dairy free cookies

Name: Olive Oil Brownie Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 11 Cookies
Cuisine: American
Ingredients: 1 cup dairy-free chocolate chips; 1/3 cup olive oil; 1 tsp instant coffee granules (optional); 2 large eggs, room temp; 3/4 cup sugar (coconut or white cane); 1 tsp vanilla extract; 1/4 cup Dutch process cocoa powder; 3/4 cup + 2 Tbsp all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt

Olive Oil Brownie Cookies (DF)

March 17, 2020 by Rachael Ng 2 Comments

These cookies are literal brownies in cookie form. They taste like brownies, look kinda like brownies, and come together just like brownies! The batter is basically brownie batter but with a little more flour and a bit of baking powder.

For these cookies, you’ll whisk the eggs and sugar together until they’re nice and thick – this helps add lift to the cookies. You’ll want to make sure your eggs are room temperature for maximum thickness. Then you’ll add in the melted chocolate and oil and then the dry ingredients. Allowing the sticky batter to sit at room temperature for 30 minutes allows it to thicken just enough that you can scoop the cookie dough without trouble. If you prefer extra round cookies, like me, you can even roll and shape the scooped dough balls on the cookie sheet. The batter will be very soft, but it’s still roll-able. You’ll bake the cookies until they’re cracked and puffy and the centers no longer look wet.

Some of the ingredients I like for this recipe:

Chocolate chips bring tons of moisture and chocolate flavor to these cookies! I recommend using semi-sweet chips and steering clear of any chocolate bars – I’ve found the chips help with the crackly textured top.

Olive oil is a delicious, dairy-free alternative to butter. It’s better for you and, of course, lends a hand to the chewy texture of these cookies.

Instant coffee deepens the chocolate flavor of these cookies. Instant espresso powder works, too. If you don’t have any on hand, don’t fret, the cookies will still be delicious.

Eggs are necessary for traditional brownies, and I don’t recommend using any egg substitutes – the batter may spread in the oven and never set up into cookies.

Dutch process cocoa powder is a richer cocoa powder with more chocolate flavor. These cookies are best with Dutched cocoa! I’ve made them with regular, natural cocoa powder and though the cookies will turn out, they’re not as chocolate-y.

Yield: 11 Cookies

Olive Oil Brownie Cookies

Big, chewy chocolate cookies made from the most delicious homemade brownie batter!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup dairy-free chocolate chips
1/3 cup olive oil
1 tsp instant coffee granules (optional)
2 large eggs, room temp
3/4 cup sugar (coconut or white cane)
1 tsp vanilla extract
1/4 cup Dutch process cocoa powder
3/4 cup + 2 Tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp salt

Instructions

Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a small, microwavable bowl, melt the chocolate chips along with the olive oil and instant coffee. Heat in 30 second intervals, stirring each time, until chips are melted and smooth; set aside.
In a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, about 5 minutes.
Meanwhile, in a medium bowl, sift the cocoa powder, flour, baking powder, and salt. Whisk until combined and uniform in color; set aside.
Once the egg/sugar mixture has fluffed up and thickened, whisk in the vanilla. Then add the melted chocolate mixture and gently fold it into the egg/sugar mixture until totally combined. Add the dry ingredients and mix until just combined.
The dough will be like a very sticky, thick brownie batter. Allow it to sit at room temperature, uncovered, for 30 minutes. This allows the batter to stiffen up a bit so you can roll the dough balls.
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop cookies, six at a time, 3 Tbsp in size onto one baking sheet. Gently roll and smooth each dough ball (optional). Flatten the tops of the dough balls so they look like thick discs or hockey pucks.
Bake at 350°F for 8-10 minutes or until the cookies look a crackly all over and the centers no longer look wet. Let cool on the baking sheet for 2 minutes. Meanwhile, use the room temperature baking sheet to bake the rest of the cookies.
Enjoy these cookies warm - my favorite way! Then store any leftovers in an airtight container at room temperature.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 34mgSodium: 143mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 2g

calculated nutrition information may not always be accurate

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More chocolate recipes:

Triple Chocolate Inside Out Cookies (dairy-free)

Salted Caramel Chocolate Thumbprint Cookies (vegan option)

Classic Weeknight Brownies (dairy-free)

Marshmallow Hot Cocoa Cookies (dairy-free)

Orange Dark Chocolate Chunk Cookies (DF + vegan option)

March 10, 2020 by Rachael Ng 1 Comment

Who else loved those orange flavored chocolate oranges as a kid?! You know, the ones that are – for whatever reason – popular at Christmas time. I’m going to go ahead and say those little, smack-able oranges are the sole reason I’m such a fan of chocolate orange flavored desserts as an adult. Orange chocolate bars, orange brownies, orange chocolate cupcakes (coming soon!) – I’ll take them all!

