We will discuss how to make dairy-free chocolate chip cookies. If you love chocolate chip cookies, but you do not eat dairy, you can still make a lot of your favorites with shortening or oil! I’ll be sharing a lot of dairy-free recipes on this blog. If you see a recipe of mine with butter, I can guarantee I’ve tested it with shortening. Unless I say not to substitute it, feel free to give it a try as most recipes have turned out beautifully.
Now, this is an important part: the chocolate. You will have to read the ingredients on the chocolate chips you are using. For example, many of the cheaper chocolate chips use milk fat in place of cocoa butter. Look at the ingredients list carefully.
Or better yet, buy a nice quality candy bar or two and break it up. They are often true chocolate and without milk additives. A lot of well meaning bakers remove the obvious ingredients like milk or butter but forget to check the ingredients on additions like candies, chocolates and icings. When you have an allergy, this could be a serious mistake.
The crumb is more crisp and the cookie is less chewy, more like a shortbread texture. I prefer these over my most popular chocolate chip cookie as they remind me of store bought cookies my Great-Grandfather gave me as a child and evoke lovely memories. The shortening will emphasize the flavor of chocolate more than the traditional recipes so make sure that chocolate is great quality or it will show. Now let’s get to baking dairy-free chocolate chip cookies!
Dairy-Free Chocolate Chip Cookies
Ingredients
- 1 ¼ cups (187.5) flour
- ¾ cup (169.5g) dairy-free chocolate chips
- ½ cup (96g) vegetable shortening
- ⅓ cup (67g) white sugar
- ¼ cup (56g) brown sugar
- 1 large (50g) egg
- ½ tsp (3g) baking soda
- ½ tsp (2.5mL) vanilla
- ½ tsp (2.5g) salt
Instructions
- Preheat oven to 375F (190C.)
- Combine flour, baking soda and salt in small bowl.
- In large bowl, beat shortening and sugar until creamy. Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended. Fold in chocolate chips.
- Drop 1 tbs of batter approximately 2" (5cm) apart on a baking sheet.
- Bake 8 – 12 minutes or until edges are golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.
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