Easy Dairy Free Cookies – Soft, Chewy, and Delicious
There’s something incredibly comforting about pulling a warm batch of cookies out of the oven. That rich, sweet smell fills the kitchen, and suddenly, the world just feels right again. I’ve always been a cookie enthusiast — from crispy ginger snaps to gooey chocolate chip masterpieces. But when my best friend went dairy-free a few years ago, I realized that our cookie traditions needed a bit of a makeover. And let me tell you — it was the best thing that ever happened to my baking game!
These Easy Dairy Free Cookies are everything you could want in a sweet treat: soft, chewy, melt-in-your-mouth goodness, without a hint of dairy. You won’t even miss the butter, promise. Perfect for those who are lactose intolerant, vegan, or just looking to switch things up a little bit. Scroll down for delicious cookies: The dairy free cookies.
Table of Contents
Why You’ll Fall in Love with Dairy Free Cookies
- Super Soft and Chewy: No dry, crumbly cookies here. Dairy free cookies are pillow-soft and packed with texture.
- Dairy-Free but Full of Flavor: Thanks to smart swaps like coconut oil or plant-based butter, you get all the richness without any dairy.
- Easy to Make: Minimal steps and common pantry ingredients make this a no-fuss recipe.
- Customizable: Add your favorite mix-ins like chocolate chips, nuts, dried fruit, or even a sprinkle of sea salt on top.
- Perfect for Sharing: Allergy-friendly baking means more people can indulge: Dairy free cookies.
Ingredients You’ll Need
Basic Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil (solid, not melted) or vegan butter
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs (or flax eggs for a fully vegan version — more on that below)
- 2 teaspoons vanilla extract
- 1 cup dairy-free chocolate chips (or your favorite mix-ins)
Optional Add-ins
- 1/2 cup chopped nuts (walnuts, pecans, almonds)
- 1/2 cup dried cranberries or raisins
- 1 tablespoon shredded coconut
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. If you skip the parchment, don’t worry — just lightly grease your trays.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Simple and quick — no fancy techniques needed.
Step 3: Cream the Coconut Oil and Sugars
In a large mixing bowl, beat together the coconut oil (or vegan butter) with the brown sugar and granulated sugar until the mixture is light and fluffy. About 2-3 minutes with a hand mixer will do the trick.
Tip: If your coconut oil is too hard, microwave it for just 10-15 seconds. You want it soft, not melted.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until smooth.
Vegan Option: Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water; let sit for 5 minutes).
Step 5: Combine Dry and Wet Ingredients
Slowly add the dry ingredients to the wet ingredients, mixing just until combined. No overmixing — unless you want tough cookies, and nobody wants that!
Step 6: Add Your Mix-Ins
Fold in your dairy-free chocolate chips or whatever add-ins your heart desires.
Step 7: Scoop and Bake
Scoop tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Tip: For picture-perfect cookies, press a few extra chocolate chips onto the tops before baking.
Step 8: Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. If you can resist eating them straight off the tray, you’re stronger than I am.
Tips for Success
- Measure Carefully: Too much flour can make cookies dry. Spoon and level the flour rather than scooping.
- Room Temperature Ingredients: Make sure your coconut oil or vegan butter is soft, and your eggs (or flax eggs) are at room temperature.
- Don’t Overbake: These cookies will firm up as they cool. Take them out when they still look slightly underdone in the center.
- Customize the Sweetness: If you prefer a less sweet cookie, you can reduce the granulated sugar slightly.
Flavor Variations
- Peanut Butter Chocolate Chip: Replace 1/4 cup of coconut oil with peanut butter.
- Oatmeal Raisin: Substitute half the flour with quick oats and add 1/2 cup of raisins.
- Double Chocolate: Add 1/4 cup cocoa powder to the dry ingredients and use dairy-free white chocolate chips.
- Salted Caramel: Drizzle with dairy-free caramel sauce and sprinkle with flaky sea salt after baking.
Common Substitutions
- No Coconut Oil? Use any neutral vegetable oil or vegan butter.
- No Brown Sugar? You can use coconut sugar for a more natural sweetener.
- No Vanilla Extract? Almond extract works beautifully too, but use half the amount (it’s stronger!).
Troubleshooting
Dairy Free Cookies too flat? Your coconut oil might have been too soft or melted. Chill the dough for 20-30 minutes before baking.
Cookies too cakey? You might have used too much flour. Always spoon and level!
Cookies not sweet enough? Remember that dairy-free chocolate chips can be less sweet than regular ones. Adjust sugar to your liking next time.
Final Thoughts
These Easy Dairy Free Cookies are the kind of recipe you’ll come back to again and again. They’re simple, quick, adaptable, and most importantly — absolutely delicious. Whether you’re baking for a dairy-free friend, experimenting with new ingredients, or just craving something sweet and satisfying, these dairy free cookies are sure to hit the spot.
So grab your mixing bowl, put on your favorite playlist, and bake up some joy! I’d love to hear how yours turn out — leave a comment below or tag me in your cookie photos. Happy baking!
Frequently Asked Questions (FAQs)
1. Can I freeze the cookie dough?
Absolutely! Scoop into balls and freeze on a baking sheet. Once solid, transfer to a bag and freeze for up to 3 months. Bake directly from frozen, adding a minute or two to the bake time.
2. How should I store baked cookies?
Keep them in an airtight container at room temperature for up to 5 days. You can also freeze the baked dairy free cookies for longer storage.
3. Are these cookies vegan?
They are if you use flax eggs and ensure your chocolate chips are dairy-free.
4. Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking blend.
5. What brands of dairy-free chocolate chips do you recommend?
Enjoy Life and Lily’s are great dairy-free options.
6. Can I use maple syrup instead of sugar?
Not in this recipe — the liquid content would throw off the dough’s consistency. Stick to granulated sugars.
7. What if I don’t have parchment paper?
Lightly grease your baking sheets with oil or vegan butter.
8. Can I use coconut sugar instead of brown sugar?
Yes, but the flavor will be slightly more caramel-like and the cookies a bit darker.
9. My dough is crumbly. What should I do?
Add a teaspoon of plant-based milk at a time until it holds together.
10. How do I make my cookies extra chewy?
Use a bit more brown sugar than white sugar. Brown sugar holds more moisture!
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