Indulge in Chocolate Chip Bliss with This Dairy-Free Cookie Recipe

Just before the pandemic, I discovered that I am lactose intolerant. Needless to say, I was taken aback, especially since I’m a chocolate lover. It was disheartening, particularly because chocolate chip cookies hold a special place in my heart – they might even have been my first words (though my mother doesn’t recall, so I’ll claim it!)

I tried various substitute cookies, but many contained coconut, to which I’m allergic. During lockdown, I delved into research and kitchen experiments to create the ultimate chocolate chip cookies. I hope you enjoy them as much as I do and give them a try.

This recipe takes about 10-15 minutes to prepare and yields up to a dozen cookies.

Recipe

Ingredients:

• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 cup Earth Balance butter, at room temperature
• 1 tsp vanilla extract
• 1 egg
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1 tsp baking soda
• 2 1/4 cups all-purpose flour
• 1/2 bag Enjoy Life semisweet chocolate chips
• 1/2 bag Enjoy Life dark chocolate chips

Directions:

1. In a bowl, thoroughly combine the granulated sugar, brown sugar, and butter.
2. Once mixed, add the egg and vanilla extract to the bowl, continuing to mix until smooth.
3. Sift the flour with the cornstarch, baking soda, and salt into the butter-sugar mixture to eliminate any lumps.
4. After mixing, gently fold in the chocolate chips until evenly distributed.
5. Refrigerate the cookie dough for 30 minutes to an hour to chill.
6. Once chilled, use an ice cream scoop to portion out evenly sized cookies onto a baking sheet, ensuring they are spaced 1-2 inches apart.
7. Bake at 375 degrees Fahrenheit for 15-18 minutes, or until golden brown.
8. Allow the cookies to cool on a wire rack before serving.

Ready to give it a try? Head to the kitchen and whip up these dairy-free chocolate chip cookies to satisfy that sweet tooth. And if you’re craving more culinary inspiration, be sure to check out my latest posts.