These are, without a doubt, the ultimate gluten free dairy free chocolate chip cookies. They boast the ideal texture: soft and chewy in the center with lightly crisp, golden-brown edges. Incredibly easy to make without even a mixer, they’re generously loaded with both chocolate chips and chunks for maximum decadence.
Now, imagine they are completely gluten-free and dairy-free, yet so decadent and delicious that no one would ever guess their secret. This isn’t just a good “allergy-friendly” recipe; this is a truly phenomenal chocolate chip cookie recipe that just happens to be free from gluten and dairy. Get ready to fall in love with baking all over again.
WHY THIS IS THE ONLY RECIPE YOU’LL EVER NEED
After testing dozens of variations, this gluten free dairy free chocolate chip cookies recipe has become my holy grail for a few key reasons.
- First, it relies on a simple blend of accessible gluten-free flours to create a texture that rivals any traditional cookie.
- Secondly, we use a clever combination of oils and fats to replicate the rich flavor and tender crumb that butter usually provides.
- Furthermore, the method is straightforward and forgiving, requiring no special equipment or complicated steps.
- Finally, these cookies are incredibly versatile; you can customize them with your favorite mix-ins and they bake up perfectly every single time.
Gluten Free Dairy Free Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 24 cookies 1x
Description
Soft and chewy gluten-free, dairy-free chocolate chip cookies with golden edges and gooey chocolate centers perfect for everyone to enjoy!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil or vegan butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg (or flax egg for vegan option)
- 1 tsp vanilla extract
- 3/4 cup dairy-free chocolate chips
Instructions
- 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2. In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
- 3. In a large bowl, beat together coconut oil (or vegan butter), brown sugar, and granulated sugar until creamy.
- 4. Add egg and vanilla extract; mix until smooth and well combined.
- 5. Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
- 6. Fold in dairy-free chocolate chips.
- 7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 8. Bake for 9–11 minutes, or until edges are lightly golden and centers are just set.
- 9. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
- Chill the dough for 30 minutes before baking for thicker cookies.
- Use refined coconut oil for a neutral flavor, or unrefined for a hint of coconut.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 170
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gluten free, dairy free, chocolate chip cookies, allergy friendly, vegan option
THE SECRETS TO PERFECT GLUTEN FREE DAIRY FREE CHOCOLATE CHIP COOKIES
Creating the perfect gluten free dairy free chocolate chip cookies without traditional ingredients requires a few simple tricks. Understanding the “why” behind the steps will make you a more confident baker. For instance, using a blend of almond flour and a gluten-free all-purpose flour gives you both fat for tenderness and structure for chew. Moreover, the choice of fat is crucial.
We use a mix of coconut oil and a neutral oil to mimic butter’s properties without a overpowering flavor. Most importantly, allowing the dough to rest for just 30 minutes is the secret weapon for a thicker, chewier cookie that doesn’t spread too thin.
YOUR SIMPLE, WHOLESOME INGREDIENT LIST
Gathering your gluten free dairy free chocolate chip cookies ingredients is the first step to success. Using high-quality components here makes a world of difference.
For the Dry Ingredients:
- 1 ¼ cups (150g) gluten-free all-purpose flour blend (with xanthan gum)
- ½ cup (50g) blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
For the Wet Ingredients:
- ½!– /wp:list-item –>
- ⅓ cup (65g) granulated sugar
- ⅓ cup (75g) solid coconut oil
- ¼ cup (60ml) neutral oil (like avocado or light olive oil)
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (170g) dairy-free chocolate chips
- Two baking sheets
- Parchment paper or silicone baking mats
- Mixing bowls (one medium, one large)
- A whisk and a spatula
- A cookie scoop (optional, but great for uniform cookies)
- Weigh Your Flour: For ultimate accuracy in gluten-free baking, use a kitchen scale. Scooping with a cup can lead to over-measuring and dry cookies.
- The Coconut Oil Tip: Your coconut oil should be solid, like the texture of cold butter. If it’s melted, your cookies will spread more.
- Don’t Over-Bake: They will look underdone, but trust the process! They continue to cook on the hot tray, yielding a wonderfully chewy center.
- Flakey Salt Finish: For a next-level touch, sprinkle a tiny bit of flaky sea salt on the warm cookies right out of the oven.
- Sea Salt & Toffee: Use dairy-free toffee chips and finish with flaky sea salt.
- Double Chocolate: Replace 2 tablespoons of the GF flour blend with cocoa powder.
- Kitchen Sink: Add ½ cup of chopped nuts and ½ cup of dairy-free white chocolate chips along with the chocolate chips.
- Coconut oil is solid, not melted.
- Egg is at room temperature.
- Oven is preheated to 350°F (175°C).
- Baking sheets are lined with parchment paper.
- You have patience for the 30-minute chill!
