Classic Chocolate Chip Cookies | Dairy & Egg-Free

Classic Chocolate Chip Cookies | Dairy & Egg Free


Who doesn't love a good (or should we say great) chocolate chip cookie!!
  • Serves: 2 dozen
  • Active Time: 15 mins
  • Total Time: 30 mins
  • Views: 10,820
  • Success Rating: 0% (?)
    0% - I fed it to the dog


Step 1: Making & Baking the Chocolate Chip Cookies

• 2 1/4 cup all-purpose flour
• 1 tbsp cornstarch (or arrowroot)
• 1 tsp baking soda
• 3/4 tsp sea salt
• 1 cup non-diary butter (such as Earth Balance)
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1/4 cup water
• 1 tbsp pure vanilla extract
• 1 1/2 cups semi-sweet chocolate chips (non dairy)*
• 1 cup chopped pecans, optional


Preheat the oven to 325° F (160°C).

Combine the flour, cornstarch, baking soda and salt in a medium mixing bowl. Set aside.

Combine the non-dairy butter with the brown and white sugars in either the bowl of a standing electric mixer fitted with the paddle attachment or, if using a hand mixer , a medium mixing bowl. Add the water and vanilla and beat for about 4 minutes or until fluffy.

Continue beating and slowly add the reserved dry ingredients. When completely blended, stop the mixer and Immediately add the chocolate chips and pecans. Using a rubber spatula, fold everything together.

*Note: The amount of chocolate chips you use depends on the chocolate used and how chocolaty you want the cookies to be.

Line a baking tray with parchment paper or spray with non-stick spray. Using a large soup spoon, form equal size rounds of dough (or use a small ice-cream scoop). Place the rounds on the prepared baking tray, taking care to leave about 1 1/2-inches between each cookie as they will spread out a bit as they bake. Transfer to the refrigerator to set for about 15 minutes before baking.

Remove from the refrigerator and place in the preheated oven. Bake for 13 to 15 minutes or until the edges turn a light golden color. When done, let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely before serving.


  • Angela M
    Angela M
    I see two missing from either side in the picture beside Method... maybe a mouse??? Any way thanks for this simple recipe, my brother and I are allergic to dairy so it is nice to have a simple but delicious snack. Angela
  • Jennifer C
    Jennifer C
    I'm not sure why but these cookies are taking way more than 15 minutes to bake, more like 20-22. I know it's not my oven because I normally do not have to adjust recipe times. Also, I found the dough to already be quite firm, though I put the cookie sheets in the fridge for 15 minutes, just as directed. I wonder if they were too cold going into the oven. Also, I used earth balance sticks (and allowed them to soften, just as I would have done with normal butter); would it make a difference if I'd used the earth balance that comes in a tub? Thanks!
  • Eric W Rouxbe Staff
    Eric W
    Jennifer, the cool temperature of the dough coming out of the refrigerator will extend the baking time, versus dough at room temperature. I don't know if the Earth Balance stick versus tub would make a difference.
  • Jane M
    Jane M
    I have used both the earth balance sticks and tub. I prefer the tub for baking. I find that the flavor and feel of the sticks is different so I use the tub kind. I find the food made with sticks comes out differently. I have used all of the earth balance tub types that are available in my area, which i think is about 5. The only one I do not like for general purposes is the organic one, it seems to fall apart. For cooking and baking it is okay. Hope that helps.
  • Veena T
    Veena T
    Can I replace all purpose flour with whole wheat flour or any other flour ? Which other flour works well ?
  • Eric W Rouxbe Staff
    Eric W
    Hi Veena, yes, you can use whole wheat flour, as well as others. Most any flour will work--it's just a matter of how the flavor and mouth feel appeal to you. Examples that I have used include rye, chestnut, oat, quinoa, and millet. Note that whole grain flours often need additional hydration (liquid) and you may want to adjust sweetness in the recipe relative to astringency or bitterness introduced by the flour. I also like the addition of spices. Enjoy!
  • Simone M
    Simone M
    Can I replace sugar with monk fruit sugar and maple syrup or coconut nectar?? I am allergic to cane sugar.
  • Lauren L
    Lauren L
    Hi Simone. Thanks for your question. You can absolutely replace the cane sugar. I often use a combination of a liquid and dry sweetener. I do not have much experience with monk fruit in baking but if it is pretty comparable in sweetness, I bet it will work. I love using half maple or brown rice syrup and half coconut or maple sugar- I often pulse the dried crystals in the food processor to create a finer texture. If you add 100% liquid sweetener, you will have a wetter dough which may spread a bit too much. You can add a little extra baking powder or flour to counter that. Lauren

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