Dairy Free Chocolate Chip Cookies 🍪
Just call me the cookie monster. 🍪💙
If I could only have one sweet treat for the rest of my life, it would be chocolate chip cookies. Hands down, no questions asked. Maybe it's nostalgia, remembering sneaking bites of dough while my mom's batch chilled, or the flood of cookie deliveries after my trio was born. Seriously, I have never been hungrier in my life than those early days of nursing. Somehow my village knew cookies were the cure.
These days I am in a "know better, do better" era. Traditional chocolate chip cookies are loaded with sugar, butter, and refined flour. Obviously, I'm not about to give them up. I just had to reimagine them.
So here they are. Dairy Free Chocolate Chip Cookies that taste every bit as comforting as the original, only made with ingredients that love you back.
Why You Will Love These Cookies
While maybe not health food per se, these cookies are definitely a smarter indulgence than the classic Tollhouse recipe I used to make. Whole grain flour adds fiber and depth, extra virgin olive oil brings heart healthy fats and reduces the saturated fat content, and less sugar keeps the sweetness balanced. Perfect for anyone avoiding dairy or just wanting a cookie that fits into a more Mediterranean Diet eating pattern.
Kid Tested, Mom approved
If you're skeptical that these cookies could remain delicious despite the modifications, you should know that one of my kids gave an enthusiastic "Thanks, Mom!" and another told me they were "pretty good," and my third kid downed four after school before I even knew they were home. In kid speak, this is all very high praise.
If your kids love chocolate chips as much as mine do, check out our favorite pumpkin chocolate chip muffins. Just be sure to make a triple batch, they go fast! 😉
Enjoy!
Instructions
Mix EVOO, eggs, sugars, and vanilla.
Stir together remaining ingredients except chocolate chips.
Add the dry ingredients to the wet and stir well. Fold in chocolate chips.
Scoop by tablespoon onto cookie sheets.
Gently press down on each cookie with your palm or back of your tablespoon.
Bake until golden.
Enjoy!
FAQ
Yes! Use your favorite 1 to 1 gluten free baking blend.
Not at all, it adds subtle fruitiness and richness. Seriously, my kids love them.
Storage
Store in an airtight container for up to a week. You can also freeze baked cookies or dough for up to three months. Wrap the dough in parchment and place in a zippy bag before freezing.
Top Tip
These take a minute extra to cook than traditional cookies. Make sure they're golden on the bottom before you take them out to cool.
Other healthier dessert options:
📖 Recipe
Ingredients
- ¾ cup (162 grams) extra virgin olive oil
- 2 (2) eggs
- ½ cup (100 grams) white sugar
- 1 tablespoon (12 ⅙ grams) brown sugar
- 2 teaspoons (10 milliliters) vanilla
- 1 teaspoon (6 grams) salt
- 1 teaspoon (4 grams) baking soda
- 2½ cups (300 grams) whole wheat flour
- ½ cup (90 grams) dairy free chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl or stand mixer, combine olive oil, eggs, both sugars, and vanilla. Mix until smooth.
- In a separate bowl, whisk together salt, baking soda, and flour.
- Gradually add the dry ingredients to the wet ingredients on low speed until just combined.
- Fold in chocolate chips.
- Scoop one tablespoon of dough per cookie, place on baking sheet, and gently flatten. (I use the palm of my hand, back of my scooper, or a measuring cup works too. We're going for a light push, not flat as a pancake.)
- Bake for 7 to 8 minutes until golden brown around the edges.
Store in an airtight container for up to a week. You can freeze baked cookies or dough wrapped in parchment in a zippy bag for up to three months.
Kate says
These are so GOOD! They go fast with me and my siblings. From a kids point of view they are awesome. I recommend them especially for an after school snack.