Delicious Dairy Free Cookies With Chocolate Chips

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Love chocolate chip cookies but not all that fat? Try my dairy free cookies with chocolate chips. Cut back on the fat but not the taste. You might not even taste the difference.

As fabulous as the full-fat version but with less fat, no butter, and no eggs. Eggless chocolate chip cookies are perfect for vegans or anyone trying to cut back on or avoid these things.

Now you can enjoy your chocolate chips in a healthier cookie dough. Test this easy to make recipe made with a healthy butter substitute.

Dairy Free Chocolate Chip Cookie Recipe*

• 8 oz or 1 cup (227g) Smart Balance® light
• 3/4 cup (151g) packed dark brown sugar
• 3/4 cup (144g) granulated sugar
• 1 teaspoon (5g) salt
• 1 teaspoon (4g) baking soda
• 1 1/2 teaspoons (6g) vanilla extract
• 2 1/4 cups (224g) flour
• 1 1/2 cups (270g) dark chocolate chips**

Preheat oven to 375°F (190C/gas 5). 

In a large mixing bowl, cream the Smart Balance® light on low speed.  Carefully add the dark brown sugar, granulated sugar, salt, baking soda, and vanilla extract, mix well. 

Slowly add the flour.  Stop the mixer and scrape the bowl well. Pour in the chocolate chips and mix on slow until blended.

Use a cookie scoop or drop by rounded teaspoonfuls onto cookie sheet.  Bake about 13 minutes or until light brown.  Let cool a few minutes, then devour.

*Recipe can be divided in half. 

Use 4 oz or 1/2 cup (113g) butter substitute

6 tablespoons (75g) packed dark brown sugar

6 tablespoons (72g) granulated sugar

1/2 teaspoon (2.5g) salt

1/2 teaspoon (2g) baking soda

3/4 teaspoon (3g) vanilla extract

1 cup plus 2 tablespoons (87g) all-purpose flour

and 3/4 cup (135g) chocolate chips.

**Vegans** Replace regular dark chips. Otherwise you should be ok eating these dairy free cookies.  

Butter Substitute

I love (who doesn't) chocolate chip cookies way too much.  So one day, for the good of womanity, I decided to try and develop a less fattening recipe. 

It was going to be tough to find a substitute for butter.  Would anything else be able to provide suitable flavor and texture?

So I checked out all the margarine and butter substitutes.  Smart Balance® light (I'm not a paid spokeswoman, I just happen to like the product) grabbed my attention.

It's made with vegetable oil, it's light, it has Omega-3 and Omega-6, no trans fat, no cholesterol, and it's non-dairy.  It sounded like a healthy fat.

But how would it work in place of butter or margarine?  Well, the cookie dough was too dry and tough. So more experimentation was obviously needed.

Fortunately, substituting dark brown sugar for the light brown made all the difference. It provided a little more moisture, making a much better dough. 

The result was a tasty substitute for full fat chocolate chip cookies. 

Reduced Fat Dairy Free Cookies

Ok, so maybe a chocolate chip cookie afficionado would be able to tell the difference.

But reduced fat is where it's at.  Is a small change in taste and texture worth saving this much fat?

Substituting Smart Balance® light for...

• butter-will save 96 grams of fat
• margarine-will save 48 grams of fat or more depending on the brand

Each egg contains about 4.5 grams of fat.  Making eggless chocolate chip cookies saves about another 9 grams of fat.

The dairy free recipe will save you 50 grams of fat or more compared to the full fat recipe.  That helps to offset all the fat in the chips.  Reduce the amount of chocolate chips and save more fat.



Dairy free cookies save you some fat and guilt but still taste great. So why not enjoy your chocolate chips in a healthier cookie? I sure do!

 

    



Want to try a Chocolate Chip Cookie Recipe with Triple Chocolate Chips?

Like dairy free? Try this Vegan Truffles recipe.

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