Before becoming pregnant, I was never really a sweets or dessert person. I would have them on occasion but I really had to be in the mood. These days, I find myself craving them more and more. Not just any sweets though, specifically cookies with ice cream. I decided to give the homemade route a try and found a recipe on Pinterest. However, my husband is plant-based so I had to tweak things so he could enjoy them as well. From my trial and error came what I believe is the best dairy and egg free chocolate chip cookies recipe!
Keep reading to find out what you need.
Wet Ingredients
- 1/2 cup plant-based butter, softened (I prefer to use the Country Crock Plant-Based Butter with Olive Oil sticks)
- 1/4 cup plant-based milk (I used Silk Unsweetened Vanilla)
- 1 Tbsp vanilla extract
- Flavor neutral cooking oil
Dry Ingredients
- 1 cup brown sugar (light or dark is fine)
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cornstarch
- 1 cup dairy-free chocolate chip cookies if using regular sized chips. 1 1/2 cups if you are using mini chips such as enjoy life semi-sweet mini chocolate chips (this is the brand that I used)
Recipe
- Preheat oven to 350℉ and line a cookie sheet with parchment paper.
- Add softened butter and brown sugar to a mixing bowl and mix with hand mixer, or stand mixer, until smooth and creamy.
- Add vanilla extract and milk to bowl, mix in.
- In a separate bowl, combine all your dry ingredients except the chocolate chips.
- Add your dry ingredients in with your wet ingredients and use a spoon to mix into a dough. Once combined, mix in chocolate chips.
- Dough will be slightly sticky. Add a drop of oil to hands and roll dough into balls. Place on parchment paper leaving space between each one.
- Bake for 10-15 minutes, or until cookies are lightly golden on top.
- Allow cookies to cool and firm before removing them from cookie sheet.
- Enjoy. Pair with dairy-free ice cream for the ultimate experience!
Notes
- This can make 12-20 cookies depending on how big you make the balls of dough.
- Cooking time may vary depending on location.
- I’ve never made these with any milk besides Silk. You may need more or less depending on the brand you choose to use.
I hope you enjoy these as much as I did. Let me know in the comments if this is the best dairy and egg free chocolate chip cookies recipe you’ve tried!
P.S. I’ve been trying a new meal plan from Blue Apron*. If you’ve been considering using their service, read this post before you do. (*This is an affiliate link and I may earn a commission if you sign up through it. The price of your meals will not be affected by this!)
