Dairy-free Chocolate Chip Cookies (no butter)

These are absolutely the best dairy-free chocolate chip cookies with no butter, without brown sugar and made from whole-wheat flour. We still get a chewy mouthwatering homemade chocolate chip cookie but we use coconut oil and coconut sugar.

If you like this recipe you can try our other dairy free treats such as Vegan Oatmeal Chocolate Chip Cookie, Easy Chocolate Marble Muffins, Homemade Ferrero Rocher Chocolate Balls, Healthy Nutella or the Vegan Avocado Chocolate Mousse.

Why we love these cookies without brown sugar? 

• They are made with delicious coconut sugar 
• You can easily adapt the recipe to use whole wheat flour or all purpose flour or a mixture of both 
• You get delicious dairy free chewy cookies in under 10 minutes of work with this easy recipe

Ingredients for no butter chocolate chip cookie

• Whole-Wheat or All-Purpose Flour - choose whole-wheat for a heartier texture or all-purpose for a lighter outcome. 
• Coconut Sugar - natural sweetener with a caramel-like flavor, providing a healthier alternative to traditional sugars. 
• Baking Soda - a leavening agent that helps the cookies rise and achieve the perfect texture.
• Salt - enhances the flavor profile, balancing the sweetness and bringing out the richness of the chocolate.
• Coconut Oil - a dairy-free substitute for butter, lending a subtle coconut undertone to the cookies.
• Egg - acts as a binding agent, contributing to the cookies' structure.
• Vanilla Extract - infuses a warm and aromatic essence, complementing the chocolate chips.
• Chocolate Chips or Chopped Chocolate Chunks - opt for dairy-free chocolate chips to maintain the recipe dairy-free. You can also get baking chocolate or dark chocolate and chop up into chocolate chunks. These types of baking chocolates are usually vegan so you don't have to go searching for vegan chocolate chips. 

How to Make This No Butter Chocolate Chip Cookie Recipe

1. Preheat the oven: Preheat the oven to 180°C / 360°F.
2. Mix Wet Ingredients: In a stand-alone electric mixer, combine melted coconut oil and coconut sugar until well-mixed. Add the egg and vanilla extract, mixing until fully incorporated.
3. Combine Dry Ingredients: In a separate large bowl, mix the whole-wheat or all-purpose flour, baking soda, and salt until well combined.
4. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, creating a slightly wet cookie dough.
5. Add Chocolate Chips: Incorporate the dairy-free chocolate chips into the dough.
6. Prepare Baking Sheets: Line two baking sheets with parchment paper.
7. Form Dough Balls: Divide the dough into 12 balls and place 6 on each prepared baking sheet.
8. Bake in Batches: Bake each batch for approximately 10-12 minutes. Rotate the sheets for even baking—cool the first batch on a cookie sheet while the second bakes.

Enjoy your baked cookies with a cup of milk. 

Additions

• Experiment with an egg substitute such as a flax egg for an egg-free alternative and truly vegan chocolate chip cookie. 
• For a nutty crunch, add chopped nuts like walnuts or almonds.

Variations

• Substitute coconut oil with melted vegan butter or olive oil for a unique twist.
• Combine whole-wheat and all-purpose flour for a balanced flavor.
• You can use a combination of white and brown sugar or just white sugar instead of the coconut sugar 

Storage

• Store in an airtight container at room temperature for freshness. But to be honest ours get eaten within 24 hours. 
• Freeze cookie dough balls for future baking.

These cookies offer a delightful twist on the classic recipe, providing a perfect balance of chewy centers and crispy edges. Whether you follow the recipe card to the letter or get creative with variations, these cookies are sure to become a staple in your collection of vegan cookie recipes. Happy baking!