Brace yourselves because these easy to make gluten-free dairy-free chocolate chip cookies are the best! Sometimes when you have diet restrictions it’s hard to find tasty treats that you can enjoy. Now your search is over!
I’m always looking for a great dessert to keep on hand, or a tasty treat to bring to a party or holiday dinner. Even my friends without dietary restrictions love these tasty cookies!
If you need to stay away from both gluten and dairy, I’m sure you know how frustrating it can be. Not many people appreciate the taste of fake cheese or alternative flours.
These are the best cookies to bake for those times when you want to share a snack that you can eat too. They also make a great gift for those with food sensitivities.
Baked goods are always popular around the holidays so you’ll want to save this recipe for those family gatherings.
Ingredients Needed For Gluten-Free Dairy-Free Chocolate Chip Cookies
There are really only two key ingredients that differ from regular cookies. You’ll need to use gluten-free flour and butter alternative. But you also need to make sure your chocolate chips are dairy-free.
With milk sensitivities being so common these days, it’s not hard to find butter alternatives. My favorite brand is Earth Balance, but sometimes I use the sticks of Country Crock plant butter which are easy to measure.
Another option that can be used is butter flavored coconut oil. But really, any plant based butter substitute should work in the chocolate chip cookies.
Although you can use a plain coconut oil or shortening, you won’t get the same buttery taste.
Almond Flour & Coconut Flour
When it comes to gluten-free flours, my favorites are almond flour and coconut flour. To get the best texture, I find that it’s best to combine the two together. If you just use almond flour, the cookies can be crumbly unless you add a binder like xanthan gum.
Vegan Chocolate Chips
Most semi-sweet chocolate chips are made without dairy. However, you’ll want to check the label to be sure. You’re best bet is to buy ones that are labeled as vegan to ensure they don’t contain milk which is an animal product.
- Use a cookie scoop. To speed things up and ensure the cookies are the same size, I always use a cookie scoop. The cookies also bake more evenly if they are a uniform size.
- Line the pan. To prevent the cookies from sticking, I like to use a silicone baking mat that fits my pan. You can also cut a piece of parchment paper to fit as a liner. Lining the pan makes cleanup easier too!
- Eggs and butter should be at room temperature. The dairy-free butter is easier to work with if it’s allowed to sit on the counter before using. The dough will also come together best when your eggs aren’t chilled.
- Change up the taste. You can switch up the flavor by using vegan butterscotch or another flavor chips in place of chocolate.
- Try an egg substitute. These gluten-free cookies can be made vegan by replacing the eggs. Just blend together 1½ tablespoons psyllium husk with 3 tablespoons of water. Or use a commercially prepared egg replacer.
- Make it keto! For delicious low-carb cookies, use 1 cup keto-friendly sweetener for the coconut sugar and brown sugar. You’ll also need to use sugar-free chocolate chips like ChocZero or Lily’s.
How To Make Dairy-Free Gluten-Free Chocolate Chip Cookie Dough
All of the ingredients and recipe steps are available in the printable recipe card at the bottom of the post. But you’ll find some step-by-step photos and tips here to help you make the perfect cookies.
Prep The Ingredients
If you don’t keep your vegan butter at room temperature, you’ll need to let it sit out on the counter for about hour. You can speed up the process by cutting or grating the sticks into smaller pieces.
The egg and egg yolk should also be brought to room temperature by allowing to sit for an hour. Or, just place each egg in warm water for 10-15 minutes to warm up faster.
Bake The Creamy Base
First, cream together the butter, coconut sugar, and brown sugar until creamy and smooth. Then add in the egg and yolk, one yolk at a time, combining after each addition. Next, stir in the salt and vanilla extract.
Add The Dry Ingredients
Mix in the almond flour, coconut flour, and baking powder. Once the dry ingredients have been well incorporated, stir in the chocolate chips.
Scoop And Bake
Drop even size scoops onto lined baking or cookie sheet, allowing two inches in between scoops. Bake for 10 to 12 minutes or until set and top is golden brown.
Cool And Enjoy!
Allow the cookies to cool on the pan for a couple minutes before removing. You can also cool them completely by transferring them to a cooling rack at that time. But I love to eat them when the chocolate is still melted!
