Dairy-Free Egg-Free Chocolate Cookies
 
Prep time
Cook time
Total time
 
These soft, slightly chewy cookies have a deep, dark chocolate flavor that's perfectly sweet and indulgent.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 56 cookies
Ingredients
  • 2½ cups all-purpose flour
  • ⅔ cup natural cocoa powder
  • 1 teaspoon baking soda
  • 1¼ cups dairy-free buttery sticks (2½ sticks)
  • 1⅓ cups packed brown sugar
  • ½ cup sugar
  • ⅜ to ½ teaspoon salt (see Salt Note below)
  • 2 teaspoons vanilla extract
  • 1⅓ cups dairy-free chocolate chips or chopped chocolate
Instructions
  1. In a large bowl, whisk together the flour, cocoa powder, and baking soda until no chunks of cocoa remain.
  2. Put the buttery sticks in a large mixing bowl and let them soften for 5 to 10 minutes.
  3. Add the brown sugar, sugar, and salt to the butter alternative, and mix with a mixer or hand mixer until creamy, about 2 minutes. Add the vanilla and mix to combine.
  4. Dump the flour mixture into your mixing bowl, and mix on low speed until just combined. Fold in the chocolate chips.
  5. If the dough is too soft or sticky, refrigerate the dough for 1 hour or more.
  6. Preheat your oven to 325ºF and line baking sheets with parchment paper.
  7. Roll the dough into 1¼-inch balls (about the size of a whole walnut) and place them 2 inches apart on your prepared baking sheets. Flatten them slightly, to about ½-inch thick. If the dough is still sticky at all, you can lightly dampen your hands with water to easily handle the dough.
  8. Bake the cookies for 10 to 12 minutes, or until they lose their doughy sheen on top. If baked for too long, they will set up crispier (but still delicious!).
  9. Let the cookies rest on the baking sheet for a few minutes, before carefully lifting the parchment (with the cookies) off onto a cool surface or wire rack. They firm up more as they cool, but should still be soft and chewy.
  10. Store the cookies in an airtight container at room temperature for up to one week. Or you can freeze the cookies for longer storage.
Notes
Salt Note: If using a saltier butter alternative, like Country Crock or Earth Balance Soy Free, ½ teaspoon of salt really adds depth of flavor, but also gives the cookies a hint of salted chocolate. If you're not a fan of salted chocolate, use just ⅜ teaspoon of salt and / or use a butter alternative that's unsalted or lower in salt.
Nutrition Information
Serving size: 1 cookie Calories: 95 Fat: 4.3g Saturated fat: 1.4g Carbohydrates: 14.2g Sugar: 9.2g Sodium: 66mg Fiber: .5g Protein: 1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-egg-free-chocolate-cookies