These gluten and dairy-free cookies are the perfect treat for any get-together. Soft, chewy, and loaded with chocolate chips, these are chocolate chip cookies that anyone can enjoy because they have zero gluten or dairy. The best part is that no one will ever know!
I've had celiac disease since 2012, which means every recipe I make has to be gluten-free, so of course, all of Golden Grace Kitchen is gluten free. Although I feed my kids and some loved ones dairy, I am personally dairy free as well. Although just because one is dairy free, doesn't mean they can't enjoy delicious cookies like these!
Lately, I've started adding both gluten and dairy-free recipes to the site so no one ever feels like they're missing out. My delicious gluten and dairy-free recipes, like chocolate strawberry cupcakes, coconut lemon balls, and chocolate chip muffins, all deliver classic flavor, but everyone can enjoy them. And that's what these cookies I'm sharing today are all about, too. Although, if you are not dairy free, these cookies are just as good with dairy and can be made either way!
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Why You'll Love This Recipe
- Basic Ingredient: This recipe uses basic ingredients you can find in any grocery store. Even gluten-free flour, dairy-free butter, and dairy-free chocolate chips are readily available these days.
- Easy to Make: This is a classic chocolate chip cookie recipe, so it's very easy to make.
- Classic Flavor: These cookies taste just like traditional chocolate chip cookies. No one will know the difference.
- A Treat for All: With no dairy, gluten, or nuts, everyone can enjoy these cookies!
Ingredients
- Gluten-Free Flour: I like to use Bob's Red Mill 1:1 gluten-free baking flour. I find it gives my baked goods a nice, soft texture with no graininess.
- Dairy-Free Butter: Dairy-free butter adds the fat the cookies need to get soft and chewy. You can't tell the difference if you use high-quality dairy-free butter.
- Vanilla Extract: I love Singing Dog vanilla for its exceptional quality and deep, rich vanilla flavor.
- Dairy-Free Chocolate Chips: Dairy-free chocolate chips add that classic pop of chocolate flavor to these chocolate chip cookies with zero dairy and no difference in flavor.
- Dairy-Free Baking Chips: I like to add dairy-free baking chips to the outside of the cookie dough before baking for a nicer look.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Traditional: If you have no gluten or dairy issues, you can use regular versions of the ingredients in this recipe in the same amounts.
- Nuts: Chopped walnuts, pecans, almonds, or any of your favorite nuts adds a nice pop of flavor and crunch.
- Coconut: Coconut and chocolate pair very well together, so consider adding some shredded coconut to the tops of the cookies before baking them.
Equipment
- Measuring cups and spoons
- Mixing bowl
- Stand mixer
- Rubber spatula
- Baking sheet(s)
- Parchment paper
- Wire cooling rack
Instructions
- Whisk the gluten-free flour, baking soda, and salt in a small bowl and set it aside.
- Mix the butter, sugars, and vanilla in a stand mixer until creamy. Then, add the eggs one at a time, beating after each addition.
- Slowly add the dry ingredients, mixing well with a rubber spatula. Then, mix in the chocolate chips.
- Use a 2-tablespoon cookie scoop to place cookie dough balls on a baking sheet lined with parchment paper. Then, add chocolate chunks to the outside of the cookies if you like.
- Bake the cookies at 375 until golden on the edges. Then, let them cool for 3 to 4 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Top Tips
- If you forgot to soften your butter, just place the wrapped stick in a glass of hot water. It will soften up quickly!
- Bringing your eggs to room temperature helps them incorporate into the dough more readily and improves the texture of the cookies.
- It's important to let the cookies cool on the baking sheet for a few minutes before moving them. The carryover cooking of the heat will finish the cookies to perfection.
- For perfectly round cookies, immediately place the open end of a cup over a cookie while they're still hot. Use a swirling motion to create perfect cookies!
More Cookie Recipes
FAQ
Some dairy-free chocolate chips may taste a little different, but they will still have a chocolaty, sweet flavor. High-quality chocolate chips are almost indiscernible from regular chocolate chips.
Dry cookies are usually the result of overbaking or using too much flour. Too much flour is almost always the main culprit. Measure your flour by weight if possible. If not, loosely spoon the flour into your measuring cup and level it off with a knife.
Some dairy-free butter can have a nutty or slightly coconut-infused flavor, depending on what ingredients are used to make them. However, high-quality dairy-free butter tastes almost exactly the same.
Dairy-free chocolate chips can be found in any big box store, online, and in most grocery stores.
They really do. The gluten-free and dairy-free ingredients used in this recipe are very high quality and the combination makes these cookies taste so close to regular ones that no one can tell the difference.
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📖 Recipe
Gluten and Dairy-Free Cookies
Equipment
- Baking Sheet 1 or 2
Ingredients
- 2 ¼ cups 1:1 gluten free flour plus 1 ½ tbsp
- 1 teaspoon baking soda
- 1 tsp salt
- 2 sticks butter dairy-free
- ¾ cups granulated sugar
- ¾ cups brown sugar
- 1 ¼ teaspoon Singing Dog vanilla
- 2 large eggs room temperature
- 2 cups dairy-free chocolate chips
- Dairy-free chocolate chunks optional
Instructions
- Preheat the oven to 375 degrees and line one or two baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt in a small bowl.
- Cream the butter, white sugar, brown sugar, and vanilla on medium in a large mixer with the paddle attachment for 1 to 2 minutes until creamy.
- Beat the eggs into the mixture one at a time. Beating for 20 seconds after each addition.
- Slowly add the dry ingredients to the wet, mixing well with a rubber spatula. Fold in the chocolate chips.
- Use a 2-tablespoon cookie scoop to place cookie dough balls onto the cookie sheet, leaving about an inch between each ball. Add chocolate chunks to the dough if you like.
- Bake the cookies for 8 to 10 minutes until the edges are golden.
- Cool the cookies on the baking sheet for 3 to 4 minutes. Then, transfer them to a wire rack to cool completely.
Notes
- Makes around 24 cookies
- For perfectly round cookies, swirl the open end of a glass around each cookie while warm.
- Use high-quality gluten-free flour, dairy-free butter, and dairy-free chocolate chips for the best flavor.
- Store at room temperature for up to a week.
- Freeze in an air-tight container for up to 3 months.
- Defrost on the counter before serving.
Nora says
These gluten and dairy-free chocolate chip cookies are seriously amazing! Soft, chewy, and packed with melty chocolate chips—no one would guess they’re allergen-friendly. Perfect for sharing (if you can resist keeping them all to yourself)!
Elizabeth says
Made these with Bob’s gluten free flour and they worked really well! Would recommend.
Juyali says
Made these for my kids, and they loved them so much they already asked me to make them again next week.
Claudia says
These gluten and dairy-free cookies are soft, chewy, and perfectly sweet—proving you don’t need gluten or dairy to enjoy a delicious treat!
Tisha says
This recipe turned out better than I expected it! I'm so glad I'm able to find gluten free, dairy free cookie recipes!