Dairy Free Chocolate Chip Cookies

Hello people!

Now who doesn’t love a chocolate chip cookie?! These cookies are possibly one of my favourite things I’ve baked in a while and something I think I’ll be baking on a regular basis! Obviously my recipe is dairy free (I don’t think they taste any different) but of course you can make changes to the recipe if you want normal dairy chocolate chips or if you have any other dairy requirements. This recipe usually makes about 16 cookies (ish).

What you’ll need:

  • Grease proof paper
  • Baking tray (any size)
  • Chopping board or surface


  • 125g dairy free butter
  • 100g light brown soft sugar
  • 125g caster sugar
  • 1 egg, lightly beaten
  • 1tsp vanilla extract
  • 225g self-raising flour
  • 200g dairy free chocolate chips

Step 1: Cover your baking tray with some grease proof paper. This definitely doesn’t need to be neat, it’s only there to put the mixture onto – but if you want it to stick own because it keeps rolling up, you can pop a bit of butter on the tray and stick the paper on top of it. Then preheat your oven to 180 degrees.

Step 2: Cream together the butter and sugars. You just want a combined mixture and for it not to be too grainy still.

Step 3: Combine in the egg and vanilla extract. I always crack the egg in a separate bowl so I can be sure I don’t have any shell in there. I also lightly whisk the egg before I put it in so that it is already mixed and just needs combining.

Step 4: Sift in the flour into the mixture and then fold in. I usually use a wooden spoon and you only want to fold it until it is combined – don’t over work it. After this stir in your chocolate chips – I add a lot of these but if you don’t want them so chocolate-y you can add less of course!

This is what your combined mixture should look like (ish!)

Step 5: Once this is all combined together, grab your chopping board and cover it with a light dusting of flour so you don’t leave half of your mixture on the board – that’d be a waste of a cookie! Roll the mixture into walnut sized balls and place onto the grease proof paper on the baking tray. Remember to leave a gap between each ball because the cookies will spread as they bake. (Don’t worry if they spread and stick together you can cut them apart after.) I don’t normally do this too neatly because I like my cookies to be all different shapes to look more homemade!

My cookies ready for the oven – you can see I’m not neat!

Step 6: Bake in the centre of the oven for between 15-20 minutes. This will depend on the size of your cookies but you want them to be golden around the edges and then they are done. Don’t try and touch them to see if they are done because they will be soft and you’ll stick your finger right through them! They harden as they cool so you don’t want them to be over cooked at this stage.

Step 7: Once they are done, leave them to harden for 1 minute so they take shape and then transfer them onto a cool rack. Some of the cookies may need to be cut to separate them, if they joined together whilst cooking.

The final result!

Step 8: One last step… eat away (they are best when they are still warm and gooey out of the oven!) See how long you can make them last because mine never ever last very long once my friends and family get their hands on them!!

So there you go, a nice simple recipe for the most delicious cookies! I’ve tried to give you little tips throughout because there’s nothing worse than reading a recipe, then looking at what you have in front of you and wondering if that’s even that it is supposed to look like! I hope you enjoyed this post – let me know if there is anything you’d like to see me bake, in the comments below. Don’t forget to like and follow my blog and check me out on Twitter; @loveemilyblog

Thank you for reading!


2 thoughts on “Dairy Free Chocolate Chip Cookies

  1. They look sooo good! I want to eat less diary since it’s quite bad for my skin so thanks for the recipe, I’m definitely going to try this one!

    xo Zoë


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