I never thought I'd meet a cookie made with oil that I'd like.
But I like this. I like this a lot.
Made with canola oil, these dairy-free chocolate chip cookies have a glossy exterior with a slight crispy crunch that's hiding a warm gooey centre. I added a bit of nutmeg to give them a more complex flavour and mask the absence of delicious, delicious butter, and I also threw in some cocoa nibs for a healthier alternative to only chocolate chips. Definitely good decisions, as I wouldn't alter this recipe any further for my family's preferences. They're sweet, chocolately, and I don't miss the dairy one little bit.
Dairy Free Chocolate Chip Cookies
2 1/4 cup all-purpose flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 cup canola oil
2 teaspoon vanilla extract
1/2 cup granulated sugar
3/4 cup brown sugar
1/2 cup dairy-free chocolate chips
1/2 cup cocoa nibs
Preheat the oven to 375F and line a baking sheet with parchment paper.
In the bowl of a stand mixer, combine the oil, sugars, and vanilla. Mix until well combined. Beat in the eggs until light and fluffy.
Add the nutmeg, salt, baking soda, and give a quick stir, then add the flour and mix until well combined. Fold in the cocoa nibs and chocolate chips.
You can pop the dough in the fridge for a few to firm it up, if it seems to need it. Then scoop the dough onto the prepared sheet and bake for 10-13 minutes. Allow to cool for a few minutes on the sheet before transferring to a wire rack to cool.