture.
How to Store Dairy-Free Chocolate Chip Cookies
Let the cookies cool completely, then keep them in an airtight container at room temperature to maintain their texture. For longer storage, freeze baked cookies in a freezer-safe container or bag. You can also freeze portions of unbaked dough: freeze them on a tray until firm, then move them to a freezer-safe container. When baking from frozen, allow a little extra time and watch the cookies near the end. For a make-ahead option, see our dairy-free cookie dough.
Food safety: The dough contains raw egg and flour, so don’t eat it before baking. The FDA explains the risks of raw flour, and the CDC explains why you shouldn’t eat raw dough.
Frequently Asked Questions
Are chocolate chip cookies usually dairy free?
Not always. Traditional chocolate chip cookies often contain butter, and some chocolate chips contain milk ingredients. When avoiding dairy, check both the recipe and the chocolate chip label. For a butter version, see our classic chocolate chip cookies.
What chocolate chips are dairy free?
Choose chips specifically labeled or formulated to meet your dairy-free requirements, and read the ingredient and allergen information.
Do I need to chill the dough?
Not always. If the dough is firm enough to scoop, bake it right away. If it feels very soft, chill it for 20 to 30 minutes.
How do I keep dairy-free cookies soft?
Avoid overbaking. Remove the cookies when the edges are lightly golden and the centers still look soft, then store the cooled cookies in an airtight container.
Can I freeze these cookies?
Yes. You can freeze fully baked cookies or portions of unbaked dough for later baking.
Final Thoughts
These dairy-free chocolate chip cookies are an easy way to make soft, chewy homemade cookies without butter. Melted coconut oil, brown sugar, and dairy-free chocolate chips give plenty of flavor while keeping the recipe simple. For the best texture, measure the flour carefully, let the coconut oil cool before mixing, chill the dough if it feels too soft, and avoid overbaking. When the edges are lightly golden and the centers still look soft, the cookies are ready to come out.