*UPDATE!* Thank you Jess for letting me know that chocolate chips do in fact have dairy in them! (DUH!) It’s a good thing my family doesn’t have hardcore allergies because I totally missed that one!
It’s been a pretty brutal couple of weeks around here. Remember the girls being sick? Well, I caught that nasty virus too & while that in itself was pretty miserable for a few days the worst of it was the Fibro flareup it triggered. UGHH. I’m starting to feel a little better so to ease the guilt of the girl’s spending so much time with a sitter this week I promised them that after dinner we could make homemade chocolate chip cookies together. Honestly, I think they enjoyed taking turns putting the ingredients in the mixer as much, if not more, than eating the cookies themselves! Sometimes I forget how involving them in something that’s mundane for me can be such a treat for them…
Anyway, as I was searching the Pinterest world for a cookie recipe that would make what I consider to be the perfect chocolate chip cookie, it has to be super thick, chewy & not too sweet, the chocolate is quite enough in my opinion, I came across a few recipes that substituted coconut oil for butter. I didn’t intend on making an allergy free cookie but truth is Sophie doesn’t always tolerate dairy particularly well & I just love coconut oil so I thought why not give it a shot. The reviews also claimed that the cookies were super moist & chewy without having a noticeable coconut flavor….SOLD. And you know what, they were oh so right!
The super picky discerning critic taking the first bite…
and I do believe that’s a ‘YES!’
YUMMIEST Coconut Oil Dairy Free Chocolate Chip Cookies
- 3/4 cu granulated sugar
- 3/4 cu brown sugar
- 1 egg
- 1/2 cup coconut oil
- pinch of salt
- 1 tsp basking powder
- 1 tsp baking soda
- 1 tbs vanilla
- 3/4 cu all purpose flour
- 3/4 cu white whole wheat flour
- 3/4-1 cup semi sweet chocolate chips (depending on your preference)
In your stand mixer bowl beat together coconut oil, egg, and both sugars for around 2 minutes on medium speed. In a separate bowl combine all dry ingredients & then slowly incorporate into the stand mixture while on slow. Bake 12 heaping spoonfuls on an ungreased cookie sheet in the oven at 400 degrees for 9-11 minutes, or just until the outside of the cookies have browned a smidge. My rule of thumb is if they look like they might need another two minutes go ahead and take them out. Move to a cooling rack & allow to cool for a few minutes before devouring. Make sure you have cold milk on hand because that combined with these warm, gooey cookies is the pathway straight to your family’s heart. You are now officially the BEST.MOM.EVER. At least until tomorrow….
That’s one cute critic! Ooo- you’re totally right about when thinking it needs more time, take it out! Gets me almost everytime 🙂 Love coconut oil! You should try it in a homemade fruit smoothie- yummers! the best!
Oooo, that’s a GREAT idea about the smoothie! I’m so gonna do that!!
You catch the cutest pics of your girls.
I’ve never used coconut oil, but I have a friend who is dairy sensitive. I thought I might make these cookies for when I go to her house, but I have a question…do I use solid or liquid coconut oil??
The coconut oil I use comes in a jar and is a soft solid, I keep it at room temperature and always use it straight out of the jar, no melting…
Looks delicious! I’m definitely trying this!
I make mine very similarly, using the same amount of oil (either coconut or grapeseed), but hadn’t tried baking powder. Looks like they came out so nicely.
have you ever tried using coconut butter? the consistency reminds me of peanut butter when warm and white chocolate when chilled. i have more luck working with it than coconut oil, i think because our ambient temperatures tend to be colder there than a lot of other places.
No but good tip! I’ll totally try that!
I like your cookie recipe and I went to your store before
Just an FYI the chocolate chips have milk in them so they aren’t technically dairy free. I only know this because my husband is allergic to dairy so I have to either use carob or make him a batch without any chocolate in it 🙁
Oh no! You’re totally right Jess, DUH!! So sorry, I’ll definitely go back and put a little update at the bottom!!
Enjoy Life brand makes dairy free chocolate chips. They have regular and mini chips. I find them at my local health food store.
Ghiradelli semi-sweet chocolate chips are also dairy free, as well as Costco brand semi-sweet chocolate chips. I can’t eat dairy right now, since my son (who I am breastfeeding) has a dairy protein allergy. Chocolate chip cookies are one of the things I miss most, so I was SUPER happy to find this recipe! The only change I made was to add a little more salt (since I usually use salted butter in my cookie dough). Delicious!! 🙂
In addition to the Enjoy Life, etc. brands mentioned above, if you live in an area with a kosher grocery store, you’ll be able to find several brands of dairy-free chocolate chips (they’ll be marked “pareve”).
