Butter-free chocolate chip cookies are a great way to enjoy a sweet treat for those who can’t have dairy products. Using almond milk and vegan chocolate makes them completely vegan.
Jump to RecipeChocolate chip cookies are one of my favorite cookies and I love making big batches of them. A few years ago, when I found out I am allergic to dairy, I had to slow down on cookies since they are always made with butter, and chocolate chips have dairy in them, too.
Finally, it was time to come up with an easy recipe that I could use to make classic chocolate chip cookies without dairy in them. I had heard of replacing the butter with oil, but never tried it. After a bit of experimenting with a few types of oil, we found coconut oil works better than vegetable oil, olive oil, avocado oil, or canola oil. Make sure the coconut oil is softened, though, as melted coconut oil doesn’t give you the creamy sugar mixture that you want for the cookies.
After making these vegan cookies, I don’t know if I will go back to my previous recipes unless I need a bigger batch. This only makes about 15 cookies, while my recipe for the best chocolate chip cookies makes closer to 25-30 cookies.
These butterless chocolate chip cookies are soft, chewy cookies. They seemed to just melt in your mouth in the best way possible.
I didn’t tell the rest of the family what made these different to judge their reactions. The boys both said they are “delicious chocolate chip cookies” that we need to make again. Justin said they are some of the best cookies we’ve made. And I’ve made a lot of cookies over the years!
The easiest way to make cookies is with a stand mixer if you have one. I use the whisk attachment for the first few steps, then switch to the paddle attachment when it’s time to add the chocolate chips.
My favorite dairy-free chocolate chips are the Enjoy Life brand. They still have the soft texture of regular chocolate chips, but without the dairy so they are safe for me to eat.
No Butter Chocolate Chip Cookies Step by Step
Ingredients
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/3 cup coconut oil, softened to room temperature
- 1/4 cup almond milk
- 1 1/4 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 1/2 cups vegan chocolate chips
Preparation
Preheat the oven temperature to 350F.
In a large bowl, combine the sugar, brown sugar, and coconut oil until creamy.
Add the almond milk and vanilla extract, mixing well.
Add the remaining dry ingredients: flour, baking soda, baking powder, and salt, and mix until a dough forms.
Gently fold the chocolate chips into the dough.
Use a cookie scoop to make balls of dough and place them on a warmed baking stone or cookie sheet lined with parchment paper.
Note: If you like flat, round cookies, use a cup to flatten the top of the cookies a bit before baking.
Bake for about 10-12 minutes, until they start to get golden brown with slightly crispy edges.
Remove from the oven and let them cool on the baking sheet for about 5 minutes before moving to a wire rack.
Leftovers
Storage: After coming to room temperature on the cooling rack, leftover cookies can be stored in an airtight container at room temperature for up to 3-5 days.
Reheating: These butter-free cookies are perfect to eat at room temperature, but even better if you warm them in the microwave for a few seconds to soften the chocolate chunks again.
Freezing: For best results, freeze the cookie dough before baking. You can separate it into bite-sized cookie dough balls and freeze it on a baking tray. Once frozen, move them to a freezer-safe container. Remove the cookie dough and bake when you’re ready.
Recipe
Originally Published On: August 28, 2023
No Butter Chocolate Chip Cookies
Ingredients
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/3 cup coconut oil (softened to room temperature)
- 1/4 cup almond milk
- 1 1/4 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 1/2 cups vegan chocolate chips
Recommended Equipment
Instructions
- Preheat the oven temperature to 350F
- In a large bowl, combine the sugar, brown sugar, and coconut oil until creamy
- Add the almond milk and vanilla extract, mixing well
- Add the remaining dry ingredients: flour, baking soda, baking powder, and salt, and mix until a dough forms
- Gently fold the chocolate chips into the dough
- Use a cookie scoop to make balls of dough and place them on a warmed baking stone or cookie sheet lined with parchment paper
- Note: If you like flat, round cookies, use a cup to flatten the top of the cookies a bit before baking
- Bake for about 10-12 minutes, until they start to get golden brown with slightly crispy edges
- Remove from the oven and let them cool on the baking sheet for about 5 minutes before moving to a wire rack
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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They look like they have the perfect consistency! I will have to try this recipe out, it looks delicious. Thanks for sharing this.
Chocolate chip cookies is our favorite as well! Nothing beats the mix of chocolate and gooey goodness together! I have not yet tried making chocolate chip cookies without butter. Definitely need to try this recipe out!
What a delightful treat you’ve shared! I’ve been on the lookout for a vegan and healthier dessert options, and this recipe fits the bill perfectly. I’m always amazed by how creative vegan baking can be, and your use of coconut oil and almond milk as substitutes for butter and dairy is brilliant.
I love this recipe. Lots of chocolate. How can you go wrong with that?
These sound and look gorgeous! I love vegan recipes because they use such different ingredients to get a similar (if not better-tasting) result!
Great recipe for vegans. I would personally love to try it with butter 🙂
I’ve got to try this recipe. I love that you didn’t tell your family about the ingredients switch and they want to make them again. That’s always a sign of a wonderful recipe!
Ooohhhh….I would like to taste a serving of these. I am used to all the cookies I’ve eaten having some butter in them. Let me save your recipe for that day.
Delicious treat alert! Your vegan Chocolate Chip Cookies recipe is a game-changer. I’m amazed how you’ve nixed butter and dairy without compromising flavor. Baking brilliance that caters to all. Can’t wait to whip up a batch.
Aftertrying a lot of different recipes, I’ve decided that these are the best dairy free chocolate chip cookies out there. Thank you so much! I will stick to this.
I love that these chip cookies aren’t too soft or too crunchy. And, they have just the right amount of brown sugar. Its perfection.
I made this recipe today for my co-workers and they LOVED these cookies! I also added a few walnuts to a few and they went perfectly with these cookies! Can’t wait to make these again!
This looks absolutely delicious. We’re trying to make healthier food choices and would love to try this vegan version. Thank you for sharing the recipe. Appreciate the tips too. Will take your word and make sure to freeze the dough before baking.
I love that this is vegan. It’s important to have options like this. Even if someone isn’t vegan, their family or friends may be, so vegan recipes are essential. They sound delish, too!
Chocolate Chip Cookies with No Butter or Dairy (Vegan Recipe)
this cookies will be so delicious. i love cookies but never tried this one. simple recipe for me to give it a try. thanks for helping me discover new cookies recipe.
These are yummy, honestly have no problem eating cookies in any way to bake them but would love to try this one.
Really need to try these. We jsut found out my 3 year old can’t have much dairy so I am always looking for ways to avoid it!