You’ll fall head over heels for these incredible dairy free chocolate cookies! Soft, thick and perfectly chewy, they’re super easy to make with no mixer required. Packed with both cocoa powder AND melt-y chocolate chips, these double chocolate cookies are sure to satisfy your sweet tooth. Soy free.

Step aside vanilla because today we talk about these dreamy dairy free double chocolate cookies!

Perfectly decadent and insanely chocolate-y, these babies are seriously good.

And this is coming from someone who totally prefers vanilla over chocolate. Hands down. No question.

But anyway. Let’s get back to the cookies at hand.

• They’re soft, thick and oh-so-wonderfully chewy.
• They’re packed with both cocoa powder + chocolate chips.
• And are finished off with a delightful sprinkle of sea salt to really bring it all home. 

Added bonus? There’s no mixer required. Just a few bowls and a whisk. 

And when you take a bite all warm from the oven to find little puddles of fudgy, melted chocolate chips?

It’s pure dessert-time happiness. 

How To Make Dairy Free Chocolate Cookies

So, let’s talk about how these delicious cookies go down:

Whisk the dry ingredients. First up, we’ll mix together some flour, cocoa powder, baking soda and salt.

Combine the wet. In another bowl, we’ll whisk together two kinds of sugar, melted coconut oil, an egg and vanilla.

Mix em’ together. We’ll combine the two and then stir in some dairy free chocolate chips. 

Chill for 40 minutes. Next, we’ll pop the dough in the fridge for about 30 to 45 minutes, until nice and chilled (this is important to keep the cookies from spreading!).

Bake until set. Finally, we’ll scoop the chilled dough and then bake until the edges are just set and the centers are still slightly gooey. 

Tips & Tricks 

1. Let’s talk about the coconut oil. I like to melt the oil first and let it cool for about 5 minutes while I take out all the other ingredients, measuring cups, etc. I find this is just the right amount of time for it to cool a bit before using in the recipe.
2. Now, I personally use unrefined virgin coconut oil in these cookies and don’t think you can taste coconut in the final product. But, if this is something that concerns you, use refined coconut oil instead (which is more neutral in flavor). 
3. I have not tested these with dairy free butter (melted and cooled as well), but I think it should work just fine in place of the coconut oil if you want to go that route.
4. Moving along. When measuring out your flour, fluff in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
5. And finally, after chilling, the cookie dough should be slightly hard to scoop but not overly so. If you find that it’s just too hard, let the bowl sit at room temperature for a few minutes to soften slightly.

How To Store

Counter: Let the cookies cool completely then transfer to an airtight container. They’ll keep like this for about 5 days at room temperature.

Freezer: Store cooled cookies in an airtight container for up to 3 months in the freezer.

Alternatively, you can freeze the cookie dough to bake off at a later time. 

To do this, scoop the dough balls and place on a parchment lined baking sheet (they can be close together), then transfer to your freezer. Once hard, add the balls to a freezer safe bag or container, then keep in the freezer until ready to enjoy.

Bake straight from the freezer, adding 1 to 2 minutes to the cook time (but keep an eye on them as you may not need to add any time at all).

Additional Dairy Free Cookie Recipes:

• Dairy Free Snickerdoodles
• Dairy Free Chocolate Crinkle Cookies
• Dairy Free Macadamia Nut Cookies
• Mint Chocolate Chip Cookies
• Dairy Free Oatmeal Raisin Cookies
• Dairy Free Pumpkin Chocolate Chip Cookies
• Dairy Free Macaroons

Did you make this recipe? Rate and review it down below! I’d love to hear from you.