Dairy-free, egg-free, and nut-free chocolate chip cookies…with that classic taste you love!
We’ve simplified our favorite cookies with one bowl, one sugar. And a reader shares how she made these gluten-free, too.
With this easy recipe, enjoy vegan chocolate chip cookies in about 30 minutes. Recipe below.
Who doesn’t love homemade chocolate chip cookies?
With this easy dairy-fee and egg-free recipe, we kick food allergies to the curb.
And we’ve had friends even make this recipe gluten-free. See review below!
The pandemic years had me taking a closer look the chocolate chip cookie recipe we’ve had posted for years.
I thought it was time to make our chocolate chip cookies simple, too.
But don’t dismay, I promise they are just as good! If not better.
In fact, we’ve made them so easy that now I’m making them much more regularly.
Gasp, this recipe has even taken over our Oreo addiction.
As a mom, I’ll take homemade treats for my kids any day…the whole family is happy that these chocolate chip cookies are an easy replacement now.
We consider these cookies a 2020 win!
We’ll show you our current favorite milk-free butter and chocolate chips for these cookies.
And if you have egg allergy, we like to make these with an easy flax egg. I’ll show you how!
Now let’s get to the updated, simplified chocolate chip recipe that’s dairy and egg free. Shall we?
CAN I MAKE CHOCOLATE CHIP COOKIES GLUTEN, DAIRY, EGG FREE
“We made Jamie Kaufmann ‘s chocolate chip cookies gluten free today! I swapped flour with Bob’s Red Mill 1:1 gluten free flour and used the flax egg to make them dairy-free, egg-free, gluten-free. They came out great!”
CHOCOLATE CHIP COOKIE REVIEW
“These turned out amazing and perfect. I’m sooooo happy!!!! Thank you so much! I can’t wait to try the gluten free ones so my hubby can enjoy them too.”
WHAT’S THE EASIEST WAY TO MAKE CHOCOLATE CHIP COOKIES
While chocolate chip cookie dough may be hand-mixed, I sure find that an electric mixer saves so much time.
We know many allergy moms use a handheld electric mixer for these cookies.
But I have a Kitchen Aid Mixer right on my counter, and I use it almost daily.
It’s what I use to make these cookies. I just make sure I use the low settings so not to overmix.
DAIRY-FREE BUTTER FOR CHOCOLATE CHIP COOKIES
When we first started making our dairy-free and egg-free chocolate chip cookies, we only had one dairy-free butter to choose from.
That was Fleischmann’s UNSALTED STICKS, sixteen years ago.
Not all Fleischmann’s butter is dairy-free so check labels!
The unsalted sticks may be the only dairy-free option in that brand, and it can change anytime.
BUT, there are soooo many more milk-free butter options on the market now!
So many, that we have a whole blog post dedicated to dairy-free butter options…and it’s never fully extensive because more just keep popping up.
So as we were updating this chocolate chip cookie recipe, I figured why not play around with the dairy-free butter, too.
Let’s just say we’ve been making chocolate chip cookies continuously for a month.
And we think we found our favorite dairy-free butter for these cookies.
Yes, the butter you choose can make a difference on the texture.
But don’t fret too much. Most everything I’ve tried has worked fine.
The fam will love these cookies, no matter what.
If you want to see our current favorite for this recipe, though…here it is!
As you can see, I’ve chosen a stick. That’s just easier to measure because this recipe will simply take two sticks.
You can always measure from a tub with a measuring cup instead, though.
PLEASE NOTE: Here at Milk Allergy Mom, we simply share products that work for our family. Please consult your own doctor before trying food, supplements, or other products. Also read all labels and call companies for the latest, most accurate product information.
DAIRY-FREE CHOCOLATE CHIPS FOR COOKIES
As soon as Enjoy Life had dairy-free chocolate chips we could use, it was game on at our house for allergy-friendly chocolate chip cookies.
That was many years ago!
Since then, more brands have emerged with their own special draws.
Several families love specialty brand Pascha.
Others love the affordability of mainstream options like allergy-friendly chips now made by Nestle and Walmart.
Here are the chocolate chips I find myself buying. It’s fun to mix things up!
dark chocolate chips (affiliate)
For the coated candies cookies, I make regular chocolate chip cookie dough with white or semi-sweet chips.
Then I add colorful coated candies to the top of each cookie before baking.
These are too expensive to mix into the batter, lol.
But they are worth buying for dairy and egg free “M&M-like” cookies that kids will love!
The cookies below were made with Walmart’s Great Value allergy-friendly white chocolate chips and topped with YumEarth’s choco candies.
CAN YOU MAKE COOKIE DOUGH AHEAD OF TIME
Yes! I love making up cookie dough ahead of time. Saves this busy mom a lot of time and work.
If you want to make cookies the next day, I simply cover my mixing bowl with plastic wrap and refrigerate for baking the next day.
If you want to make cookie dough days or weeks in advance, it works great to make the cookie into 1″ balls, flash freeze, and store in a freezer baggy.
When it’s time to bake the cookies, pull them out of the freezer, place on cookie sheet, let the dough come to room temp, and then bake on 375 for about 10 minutes.
HOW TO KEEP CHOCOLATE CHIP COOKIES FRESH
Store chocolate chip cookies in an airtight container with a piece of bread.
In high school, my classmate’s mom used to do this, and I learned the trick from her.
ALLERGY-SAFE BAKING PANS
We already loved USA Pans (affiliate) for their true non-stick, non-teflon material.
Nothing cleans better and easier than these silicone-coated, aluminum pans.
But we’ve now discovered that USA Pans are very allergy aware,
and they have a whole line of Allergy ID Pans! (affiliate)
Including an allergy ID cookie sheet. (affiliate)
Never worry about residue from butter, milk, cheese, etc.