The Star of the Show:
THE BAKER’S TOOLKIT
You likely have everything you need already! Here’s your list:
BAKING MAGIC: YOUR STEP-BY-STEP GUIDE
Let’s transform these simple ingredients into gluten free dairy free chocolate chip cookies jar magic. Follow these steps for flawless results.
COMBINE THE DRY INGREDIENTS
First, take your medium bowl and add the gluten-free flour blend, almond flour, baking soda, and salt. Then, whisk them together thoroughly until they are completely combined. This ensures the leavening agent and salt are evenly distributed, preventing any bitter bites.
CREAM THE WET INGREDIENTS
In your large bowl, combine the coconut sugar, granulated sugar, solid coconut oil, and neutral oil. Using a whisk or a spatula, beat them together for about a minute until the mixture is smooth and well-incorporated. Next, add the room-temperature egg and vanilla extract, and whisk again until the mixture is smooth and slightly pale.
BRINGING THE DOUGH TOGETHER
Now, add the dry ingredient mixture to the wet ingredients. Use your spatula to gently fold everything together. Stop just before you think it’s fully mixed; a few streaks of flour are okay. Finally, add the dairy-free chocolate chips and fold just until they are evenly distributed and no dry flour remains. Do not overmix!
THE CRUCIAL RESTING PERIOD
This is the step you don’t want to skip. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This rest allows the flours to hydrate fully, resulting in a cookie that bakes up thick and chewy instead of thin and greasy.
SCOOP AND BAKE TO PERFECTION
Using a cookie scoop or a tablespoon, portion the dough onto your prepared baking sheets, leaving about 2 inches between each cookie for spreading. Bake for 9-11 minutes, or until the edges are set and golden but the centers still look soft and slightly underdone.
THE FINAL COOL DOWN
When the cookies are done, remove the baking sheet from the oven. Let the cookies cool on the hot baking sheet for 5 full minutes. This allows them to set up properly. Then, transfer them to a wire rack to cool completely. This patience is rewarded with the perfect texture.
PRO TIPS FOR BAKING NIRVANA
Take your gluten free dairy free chocolate chip cookies from great to extraordinary with these simple tips.
DELICIOUS VARIATIONS TO TRY TONIGHT
This dough is a fantastic base for all your gluten free dairy free chocolate chip cookies dreams.
STORING AND FREEZING FOR LATER
These gluten free dairy free chocolate chip cookies keep wonderfully! Store them in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
For fresh-baked cookies anytime, freeze the scooped dough balls on a tray before transferring to a bag. Bake from frozen, adding 1-2 minutes to the baking time.
TROUBLESHOOTING: YOUR QUESTIONS ANSWERED
“My cookies spread too much.”
This is likely due to warm dough or melted coconut oil. Ensure your dough is properly chilled and your coconut oil is solid.
“My cookies are too cakey.”
You may have over-measured the flour. Try weighing it next time. Also, check that your baking soda is fresh.
“Can I use a different flour?”
I don’t recommend substituting the almond flour, as it provides necessary fat and structure. For the GF blend, use a 1:1 substitute like Bob’s Red Mill or King Arthur.
A SWEET NOTE ON NUTRITION GLUTEN FREE DAIRY FREE CHOCOLATE CHIP COOKIES
This gluten free dairy free chocolate chip cookies recipe is designed to be an indulgent treat. By using almond flour and coconut sugar, it naturally has more fiber and a lower glycemic index than some traditional recipes. However, it’s still a dessert to be enjoyed in moderation.
MY STORY: WHY THESE COOKIES ARE SPECIAL
This gluten free dairy free chocolate chip cookies recipe was born out of necessity and love. When my best friend, who has Celiac disease and a dairy intolerance, came to visit, I wanted to offer her more than just a fruit plate for dessert.
I wanted to give her that feeling of warm, nostalgic joy that only a truly great chocolate chip cookie can provide. The first time I pulled this version out of the oven and saw her face light up after the first bite, I knew this recipe was a keeper. It’s a recipe that doesn’t say “you can’t have,” but instead shouts, “you absolutely can!”
YOUR FINAL BAKING CHECKLIST
Before you preheat the oven, run through this list:
GLUTEN FREE DAIRY FREE CHOCOLATE CHIP COOKIES FAQs
What is the best gluten-free flour for these cookies?
A reliable 1:1 baking blend that includes xanthan gum works best. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are excellent choices.
Can I make these cookies vegan?
You can try using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 mins), but the texture will be slightly more cakey and fragile.
What dairy-free chocolate chips do you recommend?
Enjoy Life brand is top-notch and free from most major allergens. Hu Kitchen and Lily’s also make great stevia-sweetened and dairy-free options.
Why did my cookies turn out greasy?
This usually means the dough wasn’t chilled long enough, or there was an issue with the flour measurement. Chilling is crucial for the fats to solidify.