These cookies are the perfect mash up of orange and chocolate. Dark chocolate cookies (thanks to the wonderfully rich Dutched cocoa) with pools of melted dark chocolate chunks and tons of fresh orange zest. For me, the orange zest adds just enough flavor without being overwhelming. And then I added more on top of each cookie because just look how pretty it is!

This cookie dough comes together like any other standard dough – mix wet, then dry, and stir it all together with a big spoon. There’s no refrigeration required (woo hoo!), so you’re only minutes away from delicious and rich orange chocolate cookies!

Some of the ingredients I like for this recipe:

Vegan butter keeps these cookies tasting like regular, butter-filled cookies! If you’d like, you can replace it with solid coconut oil (either refined, which is flavorless, or unrefined). Tip: if using coconut oil and it’s liquid, you can place it in the refrigerator until it solidifies.

Coconut sugar is my go-to sugar for baked goods. It’s low GI, unrefined, and tastes nothing like coconut! It’s a bit better for us than regular white sugar, so I like to use it whenever I can.

Brown sugar lends moisture and sweetness to these cookies. With the added molasses in brown sugar, these cookies come out wonderfully chewy.

Dutch process cocoa powder is richer in flavor and darker in color than regular cocoa powder. The chocolate flavor is heightened with this kind of cocoa powder, but if you’re having a hard time finding it at your local store, you can use natural (regular) cocoa powder. Tip: Hershey’s Special Dark Cocoa has been reformulated to contain 100% Dutched cocoa.

Dark chocolate chunks (chopped from a chocolate bar) create those wonderful melty pools of chocolate! Chocolate chips or chunks from a bag are made to keep their shape, so if you want the melty pools then go for the chopped chocolate! Tip: Trader Joe’s sells 1 pound bars of dairy-free dark and semi-sweet chocolate for $5 – perfect for baking!

Yield: 20 Cookies

Orange Dark Chocolate Chunk Cookies

The perfect dark chocolate cookies, loaded with dark chocolate chunks and lots of fresh orange zest! Crispy at the edges and chewy in the middle, these rich, citrus-y cookies make for a delicious chocolate treat!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1/2 cup vegan butter, softened (or solid coconut oil)
1/2 cup coconut sugar
6 Tbsp brown sugar
1 large egg, room temp
1 tsp vanilla extract
3/4 cup unbleached all-purpose flour
6 Tbsp Dutch process cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup chopped dairy-free dark chocolate or chocolate chips
Zest of 2 large oranges (+ extra for topping, if desired)

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a large bowl, beat together the vegan butter and sugars. Beat in the egg and then the vanilla; set aside.
In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Whisk together until uniform in color. Add the dry ingredients to the wet and use a large wooden spoon or spatula to mix until nearly combined. Stir in 1 cup of the chopped chocolate and the orange zest.
Scoop dough balls 1.5 Tbsp in size. Top each dough ball with extra chopped chocolate (you should have 1/4 cup remaining for this purpose). Bake six cookies at a time at 350°F for 5 minutes. Allow cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack. If desired, sprinkle cookies with extra orange zest.
I recommend enjoying these cookies warm! Store leftovers in an airtight container at room temperature.

Notes

For vegan cookies: replace the egg with 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, mix and allow to thicken for 5 minutes)

Soft Iced Lemon Cookies (DF)

February 17, 2020 by Rachael Ng 4 Comments

It’s still citrus season, and is it just me or does the coming of Spring scream CITRUS DESSERT TIME? Lemon, orange, grapefruit, and lime. All of those fruits peak during the cold season here in North America, but they’ll forever remind me of Spring and Summer; after all, I didn’t even know that winter was citrus season until I started food blogging. Anyway, these Soft Iced Lemon Cookies are the perfect (seasonally appropriate!) dessert to take us into warmer weather. A sweet, chewy sugar cookie flavored with fresh lemon zest and then topped with a tangy lemon icing with lots of lemon juice. So good. And if you’re going to cheat on chocolate, it might as well be with these gems.

This cookie dough is my favorite dough for any and all chewy sugar cookies, and this version is quick and so easy – no refrigeration required! Plus the icing is a simple, 4-ingredient mix! Basically, if you want lemon cookies to eat right now, or you don’t have a lot of time to bake, then this recipe is for you! These cookies also save really well, so if you want to make them the day before an event, they’ll still be soft and chewy the next day. In fact, I like them even better after given a day to set/rest.

