Is there anything more iconically comforting than a chocolate chip cookie and a tall glass of milk? I think not! I love a warm, gooey chocolate chip cookie with a finish of sea salt. There’s simply nothing better in my book. I’ve dreamt of being able to share that experience with my kiddos since I was a little girl, but it definitely got more complicated when we found out our boys were allergic to dairy. Thankfully, I’m a pro at substituting now, and these dairy-free chocolate chip cookies hit the spot every time (even for those of us who CAN have dairy)!
I took a generic chocolate chip cookie recipe from forever ago, altered it slightly by adding corn starch (this makes them fluffier), changed the dairy in it to dairy-free options, and added sea salt to balance out the sweetness of the chocolate and sugars. All of these alterations have created a fluffy, gooey, perfect-for-a-cold-winter-afternoon cookie that is safe for the whole family to enjoy! The best part is, it’s a wonderful memory-making recipe to bake with your kiddos
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Dairy-Free Chocolate Chip Cookies
3/4 c butter alternative (I like Smart Balance, personally)
3/4 c brown sugar
1/4 c granulated sugar
1 egg, room temperature
2 t vanilla extract
2 c all-purpose flour
2 t cornstarch
1 t baking soda
1/2 t sea salt
1 1/2 c dairy-free chocolate chips (these are my favorites!)
- Pre-heat oven to 350*
- In the bowl of a stand mixer, cream together butter and sugars until light in color. Add the egg until fully incorporated, and then do the same with the vanilla extract.
- Mix in the flour, cornstarch, sea salt, and baking soda.
- Add the chocolate chips.
- Form 1.5″ balls of cookie dough and place on a baking sheet (no spray or non-stick necessary).
- Bake for 8-10 minutes, until barely golden brown around the edges. The tops won’t brown, but I PROMISE they’re done! Don’t cook longer than 10 minutes!
- Let cool on the sheet for 5 minutes and then transfer to a wire rack.