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.
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.
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.
- 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.
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!
More recipes like this one
Crackle Top Chocolate Chip Cookies
- Cookie scoop
- 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
- 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.
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.
These cookies were absolutely delicious, with the perfect amount of crispy on the outside and chewy on the inside!
Thanks Kayla. I'm glad you enjoyed them.