When it comes to these Perfect Dairy-Free Chocolate Chip Cookies, there isn’t much that can be said–they are JUST PERFECT! Super soft, chewy, and completely dairy-free, these cookies make for a great sweet treat for breakfast, lunch, or dinner.
Hey, ya’ll. Who said you can’t eat cookies for breakfast? I don’t know about you, BUT when it comes to cookies, I always find myself grabbing a few the very next morning for breakfast and forgetting about making a real meal. Haha.
I’m just obsessed with cookies. Aren’t you?
I know. I know. You’re probably thinking that I’ve made these before for the blog, BUT I haven’t. These Oversized Crinkled Chocolate Chip Butterscotch Cookies are more of a remix on chocolate chip cookies. Unlike standard chocolate chip cookies, these large handheld favorites are full of sweet flavor from the nice balance of chocolate-y sweet and butterscotch charm, which work perfectly together. In addition, their crinkled look and thinly crisped bodies, make for a real obsession.
Oh and let’s not forget these Chunky Vegan Chocolate Chip + Pretzel Cookies, which are nothing short of amazing! They provide a great balance of salty + sweet from the marrying of the chocolate chips and pretzel pieces. In addition, the use of applesauce (Yes, you read it right!) give these cookies a nice chewiness, softness, + gooeyness that will leave you wanting just one more cookie (or maybe 2 or 3! Haha!).
Of course, I have a few other cookie recipes, which aren’t made of chocolate chip, but are so, so good! Our latest?–These Classic Homemade Shortbread Cookies are buttery, slightly crisp and crumbly on the outside, yet completely soft and tender on the inside.
These Soft + Chewy Butter Pecan Cookies are absolutely the best cookies you’ll ever make! They come exploding with crunchy pecans and sweet brown sugar flavor—-an awesome combination in my book.
However, I’m super excited about the Fall season’s fast approach, mostly because of the awesome flavors that I’ll get to try. While there are the main and coveted Fall spices that everyone loves, I’m excited to try a few newly discovered Fall foods/ingredients, which are really good for our bodies. This will definitely make for an interesting Baking season. Who’s ready?
Now, let’s dig into this soft, chewy goodness, shall we?
Start by lining two baking sheets with parchment paper.
Next, in a medium bowl, whisk together the organic all-purpose flour, baking soda, arrowroot starch, and sea salt and set aside.
Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the butter, shortening, and both sugars until fluffy and creamy, beating on medium speed, about 2-3 minutes. Keeping the mixer’s speed on medium, add the egg and vanilla extract. Be sure to scrape the bottom and sides if needed.
Reducing to low-speed, add the dry ingredients and continue mixing until well incorporated, about another 3 minutes or so. Next, add the vegan chocolate chips (I used Enjoy Life Foods) and gently stirring using a rubber spatula, until fully incorporated into the batter, about 1 minute. Be careful not to over-mix. **NOTE: The batter should be thick.**
Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
In the meantime, preheat oven to 350 degrees Fahrenheit.
Once chilled, remove cookie dough from the refrigerator and allow it to sit at room temperature for about 10 minutes. Then, form cookie dough balls (using a 1 Tbsp sized cookie dough scooper or spoon), and line them up on each baking sheet. **NOTE: I placed 6 cookie dough balls on each baking sheet to leave enough space in between each one.**
Place cookies in oven and bake for 10-12 minutes. **NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.**
Remove them from oven and let cool until fully set before removing them from baking sheet. **NOTE: cookies will still look soft, but that’s OK! They’ll harden a bit once cooled.**
Repeat same steps with each round of cookies until batter is complete.
**Cookies can be stored in a tightly covered container for up to 1 week or refrigerated for slightly longer freshness.** Cookie dough can remain refrigerated for 2-3 days. Baked cookies can be frozen for up to 3 months.**
The Perfect Dairy-Free Chocolate Chip Cookies.