Yield: 16 Cookies

Soft Iced Lemon Cookies

Soft and chewy lemon sugar cookies topped with a sweet, zingy lemon icing. The perfect quick and easy cookie for any citrus lover!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

Lemon Cookies

1 large egg + 1 large egg yolk
2/3 cup granulated cane sugar
1/3 cup olive oil
1 tsp almond extract (or vanilla extract)
1 1/2 cups unbleached all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp fresh lemon zest (from ~3 large lemons or ~5 small lemons)

Lemon Icing

1 1/2 cups powdered sugar
1/2 tsp almond extract
Juice from 1-2 lemons
Zest from 1 lemon

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg, egg yolk, sugar, oil, and almond extract; set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the liquid ingredients and use a large wooden spoon to work the ingredients together - the dough may seem dry at first but keep mixing. Finally, mix in the lemon zest.
Roll dough balls 1 1/2 Tbsp in size and bake six at a time on your prepared baking sheet at 350°F for 5-6 minutes.
Allow cookies to cool on the baking sheet for 2 minutes before moving to a wire cooling rack. Continue until all cookies are baked.
Once your cookies are totally cool, you can make the icing. In a medium bowl, add the powdered sugar, almond extract, and 1 Tbsp of lemon juice. Mix until combined. Then add more lemon juice, 1 tsp at a time, until you've got a thick glaze - when you drizzle the glaze on itself, it should take 2 or 3 seconds for the ribbons to disappear. Mix in the lemon zest.
Spoon the glaze/icing onto each cookie, using the back of your spoon to spread the icing over the cookie surfaces.
Allow icing to set before storing. Once set, store the cookies in a single layer in an airtight container.

Notes

Feel free to use any kind of plain granulated cane sugar for the cookie dough: white granulated sugar, unrefined granulated sugar, raw sugar, etc. I used an unrefined cane sugar.
You can add however much (or little) lemon zest you like to both the cookie dough and icing. 1 Tbsp of fresh zest will give a mild lemon taste to the cookies. The lemon juice in the icing is where the tangy lemon flavor comes from, so if you choose to forgo the icing, you may want to add more zest to your cookie dough.
I don't include nutrition information for recipes where you may not use all of the icing.

Collagen Coconut Oil Chocolate Chip Cookies

February 11, 2020 by Rachael Ng 2 Comments

Chocolate chip cookies have to be one of my all time favorite treats. It doesn’t really matter the texture or size, I’m always down for a good CCC. I’ve made countless cookie recipes, and this version with collagen powder has been on my mind since I first came up with it over a year ago. I use my favorite Cold Brew collagen flavor and wow, okay, I could eat five of these! Obviously you can use whatever collagen you see fit – even unflavored – but I highly recommend a coffee flavor (that’s what gives my cookies the darker color) because you just can’t beat it.

I opted for coconut oil in this recipe because it felt like a better option than some of the dairy-free butters that are out there. With coconut oil you know exactly what you’re putting into the cookies, with no extra fillers. You will need your coconut oil to be solid for these cookies to turn out, so if your oil is liquid then you’ll need to chill it in the refrigerator until it’s solid. Then you’ll simply beat it with the sugars just like you would a traditional chocolate chip cookie recipe. The rest of the recipe is straightforward and nearly identical to my Dairy-Free Classic Chocolate Chip Cookies recipe (i.e. if you’ve made cookies before then you’ve totally got this).

The collagen powder keeps these cookies soft and tasting fresh for days. Seriously, I took a big bag of these to the hospital to have my baby, and I happily snacked on them for the few days after I gave birth. These cookies are so soft and delicious!

Yield: 14 Cookies

Collagen Coconut Oil Chocolate Chip Cookies

Classic chocolate chip cookies made with dairy-free coconut oil and collagen powder. These soft cookies stay tasting fresh for days and make for the perfect on-the-go snack!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

1/2 cup coconut oil, solid
3/4 cup coconut sugar
1 large egg, room temp
1/2 tsp vanilla extract
1 1/4 cups unbleached all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
2 scoops collagen (I used the Cold Brew flavor from Ancient Nutrition)
1 cup dairy-free chocolate chips

Instructions

Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
In a large bowl, beat together the solid coconut oil and coconut sugar. Beat in the egg and then the vanilla; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and collagen powder. Add dry ingredients to wet and use a large wooden spoon or spatula to gently mix until nearly combined. Stir in the chocolate chips, reserving 1/4 cup of chips to top the dough balls. Cover and chill the dough for 30 minutes.
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop cookies 1.5 Tbsp in size and roll into smooth balls. Top each dough ball with extra chocolate chips* and bake, six at a time, at 350°F for 5-6 minutes.
Allow cookies to cool on the baking sheet for 1-2 minutes and then gently move to a cooling rack.
Store cooled leftovers in an airtight container at room temperature. Cookies will be softer the next day.

