Biscoff Cookie Butter Drizzled Chocolate Chip Sticks & Cookies

Kosher - Non-Dairy Chocolate Chip Cookies

Everyone has their go-to chocolate chip cookie recipe, and this is mine. I stumbled upon a version of this recipe when I wanted to make cookies, and had no butter or margarine on hand. There really is nothing quite like the buttery taste of a real, dairy, butter-filled chocolate chip cookie, but I often find that when making non-dairy chocolate chip cookies, margarine is just not needed, and sometimes becomes overpowering in taste. This trial, that one time I had no choice (because I needed cookies) turned out to be one my (and my families) favorite cookies of all time.

So, this has become my go to chocolate chip cookie recipe. The dough freezes wonderfully, so I often quadruple the recipe (if i'm going to be washing a bowl and measuring cups already, why not?) and I roll the extra dough into logs, so I can easily take them out of the freezer, slice, and bake.

I made this today to bring to a shabbos lunch tomorrow, but I felt like plain old chocolate chip cookies (even good ones) is a tad boring, so I spiced them up by drizzling Biscoff Lotus Butter on them (I mean, why not?). And well, yum.

I had also been seeing cookie "sticks" going around the recipe groups, and I wanted to see if my cookie recipe would work for this, and it did. So, this dough is not only delicious, it's versatile!

Kosher Non dairy chocolate chip cookies


1 large egg

1/2 cup vegetable oil

1/4 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon vanilla

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups chocolate chips


Preheat oven to 350 degrees F.

Whisk together both types of sugar, oil, egg and vanilla.

Stir together flour, soda and salt. Set aside.

Stir in chocolate chips.

Gently scoop out a few tablespoons at a time, and roll into balls, and place onto a non-stick cookie sheet

Bake for 8-10 minutes.

Cool for 2 minutes on cookie sheet, then transfer to a wire rack to continue cooling.

Makes about 2 dozen

(For cookie sticks: form into a long log, press down, and bake for about 15 minutes or until golden on the edges. Slice while still warm. Allow to cool).