The Best Nut-Free & Vegan Chocolate Chip Cookies
Prep time
Cook time
Total time
Before I found chocolate that was “doable” for my family, I made these cookies with raisins. They were delicious that way, too!
Serves: about 4 dozen
  • 1 cup dairy-free buttery sticks (she uses Earth Balance) or shortening
  • ½ cup packed brown sugar
  • ½ cup sugar
  • ¼ cup plain dairy-free rice, soy or flax milk beverage
  • 1 teaspoon vanilla extract
  • 2¼ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 10-ounce bag dairy-free chocolate chips or chunks
  1. Preheat your oven to 350°F and grease or line cookie sheets with parchment paper or a silicone baking mat.
  2. In a mixing bowl, cream the buttery sticks and sugars until light and fluffy. Add the milk beverage, and cream well, then blend in the vanilla.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. Add the dry ingredients to your mixing bowl and stir to combine.
  5. Fold in the chocolate chips or chunks.
  6. Drop the dough by the tablespoon onto your prepared cookie sheets.
  7. Bake for about 10 minutes. Let cool for 5 minutes on the baking sheets before removing the cookies to cooling racks.
Recipe by Go Dairy Free at