Honey Sweetened Dairy-Free Chocolate Chip Cookies

5 from 1 vote

This recipe is ideal for those who are looking for a delectable, sweet treat without the junk. These cookies are dairy-free, and contain no refined sugar. Vegan-friendly variations.

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Prep Time 20

Servings: 40 approximately

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

109 grams coconut oil room temperature, but not melted
175 grams honey
11 grams molasses
200 grams granulated monkfruit or erythritol
2 eggs
3 egg whites beaten till stiff
2-3 tsp vanilla extract
400 grams all purpose flour
1 heaping tsp baking soda
1 heaping tsp baking powder
1/2 tsp sea salt
2-3 cups date sweetened chocolate chips

Equipment

1 Electric Hand Mixer
1 Large Mixing Bowl
1 Digital Food Scale
1 Small Glass Bowl
1 Cookie Scoop
2 Baking Sheets
1 Cooling Rack
1 Wooden Spoon or Silicone Spatula

Method

Place large mixing bowl on digital food scale and weigh out 109g room temperature coconut oil, 175g honey, and 11g molasses.
Using electric hand mixer, mix until well combined.
Add 200g granulated monkfruit or erythritol to bowl and mix well.
Add 2 eggs and mix well.
In separate small glass bowl, add 3 egg whites and beat with electric mixer until stiff.
Once egg whites are stiff, add to ingredients in large mixing bowl and gently fold in using either a wooden spoon, spatula, or electric mixer on low.
After egg whites have been gently folded in, add 400g all-purpose flour, 2-3 tsp vanilla extract, 1 heaping tsp baking soda, 1 heaping tsp baking powder, 1/2 tsp sea salt. Mix until well incorporated.
Add 2-3 cups date-sweetened chocolate chips. Mix until just incorporated.
Chill dough for 30-60 minutes.
Preheat oven to 350* Fahrenheit.
Once oven has pre heated, line a cookie sheet with parchment paper to prevent sticking.
Use cookie scoop to place cookie dough balls 2 inches apart on parchment lined baking sheet.
Bake 10-12 minutes, or until edges look golden-brown.
Remove from oven, but allow cookies to cool directly on parchment lined cookie sheet until set. Removing cookies from baking sheet before they have set will cause them to become misshapen.
Once cookies have set, place on cooling rack to continue cooling.
Store in airtight container in the refrigerator or freezer.

Notes

For best results, I advise placing cookie dough back in the refrigerator between each batch of cookies placed in the oven. This will help cookies maintain their shape and not flatten out unnecessarily during baking.

HONEY SWEETENED DAIRY-FREE CHOCOLATE CHIP COOKIES VARIATIONS

Sea Salt Chocolate Chip Cookies: Top each cookie with a light sprinkle with flaky sea salt immediately upon removing from the oven.

Double Chocolate Chip Cookies: Add up to 1/4 cup cocoa powder with your dry ingredients and add extra chocolate chips.

Almond Chocolate Cookies: Add up to 1 cup of slivered almonds to your cookie dough when you add your chocolate chips.

Cinnamon Raisin Cookies: Omit chocolate chips and replace with an equal amount of raisins. Mix up to 2 Tablespoons cinnamon in with your dry ingredients.

How to Make this a Vegan Recipe

The only ingredient most vegans will want to omit is the eggs. Some vegans may also wish to substitute maple syrup for honey. Although I haven't personally tried this recipe using maple syrup, I don't see any reason why it shouldn't work. It's possible you might need to add a bit more flour if the cookie dough seems a bit too thin or sticky.

My favorite go-to egg substitute is as follows: 2 teaspoons baking powder + 2 tablespoons water + 1 tablespoon olive oil per egg. I have not personally made this recipe in it's vegan variation, so the final result will vary. In order to get some delightfully chew vegan chocolate chip cookies, you might need to use vegan buttery sticks in place of coconut oil. It's also possible that using flax eggs or another egg substitute may work better.