These amazing dairy-free triple chocolate cookies are a true crowd pleaser. They’re perfectly indulgent with just the right balance of chocolate to satisfy adults and kids. And the texture is wonderful. They’re rich, soft, and chewy with a gentle bite. Trust me, it’s impossible to stop at just one, or two, or three …
Dairy-Free Triple Chocolate Cookies with White, Milk, and Dark Morsels
To help ensure the best results, I’ve added a little FAQ here on the ingredients and recipe as a whole. I’ve also included some suggestions for other free-from needs in the special diet section below, right before the recipe.
What is Natural Cocoa Powder?
It hasn’t been treated with alkali (like Dutch processed cocoa powder), so natural cocoa powder is more acidic and more bitter. That acidity reacts with baking soda (an alkali) in your cookie dough, giving it a little lift, better texture, and neutralizing the bitterness in the cocoa and the naturally acrid flavor of the baking soda. You can find natural cocoa powder from brands like Hershey’s, Scharffen Berger, Ghirardelli Unsweetened, and Anthony’s.
Can I Substitute Dutch-Processed Cocoa Powder?
I don’t recommend it, and can’t guarantee good results if you do. The sugars in this recipe do react with the baking soda, too, so it’s possible it will work okay. But it’s also possible that the baking soda will be notable in the taste if you don’t use natural cocoa powder. I have only tested this recipe with natural cocoa powder, and the results are delicious.
Does it Matter What Oil I Use?
A little. Since these cookies are chocolate, most oils will go quite well. But I still prefer to use a more neutral-tasting oil, like extra-light olive or grapeseed. If you opt to use coconut oil, make sure your eggs are at room temperature before mixing. If your eggs are cold, it will cause the oil to solidify into little shards.
Where Did You Find Dairy-Free White and Milk Chocolate Chips?!
Online from Enjoy Life! They offer them both on their website (they have free shipping with a minimum purchase). I use their White Chocolate Mini Chips, Ricemilk Chocolate Morsels, and Dark Chocolate Morsels in these dairy-free Triple Chocolate Cookies.
Do I Need to Make Any High Altitude Adjustments?
I haven’t tested this recipe at high altitude yet. But these dairy-free triple chocolate cookies might work just fine at high altitude without any adjustments. To be sure, I would bake just a few cookies first, and see how they turn out. If they spread too much, add a little more flour to make a firmer dough. If they become too puffy or have a bitterness, there is too much baking soda for your altitude. You can cut it in half on a future batch. But for the current batch, you can add a little more natural cocoa powder to help neutralize the baking soda, and flatten the cookies before baking. If you are baking at high altitude, definitely use the eggs. Egg substitutes will cause the cookies to spread, become greasy, and burn around the edges.
Special Diet Notes: Triple Chocolate Cookies
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
- For egg-free triple chocolate cookies, I would substitute about 1/4 cup aquafaba or dairy-free yogurt for the eggs, and only add more if the dough is too dry. With vegan cookies, it is best if the dough is stiffer. Please note that I have not tested this recipe without eggs. This is only a suggestion. You can also see my egg substitute guide for more ideas.
- For gluten-free triple chocolate cookies, you can substitute your favorite grain-based flour blend or gluten-free oat flour. Keep in mind, results will vary, and you might need to adjust the flour amount. Do not substitute a non-grain flour, like almond flour or coconut flour. I recommend using eggs if you are trying gluten-free triple chocolate cookies. Please note that I have not tested this recipe without gluten. These are only a suggestions.
- 2¼ cups all-purpose flour
- ⅔ cup natural cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup oil
- 1 cup packed dark brown sugar (can sub light brown sugar)
- ½ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup dairy-free white chocolate chips
- ½ cup dairy-free milk chocolate chips
- ½ cup dairy-free dark chocolate chips
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a mixing bowl, beat the oil, sugars, eggs, and vanilla with a hand mixer until emulsified, about 1 to 2 minutes.
- Add the flour mixture to your mixing bowl and mix until combined. Fold in the chocolate chips.
- If the dough is too soft to roll, refrigerate it for 15 to 20 minutes. (If using coconut oil, refrigeration can make the dough too firm.)
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough by the level tablespoon and roll it into balls. Place the balls about 2 inches apart on your prepared baking sheet.
- Flatten the balls slightly if you want wider, thinner cookies, leave them round if you want more brownie-like cookies. They will still spread, but not as much.
- Bake the cookies for about 10 minutes.
- Let them cool on the baking sheet for a couple of minutes, before removing them to a wire rack to cool completely.