Egg Free Dairy Free Chocolate Chip Cookies

36 Cookies
30 min

Making these egg free dairy free chocolate chip cookies is easy--you won't have to buy expensive mixes anymore. These are allergy-friendly cookies that everyone can enjoy.

Where can you find dairy-free chocolate chips?

Most brands of semi-sweet morsels and chocolate chips contain dairy, so be sure to check the packaging. I like to use Enjoy Life brand which are free from most of the top allergens.  You can get them here.

Using shortening makes the cookies soft and chewy, while avoiding dairy (butter). Usually the eggs in a cookie batter make them rise.


You can substitute eggs in most baked goods by combining ground flax seed with water. It's an easy way to cut eggs from your baked goods without having them flop.

Even if you're not eating dairy- and egg-free, you'll love these cookies.

Egg Free Dairy Free Chocolate Chip Cookies
Recipe details
  • 36  Cookies
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

  • ¾ cup Crisco all-vegetable shortening sticks
  • 1 ¼ cups light brown sugar, firmly packed
  • 2 Tablespoon non-dairy milk (I used almond)
  • 1 Tablespoon vanilla extract
  • 1 egg substitute (see note below about flax egg)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups vegan (egg-free and dairy-free) chocolate chips
Instructions

Preheat the oven to 375ºF.
Beat shortening, brown sugar, non-dairy milk and vanilla in a large bowl with a mixer on medium speed until well blended. Beat in egg.
In a separate bowl, combine flour, salt and baking soda. Mix into a shortening mixture until just blended.
Fold in chocolate chips.
Drop by rounded measuring tablespoonfuls 3 inches apart onto the baking sheet.
Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
Cool 2 minutes before removing to the wire rack to cool completely.
Tips
  • To make a "flax egg" is easy! Just mix one Tablespoon of ground flaxseed with three Tablespoons of water. Mix it together well and let it sit in the refrigerator for 15 minutes.
Gina Lincicum
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