These dairy free chocolate chip cookies are also eggless and soy free – but are full of taste! Perfect for anyone with a food allergy or anyone following a vegan diet.
It’s funny the kind of comments make when people find out you’re a dietitian and you’re eating together. I might eat something perceived as unhealthy and people are always surprised — “Aren’t you a dietitian?!”
Yes, I am. But I’m also a regular person and enjoy the having treats, just like anyone else. I like the 80/20 rule – I try to make 80% of my choices healthy & nutritious, and the other 20% leaves some room for indulgences. I like burgers, I like beer, and I l-o-v-e cookies.
So what do I do? When I’m in the mood for cookies, I’ll bake ‘em from scratch.
Are they “nutritious” in terms of giving me lots of vitamins, minerals, fiber, etc? Nope.
Do they taste delicious? Heck yes.
So with all that said – here’s a delectable dairy free egg free chocolate chip cookie recipe.
I first published this recipe on the site when I was nursing my son who had several food intolerances, including dairy and egg. Since he was breastfeeding, it meant I had to eliminate those items too.
These cookies are chewy, delicious, and rich. I love them and I hope you do too!
Dairy Free Egg Free Chocolate Chip Cookies
Ingredients
- 1 tablespoon ground flax seed
- 2 ½ tablespoons hot water
- ½ cup coconut oil
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ cup all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy-free dark chocolate chips (I used Enjoy Life Brand)
- Dairy-free milk alternative (only if needed; see directions)
Instructions
- Place the ground/milled flax in the bowl for your stand mixer (or a regular mixing bowl). Add the hot water to the flax in the bowl and let sit for 10 minutes.
- Add coconut oil, brown sugar, granulated sugar, and vanilla to the flax mixture in the stand mixer bowl. Using the paddle attachment, mix on medium speed for a few minutes until creamy and fluffy. (If you don’t have a stand mixer, you can do this by hand with a mixing bowl and hand mixer or spoon).
- Add the flour, cornstarch, baking soda, and salt. Mix on low speed until combined. (Note – If the dough is too dry at this point*, add in 1 to 2 tablespoons of dairy-free milk to reach the correct texture.)
- Fold in the chocolate chips.
- Use a small cookie scoop or heaping tablespoon to portion out balls of dough onto a plate. Cover with plastic wrap or foil, and chill in the fridge for at least 1 hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Remove cookies from the fridge and place on the parchment-lined baking sheets.
- Bake for 9 to 12 minutes, until lightly browned and cooked through. Let cool for 10 minutes on the pan, and then enjoy!
Notes
- Be sure to spoon and level your flour.
- *If you pack the flour into the cup, it can make the dough too dry. In the event this happens, add 1-2 tablespoons of a dairy-free milk to the dough to correct the texture.
- The chilling step is essential in this recipe to prevent spreading. If you cook without chilling, the cookies will be too flat.
- I use regular sugar & brown sugar in this recipe. If you are vegan and do not use these products because of the bone char filtering process, just look for certified organic sugars or research brands that do not use bone char filtering.
Nutrition
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woo woo! VEGAN can be delicious!! 🙂 Love me those flax eggs!
YES, flax eggs are amazing! I have a really great 40 min hamburger bun recipe I make with a flax egg. They are delicious.
I utilize the 80/20 eating rule, too. It’s healthy to have a balance! I just love that as nutrition and fitness professionals, people think we don’t eat anything but lettuce and air 😛
Hahaha, lettuce & air. And water too, don’t forget about that! 😉
Love this. I would eat all of the dough. There would never be a baked cookie.
Hahaha! The cookie dough really is delicious. I have to use some serious willpower to limit myself.
I followed the receipt exactly except I can’t have gluten so I substituted the cup for cup gluten free flour and the cookies melted on the edges, began to burn on the edges and the center had not started to bake. I’m so frustrated. None of these chocolate chip cookies recipes that are egg free, dairy free, gluten free ever turn out like pictures. I have mast cell activation disorder and cannot have any of those ingredients. I’m dying for a chocolate chip cookie. These recipes never turn out. Frustrated I can’t eat anything.
Hi Debbie – I’m so sorry to hear that. I promise, I did bake them and take the photos 🙂 Let’s troubleshoot — Did you chill the balls of dough for 1-2 hours prior to baking? That step helps with the spreading and even cooking. Also, I will say that gluten free flour does not have the same structure as all-purpose, so in eggless recipes sometimes the substitution is tricky as you lack the protein from both the flour and egg, which affects the structure of the cookie. All that said – Let me do some testing for you in the next week or two to try to figure out a foolproof GF, EF, DF version. 🙂
I’ve been craving chocolate chip cookies ALL DAY! Now I am REALLY drooling. These look so good! 🙂
Haha, I totally have days like that too. Which usually results in some epic baking at night 🙂
Yum! I also LOVE cookies, and I’m vegan, so I foresee these in my future. Thanks for the recipe! 🙂
You’re so welcome!
These look so tasty! Although I’m not vegan, I’ve been enjoying more vegan baking recently, including some peanut butter flapjacks- so good! Will have to give these a try!
Oh my goodness, peanut butter pancakes sound ah-mazing! Do you have the recipe posted on your blog?
I’ve tried a lot of vegan recipes and this was by FAR the BEST recipe for vegan chocolate chip cookies. Thanks for the info on the benefits of coconut oil vs. vegan butter. Appreciate you sharing this. I have a babe with severe dairy and egg allergies so recipes like this are a gem to help him feel “normal” and enjoy some of the simplicity in life. Thanks FOR THE POST.
Erin, thank you so much for your awesome compliments!! I’m so happy you enjoyed the cookie recipe. I know how tough it can be with a baby with food allergies (though mine just has intolerences) so I love sharing any treats like this that are helpful. If you click on “recipe box” at the top of the page, you can also look at recipes that are categorized and there’s an MSPI box. Almost all of those are egg free too since I couldn’t have eggs then either!