Tuxedo Cookies (dairy free option)
You guys, I basically just made Oreo’s cousins (& siblings if you sub the cocoa powder for black cocoa). These are SO good omg!
Tuxedo Cookies (≈40 mini cookies or 20 regular sized, dairy free option)
Ingredients
• 3/4 cup dairy‑free butter (or regular)
• 3/4 cup white sugar
• 1/2 cup light brown sugar (dark is fine)
• 1 egg + 1 egg yolk
• 2 tsp vanilla extract
• 1 tsp instant coffee powder
• 1 cup + 2 tsp cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tbsp dairy‑free milk (or regular)
• ~1 1/2 cups chocolate chips + extra for topping (DF if needed)
Instructions
1. Line baking sheets with parchment paper or silicone baking mats.
2. Using a hand or stand mixer with a paddle attachment, beat the butter and both sugars until creamy and smooth.
3. Add the egg, egg yolk, and vanilla; mix until fully combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix — the dough will be thick.
6. Add the milk and mix on low until incorporated.
7. Fold in the chocolate chips with a spatula.
8. Scoop about 2 tbsp of dough per cookie and place on prepared baking sheets, spacing them about 2 inches apart.
9. Chill the dough balls for at least 2 hours. After chilling, let them sit at room temperature for 15 minutes.
10. While waiting, preheat oven to 350°F and then top each dough ball with a few extra chocolate chips.
11. Bake for 9–11 minutes, until the edges are set but the centers still look soft (gooey middles are the goal). Bake for a few minutes longer if you are making larger scoops.
12. Let cool slightly and then DEVOURR
If you love Oreos but are looking for a dairy-free alternative that doesn’t compromise on taste, these Tuxedo Cookies are a game changer. I recently tried making this recipe and found that using dairy-free butter and milk not only made it suitable for those with lactose intolerance but also gave the cookies a wonderfully rich and creamy texture. One trick I learned is to use instant coffee powder in the batter, which might sound unusual but actually enhances the chocolate flavor without making the cookies taste like coffee. It’s a subtle depth that really makes the cocoa powder shine. For an even bolder chocolate taste, swapping regular cocoa powder with black cocoa powder makes these cookies look and taste even closer to Oreo cookies. Chilling the dough for at least two hours before baking is essential. I tried baking immediately after mixing, but the cookies spread too much and lost their chewy centers. After chilling, letting the dough sit at room temperature for about 15 minutes helps the cookies bake more evenly, resulting in that perfect gooey middle. For topping, placing extra dairy-free chocolate chips on each cookie before baking adds a bit of flair and extra chocolate goodness. If you want to make them mini for bite-sized treats, just adjust the baking time accordingly to avoid overbaking. These cookies are perfect for sharing at parties or as a cozy snack with tea or coffee. Plus, the recipe is flexible—use regular butter and milk if you don’t need it dairy-free, or try mixing in nuts or dried cherries for a personalized twist. Overall, making Tuxedo Cookies at home is a fun baking project that yields deeply satisfying results with a lovely dairy-free option.
