This is a simple cookie recipe that yields delicious, chewy chocolate chip cookies, but I struggled a little bit with the title of the post. The cookies are dairy-free, meaning that they aren’t made with butter. Instead of butter, I used a vegan cultured “butter” that has a similar flavor, but contains no dairy. The spread is primarily made with coconut oil and, though it has a bit more of a buttery flavor to it than regular coconut oil, that means that coconut oil is an excellent substitute. The coconut oil keeps the cookies a bit moister and chewier in this particular recipe, where butter will brown the cookies more quickly and produce a crisper cookie. I’ll take both chewy and crunchy chocolate chip cookies, personally, but there are times when I definitely feel like one or the other.
Once you have your dairy free base, be it coconut oil or a coconut oil-based product like the one I tried above, it should be softened so that it can be creamed with sugar to start to build the cookie dough. The cookies are made with both white and brown sugar, vanilla extract and just the right amount of oatmeal. I prefer to use quick cooking oatmeal, which can easily be made if you don’t have any at home, because it blends very easily into the dough and helps produce very uniform cookies. The cookies are baked until they are just set in the center and just starting to brown around the edges, so they remain perfectly chewy even after they have been stored.
One other trick to this recipe is that the dough is chilled before baking. This helps ensure that while the cookies spread enough to be thin, they don’t spread too much and run into other cookies. You can chill the dough for an hour, or overnight, depending on how much time you have. The cookies are loaded with chocolate chips with a full 12-oz in the dough. I used semisweet chocolate, but dark chocolate chips could also be used. Just before baking, I added a small pinch of salt to each of the cookies to add a savory note and contrast with that rich chocolate.
Thin, Chewy Dairy-Free Chocolate Chip Oatmeal Cookies
2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup coconut oil, room temperature (or cultured vegan “butter”)
1 cup sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 cup quick cooking oatmeal
12 oz (approx 2 cups) chocolate chips
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together coconut oil, sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Stir in flour mixture with the mixer at low speed, then gradually blend in the oatmeal and the chocolate chips. Chill dough for at least 1 hour before using, or overnight.
Preheat oven to 350F. Line a baking sheet with parchment paper.
Shape dough into 1 1/2-inch balls and arrange on baking sheet, leaving about 3 inches between cookies to allow for spread.
Bake for 12-15 minutes, until cookies are set in the center and browned around the outside edge. Allow cookies to cool on the bakingsheet for 5-7 minutes before transferring them to a wire rack to cool completely.
Makes 3 – 3 1/2 dozen