Small Batch Chocolate Chip Cookies (Dairy-Free)


  • 1/4 cup softened vegan/non-dairy butter OR 3 tablespoons canola or avocado oil
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk (room temperature)
  • 1/2 cup plus 2 tablespoons all purpose flour (leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup vegan/dairy-free semi-sweet chocolate chip morsels


  1. Preheat the oven to 350°F (177°C). Set a baking sheet aside.
  2. In a medium-sized mixing bowl, beat butter, brown sugar, and granulated sugar together for about 2 minutes or until well combined.
  3. Mix in the egg yolk and vanilla extract until fully combined.
  4. Add flour, salt, and baking soda. Mix until just combined. Scrape down bowl as necessary. Add the chocolate chips and mix on low-speed until fully combined.
  5. Cover bowl tightly and place in freezer to chill for 10 minutes. Do not skip this step so that the dough will be of a good consistency.
  6. Using a 1.5 tablespoon cookie scoop or two tablespoons, scoop cookie dough onto the baking sheet.
  7. Bake for 10 to 13 minutes OR until the edges of the cookies are lightly golden brown. Ensure that the tops of set
  8. Remove the cookies from the oven and allow to cool on baking sheet for at least 5 minutes. Transfer to a wire rack to cool completely, or eat them warm.

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Lover of God, my two sons, and God's people. Homemaker. A simplistic soul, healing and being made whole in Yeshua Messiah. Thanks for stopping by!

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