Dairy Free Chocolate Chunk Cookies
Last Updated on September 10, 2019 by Annie
These dairy free chocolate chunk cookies are easy to make and deliciously moist. With coconut oil and dairy free chocolate, these cookies are seriously about to be your new favorite cookie.
Cookies are without a doubt my favorite food to make for many different reasons but the most important being cookies are easily portable. Portable means I am able to take them anywhere. Being able to take them places means I can share them with others. And, as I have taught many children over the years, sharing, is caring.
When it comes to picking a cookie to make for sharing with others, I am tied evenly between two amazing cookies. A buttery soft, melt in your mouth sugar cookie (a treasured recipe from a former student). Or a soft, yet loaded, salted chocolate chunk cookie from the one and only Deb Perelman.
Because I believed STRONGLY that a cookie should have a buttery base, I mourned the loss of cookies when I first began my dairy free life. I assumed a cookie without butter would be worse than no cookie at all. Why put in all the extra effort only to wind up with cheap imitation that would fall embarrassingly short of my expectations? No, it was definitely safer to forget the cookies and move on in life.
Fold the flour into the batter. 
But I couldn’t move on. I mean c’mon, it’s cookies. They kept calling to me and I finally answered the call. When I began this process, I decided not to take the Smitten Kitchen recipe I love so dearly and putting it through the ringer of a dairy free conversion. Instead, I simply started from a basic chocolate chip cookie, and loaded them up in a way I can only assume would make Deb proud.
Dairy Free Changes
- Use coconut oil in place of butter. Canola oil works too.
- Try using dairy free chocolate chunks like Enjoy Life!
- If you make the dough in advance, freeze the balls and pull out as many as you need when you are ready. Allow the dough to soften before you bake.
Pro Tips for Making these Dairy Free Cookies!
- If you have a glass jar of coconut oil, microwave the oil in glass jar, then pour it into a measuring cup.
- If the coconut oil is in a plastic container, scoop out what you need into a liquid measuring cup, microwave and pour back any excess oil.
- Allow the oil to cool slightly before making the dough, it should still be liquid though.
- Fold the flour into the batter, stop just before it is incorporated.
Did you make these AMAZING dairy free chocolate chunk cookies? You can share them with me on Instagram so I can see your life after dairy creations!
Other Dairy Free Desserts You Might Like
Fudgy Brownies
Fluffernutter Cookies
Lemon Bundt Cake
Dairy Free Chocolate Chunk Cookies
These dairy free chocolate chunk cookies are a quick and easy recipe that give you warm, soft chocolate stuffed cookies.
Ingredients
- 1½ c. Flour
- ½ tsp. Salt
- ½ tsp. Baking Soda
- ⅛ tsp. Cinnamon
- ½ c. Coconut Oil Melted, but not hot
- ½ c. Brown Sugar
- ¼ c. Granulated Sugar
- 1 tsp. Vanilla
- 1 Egg
- 1 c. Dairy Free Chocolate Chunks
- Flaky Sea Salt
Instructions
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Preheat the oven to 350°F. In a small bowl mix together flour, salt, baking soda, and cinnamon.
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In the bowl of a standing mixer, with the paddle attachment, mix together coconut oil and sugars until combined.
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Add vanilla and egg, mix until incorporated.
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Take bowl off the mixer and fold the flour mixture, ¼ at a time, into the sugar mixture. Next fold in the chocolate chunks.
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Scoop onto a lined cookie sheet. Sprinkle with flaky sea salt and bake for 9 minutes.
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Remove from oven and try to allow to cool for a 1 minute, no judgement if you need to check them out right away.