Easy Dairy-Free Chocolate Chip Cookies
shared by המטבח של Nibblore
These dairy-free chocolate chip cookies are soft in the center, golden around the edges, and packed with dark chocolate, with a subtle hint of vanilla. Neutral oil replaces the butter, so there is no need for a mixer or softened ingredients. A quick mix followed by a 15-minute rest gives the dough an easy-to-handle texture and helps the cookies bake up thick. • Weigh the flour rather than packing it into a measuring cup; too much flour will make the cookies dry. • For especially round cookies, place a wide round cutter around each cookie while still hot and gently swirl it into shape as soon as it comes out of the oven. • Check the chocolate packaging carefully to ensure it is explicitly labelled dairy-free. • Bake one tray at a time for even browning. • Replace the canola oil with the same amount of sunflower or grapeseed oil. • Use 110 g dairy-free chocolate chips instead of chopped chocolate. • For a milder caramel flavour, replace the dark brown sugar with the same weight of light brown sugar. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months, or freeze dough balls for up to 1 month; bake the frozen dough balls directly from frozen at 175°C for 12–14 minutes. To soften a baked cookie, microwave it for 8–10 seconds.
- Total time
- 36 min
- Servings
- 16
- Difficulty
- Beginner-friendly
Create a free account to keep this recipe in your own cookbook and find it again when it’s time to cook.
Save to my cookbook — freeIngredients
- 150 gplain flour
- ½ tspbaking soda
- ¼ tspfine salt
- 70 gdark brown sugar
- 45 ggranulated sugar
- 75 mlcanola oil
- 1large egg
- 1 tspvanilla extract
- 110 gdairy-free dark chocolate, roughly chopped
- ¼ tspflaky sea salt, for sprinkling to taste
Instructions
- 1Preheat the oven to 175°C using conventional top and bottom heat, and line a flat baking tray with baking paper.
- 2Mix the flour, baking soda, and fine salt in a medium bowl for about 20 seconds, until evenly combined and free of lumps.
- 3Whisk the dark brown sugar, granulated sugar, and canola oil in a large bowl for 1 minute. Add the egg and vanilla extract, then whisk for about 30 seconds more, until smooth and slightly thickened.
- 4Add the flour mixture and fold with a spatula just until almost no dry streaks remain. Add 90 g of the chocolate and fold until evenly distributed; do not overmix.
- 5Let the dough rest at room temperature for 15 minutes so the flour can absorb the liquid and the dough can firm up.
- 6Divide the dough into 16 balls of about 30 g each. Arrange 8 balls at a time on the prepared tray, spacing them 5 cm apart, and gently flatten each to about 2 cm thick. Press the remaining chocolate into the tops and sprinkle with flaky sea salt, if desired.
- 7Bake each tray on the center rack for 10–12 minutes, until the edges are golden and the centers still look pale, puffed, and soft. Do not wait for the centers to look dry, as the cookies will continue to set out of the oven.
- 8Cool the cookies on the tray for 8 minutes, then transfer them to a wire rack with a spatula and cool for at least 10 minutes more before serving.