Golden edges that crunch just right. A soft middle that melts as you bite. Gooey chocolate chips in every bite. That’s the cookie dream, and this recipe makes it real.
Years ago, I had to give up both gluten and dairy for health reasons. At first, it felt like the end of dessert as I knew it. But after dozens of test batches, burned bottoms, and dry middles, I cracked the code.
These cookies bring that classic, bakery-style taste without the gluten or dairy. Whether you’re baking for yourself or someone with allergies, you won’t miss a thing. They’re quick to make, easy to love, and most importantly, they taste like the real deal.
Why This Is the Only Gluten Free Dairy Free Cookies Recipe You’ll Ever Need
- The Perfect Texture: Crispy edges with a soft, gooey center that delivers bakery-style satisfaction.
- Incredibly Easy: No fancy tools or steps. Just one bowl and simple ingredients.
- Fast and Flexible: Includes a no-chill option for last-minute cookie cravings.
- Allergy-Friendly: Gluten-free and dairy-free with easy swaps to make it fully vegan and egg-free.
- Foolproof Results: Backed by expert tips so you can bake with confidence every time.
Ingredients Needed for Gluten Free Dairy Free Cookies
The Gluten-Free Flour Blend
A solid gluten-free flour blend is the base of this cookie. For the best results, use a 1-to-1 all-purpose gluten-free flour that already contains xanthan gum. This helps the cookies hold their shape and gives them a chewy texture.
You can also mix in almond flour for a rich, nutty flavor or coconut flour to soak up moisture and add softness. Oat flour is another great option for extra chew.
Top recommended brands: Pillsbury Gluten-Free, King Arthur Measure for Measure, and Bob’s Red Mill 1-to-1 Baking Flour.
The Dairy-Free Fat
You have two great choices for the fat in this recipe. Both work well.
Refined coconut oil gives a clean, neutral flavor that lets the chocolate shine. Vegan butter adds a buttery taste that makes the cookies taste more traditional.
Trusted vegan butter brands: Country Crock Plant Butter, Earth Balance, Smart Balance, and Miyoko’s Creamery.
The Sugars
The mix of granulated sugar and brown sugar gives the cookies structure and chew. Brown sugar adds moisture and a slight caramel flavor. You can swap coconut sugar for a refined sugar-free option.
The Chocolate Chips
This is where the magic happens. Use high-quality dairy-free chocolate chips for the best taste and melt.
Favorite picks: Enjoy Life, Nestle Simply Delicious, and Ghirardelli Non-Dairy.
Full Ingredient List
- 1/2 cup coconut oil, softened
- 1/2 cup granulated sugar or coconut sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 cup dairy-free chocolate chips
How to Make Gluten Free Dairy Free Cookies
Cream the Coconut Oil and Sugar
In a large mixing bowl, beat the softened coconut oil and sugar for about one minute. The mixture should look fluffy and well blended. This step helps build the right texture.
Add the Wet Ingredients
Crack in the eggs and pour in the vanilla extract. Mix until smooth and fully combined. The mixture should look creamy and slightly thick.
Add the Dry Ingredients
Sift in the almond flour, coconut flour, and baking soda. Stir gently with a spatula or mixer on low speed until the dough comes together. Avoid overmixing to keep the cookies soft.
Fold in the Chocolate Chips
Add the dairy-free chocolate chips and fold them into the dough using a spatula. Make sure they’re evenly distributed throughout.
Chill the Dough
Transfer the dough into an airtight container and refrigerate for at least four hours. Chilling helps the cookies keep their shape while baking and boosts flavor.
Preheat the Oven
Set your oven to 350°F. Line a baking sheet with parchment paper so the cookies bake evenly and don’t stick.
Scoop the Dough
Use a cookie scoop or spoon to form dough balls and place them onto the baking sheet. Leave space between each one to allow for spreading.
Bake the Cookies
Bake for nine to twelve minutes until the edges look golden and the center is just set. The cookies will continue to cook slightly after you take them out.
Cool Before Moving
Let the cookies sit on the baking sheet for five minutes before transferring them to a cooling rack. This helps them firm up without breaking.
The Ultimate Cookie Debate: To Chill or Not to Chill?
For Quick and Delicious Cookies (No-Chill Method)
When time is tight and cookie cravings hit fast, the no-chill method is your best friend. Recommended by Allergy Awesomeness and Mama Knows Gluten Free, this approach skips the fridge and delivers cookies with crispy edges and a soft center in under 30 minutes. The dough holds together well and the results are still impressive.
For Deeper Flavor and the Perfect Chew (Chilling Method)
If you have extra time, chilling the dough is worth it. Organically Addison suggests chilling for at least four hours. This resting time allows the ingredients to meld and creates a richer flavor. It also helps prevent the cookies from spreading too much during baking, giving you that thick, bakery-style look and extra chewiness.
Verdict
Both versions are delicious. If you’re in a rush, go with the no-chill method for great results in less time. If you want deeper flavor and that ideal cookie texture, chilling is the way to go. Choose based on your schedule and how intense you want that cookie experience to be.
Troubleshooting: Your Common Cookie Questions Answered
“Help! My cookies spread and are too thin.”
This usually happens when the fat in your dough is too soft or your dairy-free butter is on the oily side.
Fix it:
Chill the dough before baking to firm it up. If the dough still seems too soft, mix in 2 to 4 tablespoons of extra gluten-free flour and bake a test cookie to check the texture.
“Why are my cookies dry and crumbly?”
Dry cookies often mean they were baked too long or the flour was over-measured.
Fix it:
Pull the cookies from the oven when the centers look just set. They will finish cooking on the baking sheet.
