Dairy Free Chocolate Chip Cookies
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Finally, dairy free chocolate chip cookies that are easy to make! I went the extra mile and also made this recipe both vegan, gluten-free, and top 8 allergen free! I have noticed with my body, that I seem to feel better eating less gluten and animal products. After a few iterations off of the classic Toll House recipe, I think I have finally created the world’s greatest dairy free chocolate chip cookies EVER. I like these a lot better than the original, and have already eaten 8 of them in 6 hours :). Probably going to be up all night with a stomach ache! These cookies are crispy on the bottom and around the edges, and soft and chewy in the center. They have some thickness to them, which gives a satisfying bite. I used Enjoy Life brand chocolate chips in this recipe, but you can easily make your own homemade chocolate chips to save money. When using homemade chocolate chips, the chips will melt as the cookies bake giving the cookie a marbled look. While not as pretty, they are still delicious! And like most of my cookie recipes, these cookies are made in a single bowl. And because the cookies are vegan, you can eat the cookie dough. #WINNING.
What makes a cookie chewy?
High moisture content makes a cookie chewy. The substitute of eggs with applesauce in this recipe adds a lot of moisture, making the cookies moist and chewy, while still retaining a crisp exterior.
Why are my cookies crumbly?
Cookies can come out crumbly for a few reasons: too much flour, not enough fat or the wrong fat to coat all of the flour, and/or baking too long. The most often encountered reason is putting in too much flour. This can be avoided by weighing out your flour instead of measuring it out by volume using a measuring cup. However, if you forget to do this and find yourself in a situation where you have too much flour, add in a little more liquid and see if that doesn’t correct the problem. I often bake a test cookie to make sure my dough is right before I bake up the whole batch.
Why are my chocolate chip cookies flat?
There are several reasons why your chocolate chip cookies might come out too flat: adding too much sugar or butter (which we don’t use here), baking at too low of a temperature, using a warm pan, and/or using room temperature dough.
Check out this guide for more details on troubleshooting cookies.
How to Make Dairy Free Chocolate Chip Cookies
1. Preheat oven to 375F. In a large bowl, cream together extra light olive oil, brown sugar, granulated sugar, baking soda, Kosher salt, vanilla extract, and applesauce. Because applesauce contains a lot of water, you will see some separation of the oil from the water. This is ok :).
2. Mix in flour one cup at a time. I used Bob’s Red Mill 1:1 gluten-free flour. After measuring out each cup of flour, I weighed it. Each cup of this flour weighs 5.1 oz, which is substantially heavier than regular all-purpose flour which weighs 4.25 oz. Because measuring out flour volumetrically can lead to too much flour being added and a stiffer cookie, it is always recommended to weigh out your flour.
3. Fold in chocolate chips.
4. Drop dough by rounded tablespoonfuls onto ungreased baking sheet.
5. Bake for 8-10 minutes or until light golden brown on the edges.
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Dairy Free Chocolate Chip Cookies
- 3/4 cup extra light olive oil (OR 1 cup butter of your choice OR 1/2 cup butter of your choice and 6 tablespoons extra light olive oil)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 2 cups gluten-free 1:1 baking flour (I used Bob's Red Mill) (OR 2 cups all-purpose flour)
- 1 cup dairy-free chocolate chips of your choice (OR 1/2-3/4 cup homemade chocolate chips)
Preheat oven to 375F.
In a large bowl, cream together extra light olive oil, brown sugar, granulated sugar, baking soda, Kosher salt, vanilla extract, and applesauce.
Mix in flour one cup at a time.
Fold in chocolate chips. You can either use store-bought or my homemade chocolate chips.
Drop dough by rounded tablespoonfuls onto ungreased baking sheet.
Bake for 8-10 minutes or until light golden brown on the edges.
- If you are using the homemade chocolate chips, I found it helpful to chill the dough in the refrigerator for 10 minutes before adding the chocolate chips to the dough. I also chilled the dough while baking a batch of cookies. Also, when using the homemade chocolate chips, the cookies are definitely going to spread. So make sure you leave enough room between cookies :).
- The volume measurement of the homemade chocolate chips is less than the packaged, because they pack in more tightly due to their shape.
- The amount of calories per cookie is calculated using store-bought chocolate chips.