As a dairy-free baker, I try to come up with new substitution recipes that incorporate old favorites. This recipe for crispy dairy-free chocolate cookies is a twist on the classic chocolate chip cookie.
Fresh out of the oven, these cookies have a bitter sweet flavor that will satisfy every chocolate lover, regardless of the lack of dairy ingredients.
Double Chocolate Cookies
Ingredients
Instructions
Preheat the oven to 350°F and then cream together the sugar, water, and crisco.
Add in the eggs, vanilla, and salt. Then, slowly add in the cocoa powder, baking soda, and flour.
Mix in the chocolate chips with a spoon. Scoop the batter onto a baking sheet and bake for 8 minutes.
My biggest tip when making these cookies is to take them out before they look done. After 8 or so minutes, (the cookies will still look sort of raw) take them out because the cookies will continue to bake on the pan as they cool.
They will turn out very thin in the end and don’t require a lot of time in the oven, giving them a little crunch. If you let them cook for too long in the oven, then they will be hard as bricks by the time they are cooled.
However, if you follow these instructions, the cookies will be crunchy yet surprisingly moist. They are best served warm so that the chocolate chips melt making the cookies taste crispy and gooey at the same time.
Thanks to the Crisco and water butter substitution, it is fairly easy to make dairy-free chocolate cookies. Crisco cooks just like butter and gives every dairy-free chocolate lover a chance to indulge in these types of desserts again.
If you bake these cookies and serve warm with a dollop of dairy-free ice cream, you won’t even realize that you didn’t use any butter.