Dairy Free Thin or Thick Chocolate Chip Cookies
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Prep time15 min![]()
Servings12
Ingredients
Thin and crispy chocolate chip cookies:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup Dairy Free Becel Plant Butter- Unsalted, melted and slightly cooled
- 1/2 cup cane sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons non-dairy milk
- 1 cups vegan chocolate chips
Thick and chewy chocolate chip cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup Dairy Free Becel Plant Butter - Unsalted
- 1/4 cup unsweetened applesauce
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 2 teaspoons vanilla extract
- 2 tablespoons non-dairy milk
- 1 cups vegan chocolate chips or chunks
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Thin and crispy chocolate chip cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.
- In a large bowl, combine the melted Dairy Free Becel Plant Butter - Unsalted, cane sugar, and brown sugar. Whisk until the mixture is smooth and well combined. Add the non-dairy milk and vanilla extract, and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. Gently fold in the vegan chocolate chips.
- Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten each ball of dough slightly with the back of a spoon to ensure they spread out evenly.
- Bake for 10-12 minutes or until the edges are golden brown and the centers are set. The cookies will continue to crisp up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Thick and chewy chocolate chip cookies:
- Preheat your oven to 350°F. Line a baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the melted Dairy Free Becel Plant Butter - Unsalted, applesauce, brown sugar, cane sugar, vanilla extract, and non-dairy milk. Whisk until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture. Stir with a spatula until just combined. Be careful not to overmix, as this can make the cookies tough.
- Gently fold in the vegan chocolate chips until evenly distributed throughout the dough.
- If you have the time, refrigerate the dough for 30 minutes. This helps the cookies maintain their shape and results in a softer texture.
- Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes.
