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Churro Chocolate Chip Cookies

2 1/2 c ap flour

1 tbs cinnamon plus more for topping

1 tsp baking soda

1/2 tsp salt

1 c dairy free butter

1 c granulated sugar plus more for topping

1 c firmly packed light brown sugar

2 eggs

2 tsp vanilla extract

1 package (12 ounces) dairy free chocolate chips

Topping - mix approx 1 tsp ground cinnamon and 1/4 c granulated sugar together. Set aside.

Preheat oven to 375° and line a baking sheet with parchment. Set this aside.

In the bowl of a stand mixer, cream together the dairy free butter and sugars until light and fluffy. Add eggs and vanilla and mix throughly. Add all remaining ingredients except the chocolate chips and mix until a soft dough forms. If it's too sticky you can add a tbs or more of ap flour. Slowly fold in the chocolate chips until evenly distributed.

There is no need to chill this dough. Scoop with a tbs 1-2" balls and roll in topping. Place on the sheet at least 2" apart. Slightly press down the tops and sprinkle a pinch of the topping on the cookies.

Bake for 8-11 minutes until edges slight to brown and center is set. Leave on the tray for 10 minutes before transferring to a wire cooling rack.


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