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Home » Recipes » Kosher Dessert Recipes

Dairy Free Chocolate Chip Cookies

December 28, 2021 by Caryn 2 Comments

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Your quest is over, this is the absolute best recipe for kosher Dairy Free Chocolate Chip Cookies. So easy to make and uses ingredients you already have in your pantry. Quick prep time and a fast bake mean that this recipe is done in under 20 minutes. This recipe is kosher, dairy free, pareve, and nut free. Read on to learn how to make the best Dairy Free Chocolate Chip Cookies from scratch.

dairy free chocolate chip cookies feature
A pan of dairy free cookies
Jump to:
  • Why this recipe works
  • Baking Tips For Homemade Dairy Free Chocolate Chip Cookies
  • Recipe FAQ
  • More recipes like this one
  • 📖 Recipe
  • Baking Tips For Homemade Chocolate Chip Cookies
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  • 💬 Comments

Why this recipe works

It is no secret that chocolate chip cookies are my all-time favorite dessert. I prefer these cookies even over Boston Cream Donut Sufganiyot and Chewy Chocolate Chip Blondies! I am practically addicted to them because they are:

  • Non-dairy and pareve. This non-dairy recipe is perfect for a pareve dessert with any Shabbat or Yom Tov meal.
  • Super chocolatey! This recipe uses more than one cup of dairy free chocolate chips! So tasty!
  • Easily made dairy. This recipe works fantastically with plant-based non-dairy "butter" but of course, it works fantastically with real butter as well. Perfect for Shavuot or other times when a dairy meal is being served.
dairy free chocolate chip cookies in a pan
Dairy free recipes go with any meal

Baking Tips For Homemade Dairy Free Chocolate Chip Cookies

  • When baking with butter and eggs bring them to room temperature before mixing. I know that in a lot of countries egg are routinely kept on the counter but in the USA eggs must be kept in the refrigerator so you need to warm them first.
  • Always cream the butter and sugar first. The very short explanation for why is that the water from the butter starts to dissolve the sugar. The creaming process creates aeration as the sugar and fats mix together making way for a lighter, fluffier baked good.
dairy free chocolate chip cookies on a plate
Pareve desserts start with chocolate chip cookies
  • When creaming butter and sugar the more time the merrier may be true, but once the flour is added to the less stirring the better. I like to add the flour and chocolate chip (and nuts, if using) at the same time so the chocolate chips get mixed in while the flour is being blended into the batter. Stop stirring when flour is just mixed in. Less is more. Over stirring activates the gluten in the flour and you will end up with tougher cookies.
dairy free chocolate chip cookies with milk
A classic chocolate chip cookie recipe with a classic beverage

Recipe FAQ

Can you eat raw cookie dough?

Yes. Spread the flour on a baking sheet and toast for 5 minutes at 350ºF. The toasting kills any harmful bacteria plus it can create a nice toasty, nutty flavor from the flour. Use the toasted flour in the recipe as described. Omit the eggs, cream of tartar, and baking soda, and you've got yourself a perfect cookie dough snack safe to eat by the spoonful!

  • Can I freeze cookie dough?
  • Absolutely! I recommend scooping the cookies into balls, placing scoops on a baking sheet, and putting the baking sheet in the freezer. Once the homemade chocolate chip cookies balls are frozen they can be removed from the baking sheet and placed in a freezer zip top bag for storage. To cook the frozen cookies simply place on parchment paper lined baking sheet allow to thaw and bake as usual.
  • Can the baked chocolate chip cookie recipe be frozen?
  • Yes, and I love eating frozen cookies straight out of the freezer. But you can defrost yours if you prefer. They can be frozen for up to 3 months.
  • Why is the baking soda mixed with water?
  • I like to dissolve the baking soda in water to make sure it gets properly mixed into the recipe and there are not pockets of bicarb in your baked good, which tastes terrible!
  • Do I have to use cream of tartar in my cookie recipe?

  • No, you do not. While baking, the cream of tartar and the baking soda react with each other and the result is an attractive crackly top to these cookies. I like it but of course, not entirely necessary. Your recipe will not be ruined if you don't have any cream of tartar and need a cookie right now.
  • dairy free chocolate chip cookies pin
    Pin this to your Cookies and Dairy Free Desserts Boards

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    📖 Recipe

    dairy free chocolate chip cookies feature

    Crackle Top Chocolate Chip Cookies

    Crispy edges, chewy middle, crackly top.. the best!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Jewish, Kosher
    Keyword: cookie, milk
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 36
    Calories: 153kcal

    Equipment

    • electric mixer
    • 9x13 baking sheet
    • Cookie scoop

    Ingredients

    • 1 cup butter or non-dairy alternative
    • 1 cup granulated sugar
    • 1 cup light brown sugar
    • 2 eggs
    • 2 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • 2 teaspoon hot water
    • ½ teaspoon cream of tartar
    • ½ teaspoon salt
    • 3 cups all purpose flour all-purpose
    • 2 cups dairy free chocolate chips regular or semisweet chocolate chips
    • 1 cup walnuts chopped optional
    US Customary - Metric
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    Instructions

    • Preheat oven to 350ºF. Line baking sheets with parchment paper.
    • In a large bowl cream butter and both sugars.
    • Add eggs one at a time. Then add in vanilla, salt, and cream of tartar.
    • In a small dish, dissolve 1 teaspoon baking soda in 2 teaspoons hot water. Add to cookie batter and mix in.
    • Stir in flour, chocolate chips, and nuts (if using.)
    • Using a cookie scoop or spoon, scoop tablespoon sized balls of cookie dough onto baking sheet two inches apart.
    • Bake 10-15 minutes or until cookies are golden brown with crispy edges.
    • Allow to cool.

    Notes

    Baking Tips For Homemade Chocolate Chip Cookies

    • When baking with butter and eggs it is best to bring them to room temperature before using.
    • Butter needs to be brought to room temperature so that it is soft enough to cream with the sugar.
    • When creaming butter and sugar the more time the merrier may be true, but once the flour is added to the less stirring the better.

    Nutrition

    Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 113mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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    Kosher Dessert Recipes, Shabbat Recipes

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    Comments

      5 from 4 votes (2 ratings without comment)

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      Recipe Rating




    1. Kayla says

      January 22, 2021 at 11:27 am

      5 stars
      These cookies were absolutely delicious, with the perfect amount of crispy on the outside and chewy on the inside!

      Reply
      • Ben says

        January 22, 2021 at 3:06 pm

        5 stars
        Thanks Kayla. I'm glad you enjoyed them.

        Reply

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