You can find dark chocolate chips that are dairy free at some Safeway stores. They aren’t cheap but they are yummy.
Hi. They are in the oven as I write a thank you. My batch made 16 big cookies. Ooh Ooh, 11 minutes is like watching water boil 🙂
addendum. the cookies are fantastic! chewy and sweet. thanks again.
YAY! I’m so happy to here the recipe wasn’t just a fluke! LOL
Made these without the chocolate chips, used Trader Joe’s GF flour mix, and were they AWESOME!!! We have a peanut allergy, a dairy allergy, and a wheat allergy in my house between 3 people, so that get’s tricky. These were so good as a sugar cookie with a little cinnamon added. I did cut 1/2 c. of sugar out btw, and they were still plenty sweet. Thanks so much for this GREAT recipe.
Why would I serve dairy free cookies with cold milk?
LOL, oh that made me chuckle…
I couldn’t get the chocolate chips to incorporate into the dough. They just kept falling to the bottom of the bowl. Any thoughts?
My dough was too crumbly to make cookies. I tried adding extra oil but after an additional 1/4 cup, I decided it would be best to just make a bar cookie. Tastes like a crumbly sugar cookie. 🙂
Like someone else, I too am nursing my child that has a dairy protein sensitivity, and really missed chocolate chip cookies. After specifically searching for a recipe without butter or margerine, I came across this one! I’m writing it down right now, and am looking forward to making them as soon as possible! 🙂
I love using coconut oil, but you can also use dairy free margarines. There are a couple stick varieties. My favorite is Fleischmann’s. You have to get the unsalted. You’ll find that dairy free doesn’t have to limit you. Also check out godairyfree.org.
I am going to try these and use carob chips instead of chocolate chips to truly make them lactose free. Thank you!
Everyone that tried these, loved them. I thought the consistency was a little too dry and dense. Next time I would add more coconut oil. Once you add everything together and start mixing, the consistency is like sand, not batter. Hmmm. Is that how the batter turns out for you? I had to squish the balls of batter into my hands so hard to make them, instead of the normal process of rolling them in my hands like with other cookies. I live at a high altitude, could that be it?
Hmm, I dont know, maybe? Mine definitely wasn’t sandy. I have to be honest though, now that I’ve discovered Immaculate’s Gluten & Dairy free chocolate chunk cookie dough in the refrigerated section at my Whole Foods I’ll probably never bake them homemade ones again, theirs are AMAZING
I saw your update about chocolate having dairy. While it’s true that most common chips do, not all chocolate contains milk. Ghirardelli semi-sweet chips are dairy free and Enjoy Life brand makes a chip that I believe is free from the top eight allergens. There are other brands as well. So, this could still be a dairy free recipe.
Hi,
I found your site while looking for dairy free cookie recipes. I just finished a batch with the coconut oil that I have been telling myself I need to use for a long time.
I am a really forgetful baker. I’m always forgetting ingredients or putting the wrong combinations in,etc. True to form, I mixed the sugars with the dry goods rather than creaming them with the eggs first. So I was a little disheartened and concerned about the result. BUT they turned out great! Dairy free chocolate chip cookies (with lactose free chocolate chips) that use up leftover coconut oil and that are also resilient?! Score!
Thanks a lot! Looking forward to reading other good tips!
You’re so welcome Ruth! And good to know I’m not the only forgetful baker! (:
If you ever are craving some cookies but don’t feel like baking from scratch Immaculate sells a gluten & dairy free dough in the refrigerated section that is UH-MAZING. I honestly haven’t made the homemade ones again because these are that good!
Glad you found the blog btw, stick around!
I loved these! We used dairy-free chocolate chips and doubled the recipe. However we found they only needed 6 minutes in our oven. Thanks for the recipe!!
You’re welcome! So glad they turned out great!
Yay! So glad they worked out for you!
These look delish and as a mom of a son who has a dairy allergy I really appreciate you sharing this recipe! I am wondering before I bake them up if I can just sub another 3/4 c of all purpose flour for the 3/4 cu white whole wheat flour? I don’t have any white whole wheat flour on hand. Thanks so much!!
Just finished making these and found the mix was crumbly so added a bit of almond milk, the fault was on me as I used wrong measuring cup for flour. Still yummy! can’t wait to try again with the correct measuring.
Thanks for a fantastic recipe with less sugar and using coconut oil. Love!