Also, always use the “spoon and level” method to measure flour. Scooping with the measuring cup can pack in too much flour, which dries out the dough.
“Can I make these egg-free or vegan?”
Yes, many readers have success with egg substitutes.
Try this:
Use a flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Unsweetened applesauce or dairy-free yogurt also work as egg replacements. Adjust based on what you have and your taste preference.
How to Store and Freeze Your Cookies
Storing Baked Cookies
Once cooled, store your cookies in an airtight container at room temperature for up to one week. If you prefer a firmer texture, place them in the fridge. This adds a slight crisp while keeping the inside chewy.
Freezing Cookie Dough
To freeze the dough, scoop it into balls and arrange them on a baking sheet. Place the sheet in the freezer until the dough is firm, then transfer the frozen balls to a freezer-safe bag or container. The dough will stay fresh for up to three months.
Baking from Frozen
You can bake the cookie dough straight from the freezer. Simply add one or two extra minutes to the baking time. No need to thaw. This trick is perfect for having fresh, warm cookies any time you want them.
Why This Cookie Recipe Is a Winner
These gluten-free dairy-free cookies are more than just allergy-friendly. They deliver the texture and taste you’d expect from a bakery. With crispy edges, soft chewy centers, and melty chocolate chips, they satisfy every cookie craving. Plus, the recipe is easy to follow and flexible for different dietary needs.
If you tried this recipe, leave a comment and a star rating to let others know how it turned out for you. Your feedback makes a difference and helps more people discover allergy-friendly baking that actually tastes amazing.
Share your cookie photos on Pinterest or Facebook and tag us. We love seeing your creations.
What twist did you try? Did you go with coconut oil or vegan butter? Let us know in the comments below.
Gluten Free Dairy Free Cookies
Ingredients
Cookie Dough
- 0.5 cup coconut oil softened
- 0.5 cup granulated sugar or coconut sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1.25 cups almond flour
- 0.25 cup coconut flour
- 1 tsp baking soda
- 1 cup dairy-free chocolate chips
Instructions
- Cream the Coconut Oil and Sugar: In a large mixing bowl, beat the softened coconut oil and sugar for about one minute until fluffy and well blended.
- Add the Wet Ingredients: Crack in the eggs and add vanilla extract. Mix until smooth and creamy.
- Add the Dry Ingredients: Sift in almond flour, coconut flour, and baking soda. Stir gently until a dough forms.
- Fold in the Chocolate Chips: Add chocolate chips and fold into the dough evenly.
- Chill the Dough: For best results, chill the dough for at least 4 hours. Optional for quicker results.
- Preheat the Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the Dough: Use a scoop or spoon to form dough balls and place on the baking sheet with space between.
- Bake the Cookies: Bake for 9–12 minutes, until edges are golden and centers are just set.
- Cool Before Moving: Let cookies rest on baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Nutrition Facts (Per Serving)
- Calories: 274 kcal
- Carbohydrates: 21 g
- Protein: 5 g
- Fat: 21 g
- Saturated Fat: 12 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 1 g
- Trans Fat: 1 g
- Cholesterol: 27 mg
- Sodium: 107 mg
- Potassium: 11 mg
- Fiber: 3 g
- Sugar: 16 g
- Vitamin A: 40 IU
- Calcium: 48 mg
- Iron: 2 mg
Frequently Asked Questions
What Girl Scout cookies are dairy free and gluten-free?
Some Girl Scout cookie varieties meet both dietary needs. The most common option is the Toffee-tastic cookie, which is gluten-free. However, it is not dairy-free. For a true gluten-free and dairy-free option, you may need to check with your local troop each season as offerings can vary by region and bakery.
Are gluten free Oreos non-dairy?
Yes, gluten-free Oreos do not contain dairy ingredients. However, they are made in facilities that also process dairy, so there may be a risk of cross-contact. Always check the packaging for allergen statements if you have a severe dairy allergy.
Is Bob’s Red Mill gluten-free chocolate chip cookie mix dairy free?
Yes, Bob’s Red Mill Gluten-Free Chocolate Chip Cookie Mix is dairy-free. It is also certified gluten-free and made in a dedicated gluten-free facility, making it a solid choice for those with both dietary needs. Always confirm by reading the current label.
Which cookie brands are gluten-free?
Popular gluten-free cookie brands include Enjoy Life, Simple Mills, Partake Foods, MadeGood, and Tate’s Bake Shop gluten-free line. Many of these also offer dairy-free or vegan options. Look for certified gluten-free labels to ensure safety.
What cookies have no dairy?
Cookies without dairy include Enjoy Life Soft Baked Cookies, MadeGood Cookies, and Lenny and Larry’s Complete Cookies (select flavors). Homemade recipes like this one also let you skip dairy completely while still enjoying great flavor.
What are the ingredients in Pillsbury gluten-free cookies?
Pillsbury’s gluten-free cookie dough typically includes rice flour, sugar, vegetable oils, eggs, and chocolate chips. Some versions contain dairy, so check the ingredients carefully. Pillsbury does not currently make a dairy-free and gluten-free cookie dough in one product.
Is Nestle cookie dough dairy-free?
Most Nestle cookie dough products contain dairy. However, the Nestle Simply Delicious line offers dairy-free chocolate chips and some new options in their cookie dough line may be dairy-free. Always read the ingredient label and allergen warnings before using.
Are MadeGood cookies gluten and dairy free?
Yes, MadeGood cookies are both gluten-free and dairy-free. They are also free from most common allergens, including peanuts and tree nuts. These cookies are a safe choice for schools and allergy-aware households.
