Dairy & Soy-Free Chocolate Chip Cookies
Soft, chewy, and loaded with dairy and soy-free chocolate chips, these cookies are perfect for those with dietary restrictions.
Equipment
- Mixing bowl large
- Electric mixer hand whisk
- Baking sheet lined with parchment paper
- Cooling rack
Ingredients
- 1/2 cups cups All-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 cup Coconut oil melted
- 3/4 cup Coconut sugar
- 1/4 cup Almond milk or oat milk
- 1 tsp Vanilla extract
- 1 tbsp Ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes
- 3/4 cup Dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.In a medium bowl, whisk together flour, baking soda, and salt. Set aside.In a large mixing bowl, beat melted coconut oil and coconut sugar until well combined.Add almond milk, vanilla extract, and flaxseed mixture. Stir until smooth.Gradually mix the dry ingredients into the wet ingredients until a dough forms.Fold in dairy-free chocolate chips.Scoop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.Bake for 10-12 minutes, until the edges are golden brown.Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For a nut-free version, use oat milk instead of almond milk. Store in an airtight container for up to 5 days.