How does milk affect cookie dough?

Milk contributes moisture, tenderness, and mild sweetness to cookie dough. It helps bind dry ingredients and adds fat that affects the texture. However, in a dairy free chocolate cookie recipe, you can easily replace milk with non-dairy options like almond, oat, or coconut milk without losing softness or flavor. In fact, these substitutes often make cookies even more chewy and rich.

Is dairy-free chocolate better for you?

Dairy-free chocolate can be better for you—especially if you're avoiding lactose, lowering saturated fat, or steering clear of processed additives. Most high-quality dairy-free chocolates contain fewer ingredients, more cocoa content, and no cholesterol. When used in a dairy free chocolate cookie recipe, they deliver deep flavor without the added heaviness of milk solids or butterfat.

Are vegan cookies healthy?

Vegan cookies can definitely be healthier than traditional versions when made with wholesome ingredients. In a well-balanced dairy free chocolate cookie recipe, you’re often swapping butter and eggs for plant-based fats and egg alternatives like applesauce or flaxseed. This cuts cholesterol and often lowers saturated fat—while adding fiber, vitamins, and even antioxidants from dark chocolate or oats.

What is dairy-free chocolate made from?

Dairy-free chocolate is typically made from cocoa mass, cocoa butter, sugar, and sometimes vanilla or lecithin. It avoids milk derivatives like milk fat, whey, or casein. To ensure your dairy free chocolate cookie recipe is truly dairy-free, always check the label for these hidden ingredients. The best versions are labeled “vegan” or “dairy-free” and focus on a high cocoa content.

Dairy Free Chocolate Cookie Recipe – The Best Guilt-Free Treat (2025)

Description

Dairy free chocolate cookie recipe that’s rich, chewy, and guilt-free. Bake the best vegan treat with simple, healthy ingredients.

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mix aside.
In a large mixing bowl, combine the melted coconut oil (or vegan butter), brown sugar, and white sugar. Mix until smooth and creamy.
Add the unsweetened applesauce and vanilla extract to the wet mixture. Stir well until fully blended.
Gradually add the dry ingredients to the wet mixture, stirring until a thick cookie dough forms.
Fold in the dairy-free chocolate chips or chunks evenly throughout the dough.
Scoop tablespoon-sized portions of dough onto the baking sheet, leaving about 2 inches between each cookie.
For thicker cookies, chill the dough in the refrigerator for 15–30 minutes before baking.
Bake in the preheated oven for 10 to 12 minutes, or until edges are golden and centers appear just set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

2¼ cups all-purpose flour
¾ cup coconut oil (melted) or vegan butter
¾ cup brown sugar (packed)
¼ cup white sugar
¼ cup unsweetened applesauce
1 tsp baking soda
½ tsp sea salt
2 tsp vanilla extract
1 to 1½ cups dairy-free chocolate chips or chunks
Optional: ½ cup chopped walnuts, oats, or shredded coconut

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 10 g
Sodium: 90 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 1.5 g
Cholesterol: 0 mg

Keywords: dairy free chocolate cookie recipe, vegan cookies, plant-based dessert, eggless cookies, dairy-free baking