These Dairy Free Chocolate Chip Cookies have quickly become a staple in my house! They're the perfect texture - crispy on the outside, soft on the inside, and have dark chocolate chips in every bite. Plus, they're healthier than your traditional Chocolate Chip Cookie recipe! Filled with simple ingredients like almond flour, eggs, coconut oil, and organic coconut sugar.
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What makes these Chocolate Chip Cookies Healthier?
You'd never know these Chocolate Chip Cookies are lower in sugar, and filled with simple whole food ingredients! (Only 5 grams of sugar per cookie.) I never sacrifice taste or texture when making my healthier treats!
Perfect for anyone who is gluten-free, dairy-free, or Paleo! I also share some simple swaps below on how to make them keto-friendly.
🍴Ingredient Notes
- Almond Flour - I would not recommend subbing almond flour for any other flour. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Coconut Sugar - You can substitute with Lakanto Golden Monkfruit for a lower sugar version!
- Chocolate Chips - Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
- Eggs, Room Temperature - I have not tested this recipe with an egg replacement.
- Coconut Oil, Melted - I have not tested with butter or ghee, but I believe it would work!
🍴Step by Step Instructions
Making the Dough
- In a medium sized mixing bowl add your almond flour, baking soda, and salt. Use a whisk to blend until fully combined. (Make sure to get out any flour clumps.)
- In a separate mixing bowl add your egg, melted coconut oil, coconut sugar, and vanilla. Blend with a fork or whisk until fully combined. (Do not over mix.)
- Next, slowly start adding your dry mixture into your wet mixture. Fold together with a spatula until a thick, sticky dough forms.
- Fold your chocolate chips into the batter with a spatula.
Chilling
- Refrigerate for 60 minutes.
Baking
- Next, roll into small balls, and place them on your parchment paper lined baking sheet. Flatten the balls into about ¼ inch thick circles - they will not expand too much while baking. (I like to add a few extra chocolate chips on top too!)
- Bake at 350° for 8-10 minutes. (I like mine a little underdone!)
- Once the cookies are done baking, let them sit for a of couple minutes on the baking sheet. Gently place them on a metal rack to cool. Enjoy!
Baking Tips
- When preparing the cookies, I like to roll them into balls first, and lay them out on my non-stick baking sheet. (You can also line your baking sheet with parchment paper.) Once they're laid out, press down to flatten them into about ¼ inch thick circles.
- You can make the cookies whatever size you want, but just know that they will not expand too much in the oven! You'll know they're done when the bottom is golden brown.
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out to bring them to room temperature, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- When measuring the almond flour, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butter knife to push the excess flour off.
Frequently Asked Questions
I haven't tested it, but I would assume that butter will work as a great alternative! If I bake with butter I prefer the brand Kerrygold because it's flavorful, high quality, and made from grass fed cows.
I use a finely ground blanched almond flour. Almond meal will not work the same as it has more of a grainy texture. My personal favorites are Bob's Red Mill, and Blue Diamond.
Yes, I have tested this recipe with Lakanto Monkfruit, and it still works out great! I actually prefer using a mix of coconut sugar and monkfruit to cut down on the sugar content. Keep in mind, the nutrition facts have been calculated with coconut sugar.
I personally love the brand Pascha because they're dairy-free, soy-free, and have dark chocolate options. For this recipe I used their 85% dark chocolate chips to keep the sugar content down. I purchase them in bulk because it's the best value. If you're sugar-free they also have a 100% cacao option! You can even chop up your favorite chocolate bar if you don't have chocolate chips on hand. I love Alter Echo, Tazo, Hu Kitchen, and Evolved Chocolate. (All dairy-free/soy-free options.)
How to store leftover cookies
You can store your cookies at room temperature in an air tight container to keep them fresh, and to make sure they stay moist! After a couple days, I would move the container into the refrigerator to keep them fresh for longer.
You can also store the cookies in a freezer bag or air tight container in the freezer! PRO TIP: Frozen cookies are actually really delicious! If you don't want to bake all of the cookies at once, you can store the dough in the freezer for a rainy day!
More cookie recipes!
- Healthy Pumpkin Cookies
- Lemon Blueberry Thumbprint Cookies (Paleo)
- Soft Paleo Lemon Cookies
- Gluten-Free Chocolate Peppermint Cookies (Paleo)
- Almond Flour Sugar Cookies
After you make these Dairy Free Chocolate Chip Cookies, make sure to leave a comment & rate the recipe!
Recipe
Dairy Free Chocolate Chip Cookies
Equipment
- Stand Mixer or Hand Mixer
- Parchment Paper
- Non-Stick Baking Sheet
Ingredients
Dry Ingredients
- 2 Cups Almond Flour
- ⅓ Cup Coconut Sugar You can sub with Lakanto golden monkfruit.
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- 2 Eggs
- 3 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Chocolate Chips
- ¼ Cup Dark Chocolate Chips
Instructions
Making the Dough
- In a medium sized mixing bowl add your almond flour, baking soda, and salt. Use a whisk to blend until fully combined. (Make sure to get out any flour clumps.)
- In a separate mixing bowl add your egg, melted coconut oil, coconut sugar, and vanilla. Blend with a fork or whisk until fully combined. (Do not over mix.)
- Next, slowly start adding your dry mixture into your wet mixture. Fold together with a spatula until a thick, sticky dough forms.
- Fold your chocolate chips into the batter with a spatula.
Chilling
- Refrigerate for 60 minutes.
Baking
- Next, roll into small balls, and place them on your parchment paper lined baking sheet. Flatten the balls into about ¼ inch thick circles - they will not expand too much while baking. (I like to add a few extra chocolate chips on top too!)
- Bake at 350° for 8-10 minutes. (I like mine a little underdone!)
- Once the cookies are done baking, let them sit for a of couple minutes on the baking sheet. Gently place them on a metal rack to cool. Enjoy!
Notes
Nutrition
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Katherine
They came out great! My kids loved them.
[email protected]
Awesome!! Thanks for sharing! xo Mariah
Di Yepez
The amount on the coconut flour is NOT right. Definitely not 2 cups. More like 1/3 cup
Mariah Mandile
Hi, I'm sorry it didn't work out for you. The recipe calls for ALMOND flour. It will not work with coconut flour.
Nicole
Love these! I substituted apple sauce for the egg to make them vegan for me!
Mariah Mandile
Aw love that!! Glad you enjoyed. (: