Soft & Chewy Dairy-free Chocolate Chip Cookies That Make Everyone Ask, “Wait… No Butter?!”

You know that cookie you promise to have “just one” of, then suddenly it’s four and you’ve negotiated with your future self? This is that cookie. These Soft & Chewy Dairy-free Chocolate Chip Cookies nail the gooey-middle, crispy-edge sweet spot—no butter, no compromise.

They’re weeknight easy, bake-sale impressive, and kid-approved without tasting “healthy.” If you’ve been burned by chalky dairy-free cookies before, consider this your redemption arc.

The Secret Behind This Recipe

The magic happens with three strategic moves. First, we swap butter for a neutral oil and a touch of dairy-free yogurt to mimic that classic creamy richness and maintain moisture for a soft crumb. Second, a mix of brown sugar and granulated sugar gives caramel depth and that craveable chew—brown sugar pulls in moisture while white sugar keeps edges thin and crisp.

Third, a quick rest in the fridge lets the flour hydrate and flavors bloom, making the dough easier to scoop and the cookies thicker without being cakey. We also use cornstarch for tenderness and just enough baking soda for lift without puffing into cake territory. And yes, a generous sprinkle of flaky sea salt right before baking makes the chocolate sing.

Tiny detail, massive payoff.

Shopping List – Ingredients

• 2 cups (240 g) all-purpose flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (120 ml) neutral oil (avocado, light olive, or grapeseed)
• 1/4 cup (60 g) dairy-free plain yogurt (unsweetened; coconut or almond works)
• 3/4 cup (150 g) packed light brown sugar
• 1/3 cup (70 g) granulated sugar
• 1 large egg (room temperature) or 1 flax egg for egg-free: 1 tbsp ground flax + 2.5 tbsp water
• 2 teaspoons pure vanilla extract
• 1 1/4 cups (210 g) dairy-free chocolate chips or chunks
• Flaky sea salt for topping (optional but highly recommended)

The Method – Instructions

1. Whisk the dry team. In a medium bowl, whisk flour, cornstarch, baking soda, and salt until evenly combined.
2. Mix the wet team. In a large bowl, whisk oil, dairy-free yogurt, brown sugar, and granulated sugar until glossy and smooth, about 30–45 seconds.
3. Add egg and vanilla. Whisk in the egg (or flax egg) and vanilla until fully incorporated and slightly thickened.
4. Combine with care. Add dry ingredients to wet. Stir with a spatula just until a few flour streaks remain—don’t overmix.
5. Fold the chocolate. Fold in dairy-free chips/chunks until evenly distributed. The dough should be soft but scoopable.
6. Chill. Cover and refrigerate for 30–60 minutes.This improves structure and flavor. If you’re impatient, even 20 minutes helps, IMO.
7. Prep to bake. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
8. Scoop. Use a 2-tablespoon scoop (about 35–40 g each) and space dough balls 2–3 inches apart.For bakery-style ripples, make them tall rather than wide.
9. Salt + bake. Sprinkle tops with a pinch of flaky sea salt. Bake 9–11 minutes until edges are set and centers look slightly underdone.
10. Pan trick. Tap the tray once on the counter to flatten slightly and encourage cracks. If needed, use a round cutter to “scoot” cookies into perfect circles.
11. Set + enjoy. Cool on the sheet for 5 minutes, then transfer to a rack.They’ll finish setting but stay soft and chewy.

Preservation Guide

• Room temp: Store in an airtight container for 3–4 days. Add a slice of bread to keep them soft (cookie hack 101).
• Fridge: Not necessary and can dry them out. If you must, seal tightly and bring to room temp before eating.
• Freeze baked cookies: Freeze in a zip bag up to 2 months.Thaw at room temp or rewarm at 300°F (150°C) for 4–6 minutes.
• Freeze dough: Scoop, freeze on a tray, then bag. Bake from frozen at 350°F (175°C) for 11–13 minutes.

Health Benefits

• Dairy-free, fewer roadblocks. Great for lactose intolerance and dairy allergies without sacrificing texture or flavor.
• Better fats. Neutral oils like avocado or grapeseed provide unsaturated fats compared to butter’s saturated fats.
• Controlled sweetness. Using a balanced sugar blend limits the need for extra sweeteners while delivering that chewy texture.
• Customizable. Swap in whole-wheat pastry flour for 25–30% of the total flour for a little fiber boost—still chewy, not dense.

Common Mistakes to Avoid

• Overbaking. Pull them when the centers look slightly underdone. They firm up as they cool.Dry cookies are no one’s dream.
• Skipping the chill. Warm dough spreads too much and yields thin, greasy cookies. Short chill = big payoff.
• Using harsh olive oil. Strong flavors can dominate. Choose neutral oil so the chocolate wins the spotlight.
• Packing flour. Spoon-and-level your flour.Too much flour = cakey, tough cookies.
• Cheap chocolate. Use quality dairy-free chips or chopped dark chocolate. It’s the star—let it shine.

Mix It Up

• Browned “butter” vibes (dairy-free). Warm 1/4 cup oil with 2–3 tablespoons dairy-free butter alternative until nutty-smelling; cool, then proceed. Adds toasty depth.
• Espresso edge. Add 1 teaspoon instant espresso powder to the sugars.Chocolate + coffee = unstoppable.
• Salted tahini swirl. Replace 2 tablespoons oil with tahini. Adds nuttiness and extra chew without peanuts.
• Chunk party. Use chopped dairy-free dark chocolate and a handful of mini chips for varied melt pools.
• Oat flair. Swap 1/2 cup flour for oat flour for tender, slightly nutty cookies.
• Crispier edges. Flatten dough balls a bit before baking and extend bake time by 1 minute.
• Gluten-free option. Use a 1:1 gluten-free flour blend with xanthan gum; add 1 extra tablespoon dairy-free yogurt if dough feels dry.

FAQ

Can I make these egg-free and dairy-free?

Yes—use a flax egg (1 tbsp ground flax + 2.5 tbsp water, rest 5 minutes). The cookies stay chewy with a touch more tenderness.

Why add cornstarch?

Cornstarch softens the crumb and prevents toughness, giving that bakery-style plush interior without cakiness.

Do I have to chill the dough?

Technically no, but practically yes.

Even 30 minutes dramatically improves thickness, chew, and flavor, FYI.

What’s the best dairy-free chocolate?

Look for brands that list cocoa butter, not palm kernel oil, and choose 55–72% cacao depending on your sweetness preference.

My cookies spread too much—help?

Chill longer, weigh your flour, and ensure your baking sheet isn’t warm. If needed, add 1 tablespoon flour to the remaining dough.

Can I reduce the sugar?

You can cut total sugar by 2–3 tablespoons without wrecking texture. Any more and you’ll lose chew and browning.

How do I get those shiny chocolate puddles?

Use chopped chocolate bars instead of chips and press a few extra pieces into the tops right before baking.

What oil works best?

Avocado, grapeseed, or light olive oil.

Avoid extra-virgin olive oil unless you want its flavor front and center.

The Bottom Line

These Soft & Chewy Dairy-free Chocolate Chip Cookies deliver everything you love about the classic—golden edges, gooey centers, big chocolate—without a drop of dairy. The oil–yogurt combo keeps them plush, the sugar blend locks in chew, and the quick chill ensures bakery-level results. Keep a stash of dough balls in the freezer and you’re always 12 minutes away from “wow, you baked?” energy.

No butter, no problem—just dangerously good cookies.