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.
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.
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.
- 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)
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, mix the coconut oil, brown sugar, eggs, water, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes.
- Scoop the cookie dough by the heaping tablespoon, and place on your prepared baking sheet about 2 inches apart.
- Bake the cookies for 9 to 11 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
- The cookies will keep for a few days at room temperature, but you can freeze excess cookies immediately to keep them fresh for longer.