Step into the world of magic and sweetness with our latest copycat recipe – a Dairy Free recreation of the Disney Floridian Hotel Chocolate Chip Cookies. These delectable treats are a beloved favourite among Disney enthusiasts, and now you can bring a piece of the magic into your own kitchen. And unlike the ones at Disney, these cookies are dairy-free and easy to tailor to other dietary requirements. Let’s embark on a culinary journey filled with joy, nostalgia, and, of course, chocolatey goodness.
Why I Made This
On our last trip to Disney, we were so excited to see all the wonderful treats on offer but sadly, most are not allergy-friendly. So when I saw the viral Disney Floridian Hotel chocolate chip cookies recipe shared in a cookie group, I just knew that I had to adapt it to our needs and make a dairy free copycat what may just be the most perfect chocolate chip cookie ever!
Why You Need to Make These
For those times when you crave comfort food, these cookies are soft and chewy with a slight crunch on the edges that just oozes indulgence.
Melt in your mouth and quick to bake with simple ingredients, no mess and minimal dishes to wash up afterwards. Even Mickey would be able to bake these! Share these cookies with friends and family, and let the magic continue to spread.
Ingredients and Substitutions
This is a dairy free recipe that is easily adaptable for other dietary needs. While I always create recipes by weight, I have also included US cup measurements in the recipe card for those who prefer to use this method to measure ingredients. Check out the FAQ for more recipe tips and suggestions.
Plant Based Butter: unsalted. If you only have salted on hand, omit the salt in the recipe.
Sugar: I am using golden (light brown) sugar in this recipe. You can sub with dark brown sugar if necessary or white at a pinch. The golden sugar adds a caramel undertone which enhances the flavour of the cookies.
Icing Sugar (Powdered Sugar): this takes the chocolate chip cookies to a whole other level. Do not sub out this ingredient.
Eggs: Sub 2 flax eggs or 100g apple sauce if vegan.
All Purpose Flour: sub with 1-to-1 gluten-free baking flour if required.
Baking Soda: this helps the cookies rise and then spread.
Salt: to balance the sweetness and enhance the flavours.
Flavouring: I like to add vanilla bean paste to my cookies but you can use extract if you prefer (straight substitute).
Chocolate chips: no need to weigh these. I add a whole bag of them! Use chunks or cut up your favourite bar if you don’t have a bag of chocolate chips on hand. The brand that I use is naturally dairy-free.
How to Make Copycat Disney Cookies
To start your magical baking experience, gather your equipment and ingredients. The eggs and butter need to be at room temperature so bring those out of the fridge right away while you get everything else ready.
Combine the butter, brown sugar and icing sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, then stir in the vanilla bean paste. Add the flour, baking soda and salt to the butter mixture and mix until fully incorporated. Finally, stir in the chocolate chips with a spatula.
Using an ice cream scoop, add the cookie dough to the prepared trays, leaving space between them to spread. I usually add 6 to each tray. Reshape the dough so that it is more peaked than rounded (this helps reduce spread).
Bake at 330F / 165C for 12-14 minutes (see note). I recommend baking two trays at a time (6 cookies per tray), one tray per shelf. Allow to cool on the baking tray for a few minutes then transfer the parchment paper and cookies to a cooling rack.
Bake the remaining cookies then enjoy warm with a glass of milk.
TOP TIP: to reshape the cookies if they have spread more than you’d like, use a glass or round bowl and circle the cookies one at a time to reshape them. Works like a charm every time!
Common Questions
This recipe makes 24 large dairy-free cookies. You can also use a smaller scoop to make mini cookies. Reduce the baking time by a couple of minutes for smaller cookies.
To bake on a regular cookie tray, reduce the baking time by 2 minutes (to 12 minutes). I like to remove the cookies as soon as the edges are starting to brown as they will continue to bake for a few minutes on the pan once removed from the oven.
For gluten-free cookies, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
For vegan cookies, substitute the eggs with 2 flax eggs or 100g apple sauce. I frequently use apple sauce in place of eggs in my cookie recipes and they turn out so good! For more info about egg substitutions, check out this post.
Just look at that gooeyness inside. I hope you can’t wait to try these!
If you bake these cookies, let me know in the comments below. I love hearing from you. You can also tag me on Facebook, Instagram or Pinterest and see what else we’re sharing.
Other Cookie Recipes
Craving more cookie recipes? Check out these favourites:
- Small Batch Strawberry Lemonade Cookies – dairy free
- No Spread, No Chill Sugar Cookies – vegan
- Lucky Charms Drop Cookies – dairy free
Copycat Disney Chocolate Chip Cookies
Equipment
- Hand Mixer (you can also use a stand mixer)
- 2 Air Bake Cookie Tray (see notes for other options)
Ingredients
- 140 g Plant Based Butter (unsalted) (Roughly 10 tbsps – room temperature)
- 213 g Golden Sugar (1 US Cup)
- 90 g Icing Sugar (3/4 US Cup)
- 2 Eggs (Medium or Large – room temperature)
- 2 tsp Vanilla Bean Paste
- 300 g All Purpose Flour (2.5 US Cups)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 bag Vegan Chocolate Chips (I used 300g – slightly more or less is ok)
Instructions
- Combine the butter, brown sugar and icing sugar in a mixing bowl until light and fluffy.140 g Plant Based Butter (unsalted), 213 g Golden Sugar, 90 g Icing Sugar
- Add the eggs, one at a time, then stir in the vanilla bean paste.2 Eggs, 2 tsp Vanilla Bean Paste
- Add the flour, baking soda and salt to the butter mixture and mix until fully incorporated.300 g All Purpose Flour, 1 tsp Baking Soda, 1/2 tsp Salt
- Stir in the chocolate chips.1 bag Vegan Chocolate Chips
- Using an ice cream scoop, add the cookie dough to the prepared trays, leaving space between them to spread. I usually add 6 to each tray. Reshape the dough so that it is more peaked than rounded (this helps reduce spread).
- Bake at 330F/ 165C for 12-14 minutes (see note). I recommend baking two trays at a time (12 cookies), one tray per shelf. Allow to cool on the baking tray for a few minutes then transfer the parchment paper and cookies to a cooling rack.
- Bake the remaining cookies.
Video
Notes
- This recipe makes 24 large dairy-free cookies. You can also use a smaller scoop to make mini cookies. Reduce the baking time by a couple of minutes for smaller cookies.
- To bake on a regular cookie tray, reduce the baking time by 2 minutes (to 12 minutes). I like to remove the cookies as soon as the edges are starting to brown as they will continue to bake for a few minutes on the pan once removed from the oven.
- For gluten-free cookies, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. For vegan cookies, substitute the eggs with 2 flax eggs or 100g apple sauce.
So easy to make!
Well, I have never been do Disney, but these chocolate chip cookies are AMAZING!! THANKS for the tip on icing sugar!
You’re so welcome. So happy that you enjoyed them.
That was awesome recipe. Thank you
Glad you enjoyed them Suja.
These chocolate chip cookies look delicious. Thanks for sharing.
Thanks Kushi!
Super quick and easy, so tasty! I love the smell of baking cookies in the house 🙂
It’s such a comforting smell isn’t it! Glad you enjoyed them.
I’ve never been to Disney, so I haven’t had the original, but these were very good. I assumed that they could be made with actual butter, and that worked really well, in case anyone is wondering. Great recipe!
Thanks for sharing Donalyn. I appreciate you letting us know that they worked well with dairy butter as well ????