Just in case you missed this article on making dairy-free, egg-free vegan chocolate chip cookies the first time we shared it a couple of years ago, we are republishing it. After Candi wrote this blog originally, we got an awesome response. This is one of the PYP Best Blogs!

We have diary allergies in my family. I inherited it from my dad, and then passed it along to all of my kids. For the most part, it hasn’t been bad – in fact, I made it all the way to 16 before I was officially diagnosed. My kids have had symptoms to varying degrees, although one has now outgrown it and does fine with dairy. And for most of my life, I have just lived with it and not worried about following a special or strict diet. I just could not give up cheese and ice cream! 🙂

But the newest addition to the family is very sensitive to milk protein (casein) and so I have had to eliminate all dairy, eggs and beef products from my diet while I am nursing her. This has been QUITE a change for me! I am definitely new to the world of cooking for food allergies, and at times it has been a bit of a struggle, although it is getting better. The hardest for me has been giving up the baked goods and the textures that come with items made with dairy.

I found some premade dairy-free, egg-free, soy-free, nut-free cookie dough two weeks ago at Whole Foods, and picked it up to try. It made some of the best cookies I have ever tasted – EVER!!! Even my husband (who is not dairy-allergic) loved them! But at $5 a tub, which only made about 20 small cookies, and with the store being 45 minutes away from my house, these just aren’t a very practical solution for me. So I’ve been scouring lots of recipe books and blog sites looking for dairy-free, egg-free cookies that I can make myself, at home.

Here is my first attempt, and I have to say, it was a definite winner!!! These are fabulous! Big, thick, chewy – just like you get at a bakery!


Dairy-free, Egg-free Vegan Chocolate Chip Cookies
(I believe these would qualify as vegan, as long as you use vegan chocolate chips)

1/2 c dairy-free margarine (I used Nucoa in this particular recipe)
1/2 c granulated sugar
1/2 c brown sugar, packed*
2 Tbsp whole flax seeds**
3 Tbsp plain milk alternative (I used So Delicious unsweetened coconut milk, no hint of coconut flavor in the cookies)
2 Tbsp plain dairy-free yogurt (I used Silk soy yogurt)
1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
2 c bread flour***
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups semi-sweet chocolate chips (I used vegan semi-sweet chocolate chips from Whole Foods Market)

Preheat over to 375F. In large mixing bowl, cream together margarine and both sugars. Grind the flax seeds into a fine powder in a coffee or spice grinder (I used already-ground flaxseed meal, the Bob’s Red Mill stuff). Pour the flax seed mixture into the margarine and sugars, along with the yogurt, vanilla and vinegar – beat to combine. Sift in flour, baking powder, baking soda and salt, and mix thoroughly. Fold in chocolate chips. Scoop out dough using 1/4 cup measure, roll into ball and then flatten slightly on prepared baking sheet. Bake for 10-12 minutes, until edges are set and just beginning to turn golden brown. Cool for 15 minutes on sheet before moving them to wire rack to cool completely.

My modifications:

*Original recipe called for dark brown sugar, but I didn’t have any, so I used regular brown sugar and think they turned out just fine. Of course, I do have molasses and could have made my light brown sugar into dark brown sugar myself, but that’s just too much work! 😉

**I used already-ground flaxseed meal (Bob’s Red Mill brand). It worked fine, just left little tiny dark flecks in the dough that didn’t affect the taste at all.

***If you don’t have bread flour around (I do not), you can use plain all-purpose flour just fine. The bread flour has a higher protein (gluten) content and will help the cookies be a little chewier than with the AP flour, but either works just fine in the recipe. If you are a bread-maker and have vital wheat gluten, you can convert your AP flour into bread flour by adding 2 tsp vital wheat gluten for each cup of flour used in the recipe, which is what I did last night and I really loved the texture it produced!

I modified this recipe from one in the book Go Dairy Free by Alisa Marie Fleming, who in turn got the recipe from Hannah Kaminsky, author of My Sweet Vegan.