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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Ghirardelli’s Dairy-Free Chocolate Chip Cookies are a Recipe for Perfection

    Ghirardelli’s Dairy-Free Chocolate Chip Cookies are a Recipe for Perfection

    4
    By Alisa Fleming on September 29, 2022 Dairy Free Desserts, Dairy-Free Recipes

    Everyone has their favorite chocolate chip cookies. But this is the butterless recipe that San Francisco’s iconic chocolatier swears by. Unlike many other versions, Ghirardelli’s dairy-free chocolate chip cookies use coconut oil instead of butter alternative. They are also sweetened with brown sugar, exclusively, for a chewier texture. And they double down on the vanilla, because, why not? And of course, their recipe calls for a whole bag of dairy-free chocolate chips, since those delicious morsels really are the focus.

    Dairy-Free Chocolate Chip Cookies Recipe

    Bake Sweet Memories with Ghirardelli’s Dairy-Free Chocolate Chip Cookies Recipe

    Not everyone likes coconut oil, some of you might not have it on hand, or you could have coconut-free needs. For all of you, we have some alternate options in the FAQs below. If you have other dietary needs, see the special diet notes just above the recipe.

    I Hate the Taste of Coconut, What Should I Use?

    If you just don’t like the taste of coconut, use refined coconut oil. It’s relatively odorless and doesn’t taste overtly coconutty.

    Can I Use a Different Oil?

    In theory, any oil should work. But coconut oil becomes solid when refrigerated, and will thicken the dough. If using another oil the cookie dough won’t firm up as much, and might cause the cookies to spread more. If you choose palm shortening (palm oil), the cookies will be a little cakier. I prefer this recipe when not using coconut oil.

    Can I Use Dairy-Free Butter Alternative?

    Yes, you can melt and use dairy-free buttery sticks or baking. But keep in mind that they are part water, so the end result won’t have quite the same texture as the ones with coconut oil.

    Dairy-Free Chocolate Chip Cookies Recipe

    Special Diet Notes: Ghirardelli’s Dairy-Free Chocolate Chip Cookies

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, and vegetarian.

    For soy-free chocolate chip cookies, choose dairy-free chocolate chips that are made without any soy-based ingredients. The Ghirardelli chocolate chips do contain soy lecithin.

    For egg-free and vegan chocolate chip cookies, enjoy one of these recipes instead: Imperfect Mommy Vegan Chocolate Chip Cookies or “Can’t Miss” Vegan Bake Sale Chocolate Chip Cookies.

    For gluten-free dairy-free chocolate chip cookies, your favorite all-purpose gluten-free flour blend might work just fine. But we haven’t tested this recipe without gluten.

    4.0 from 2 reviews
    Ghirardelli's Dairy-Free Chocolate Chip Cookies
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    Author: Ghirardelli
    Recipe type: Dessert
    Cuisine: American
    Serves: about 36 cookies
    Ingredients
    • 2 cups all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup melted coconut oil (see post above for other options)
    • 1¼ cups packed light brown sugar
    • 2 eggs (see post above for egg-free options)
    • 1 tablespoon water
    • 2 teaspoons vanilla extract
    • 1 (10-ounce) bag dairy-free chocolate chips (like Ghirardelli Non-Dairy Chocolate Chips)
    Instructions
    1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
    2. In a medium bowl, whisk together the flour, baking soda, and salt.
    3. In a large mixing bowl, mix the coconut oil, brown sugar, eggs, water, and vanilla until well combined.
    4. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips.
    5. Cover and refrigerate the dough for 30 minutes.
    6. Scoop the cookie dough by the heaping tablespoon, and place on your prepared baking sheet about 2 inches apart.
    7. Bake the cookies for 9 to 11 minutes, or until the edges are golden brown.
    8. Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
    9. The cookies will keep for a few days at room temperature, but you can freeze excess cookies immediately to keep them fresh for longer.
    Nutrition Information
    Serving size: 1 cookie Calories: 139 Fat: 6.5g Saturated fat: 4.7g Carbohydrates: 19.8g Sugar: 12.9g Sodium: 53mg Fiber: .8g Protein: 1g
    3.5.3229

    More Favorite Dairy-Free Cookie Recipes

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    Soft & Chewy Oatmeal Raisin Cookies

    Dairy-Free Oatmeal Raisin Cookies Recipe - perfectly thick, soft, and chewy!

    Triple Chocolate Cookies

    Dairy-Free Triple Chocolate Cookies Recipe with White, Milk, and Dark Morsels - also nut-free and soy-free with other special diet tips

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    4 Comments

    1. Kaitlynn on February 22, 2023 3:46 pm

      Followed the recipe as directed, with the coconut oil. They came out perfect!

      Reply
      • Alisa Fleming on February 22, 2023 3:47 pm

        Glad you enjoyed the recipe Kaitlynn!

        Reply
    2. lynn on February 18, 2023 12:10 pm

      Just ok but I used 72% Ghirardelli chocolate chips and all avocado oil. I did not put in refrigerator 30 minutes but the cookies came out like a bread cookie, bit dry and not sweet enough. Guess you need to use like a semi sweet chocolate chip and only coconut oil even though it did mention option for avocado oil . 🙁 Ate a few where normally I would eat the entire tray . Not my favorite. Any thoughts please?

      Reply
      • Alisa Fleming on February 18, 2023 1:38 pm

        Hi Lynn, I think you might have been looking at another recipe. There is definitely no recommendation for avocado oil with this recipe, and I wouldn’t personally recommend it. I would follow the specific ingredients or see the notes above the recipe for using another oil. I link to another recipe that I recommend if you want to use a different oil. You can use avocado oil in that recipe, though it might influence the flavor. Here is that recipe -> https://www.godairyfree.org/recipes/best-dairy-free-chocolate-chip-cookies

        Reply

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