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soft and chewy

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

May 6, 2019 by Rachael Ng 3 Comments

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.

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.

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    Coconut Sugar
  • Parchment Paper
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  • 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

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

Soft & Chewy Confetti Cookies (DF)

February 7, 2019 by Rachael Ng 4 Comments

It’s the holiday season! Which means I am excited for sprinkles! Take a small bowl of sprinkles and add them to a chewy sugar cookie and you’ve got me very excited for something that doesn’t include chocolate (if you know me or my recipes, you know I love chocolate!). These cookies are soft, chewy, and loaded with sprinkles. You can add as much or as little sprinkles as you’d like. Do what I did and add them to the batter and roll the dough balls in sprinkles, or choose one or the other. Whatever you do, just know that people will love these cookies! Especially around the holiday season.

This recipe is pretty simple – the hardest part is waiting for the dough to chill for two hours! But once the dough is ready, you’ll shape your dough balls, dip the top and sides of each dough ball in sprinkles, and bake! And, like I mentioned, if eating a cookie covered in sprinkles is too much for you, you can skip that step. You’ll still have a delicious, chewy cookie with bits of festive colors inside!

Some of the ingredients I like for this recipe:

White granulated sugar makes these cookies irresistible, giving them a traditional chewy sugar cookie taste! The white sugar adds no extra color to the dough.

Extra light olive oil makes these cookies nice and chewy! I prefer the “light” variety simply for the color, but you can use regular olive oil or other vegetable oils. I don’t recommend using coconut oil.

Extra egg yolk also lends a hand to the chewiness of these cookies.

Vanilla extract flavors these cookies, which is why I like to use 2 whole teaspoons. You could use a mix of vanilla and almond extracts, but I prefer all vanilla.

Yield: 18 Cookies

Soft & Chewy Confetti Cookies

Soft & Chewy Confetti Cookies

Soft and chewy sugar cookies loaded with your favorite holiday sprinkles! The perfect cookie for any celebration!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white granulated sugar (or unrefined cane sugar)
  • 1/3 cup extra light olive oil
  • 2 tsp vanilla extract
  • 1 large egg + 1 large egg yolk, room temp
  • 3/4 cup sprinkles, divided

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. In a medium bowl, mix together the sugar, oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until a few flour streaks remain. Gently stir in 1/4 cup of sprinkles. Cover and chill the dough for at least two hours.
  3. Preheat your oven to 350°F and line a baking sheet with parchment paper. Add 1/2 cup of sprinkles to a small bowl. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls – the cookies spread more evenly when rolled. Roll each dough ball in sprinkles (optional). I only rolled the top and sides of my dough balls! Place six cookies on your prepared baking sheet and slightly press down on each dough ball, reshaping as necessary into a neat circular shape.
  4. Bake cookies at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to over-bake them! Let cookies rest on baking sheet for 1-2 minutes before moving to a cooling rack. Cookies will deflate and soften as they sit.
  5. Store leftover cookies in an airtight container at room temperature.

Notes

  • I like adding olive oil to these cookies, but if you’re looking for something more neutral in taste, you can try grapeseed, avocado, canola, or safflower oil.
  • If you prefer less sprinkles, feel free to leave the sprinkles out of the batter OR only put sprinkles in the batter (and don't roll the dough balls in sprinkles).

Recommended Products

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

  • Stainless Steel Mixing Bowls
    Stainless Steel Mixing Bowls
  • Small Cookie Scoop, 1.5 Tbsp
    Small Cookie Scoop, 1.5 Tbsp
  • Baking Sheets Set
    Baking Sheets Set

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 146mgCarbohydrates: 22gFiber: 0gSugar: 12gProtein: 2g

calculated nutrition information may not always be accurate

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

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Occasionally I update the photos in my posts, and I like to keep a couple of the original photos for anyone who may have saved the recipe prior to the update. In this case, Valentine’s Day confetti cookies!

More cookie recipes:

Coconut Oil Chocolate Chip Sprinkle Cookies (DF)
Peanut Butter Blossoms with Chocolate Ganache (DF)
Soft & Chewy Orange Sugar Cookies (DF)
Soft & Chewy Coconut Sugar Cookies (DF)

Filed Under: Cookies, Dairy-free Tagged With: christmas cookies, confetti, confetti cookies, dairy free sugar cookies, dairy-free, festive, holiday cookies, soft and chewy, sprinkle cookies, sprinkles, sugar cookie

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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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