These dairy-free chocolate chip cookies are a delicious and healthy snack that everyone will love. They are made with almond milk and vegan butter, so they are perfect for people who are lactose intolerant or allergic to dairy.
- Lactose intolerance is a common condition that affects up to 65% of the world’s population.
- Dairy allergies can be life-threatening.
- Many people are simply looking for healthier alternatives to traditional chocolate chip cookies.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, whisk together the almond milk, vegan butter, brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the eggs one at a time, whisking until each egg is fully incorporated.
- Add the flour, baking soda, and salt to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Drop the dough by rounded tablespoons onto a greased baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- These cookies are perfect for a quick and easy snack.
- They are also great for parties or potlucks.
- You can also make them ahead of time and freeze them for later.
- These cookies are perfect for any occasion.
- You can enjoy them at home, at work, or on the go.
- For the best results, use high-quality ingredients.
- Be sure to chill the dough before baking.
- The cookies will be chewier if you bake them for a shorter amount of time.
Recommendation
If you are looking for a delicious and healthy chocolate chip cookie recipe, this is the one for you! These dairy-free cookies are sure to please everyone.
Conclusion
These dairy-free chocolate chip cookies are a delicious and healthy snack that everyone will love. They are easy to make, and they are sure to become a family favorite.
FAQ
Q: Can use regular butter in this recipe?
No, you cannot use regular butter in this recipe. The butter needs to be vegan in order for the cookies to be dairy-free.
Q: Can use another type of milk in this recipe?
Yes, you can use another type of milk in this recipe. Any plant-based milk will work, such as soy milk, oat milk, or almond milk.
Q: Can use another type of flour in this recipe?
Yes, you can use another type of flour in this recipe. Any gluten-free flour will work, such as oat flour, almond flour, or rice flour.
Q: Can use another type of chocolate chips in this recipe?
Yes, you can use another type of chocolate chips in this recipe. Any type of chocolate chips will work, such as semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips.
These cookies will last for up to
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semisweet chocolate chips
Yes! You can use coconut oil instead of butter in this recipe. Just make sure to use refined coconut oil, as unrefined coconut oil has a strong coconut flavor that may not be desirable in cookies.
Yes, you can use vegan butter in this recipe.
You can use vegan butter or coconut oil.
Yes, you can freeze the dough for up to 3 months. Simply roll the dough into balls, place them on a baking sheet lined with parchment paper, and freeze for 2-3 hours. Once frozen, transfer the balls to a freezer bag and store in the freezer until ready to bake.
No, you cannot use butter instead of coconut oil in this recipe. The coconut oil is what gives the cookies their chewy texture.
You can use vegan butter or coconut oil instead of butter in this recipe.