Are you craving a warm, gooey cookie but need to avoid dairy? Don't despair! This delicious no-dairy cookie recipe delivers all the comforting goodness of a classic cookie without any milk or butter. It's surprisingly easy to make, perfect for a quick weeknight treat or a delightful weekend baking project. These cookies are naturally vegan, making them a fantastic option for everyone to enjoy, regardless of dietary restrictions. They're also surprisingly healthy, packed with wholesome ingredients. Get ready to discover your new favorite cookie recipe!
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, ensuring you can whip up a batch even on a busy weeknight.
- 1 cup vegan butter, softened (brands like Miyoko's Kitchen or Melt work well)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup vegan chocolate chips (or your favorite mix-ins!)
Step-by-Step Instructions: Baking Bliss Made Easy
Follow these simple steps for perfectly chewy, dairy-free cookies.
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Cream Together: In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. A hand mixer or stand mixer works best for this step, but you can also do it by hand with a little elbow grease.
- Add Wet Ingredients: Beat in the vanilla extract.
- Dry Ingredients: In a separate bowl, whisk together the baking soda, salt, and flour.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay!
- Mix-Ins: Stir in the vegan chocolate chips (or your preferred mix-ins like nuts, raisins, or dried cranberries).
- Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for Cookie Perfection
- Softened Butter: Make sure your vegan butter is truly softened. This ensures proper creaming and a better texture. You can soften it quickly in the microwave in short bursts.
- Don't Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
- Chilling (Optional): For thicker, chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking.
- Baking Time: Oven temperatures vary, so keep an eye on your cookies. Start checking for doneness around 9 minutes.
Variations: Get Creative in the Kitchen
- Oatmeal Raisin: Substitute ½ cup of rolled oats for ½ cup of flour and add ½ cup of raisins.
- Peanut Butter: Add ½ cup of creamy peanut butter to the wet ingredients.
- White Chocolate Macadamia: Swap the chocolate chips for white chocolate chips and chopped macadamia nuts.
Nutritional Information (Per Cookie - Approximate)
- Calories: Approximately 150-200 (depending on mix-ins)
- Fat: 8-10g
- Sugar: 15-20g
- Protein: 2-3g
This no-dairy cookie recipe is a delicious and versatile treat. Enjoy the simple pleasure of homemade cookies, knowing you've created a healthy and delicious snack perfect for any occasion. Share your baking creations with us – we'd love to see your delicious dairy-free cookies!