Frequently Asked Questions About Gluten-Free Cookies
I’ve been baking without gluten for over a decade. Here’s a some of the most asked questions I get about making cookies.
Which gluten free flour is best for cookies?
Most people prefer rice flour which is best when combined with either potato starch or tapioca starch. However, I like to keep carbs to keep carbs lower so I prefer using a keto-friendly flours. A combination of almond flour and coconut flour works best.
Why do dairy-free cookies go flat?
If the fat you use has a low melting point, it will melt quickly in the oven which can lead to excess spreading. Try using a different butter alternative.
Do gluten-free cookies take longer to bake?
Gluten-free baked goods will brown faster on the outside yet take a bit longer to cook inside. That’s why the baking temperature is 25°F lower than regular chocolate chip cookie recipes.
How do I prevent burning?
You’ll want to keep an eye on them so you don’t overcook them. As soon as you see the light crunchy brown color along the outside edges, pull them out of the oven.
How do I store the cookies?
You can keep the cookies covered at room temperature for up to 5 days. For longer storage, I recommend freezing them for up to 3 months.
The Best Gluten-Free Chocolate Chip Cookies
I’ve tried a lot of chocolate chip cookie recipes. When it comes to those that are dairy-free and gluten-free, this one is hand’s down the best.
Growing up, my mom would always make the Toll House cookie recipe on the back of a bag of Nestle’s chocolate chips. This is the closest I’ve found.
If you prefer soft and chewy cookies, you are going to love these cookies. Just be sure to use a brown sugar or brown sugar alternative as it’s key to getting the right texture.
More Gluten-Free Recipes
If you have to stay away from gluten too, be sure to try some of my other homemade favorites. Here are the ones that my family enjoys the most:
- Crockpot Paleo Turkey Chili is a super easy family meal that slow cooks while you go about your day.
- Gluten-Free Low-Carb Green Bean Casserole will be your go-to dish for bringing to holiday family meals.
- Filipino Fruit Salad can be made in fifteen minutes or less and is sure to be a hit at any potluck gathering.
- Keto Peach Cobbler is an irresistible low-carb and gluten-free dessert that’s simple to make.
- 1 cup vegan butter
- ½ cup coconut sugar
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 1 cup almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- 1 cup vegan chocolate chips
- Preheat oven to 325°F
- In a large bowl, mix butter, coconut and brown sugar until creamy and smooth.
- Add in egg and egg yolk, one yolk at a time, mixing after each additon. Stir in salt and vanilla extract.
- Carefully mix in almond, coconut flour, and baking powder. Ensure that you scrape down the sides of the bowl to incorporate all ingredients.
- Next, stir in chocolate chips.
- Using a cookie scoop, place cookie dough on a parchment lined baking sheet.
- Bake for 10-12 minutes, just until the cookie has set in the middle and the outside is a light crunchy brown color.
- Remove from oven and allow to cool for a couple minutes before serving.
- To speed things up and ensure the cookies are the same size, I always use a cookie scoop. The cookies also bake more evenly if they are a uniform size.
- Eggs and butter should be at room temperature. The dairy-free butter is easier to work with if it's allowed to sit on the counter before using. The dough will also come together best when your eggs aren't chilled.
- You can switch up the flavor by using vegan butterscotch or another flavor chips in place of chocolate.
- These gluten-free cookies can be made vegan by replacing the eggs. Just blend together 1½ tablespoons psyllium husk with 3 tablespoons of water. Or use a commercially prepared egg replacer.
- For delicious low-carb cookies, use 1 cup keto-friendly sweetener for the coconut sugar and brown sugar. You'll also need to use sugar-free chocolate chips like ChocZero or Lily's.
Nutritional Data Per Cookie Using Keto-Friendly Sweetener (Swerve) and Low-Carb Baking Chips (ChocZero):
Calories: 126 | Carbohydrates: 7g | Net Carbs 2g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 118mg | Potassium: 52mg | Fiber: 5g | Sugar: 1g | Vitamin A: 380IU | Calcium: 19mg | Iron: 1mg
Serving Size:1 cookie
Amount Per Serving: Calories: 193Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 133mgCarbohydrates: 19gNet Carbohydrates: 18gFiber: 1gSugar: 16gSugar Alcohols: 0gProtein: 2g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.