Ghirardelli Non-Dairy Dark Chocolate Chip Cookies Recipe

Servings: 36 cookies


  • 2 cups All-purpose flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup Coconut oil, melted*
  • 1 1/4 cups Light brown sugar, packed
  • 2 teaspoons Vanilla extract
  • 2 Eggs, room temperature
  • 1 tablespoon Water
  • 10 oz (1 3/4 cups) Ghirardelli 52% Cacao Non Dairy Chocolate Chips
  • *Coconut oil can be replaced with 1/2 cup unsalted butter, melted


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper; set aside.
  • In a medium bowl, stir together flour, baking soda, and salt.
  • In a large bowl, whisk together coconut oil, brown sugar, vanilla, eggs, and water until well combined.
  • Add the dry ingredients to the wet ingredients and stir to incorporate. Once dough forms, mix in non dairy dark chocolate chips until evenly distributed.
  • Chill dough in refrigerator for 30 minutes.
  • Scoop heaping tablespoon sized mounds of cookie dough onto baking sheet, leaving 2" inches between each cookie.
  • Bake for 9-11 minutes, or until the edges of the cookies are golden brown.
  • Cool non-dairy chocolate chip cookies on the baking sheet for 15 minutes before transferring to a cooling rack.

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