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Soft & Chewy Chocolate Chip Cookies (dairy-free!)

May 6, 2019 by Rachael Ng 3 Comments

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If you’ve been following my blog or Instagram then you know how much I love a good chocolate chip cookie. There’s just something about a warm, gooey cookie loaded with melted chocolate that just gets me. And if you’re here, then I’m sure you can relate.

These cookies are made with melted vegan butter instead of coconut oil (which is what I usually use), and they may just become my go-to chocolate chip cookie recipe! They’re soft, a little chewy, and taste like a regular, buttery cookie. I’m pretty sure there isn’t a thing to not like about these cookies!

This recipe takes some time, which can be a little jarring if you’re used to the kind of cookies that go straight into the oven after mixing. Since we use melted vegan butter for maximum softness, you’ll need to refrigerate your dough for at least three hours. If it’s easier for you, you can also refrigerate the dough the night before.

I like to chill my dough for two hours, take it out to make my dough balls, and then chill the dough balls for another hour. I find it’s easier to roll the dough balls at the two hour mark while the dough is still a little soft. You’ll want roll these cookies into “balls” that are taller than they are wide (see photos below). This helps keep the cookies thick while they bake. And for added aesthetic, you’ll press chocolate chips into the tops of your dough balls!

Some of the ingredients I love for this recipe:

Vegan butter gives these cookies that classic, buttery chocolate chip cookie taste. Melting the vegan butter helps create the soft-for-days texture these cookies have. I like using Earth Balance Vegan Buttery Sticks in my baking, and I highly recommend you use them, too!

Coconut sugar is my favorite unrefined, low GI sweetener. It replaces regular granulated 1:1, doesn’t taste like coconut, and is less likely to spike blood sugar.

Brown sugar has molasses mixed into it, which also helps these cookies with their softness.

Arrowroot starch (like corn starch) ups the chew factor in these cookies. I like arrowroot starch because it’s allergy-friendly for people allergic to corn.  If you don’t have arrowroot starch on hand, feel free to use corn starch instead.

Continue to Content
Yield: 16 Cookies

Soft & Chewy Chocolate Chip Cookies

Soft & Chewy Chocolate Chip Cookies

Soft and tender dairy-free Chocolate Chip Cookies made to stay soft for days!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 3 hours
Total Time 4 hours

Ingredients

  • 1/2 cup (1 stick) vegan butter, melted
  • 1/2 cup coconut sugar
  • 1/4 cup brown sugar
  • 1 large egg, room temp
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp arrowroot starch
  • 1/2 tsp salt
  • 1 cup dairy-free chocolate chips, divided

Instructions

  1. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
  2. In a medium bowl, whisk together the melted vegan butter, sugars, egg, and vanilla extract; set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, arrowroot starch, and salt.
  4. Add liquid ingredients to dry and gently mix using a large spatula or wooden spoon. With a few flour streaks remaining, add 3/4 cup of the chocolate chips and combine. Cover and refrigerate dough for 2 hours.
  5. Line a baking sheet with parchment paper. Scoop dough balls 2 Tbsp in size and then roll them smooth, making them a little taller than they are wide (see photo) and placing them on the parchment-lined baking sheet. Using the remaining 1/4 cup of chocolate chips, press extra chips into the tops of the dough "balls", reshaping as necessary. Refrigerate dough balls for 1 hour.
  6. Preheat your oven to 325°F and line another baking sheet with parchment paper. Add 6 dough balls to your prepared baking sheet and bake at 325°F for 8-10 minutes or until cookies look slightly golden at the edges - you don't want to over-bake these!
  7. Allow cookies to cool for 2 minutes on the baking sheet before moving to a wire rack to cool completely. If your cookies come out of the oven a little misshapen, you can gently (and carefully - they'll be hot!) use your fingers to press the edges in to make the cookies more round.
  8. Continue baking the rest of the cookies, making sure you let your baking sheet cool down to room temp before adding the dough balls.

Notes

Sugars: I don't recommend any sugar substitutes, but you can use light or dark brown sugar, depending on what you have on hand.

Arrowroot Starch can be swapped out for Corn Starch

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Coconut Sugar
    Coconut Sugar
  • Parchment Paper
    Parchment Paper
  • Cookie Baking Sheets
    Cookie Baking Sheets

Nutrition Information:

Yield:

16

Serving Size:

1 cookie

Amount Per Serving: Calories: 237Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 225mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael Ng | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other Dairy-Free Cookie recipes you might like:

Walnut Dark Chocolate Chunk Cookies
Dairy-Free Classic Chocolate Chip Cookies
Coconut Oil Chocolate Chip Sprinkle Cookies
Orange Cranberry Chocolate Chunk Cookies

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Filed Under: Cookies, Dairy-free Tagged With: chocolate chip cookies, chocolate chips, coconut sugar, cookies, dairy-free, soft, soft and chewy, soft-baked, vegan butter

Previous Post: « Orange Chocolate Chip Pancakes (dairy-free!)
Next Post: Grain-Free Tahini Swirl Brownies »

Reader Interactions

Comments

  1. Phoebe

    August 7, 2019 at 9:11 pm

    Will they turn out just as good if I use coconut oil?

    Reply
    • Rachael Ng

      August 15, 2019 at 2:44 am

      Hi Phoebe! I haven’t tried this recipe with coconut oil, so I’m not sure how it will turn out. You can try to use melted refined (no coconut taste) coconut oil and see if it works 🙂

      Reply

Trackbacks

  1. One Bowl No-Chill Chocolate Chip Cookies (DF) | Sugared & Stirred says:
    October 14, 2019 at 1:17 pm

    […] Soft & Chewy Chocolate Chip Cookies (DF) […]

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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