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Chocolate Chip Cookies

User Rating 4 Star Rating (7 Reviews)


Chocolate Chip Cookies
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These cookies are enjoyed by those on the dairy-free diet and milk-drinkers alike, either for a lunchbox treat or an after-dinner dessert with a tall glass of non-dairy milk. For a vegan variation, replace the eggs with 1/4 cup Egg Replacer mixed with 1/3 cup hot water.

Makes about 20 large cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 3 cups all-purpose flour
  • 1 ¼ t. salt
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 cup all-vegetable non-dairy shortening, such as Spectrum
  • 2 cups dark brown sugar, packed
  • 2 large eggs
  • 1 t. vanilla
  • 2 cups dairy-free chocolate chips


1. Preheat the oven to 350 F. Line a baking sheet with parchment and set aside.

2. In a medium-sized bowl, sift together the flour, salt, baking powder and baking soda. Set aside.

3. In another medium-sized bowl and using an electric hand mixer at a medium speed setting, cream together the shortening and brown sugar until well combined and fluffy, about 3-4 minutes. Add the eggs and vanilla, and beat until well combined.

4. Add the dry ingredients to the eggs, mixing until just combined. Fold in the chocolate chips. Using a ¼ cup measuring cup, drop cookies onto the prepared sheet, about 2 inches apart, and bake for 20 minutes, or until cookies are golden brown.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Used Gluten Free Flour and cookies were great!!!, Member MDMC2

This is a very good recipe! I substituted the regular flour for Gluten-Free All Purpose Flour (I used Bob's Red Mill) and added 1/4 tsp of Xantham Gum. I am amazed at how good these came up even though they were GF. The taste was great and they were crispy - the way I like them. My husband, however, prefers the regular cookie (with cow's milk and regular flour). But he has no allergies to deal with.

4 out of 5 people found this helpful.

See all 7 reviews

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