What can I substitute for milk in a cookie recipe?

You can replace milk with almond, oat, soy, or coconut milk. Each one brings different benefits—oat milk is creamy and neutral, while almond milk is light and slightly nutty. Use an unsweetened version to keep your dough balanced.

What can replace butter in chocolate chip cookies?

Popular dairy-free butter substitutes include vegan butter (like Earth Balance), refined coconut oil, and even nut butters like almond or cashew. Each has a unique impact on flavor and texture, so try different versions to find your favorite.

Does dairy free butter work in cookies?

Yes, many dairy-free butters mimic traditional butter in fat content and performance. For best results, chill the dough before baking and test your preferred brand in small batches.

What is the best non-dairy milk for dipping cookies?

Oat milk is the top pick—it’s rich, creamy, and closest to traditional milk in texture. Soy milk is also great for those wanting a protein-rich option.

Can I use sour cream instead of milk?

Yes, dairy-free sour cream can substitute for milk, especially in soft cookie recipes. It’ll add a slight tang and denser texture—perfect for chewy cookies.

Can I use olive oil instead of butter for cookies?

Absolutely. Light olive oil is best to avoid overpowering flavors. It will create a crisp, moist cookie, but make sure to slightly reduce the quantity compared to butter.

Dairy Free Chocolate Chip Cookies

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Soft, chewy, and made without any dairy, these chocolate chip cookies are perfect for vegans, those with lactose intolerance, or anyone craving a guilt-free treat. With melty chocolate chips and the perfect golden edges, they’re a must-bake for every cookie lover.

Author: Nia Yarden
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

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1 cup vegan butter (Earth Balance or similar), softened
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 tbsp vanilla extract
2 tbsp oat milk (or almond milk)
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp sea salt
1 1/2 cups dairy-free chocolate chips (e.g., Enjoy Life)
Optional: 1/2 cup chopped walnuts or pecans
Optional: Flaky sea salt for topping

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Instructions

Cream vegan butter and sugars in a large bowl until light and fluffy.
Add vanilla extract and oat milk, then mix well.
In a separate bowl, whisk together flour, baking soda, and sea salt.
Gradually add dry ingredients to wet, mixing until combined.
Fold in dairy-free chocolate chips and optional add-ins.
Chill dough for 20–30 minutes.
Preheat oven to 350°F (175°C).
Scoop dough into balls and place on a parchment-lined baking sheet.
Bake for 10–12 minutes or until edges are golden.

Cool on tray for 5 minutes, then transfer to wire rack.

Notes

For extra chew, chill the dough for at least 30 minutes before baking.
Substitute almond, soy, or coconut milk based on taste preference.
To freeze: scoop dough balls, flash freeze, then store in bags for up to 3 months.
Bake straight from frozen, adding 1–2 minutes to bake time.

Nutrition

Serving Size: 1 cookie
Calories: 165 kcal
Sugar: 11 g
Sodium: 90 mg
Fat: 8 g
Saturated Fat: 2.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1.5 g
Protein: 2 g
Cholesterol: 0 mg

Find it online: https://www.nytrecipe.com/dairy-free-chocolate-chip-cookies/