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Chewy Dairy-Free Chocolate Chip Cookies with Coconut Oil

chewy dairy-free chocolate chip cookies - featured image
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These chewy dairy-free chocolate chip cookies use coconut oil for a soft texture and subtle coconut aroma, perfect for allergy-friendly baking and easy to make with pantry staples.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (or 1-to-1 gluten-free blend for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup (170g) coconut oil, melted
  • 1 cup (200g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
  • 1½ cups (270g) dairy-free chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Prep the flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Stir and let sit for 5 minutes until gelatinous.
  2. Melt ¾ cup coconut oil gently in the microwave or on the stovetop. Let cool to about 90°F (32°C).
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon sea salt.
  4. In a medium bowl, mix brown sugar and granulated sugar with the melted coconut oil until smooth. Stir in the flax egg and 1 tablespoon vanilla extract.
  5. Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined.
  6. Fold in 1½ cups dairy-free chocolate chips and optional nuts evenly.
  7. Cover the dough and refrigerate for at least 30 minutes.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the baking sheet. Flatten slightly with fingers or back of a spoon.
  10. Bake for 10-12 minutes until edges are golden but centers still look soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough for at least 30 minutes is key for chewy cookies and prevents spreading. Melt coconut oil and let it cool to avoid cooking the flax egg. Avoid overmixing to keep cookies tender. Use refined coconut oil for neutral flavor or virgin for more coconut aroma. Store cookies in an airtight container at room temperature up to 4 days or freeze up to 3 months.

Nutrition

Keywords: dairy-free, chocolate chip cookies, coconut oil, vegan, allergy-friendly, chewy cookies, gluten-free option

Find it online: https://sizzlesprout.com/chewy-dairy-free-chocolate-chip-cookies-with-coconut-oil-easy-recipe/