These incredible dairy-free triple chocolate cookies are a crowd pleaser. They are perfectly indulgent with just the right balance of chocolate to satisfy both adults and children. And the texture is wonderful. They are rich, soft and chewy with a gentle bite. Believe me, it’s impossible to stop at just one, or two, or three…
Dairy-Free Triple Chocolate Cookies with White, Milk, and Dark Pieces
To help ensure the best results, I’ve added a little FAQ here about the ingredients and the recipe as a whole. I’ve also included some suggestions for other non-food needs in the special diet section below, just before the recipe.
What is Natural Cocoa Powder?
It has not been processed with alkali (like Dutch cocoa powder), so natural cocoa powder is more acidic and bitter. This acidity reacts with the baking soda (an alkali) in your cookie dough, giving it some lift, better texture, and neutralizing the bitterness of cocoa and the naturally acrid flavor of baking soda. You can find natural cocoa powder from brands like Hershey’s, Scharffen-Berger, Unsweetened Ghirardelliand by Anthony.
Can I substitute Dutch Cocoa Powder?
I do not recommend it and cannot guarantee good results if you do. The sugars in this recipe also react with the baking soda, so it might work well. But it’s also possible for baking soda to taste amazing if you don’t use natural cocoa powder. I only tested this recipe with natural cocoa powder, and the result is delicious.
Does the oil I use matter?
A little. Since these cookies are chocolate, most oils will be fine. But I still prefer to use a more neutral-tasting oil, like extra-light olive or grapeseed oil. If you choose to use coconut oil, make sure your eggs are at room temperature before blending. If your eggs are cold, the oil will solidify into small slivers.
Where did you find dairy-free white and milk chocolate chips? !
Online on Enjoy Life! They offer them both on their website (they have free shipping with a minimum purchase). I use their mini white chocolate chips, rice milk chocolate chunks, and dark chocolate chunks in these dairy-free triple chocolate cookies.
Do I need to make adjustments at high altitude?
Special Dietary Notes: Triple Chocolate Cookies
By ingredients, this recipe is dairy-free/dairy-free, nut-free, peanut-free, soy-free, and vegetarian.
- For without egg triple chocolate cookies, I would substitute about 1/4 cup aquafaba or dairy-free yogurt for the eggs, adding more only if the batter is too dry. With vegan cookies, it is preferable that the dough is firmer. Please note that I have not tried this recipe without eggs. This is only a suggestion. You can also see my Guide to Egg Substitutes for more ideas.
- For gluten free three chocolate cookies, you can substitute your favorite grain-based flour mix or gluten-free oatmeal. Remember that results will vary and you may need to adjust the amount of flour. Do not substitute a non-grain flour, such as almond flour or coconut flour. I recommend using eggs if you’re trying gluten-free triple chocolate cookies. Please note that I have not tested this gluten-free recipe. These are only suggestions.
Dairy Free Triple Chocolate Cookies
Author: Alisa Fleming
Type of recipe: Dessert
- 2¼ cups all-purpose flour
- ⅔ cup natural cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon of salt
- 1 cup oil
- 1 cup packed dark brown sugar (may contain light brown sugar)
- ½ cup) sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup dairy-free white chocolate chips
- ½ cup dairy-free milk chocolate chips
- ½ cup dairy-free dark chocolate chips
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In a mixing bowl, beat the oil, sugars, eggs and vanilla with a hand mixer until emulsified, about 1 to 2 minutes.
- Add the flour mixture to your mixing bowl and mix until combined. Add the chocolate chips.
- If the dough is too soft to roll, refrigerate it for 15 to 20 minutes. (If using coconut oil, refrigeration may make the batter too stiff.)
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop out the dough with a level tablespoon and roll it into balls. Place the balls about 2 inches apart on your prepared baking sheet.
- Flatten the balls slightly if you want wider, thinner cookies, leave them round if you want more brownie-like cookies. They will continue to spread, but not as much.
- Bake the cookies for about 10 minutes.
- Let them cool on the baking sheet for a few minutes, before placing them on a wire rack to cool completely.
Portion: 1 calories: 94 Fat: 5g Saturated fat: 1.3g Carbohydrates: 11.8g Sugar: 7.7g Sodium: 53mg Fiber: .4g Protein: 1g
More Dairy Free Cookie Recipes I’m Loving Right Now
White chocolate and macadamia nut cookies
Carrot cookies with optional frosting
Vegan Oatmeal Chocolate Blast Cookies
For more of my favorite dessert recipes, get Go dairy free!