Dairy Free Chocolate Chip Cookies – Quarantine Bake with Me!

Last Updated on March 12, 2023 by Jacqueline Rafidi

During lent when we fast from meat and dairy, my chocolate craving rarely subsides. I give in occasionally with some dark chocolate, but this year I developed a delicious, dairy free chocolate chip cookie that tasted exactly like a traditional one with eggs and butter. These are perfect to make during this time of social distancing, quarantining and grocery stores being completely out of essential kitchen items. You probably have all these ingredients in your home, quarantine or not! Give them a try and enjoy this while you spend the next month Netflix & Chillin!

 Ingredients:
1 ½ cup flour
½ cup vegetable oil
¾ cup brown sugar
¼ cup granulated sugar
¼ cup non-dairy milk
2 tablespoons apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
heaping ¼ cup to 1/3 cup chocolate chips

 

Directions:
Mix together both sugars, the vegetable oil, milk, apple cider vinegar and vanilla extract. Combine well so there are no clumps.

Mix together the flour, baking powder, baking soda and salt so they’re combined and add it into the wet ingredients. Use a spatula to fold the wet and dry ingredients together. Once it is almost fully combined, add in the chocolate chips. Let dough chill in fridge for 30 minutes*.

*Tip: You can bake the cookies immediately, but I find the best results when I let the dough sit in the fridge for even 30 minutes. Without letting the dough sit, the cookies will spread more – they’ll still be delicious, though! (See video)

Preheat oven to 350F

Use a cookie scoop to portion out the dough into about 9 cookies. Bake for 20 minutes or until the cookies are slightly browned on the edges and the centers are still gooey. Give the entire tray one good SLAM on the counter to give the cookies their crackly and chewy texture. Once cooled, store in an air-tight container or Tupperware. Enjoy!

Dairy Free Chocolate Chip Cookies – Quarantine Bake with Me!

This year I developed a delicious, dairy free chocolate chip cookie that tasted exactly like a traditional one with eggs and butter.
Course Dessert

Ingredients
  

  • 1 ½ cup flour
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup non-dairy milk
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • heaping ¼ cup to 1/3 cup chocolate chips

Instructions
 

  • Mix together both sugars, the vegetable oil, milk, apple cider vinegar and vanilla extract. Combine well so there are no clumps.
  • Mix together the flour, baking powder, baking soda and salt so they’re combined and add it into the wet ingredients. Use a spatula to fold the wet and dry ingredients together. Once it is almost fully combined, add in the chocolate chips. Let dough chill in fridge for 30 minutes*.
  • Preheat oven to 350F
  • Use a cookie scoop to portion out the dough into about 9 cookies. Bake for 20 minutes or until the cookies are slightly browned on the edges and the centers are still gooey. Give the entire tray one good SLAM on the counter to give the cookies their crackly and chewy texture. Once cooled, store in an air-tight container or Tupperware. Enjoy!

Notes

*Tip: You can bake the cookies immediately, but I find the best results when I let the dough sit in the fridge for even 30 minutes. Without letting the dough sit, the cookies will spread more – they’ll still be delicious, though! (See video)
Keyword Dairy Free Chocolate Chip Cookies

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