Everyone has their favorite chocolate chip cookies. But it’s the butterless recipe that the iconic San Francisco chocolatier swears by. Unlike many other versions, Ghirardelli’s dairy-free chocolate chip cookies use coconut oil instead of a butter alternative. They are also sweetened with brown sugar, exclusively, for a chewier texture. And they double the vanilla, because, why not? And of course, their recipe calls for an entire bag of dairy free chocolate chipssince these delicious morsels are truly the center of attention.
Bake Sweet Memories with Ghirardelli’s Dairy-Free Chocolate Chip Cookies Recipe
Not everyone likes coconut oil, some of you might not have it on hand, or you might have non-coconut cravings. For all of you, we have some alternative options in the FAQ below. If you have other dietary requirements, see the special dietary notes just above the recipe.
I hate the taste of coconut, what should I use?
If you don’t like the taste of coconut, use refined coconut oil. It is relatively odorless and does not taste like coconut.
Can I use another oil?
In theory, any oil should work. But coconut oil becomes solid when refrigerated and will thicken the batter. If you use any other oil, the cookie dough will not firm up as much and the cookies may spread more. If you choose palm shortening (palm oil), the cookies will be a little more doughy. I prefer this recipe when not using coconut oil.
Can I use a dairy-free butter alternative?
Yes, you can melt and use butter sticks or dairy-free pastries. But keep in mind that they are part water, so the end result won’t have quite the same texture as those with coconut oil.
Special Dietary Notes: Ghirardelli Dairy-Free Chocolate Chip Cookies
By ingredients, this recipe is dairy-free/dairy-free, nut-free, peanut-free, and vegetarian.
For soy-free chocolate chip cookies, choose dairy-free chocolate chips that are made without any soy ingredients. Ghirardelli chocolate chips contain soy lecithin.
For without egg and vegan chocolate chip cookies, enjoy one of these recipes instead: Imperfect Mommy Vegan Chocolate Chip Cookies Where “Can’t Miss” Vegan Bake Sale Chocolate Chip Cookies.
For gluten free dairy-free chocolate chip cookies, your favorite all-purpose gluten-free flour mix might work just fine. But we have not tested this gluten-free recipe.
Ghirardelli Dairy Free Chocolate Chip Cookies
Type of recipe: Dessert
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon of salt
- ½ cup melted coconut oil (see post above for other options)
- 1¼ cup packed light brown sugar
- 2 eggs (see post above for eggless options)
- 1 tablespoon of water
- 2 teaspoons vanilla extract
- 1 bag (10 ounces) dairy-free chocolate chips (such as Ghirardelli Dairy-Free Chocolate Chips)
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt.
- In a large mixing bowl, whisk together the coconut oil, brown sugar, eggs, water, and vanilla until well blended.
- Add the dry ingredients to the wet ingredients and stir until combined. Add the chocolate chips.
- Cover and refrigerate the dough for 30 minutes.
- Scoop out the cookie dough by the tablespoon and place it on your prepared baking sheet about 2 inches apart.
- Bake cookies for 9 to 11 minutes or until edges are golden brown.
- Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
- Cookies will keep for a few days at room temperature, but you can freeze excess cookies immediately to keep them fresh longer.
Portion: 1 cookie calories: 139 Big: 6.5g Saturated fat: 4.7g Carbohydrates: 19.8g Sugar: 12.9g Sodium: 53mg Fiber: .8g Protein: 1g
More Favorite Dairy-Free Cookie Recipes
White chocolate and macadamia nut cookies
Soft and chewy oatmeal raisin cookies
Three Chocolate Cookies