Chocolate Chip Cookies
These homemade chocolate chip cookies are both dairy-free and egg-free.
But nobody will be able to tell!
They taste like classic chocolate chip cookies, and everyone will enjoy them.
Just one bowl and done in 30 minutes from start to finish.
You'll love how quick and easy these are.
See this perfect cookie recipe below!
There's nothing quite like warm chocolate chip cookies right out of the oven.
And food allergies certainly can't ruin the fun!
We've been making fresh chocolate chip cookies with no dairy and no egg for decades.
After all these years, my kids and hubby still beam with delight when they smell these delicious cookies baking.
These are perfect for family game night or movie night.
However, we also don't hesitate to take a batch to parties and potlucks because nobody can tell they are allergy-friendly.
I'll share our favorite allergy-friendly chocolate chips, dairy-free butter, and the best way to substitute egg for this recipe.
And we've had friends even make this recipe gluten-free!
SOME COOKIE REVIEWS
"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!"
"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."
CHOCOLATE CHIP COOKIES RECIPE
Makes 30-36 cookies.
NOTES
These cookies actually turn out best using flax egg even if you can do real egg. Here's how to make flax eggs.
Here are our favorite allergy-friendly chocolate chips.
Here's our favorite vanilla extract.
Our favorite dairy-free butter for these cookies is Country Crock Plant Based Sticks. Make sure they aren't a dairy version.
And, this recipe is super easy to halve if you don't need 3 dozen cookies.
These are extra easy to mix up in my electric stand mixer on low speed.
INGREDIENTS
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup dairy-free butter
1 cup light brown sugar
1 teaspoon vanilla extract
2 flax eggs (see below)
1 and ½ cup dairy-free chocolate chips
DIRECTIONS
Preheat oven to 375 degrees.
Make 2 flax eggs by mixing 2 tablespoons of ground flax with 6 tablespoons of warm water. Let sit for 5 minutes.
Beat together on low speed until creamy:
1 cup dairy-free butter
1 cup light brown sugar
1 teaspoon pure vanilla extract
Beat in the 2 flax eggs on low speed.
Sprinkle 1 tsp. baking soda and ½ tsp. salt into the mixture, beat in on low speed.
Gradually add in 2 c. flour, ½ cup at a time, to the mixing bowl on low speed.
Fold in 1 and ½ cup dairy-free chocolate chips.
Drop the cookie dough by rounded tablespoons or cookie scoop (affiliate) onto an ungreased baking sheets (affiliate link). Place cookies about 2 inches apart.
On 375 degrees, bake the cookies on the 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!
You can save these chocolate chip cookies on Pinterest for later.
And see more dairy and egg free cookie recipes below!
MORE COOKIE RECIPES
Original Post: 3-11
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
YAY!!! Thank you for letting us know, Kristin! xoxo
Hello! Thank you for all your recipe sharing, I’ve used quite a few, yum! Just wondering if you updated this recipe recently, it looks different than I remember. Thank you.
Hi Quinn! A+ for you! We did update this post a tad. One, we want it more user friendly with measurements in the instructions. We also give the option of a little more brown sugar if desired. But I'm glad you asked because the coconut oil option was inadvertently left off with the shortening so thank you! I got it added back on. We also gave a range for chocolate chips in case some want to conserve them. A whole bag is a lot when also adding new dairy-free white chocolate chips in! 🙂 We love making this recipe into monster cookies. Please let me know if you have any specific questions. We want this recipe to rock. I made them yesterday and froze some dough for later. 🙂
@Jamie Kaufmann,
Where is the coconut oil substitute recipe? Please! 🙂
Oh yes, I remember we used coconut oil when DF butters were harder to come by. I believe we did 1/2 solid coconut oil and 1/2 DF butter for the butter. 🙂 I hope that helps!
Hi my daughter has soy allergy but all the non dairy butters either have soy or pea protein Which she’s also allergic too. What are my options to use butter?
Hi Madi, we can ask our Facebook page for you. 🙂
That's absolutely right, Allison! A lot has changed since we posted this a decade ago, yay!!!
Earth Balance is dairy free and tastes more like real butter than margarine, and they do have a soy free version"
There are margarines that don't contain dairy. I always try to specify that we are using Fleischmann's Unsalted Margarine Sticks because they are soy based and do not contain dairy. But there are other safe margarines out there too. It opens the door to so much more...unless there is a soy allergy you have to deal with too. Hope that helps!
Im confused isn't butter dairy - ie made from milk!
I cannot believe that you just put up this post today! I really wanted to make some cookie dough. My oldest is allergic to dairy and coconut. My secon is allergic to bananas and my third has irritable diapers when I eat eggs. This recipe is perfect for our family. Thank you so much for posting it. I might use shortening though because margarine has its buttery flavor from a dairy derivitive, but then again I might just make it with butter an eat it without telling my kids it is in the freezer!