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addisonmichelle

Dairy-Free & Soy-Free Chocolate Chip Cookies

Updated: May 25, 2020



One difficult thing about going dairy and soy-free is that you can rarely pick up a pre-packaged snack or stop by a bakery for a quick treat. Nothing says comfort like warm-from-the-oven chocolate chip cookies and these are deliciously dairy and soy-free. What could be better?


Chocolate Chip Cookies


Ingredients:


  • 3 cups all-purpose flour (If making these gluten-free, choose a GF flour like this one)

  • 1 ½ cup brown sugar, packed

  • 1/2 cup white sugar

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 eggs

  • 3/4 cup oil

  • 2 teaspoons vanilla extract

  • 2 teaspoons hot water

  • 2 cups semisweet chocolate chips, dairy and soy free (I like Enjoy Life Semi-Sweet Mini Chips) plus extra, for rolling the sides.


Directions:

  • In a large mixing bowl add the flour, brown sugar, sugar, baking soda, baking powder, and salt.  Whisk to combine.

  • Add eggs, oil, vanilla, water, and chocolate chips.  Begin with a rubber spatula to mix and finish by hand until all the ingredients are well incorporated.  The dough may seem dry, but it's fine.

  • Preheat to 350°F.

  • Shape into 1 to 2 inch balls.  Place them on a parchment paper lined baking sheet.  

  • Optional: To make them look more classic, push in extra chocolate chips on top and sides.  When they bake, these will remain on the surface and not hidden in the dough. 

  • Bake for 8 to 10 minutes on the middle rack.  Remove when they are just BARELY starting to turn brown.  They should look under-cooked.

  • Let them sit on the baking pan for 2 minutes before removing to cooling rack. Cool COMPLETELY.

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