The Best Dairy-Free Chocolate Chip Cookies
Prep time
Cook time
Total time
This reliable butter-free recipe is from my flagship book, Go Dairy Free: The Guide and Cookbook. I've successfully baked these cookies at sea level and high altitude (up to 7000 feet) with no adjustments needed. See the post above for ingredient notes and tips.
Recipe type: Dessert
Cuisine: American
Serves: 36 to 48 cookies
  • 2½ cups all-purpose flour (can sub whole wheat pastry flour)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup firmly packed brown sugar
  • ½ cup sugar
  • ½ cup oil
  • 1 to 2 tablespoons plain or unsweetened dairy-free milk beverage
  • 1 teaspoon vanilla extract
  • 2 eggs (see Vegan Option below for egg-free)
  • 1 cup dairy-free semi-sweet chocolate chips
  1. Preheat your oven to 375ºF and line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. Put the brown sugar, cane sugar, oil, milk beverage (1 tablespoon for puffier cookies, 2 tablespoons for flatter, chewier cookies), and vanilla in a large mixing bowl. Beat with a hand mixer until creamy.
  4. Add the eggs and beat with a hand mixer until smooth. Gradually stir or beat in the flour mixture until fully incorporated. Fold in the chocolate chips.
  5. Drop the dough by the large teaspoonful onto your prepared baking sheets about 2 inches apart.
  6. Bake for 10 to 12 minutes, or until the cookies just begin to take on a light brown hue.
  7. Let cool for 2 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.
  8. Store the cookies in an airtight container at room temperature for up to 1 week, or put the cookies in plastic freezer bags and freeze to enjoy later.
Vegan Option: Substitute a scant ½ cup (about 7 tablespoons) plain or unsweetened dairy-free yogurt plus 2 tablespoons ground flaxseed for the eggs. Add the milk beverage after adding the flour, as needed.

Oatmeal Chocolate Chip Cookies Option: Reduce the flour to 2 cups, and add 2 cups quick oats (or rolled oats for more rustic cookies).
Recipe by Go Dairy Free at