Why These Gluten and Dairy Free Chocolate Chip Cookies Are So Good
These cookies are more than just a substitute for the classic—they’re a full-on flavor experience. Here’s why you’ll love them:
If you’ve been searching for the perfect gluten and dairy free chocolate chip cookie recipe – you’re in for a treat. These cookies are crisp around the edges, soft and chewy in the middle, and absolutely packed with melty, dairy-free chocolate chips. Whether you follow a gluten-free lifestyle or are simply looking for a delicious allergy-friendly dessert, this recipe will become your go-to.
- Made with almond and coconut flours for a deliciously tender crumb
- Naturally dairy-free using coconut oil and dairy-free chocolate
- Quick to prepare—no chilling time required
- One bowl and just 50 minutes from start to finish
Table of Contents
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients—no hard-to-find gluten substitutes here!
- Coconut Oil: This is our dairy-free alternative to butter. It adds moisture and a subtle coconut flavor that enhances the richness of the cookie. Use softened coconut oil (not melted!) to ensure the dough holds together well.
- Granulated Sugar: Regular cane sugar keeps the cookies sweet and crisp on the edges. Want a deeper, caramel-like flavor? Swap it out with coconut sugar—it works beautifully here!
- Eggs: Eggs are essential in gluten-free baking. They bind the dough and help create structure, keeping your cookies from crumbling apart. Always use room temperature eggs for the smoothest mixing.
- Vanilla Extract: Just a teaspoon adds warmth and classic cookie aroma. Use pure vanilla for the best results—it pairs wonderfully with almond flour and chocolate.
- Almond Flour: This gluten-free favorite gives the cookies a soft, tender crumb and adds a hint of nuttiness. It also helps them brown up nicely. If you’re nut-free, you can substitute with more gluten-free all-purpose flour.
- Coconut Flour: A little goes a long way! Coconut flour is super absorbent and works in tandem with almond flour to thicken the dough without making it dry.
- Baking Soda: This leavening agent helps the cookies rise slightly and contributes to a chewy texture.
- Dairy-Free Chocolate Chips: Chocolate chips are often naturally gluten-free! I love using Enjoy Life or Guittard brands, but you can also chop up your favorite dairy-free chocolate bar. Just make sure it’s gluten- and dairy-free certified if you’re serving those with allergies.
How to Make Gluten and Dairy Free Chocolate Chip Cookies
Step 1: Cream Coconut Oil and Sugar
In a large bowl, cream together the softened coconut oil and sugar until light and fluffy—about 2 minutes.
Step 2: Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract.
Step 3: Mix Dry Ingredients
In another bowl, whisk together the almond flour, coconut flour, and baking soda. Gradually mix the dry ingredients into the wet mixture until fully combined.
Step 4: Add Chocolate Chips
Fold in the dairy-free chocolate chips. The dough will be soft but not sticky. If it feels too soft, refrigerate for 10–15 minutes.
Step 5: Refrigerate the Dough
Place the dough in an airtight container and refrigerate for at least 4 hours. This step helps firm the dough and enhances the cookie’s chewy texture.
Step 6: Prep the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 7: Bake
Scoop out tablespoon-sized balls of dough and space them 2 inches apart on the baking sheet. Bake for 10–12 minutes or until golden on the edges.
Step 8: Cool and Serve
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
Make-Ahead/Storage/Freezing Instruction
- Make-Ahead: Prepare the dough up to 48 hours in advance and refrigerate in an airtight container.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies for up to 3 months. Reheat in the microwave for a warm, just-baked taste.
How to get gluten-free cookies to stick together?
The secret lies in the right combination of flours and binding agents. In this recipe, the eggs act as the primary binder, while almond and coconut flour create a sturdy yet tender structure. If you’re having trouble with crumbly cookies, ensure your coconut oil is softened—not melted—and consider chilling the dough slightly before baking.
What can I use instead of milk in gluten-free cake?
There are many dairy-free milk alternatives you can use in gluten-free baking. Some of the best options include almond milk, oat milk, coconut milk, or soy milk. Choose one that complements the flavor of your cake. For richer results, full-fat canned coconut milk works beautifully.
What can I use instead of butter for gluten-free cookies?
Instead of butter, use coconut oil, which provides moisture and a hint of sweetness. You can also try vegan butter substitutes or neutral oils like avocado or grapeseed oil, depending on the desired texture. In this recipe, softened coconut oil gives perfect chewiness and helps hold the cookies together.
What is the best gluten-free flour to bake with?
It depends on the recipe! For cookies like these, almond flour provides great moisture and a soft bite, while coconut flour adds structure and absorbs extra moisture. For cakes or breads, a 1:1 gluten-free flour blend (usually a mix of rice flour, potato starch, and xanthan gum) is a versatile choice.
What gluten-free flour thickens best?
Coconut flour and tapioca flour are excellent thickeners due to their high absorbency. Coconut flour in particular soaks up moisture quickly and works well in small amounts to thicken batters, sauces, or cookie doughs. Always start small and increase gradually to avoid an overly dry texture.
Secret to the BEST Gluten and Dairy Free Chocolate Chip Cookies
Want to know the real trick to making the best cookies? It’s starting with quality ingredients and not overbaking! Coconut oil and almond flour can be sensitive—just one minute too long in the oven and you might miss out on that gooey center. So keep a close eye, use a cookie scoop for even portions, and don’t skip the rest time on the baking tray.
Smart Baking Tips for Perfect Gluten and Dairy Free Cookies
- Soften, don’t melt the coconut oil: Softened coconut oil gives structure. Melted oil will make your cookies spread too much.
- Use room temp eggs: Cold eggs can cause your coconut oil to clump. Let them sit out before mixing for a smoother dough.
- Rest the dough—always: A 30-minute rest (or longer) gives coconut flour time to absorb moisture and prevents gritty, dry cookies.
- Scoop evenly: Uniform dough balls help your cookies bake evenly and look bakery-worthy.
- Don’t overbake: Pull the cookies when the edges are golden and the centers still look soft. They’ll firm up as they cool.
- Cool before moving: Let cookies sit on the baking sheet for 5 minutes after baking—this helps them hold together and avoids breakage.
Gluten and Dairy Free Chocolate Chip Cookies
Equipment
- 1 Mixing Bowl
- 1 Whisk or Spoon
- 1 Airtight Container
- 1 Baking Sheet
- 1 Parchment Paper optional
Ingredients
- ½ cup Coconut oil softened, not melted
- ½ cup Granulated sugar or coconut sugar
- 2 eggs room temperature
- 1 tsp Vanilla extract
- 1¼ cups Almond flour
- ¼ cup Coconut flour
- 1 tsp Baking soda
- 1 cup Dairy-free chocolate chips Enjoy Life or Guittard brand
Instructions
1. Cream softened coconut oil and sugar together until fluffy.
2. Add eggs one at a time, then stir in vanilla extract.
3. In a separate bowl, whisk together almond flour, coconut flour, and baking soda. Add to wet ingredients.
4. Fold in the chocolate chips until evenly distributed.
5. Transfer dough to an airtight container and refrigerate for at least 30 minutes.
6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Scoop tablespoon-sized dough balls and place on baking sheet. Bake for 10–12 minutes.
8. Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- For extra flavor, sprinkle warm cookies with flaky sea salt.
- You can freeze cookie dough balls for up to 3 months and bake straight from frozen—just add 1–2 minutes.
- Use a cookie scoop for even portions and bakery-style cookies.
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