Notes

*feel free to add the extra chocolate chips pre or post-bake. I did both for my cookies, adding a couple of chips to each dough ball and then immediately after the cookies came out of the oven, pressing a couple more chips into the top of each cookie

Orange Iced Ginger Molasses Cookies (DF)

December 12, 2019 by Rachael Ng 2 Comments

When I set out to compile a list of new (and old) holiday cookie recipes for my 12 Days of Dairy-Free Cookies over on Instagram, I knew I needed a ginger cookie of some sort. Last year, I made these Soft Ginger Molasses Cookies with coconut oil, but I’ve since fallen for the tase and texture that dairy-free (vegan) butter adds to a cookie dough! For this recipe, I adapted the cookies from last holiday season, swapping the coconut oil for vegan butter and adding a delicious (and perfectly festive!) orange icing. You can think of these as the easier version of those stamped and iced gingerbread cookies that are all over the internet. No special tools required!

The dough comes together like any other traditional cookie dough. You’ll cream the butter and sugar together, add molasses and egg, and then stir in the dry ingredients. The dough will be sticky. Too sticky to scoop or roll. But popping the dough in the refrigerator uncovered allows the dough to dry out and firm up just enough to get the dough balls rolled. I don’t recommend chilling the dough for any longer as the cookies might not spread!

Once your cookies are baked and cooled, you’ll make a simple icing flavored with a bit of vanilla extract and fresh orange zest. Then you’ll dip the tops of each cookie into the glaze, careful not to submerge the sides, allow the excess icing to drip off, and voila! You’ve got beautifully iced, totally delicious, soft ginger molasses cookies!

Some of the ingredients I like for this recipe:

Coconut sugar is my favorite, better-for-you sweetener. It’s low GI, unrefined, and tastes nothing like coconut. It makes a great 1:1 replacement for regular, high GI sugars like granulated sugar and brown sugar.

Molasses brings that seasonal taste we all know and love to these cookies. It also adds necessary moisture to keep these cookies nice and soft.

Egg adds moisture, fluff, and chewiness to these cookies. For a classic cookie texture, egg is best.

Yield: 22 Cookies

Orange Iced Ginger Molasses Cookies

Soft and chewy ginger molasses cookies topped with a simple icing made with fresh orange rind! A pretty and extra delicious way to enjoy your favorite ginger cookies!

Prep Time 35 minutes

Cook Time 30 minutes

Additional Time 45 minutes

Total Time 1 hour 50 minutes

Ingredients

Cookies

1/2 cup vegan butter stick, softened
2/3 cup coconut sugar
3 Tbsp molasses
1 large egg, room temp
1 3/4 cups unbleached all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cloves
3-4 Tbsp granulated sugar for rolling (optional!)

Orange Icing

1 cup powdered sugar
1/2 tsp vanilla extract
3-5 tsp plant-based milk
Zest from 1 medium orange

Instructions

Make the Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. Bring your egg to room temperature (if it's not already) by placing it in a glass of warm water for around 10 minutes.
In a large bowl, cream together the vegan butter and coconut sugar until fluffy. Beat in the molasses and then the egg; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and spices. Add dry ingredients to wet and use a large wooden spoon or spatula to gently mix. The dough may seem dry when you begin mixing, but it will turn out quite sticky. Chill dough, uncovered, for 15 minutes - this helps dry it out a bit.
Scoop six dough balls 1.5 Tbsp in size. Roll each dough ball and then roll in the granulated sugar (totally optional). Place on prepared baking sheet and flatten slightly. Bake at 350°F for 7 minutes or until cookies have puffed up.
Allow cookies to cool on the baking sheet for 1 minute before gently moving to a cooling rack. Continue baking the rest of your dough. There's no need to re-chill the dough. Be sure to use a room temp baking sheet each time - this is why two baking sheets are handy!

Make the Icing

Once your cookies have totally cooled, you can make your icing. In a small bowl, combine the powdered sugar, vanilla, and 3 tsp of the plant-based milk. Add milk 1 tsp at a time until you've reached a thin, drip-from-your-spoon consistency. Finally, stir in the fresh orange zest.
Dip just the top of each cookie into the icing, allowing excess icing to drip off. This process is a bit tedious but necessary. Ideally, you want only the tops of the cookies iced, so be careful not to submerge the sides of the cookies while dipping. Turn each dipped cookie over and allow to set on a cooling rack.
Once icing has set, you can store cookies in an airtight container at room temp, placing a piece of parchment paper between each layer to keep the cookies from sticking to each other.

Notes

You won't use all of the icing, but it's nice to have the icing deep enough to dip (which is why I recommend mixing it in a small bowl!).
Feel free to leave the icing off. These cookies, especially when rolled in granulated sugar, are delicious and sweet as-is. Alternatively, the granulated sugar can be left off the dough balls if you're icing the cookies. I chose to do both.

dairy free cookies

Some of the ingredients I like for this recipe:

Ingredients