Grab yourself some Allergy ID pans, in the color purple,
to know your kiddo is eating from safe, non-contaminated pans and surfaces.
How cool is that?!
Wish I had these 14 years ago.
COOKIE ICE CREAM SANDWICHES DAIRY-FREE
At our house, we love making ice cream sandwiches with our chocolate chip cookies.
Just add a scoop of your favorite allergy-friendly ice cream between two homemade chocolate chip cookies.
So easy if you already have cookies made anyways.
The kids love this special treat, now we don’t have to go to Disney just to get this allergy-safe.
CAN I MAKE CHOCOLATE CHIP COOKIES IN ONE BOWL
Yes, you can!
I simply dirty one bowl, my Kitchen Aid mixing bowl.
Instead of using bowls for both a dry mix and wet mix, here’s what I do.
First, I slowly mix the wet mix with my Kitchen Aid mixer.
Then I sprinkle in baking soda and salt to the dough and mix well on low speed.
Then I gradually add in the flour.
It’s that easy!
One bowl, low mess.
Plus, we’ve simplified the ingredients with just one oil and one sugar.
You’ll be able to make these cookies with one bowl, eight easy ingredients, in about 30 minutes!
HOW TO KEEP COOKIES FROM GOING FLAT
There are a few reasons that chocolate chip cookies could come out flat.
But they shouldn’t if you follow these tips.
One, make sure your dairy-free butter is chilled, not soft or melted.
Two, make sure your bowl of cookie dough doesn’t sit out too long as you’re baking cookies. The butter could start melting as the dough sits waiting to be baked. To remedy this, bake as many as you can at one time with a large cookie sheet or two small cookie sheets on the same baking rack. Or keep the bowl of dough in the refrigerator as you’re baking the cookies.
Three, make sure your cookie sheet isn’t hot. If it’s just come out of the oven, you can cool it down quickly by putting it in the freezer before making the second batch of cookies.
Hope these tips help for keeping your cookies thick and chewy!
CAN I USE COCONUT OIL IN CHOCOLATE CHIP COOKIES
Yes! You can use some coconut oil in this recipe if you’d like.
Our original recipe called for half dairy-free butter and half coconut oil.
We decided to simplify this recipe, using just dairy-free butter, during 2020 when ingredients were hard to find.
Feel free to use half coconut oil and half dairy-free butter instead of all dairy-free butter.
But I prefer not to replace all the dairy-free butter with coconut oil because we think these cookies need some buttery taste.
Just make sure the coconut oil is solid and preferably chilled.
Using dairy-free butter and solid coconut oil could yield more fluffy cookies, which some people prefer.
For the recipe below, use 1/2 cup solid coconut oil and 1/2 cup dairy-free butter if you want to.
CAN I USE WHITE SUGAR IN THESE COOKIES
Yes! You can replace some of the brown sugar with white sugar in this recipe.
Again, that’s how our recipe originated.
But also again, the year 2020 caused us to simplify this recipe and we ended up really liking the all brown sugar variation…
using light brown sugar. It’s the perfect go-between for white sugar and dark brown sugar.
These cookies will still turn out delicious if you use half white sugar for the sugar.
Or even use 3/4 cup brown sugar and 1/4 white sugar.
They’ll even turn out if you use all dark brown sugar.
Our new preference is all light brown sugar for the perfect middle ground.
Perhaps decide just based on what you have in your pantry. Totally up to you!
Below shows cookies made with half white and half brown sugar, half dairy-free butter and half solid coconut oil.
It makes them more white and more cakey, which some prefer.
WHAT SIZE BATTER SCOOP IS BEST
Growing up, we simply spooned cookie dough onto cookie sheets before baking.
But things have gotten fancier in my lifetime!
So when I got married, I ordered a melon baller scoop for scooping cookie dough, and I used it for years! Perfect for toddler size cookies.
It wasn’t until my kids became teens that this frugal mama broke down and bought an actual cookie scoop, which is quite larger.
When I want to treat my kids to big ole’ cookies, I use the cookie scoop.
When I’m perhaps making cookies for a crowd and want to stretch them further, I’ll use the melon baller scoop.
Both work great for size consistency.
Here’s a set of scoopers (affiliate) you may like!
Now for the easy, simplified recipe.
CHOCOLATE CHIP COOKIES DAIRY & EGG FREE
Oven 375 degrees
Makes 30-36 cookies.
HOW TO MAKE CHOCOLATE CHIP COOKIES
Preheat oven to 375 degrees.
Make 2 flax eggs if not using real egg.
Beat together on low speed until creamy:
1 c. dairy-free butter
1 c. light brown sugar
1 tsp. quality vanilla extract
Mix in 2 beaten eggs or 2 flax eggs to the wet mixture on low speed.
Sprinkle 1 tsp. baking soda and 1/2 tsp. salt into the mixture, mix in on low speed.
Gradually add in 2 c. flour, 1/2 cup at a time, to the mixing bowl on low speed.
Fold in 1 and 1/2 cup dairy-free chocolate chips.
Drop the cookie dough by rounded tablespoons or with melon scoop (affiliate) or cookie scoop (affiliate) onto ungreased baking sheets (affiliate link). Place cookies about 2 inches apart so they can spread as they bake and not run together.
Bake the cookies, on middle rack, for about 10 minutes or until golden brown. Let cookie sheet cool before baking another batch or a hot cookie sheet will make them bake flatter.
Move the cookies to a wire rack to cool completely.
Store the cookies in an airtight container once cooled.
Hope you love these dairy-free and egg-free chocolate chip cookies as much as we do!
MORE COOKIE RECIPES
Original Post: 3-11