These gluten-free and dairy-free chocolate chip cookies have a soft gooey centre with a crispy golden edge. They taste just like classic cookies, but are made gluten and dairy free! Perfect for many diets and occasions.
These Gluten-Free and Dairy-Free Chocolate Chip Cookies are super chewy and chocolatey. They are made allergy friendly without any gluten or dairy, but you would never guess it! They are rich and decadent just like a classic CCC.
Perfect for kids and adults alike, these delicious cookies can be made in one bowl in as soon as 25 minutes. Chill time optional! Bake immediately for a slightly crispier cookie, or allow to chill for 30 minutes for a soft and chewy cookie.
You will never need another gluten-free dairy-free chocolate chip cookie recipe again! Keep reading to learn how to make them.
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Why You'll Love This Recipe
- One bowl. The easiest type of cookies!
- Optional chill time. Bake immediately for a crispier cookie, or chill for just 30 minutes for a softer texture.
- Easily allergy-friendly. These cookies are gluten-free, nut-free, and dairy-free.
- Easy ingredient swaps. Use what you have on hand to make these cookies your own.
Ingredients
Here is everything you'll need to make these gluten-free and dairy-free chocolate chip cookies:
Softened coconut oil: If you don't have coconut oil, feel free to use a dairy-free butter. For a less coconutty taste, use refined coconut oil, not virgin coconut oil.
White and brown sugars: Using both types of sugars in a cookie helps to achieve the desirable crisp edge with a soft and chewy centre. But in a pinch, use what you have.
Egg: The egg is very important in binding these cookies. Note that I have not tried this version, but if you wish to make these cookies vegan, you could try substituting 3 tablespoons of dairy-free milk, or use your favourite egg replacer.
Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work!
Chocolate chips: Use your favourite kind: semisweet, milk, dark, mini size, etc.! Here I used the semisweet mini chips from Enjoy Life Foods.
Substitutions
There are so many ways to change up these cookies depending on your mood. Here are some substitution suggestions:
- Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend.
- No coconut oil? Use a dairy-free butter.
- No egg? I have not tested egg replacements, but from my research 3 tablespoons dairy-free milk, a flax egg, or a packaged egg replacer should work.
- Add nuts. Chopped walnuts, pecans, or almonds would be a great addition to the flavours in this recipe. Reduce the quantity of chocolate chips slightly to make room for the nuts in the dough.
- Change the chocolate. Use your favourite dairy-free chocolate. Dark, semisweet, or if you can find a vegan milk or white chocolate.
- Add an extract. Make it flavoured with almond or caramel extracts. Start with about ¼ tsp.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free dairy-free chocolate chip cookies.
(1) Preheat the oven to 350ºF. Use a whisk to beat the softened coconut oil and both sugars together until fluffy. If your coconut oil is solid, place in the microwave for 10 seconds, stir, and repeat if necessary. It should be slightly melted and easy to stir. Whisk in the vanilla extract and egg.
(2) Place the gluten-free flour, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top, then fold with a rubber spatula until there are no dry spots. The dough will be fairly thick.
(3) Save a few tablespoons of chocolate chips for topping the cookies, then fold in the remaining chocolate chips.
(4) Use a 1-tablespoon cookie scoop to form the dough into about 20 balls. Press the remaining chocolate chips into the tops of the cookie dough balls. Place them on a parchment-lined baking sheet.
For crispier cookies, bake immediately. For softer cookies, refrigerate the cookie dough balls for 30 minutes (Liv Gluten-Free preference).
Bake for 12-14 minutes until the edges are lightly coloured and the centres are still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently swirl it around each cookie immediately after removing from the oven. This will reinforce a circular shape as the cookie cools.
(5) Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Storage & Freezing
Storage Instructions: Cookies will keep in an airtight container at room temperature for 3-4 days. Reheat for 10 seconds in the microwave if desired.
Freezing Cookie Dough: Cookie dough can be prepared, rolled into balls, and topped with chocolate chips. Place the cookie dough on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months.
To Bake: Bake at 350ºF for 14-16 minutes until the edges are golden and the middle is slightly soft.
Freezing Baked Cookies: Cookies will freeze well. Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free cookies:
- Melted or softened coconut oil should work the same. If you accidentally overheat your oil, don't worry. Melted coconut oil will work in the dough, you may just want to chill the balls for 30 minutes before baking to prevent overspreading.
- The dough will be quite thick and sticky. Rub some extra coconut oil on your hands to help with rolling the cookie dough balls.
- Press some extra chocolate chips on top of the cookie dough balls before baking. This ensures the chocolate chips are visible and melty!
