My Go-To Dairy-Free Chocolate Chip Cookies (Soft, Chewy, Perfect)
- Kalyn Nicholson
- 5 hours ago
- 2 min read
It's that time of year again. And weekend winter baking is becoming a new comfort ritual for me.
Since my blog is now revived, I have to fill in some of the missing posts from the long gone and grieved All Things Koze site that I wasn't able to pull old posts from.
Like... my go-to chewy, dairy free chocolate chip cookies.
Imagine this, a (if you have kids, semi) quiet kitchen, the warm oven, candle flickers, music playing, and the smell of cookies drifting through the house. These chocolate chip cookies are my tried and true, as a certified cookie-is-my-fav-dessert girl. The crisp on the outside but stay soft on the inside (esp. if you underbake by 2-3 mins).
They’re the kind of cookies you can make for your kids, bring to a holiday gathering, bake tins of as gifts, or just enjoy with a cup of tea during a slow winter evening.
Simple, nostalgic, and a little magical.
🛒 Grocery List
Butter (dairy-free, softened coconut oil can work too but butter tastes best)
Brown sugar
White sugar
Apple sauce or ground flaxseed
Vanilla extract
Flour
Baking soda
Salt
Lots of chocolate chips (or sub literally anything else)
🍪 Measurements
1 cup vegan butter or softened coconut oil
¾ cup brown sugar (or coconut sugar)
½ cup white sugar
¼ cup applesauce or 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
2 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ cups dairy-free chocolate chips
✨ Instructions
Preheat your oven to 350°F (or 375°F if you like crispier edges).
If using a flax egg, mix flax + water and let sit for 5–10 minutes.
In a large bowl, cream together the vegan butter and both sugars until light and fluffy.
Add in your flax egg (or applesauce) and vanilla, mixing until smooth.
Stir in the flour, baking soda, and salt until just combined — don’t over-mix.
Fold in the chocolate chips.
Scoop large dough balls (about 3 tablespoons each) onto a lined baking sheet.
Bake for 11–13 minutes, until the edges are lightly golden.
Let them cool on the tray for 2–3 minutes before transferring to a wire rack.
My Cookbook Notes
Underbake by 2-3 mins to keep them soft and gooey.
Freeze the dough or the baked cookies. They keep for 3-4 months.
Chocolate chunks are a personal fav
M&M's (the red and green kind) are my little boy's fav
Add a heaping scoop or two of peanut butter for a fun twist
Happy baking ❤️
