Gluten-Free Dairy-Free Chocolate Chip Cookies

These easy to make cookies are sure to blow your mind. You will never miss the dairy or gluten. They can be made keto-friendly too!

Course Recipes

Cuisine American

Keyword baking, gluten-free cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings 24 cookies

Calories 181kcal

Author Lisa

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):