Go Back
+ servings
The Perfect Dairy-Free Chocolate Chip Cookies
Print Recipe
5 from 3 votes

The Perfect Dairy-Free Chocolate Chip Cookies

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. 
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Dessert
Keyword: chewy, chocolate, chocolate chip, cookies, dairy-free, homemade, soft, sweets
Servings: 24 cookies
Calories: 184kcal
Author: Shanika

Ingredients

  • 2 cups organic all-purpose flour
  • 2 tsps arrowroot starch
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup organic brown sugar
  • ¼ cup pure cane sugar
  • ½ cup vegan butter, softened at room temperature
  • ¼ cup organic vegetable shortening (I use Spectrum Organic)
  • 1 large egg, room temperature
  • 2 tsps vanilla extract
  • 1 ½ cup mini vegan chocolate chips (I used Enjoy Life Foods)

Instructions

  • 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 tablespoon 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.
  • Bon Appetite.

Notes

**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.**

Nutrition

Calories: 184kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 128mg | Potassium: 25mg | Fiber: 1g | Sugar: 14g | Vitamin A: 11IU | Calcium: 23mg | Iron: 1mg