- Don't be tempted to over-bake. Once the edges look set and the middle is still slightly raw, remove them from the oven. They will continue cooking on the baking sheet.
- Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
- Enjoy warm! These cookies taste delicious fresh out of the oven.
Frequently Asked Questions
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum.
In general, almond flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which would lead to the cookies overspread with a strange texture. I do not recommend it for this recipe.
Yes! Cookie dough can be prepared, rolled into balls, and topped with chocolate chips. Place the cookie dough on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months.
To Bake: Bake at 350ºF for 14-16 minutes until the edges are golden and the middle is slightly soft.
These gluten-free and dairy-free chocolate chip cookies are the ultimate treat! Chewy, rich, and decadent—no one will even question that these cookies are allergy-friendly. The perfect cookie for every occasion!
More Gluten-Free Cookies:
- Grandma's Gluten-Free Shortbread Cookies
- Soft Pumpkin Sugar Cookies
- Gluten-Free Funfetti Cookies
- Inside Out Chocolate Chip Cookies
- Gluten-Free Matcha Shortbread Cookies
- Peanut Butter Cup Cookies
Related Recipes
Have you made these gluten-free dairy-free chocolate chip cookies? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free Dairy-Free Chocolate Chip Cookies
Ingredients
- ½ cup coconut oil, softened or softened dairy-free butter
- ½ cup packed brown sugar
- ½ cup white sugar
- 2 teaspoon vanilla extract
- 1 egg
- 1⅔ cup gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips I like the mini chips from Enjoy Life Foods
Instructions
- Preheat the oven to 350ºF. Use a whisk to beat the softened coconut oil and both sugars together until fluffy. Whisk in the vanilla extract and egg.
- Place the gluten-free flour, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top, then fold with a rubber spatula until there are no dry spots. The dough will be fairly thick.
- Save a few tablespoons of chocolate chips for topping the cookies, then fold in the remaining chocolate chips. Use a 1-tablespoon cookie scoop to form the dough into about 20 balls. Press the remaining chocolate chips into the tops of the cookie dough balls. Place them on a parchment-lined baking sheet.
- For crispier cookies, bake immediately. For softer cookies, refrigerate the cookie dough balls for 30 minutes (Liv Gluten-Free preference).
- Bake for 12-14 minutes until the edges are lightly coloured and the centres are still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently swirl it around each cookie immediately after removing from the oven. This will reinforce a circular shape as the cookie cools.
- Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Notes
- To soften the coconut oil: Place in the microwave for 10 seconds, stir, and repeat if necessary.
- Instead of coconut oil: Use dairy-free butter. Or for a less coconutty taste, use refined coconut oil instead of virgin.
- Storage Instructions: Cookies will keep in an airtight container at room temperature for 3-4 days.
- Freezing Cookie Dough: Place the prepared cookie dough on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months. Bake at 350ºF for 14-16 minutes until the edges are golden and the middle is slightly soft.
- Freezing Baked Cookies: Wrap cookies tightly in plastic wrap or aluminum foil and place in a freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Danielle says
These cookies are amazing! I was craving fresh baked chocolate chip cookies and luckily I had all the ingredients on hand to make these. Absolutely delicious! They’re the closest I’ve ever made to the chipits recipe I remember from my childhood. Will definitely make again.
Olivia Parsons says
So glad you enjoyed, Danielle! Love the chipits cookies!
Byrd says
I used Coconut oil. I also used Almond flour. I did chill dough in fridge before baking. I baked co ok kues for 16 minutes.
These cookie tasted way better than I ever expected. Definately better than ANY store bought cookie. My Gluten-free, dairy free friend was thrilled!
Olivia Parsons says
I'm so glad to hear you enjoyed these cookies! Thanks for the kind review 🙂
Giulia says
Hi! Can I take out the xantham gum?
Olivia Parsons says
I have not tried these cookies without it! They may taste alright, but will be quite crumbly.
Eithne M says
I used real butter instead of coconut oil and Divided Sunset gluten-free flour (Walmart brand) and these turned out so good! My husband has celiac and hasn't had homemade cookies in so long. Highly recommend!!
Olivia Parsons says
Sounds great! Hope you try some more of my gluten-free cookie recipes 🙂
Lisa says
After looking at many different recipes, I decided to try this one as it was was simple and quick! I stuck to the original recipe of using coconut oil, and the coconut taste was not overpowering at all. These cookies were so delicious and I will be making them again! The only thing was that they did not flatten very much, but google just told me I over beat my eggs & sugar.
Olivia Parsons says
So glad you enjoyed Lisa! Yes, these are nice thick cookies!