Dairy-Free Chocolate Chip Cookies
These Dairy-Free Chocolate Chip Cookies are soft, chewy, and loaded with chocolatey goodness. They’re easy to make and perfect for families!
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour (use gluten-free 1-1 flour if gluten free)
- 1 tsp baking soda
- 1 1/2 tsp arrowroot Can substitute with cornstarch.
- 1/2 tsp sea salt
Wet Ingredients
- 3/4 cup vegan butter (softened to room temperature) Use room temperature for better blending.
- 3/4 cup brown sugar
- 1/2 cup raw cane sugar
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- 2 tsp vanilla extract
Add-ins
- 1 cup Enjoy Life dairy-free chocolate chips
Instructions
Preparation
- In one bowl, whisk together the flour, baking soda, arrowroot, and sea salt. Set aside.
- In another bowl, cream the softened vegan butter with the brown sugar and raw cane sugar until it's light and fluffy.
- Add the egg, egg yolk, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet mixture. Fold in the dairy-free chocolate chips.
- Chill the cookie dough for at least 30 minutes in the fridge for extra chewiness.
Baking
- Preheat the oven to 350°F (175°C).
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for about 10 minutes or until golden brown.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Reheat in the microwave for 10-15 seconds for a freshly baked taste.