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I swear on everything I love that you would have no idea these are dairy free! I’ve tricked many a people so far while recipe testing these. And after recently tweaking this recipe my Mom has given her feedback as, “this is the best cookie I’ve ever had in my life”. So there you have it!
Who doesn’t love a good chocolate chip cookie? Especially right out of the oven when the chocolate is still gooey and hot! I wanted to perfect making a chocolate chip cookie that was dairy free and a little healthier than your average cookie–and this is definitely it! I’ve eaten probably a dozen of these all on my own in the last 2 weeks so if that isn’t the testament that you needed to try these then I’ll also add that every single person who has tasted these has eaten at least 2-3 in one sitting.
They’re just that good.. and they are totally dairy-free and can be made gluten free and vegan, just see the notes in the recipe section!
NOTE: if you use 100% coconut sugar and 100% almond flour, the cookies will have a darker brown appearance than in the photo, so don’t be alarmed!
Dairy & Gluten-Free Chocolate Chip Cookies
dairy free, vegan chocolate chip cookies
Ingredients
- 1/2 cup coconut oil melted, room temperature
- 2/3 cup granulated sugar or coconut sugar (I like to do half and half coconut to regular granulated sugar)
- 1 large egg, room temperature for vegan: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 1/4 cups almond flour
- 6 oz dairy-free dark chocolate bar, roughly chopped I highly recommend Chocolove's 65% dark chocolate bar
- Flaky sea salt to sprinkle on top
Instructions
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In a medium mixing bowl, combine coconut oil and sugar. Mix well with a wooden spoon. Add in the egg and vanilla extract and mix until combined. Mix in baking soda and sea salt.
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Add in almond flour, folding it in until just combined as not to over mix.
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Fold in the chocolate. Cover with plastic wrap and refrigerate for 20-30 minutes. If you make the day before, just remove it from the fridge until it's soft enough to scoop.
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Preheat oven to 350 degrees.
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Line about 2 baking sheets with parchment paper. Using a cookie scoop, scoop balls of dough onto the baking sheets leaving some room in between.
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Bake for 12-14 minutes or until edges begin to brown. Remove from the oven, sprinkle with flaky sea salt and let cool for about 5 minutes on the baking tray before transferring to wire rack to cool completely.
What do you think?