Chocolate chip cookies: dairy-free from The Elements of Baking: Making any Recipe Gluten-free, Dairy-free, Egg-free or Vegan (page 166) by Katarina Cermelj

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute granulated sugar for caster sugar, and dark chocolate chips for regular dark chocolate. See recipe for variations.

  • breakthroughc on September 29, 2025

    These are a nearly perfect chocolate chip cookie. I was doubtful about the melted butter, but was proven wrong.They are large cookies, but the large size allows for spreading while still be thick and chewy. My were perfect in 13 minutes and I got 26 big cookies from a double batch. Using a large cookie scoop made these look like they had come from a bakery. Winner recipe.

  • imaluckyducky on March 03, 2025

    4.5 stars recipe as written is perfect for thing chocolate chip cookies with a crisp exterior and an addictive chewy center. 3TB scoop produces HUGE cookies, used a 1.5-2TB scoop for more manageable cookies. Doubled the recipe and got 30. With one pan in the oven they cooked in 12mins, two pans in the oven needed 14mins. I can tell there isn’t any butter in them (dairy free) but I’m not unhappy about it.

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