Gluten Free Dairy Free Cookies
These gluten free dairy free cookies are insanely delicious! They taste like a classic chocolate chip cookie, but they are made without gluten and without dairy. These gluten free dairy free chocolate chip cookies will blow your mind!
See those crispy edges? These cookies are so yummy!
Why You’ll Love This Recipe
- These cookies have golden crispy edges and a chewy center.
- This recipe is an easy one bowl recipe.
- These are the best gluten free and dairy free cookies I’ve ever tried!
- They are made with coconut flour and with almond flour.
- These cookies are made without butter, without shortening, without molasses, and without xantham gum.
- They are based off my Best Paleo Chocolate Chip Cookies.
- They are Paleo, grain free, gluten free, and dairy free.
Ingredients & Substitutions
The coconut oil is the dairy free baking fat used. Vegan butter can be used in its place if needed. Use refined coconut oil for a neutral taste.
Both white sugar and coconut sugar work well.
Room temperature eggs are best for this recipe. I do not recommend using an egg replacer, chia eggs, or flax eggs.
Both the almond flour and coconut flour are vital to these cookies. The almond flour adds a hearty and nutty flavor. The coconut flour soaks up excess liquid and adds a touch of sweetness. I do not recommend another flour. Check out my Cassava Flour Cookies for a nut free option!
Dairy Free Baking
Here are some tips and tricks for dairy free baking.
Use coconut oil or Vegan butter in place of regular butter. Both coconut oil and Vegan butter are a baking fat. If a recipe calls for melted butter, use melted coconut oil or Vegan butter in its place. Likewise, substitute chilled butter with chilled coconut oil or chilled Vegan butter.
Substitute cow’s milk with a dairy free milk. If the recipe calls for skim, 1% or 2%, then almond milk, cashew milk or oat milk are great substitutes. If heavy cream or whole milk is used, substitute canned coconut milk or canned coconut cream for extra creaminess.
How to Make
In a large mixing bowl or stand mixer, beat softened coconut oil with sugar for 1 minute.
Add eggs and vanilla extract to mixing bowl. Stir to combine.
Sift in almond flour, coconut flour, and baking soda. Stir to combine.
Next, fold in chocolate chips.
Place dough in an airtight container. Refrigerate for at least 4 hours.
When it’s time to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Use cookie scoop or ice cream scoop to scoop dough onto lined baking pan.
Bake for 9 to 12 minutes or until cookies are set in the middle.
Remove from oven. Let cookies cool on pan for 5 minutes. Then, transfer to a cooling rack to finish cooling.
Expert Tips & Tricks
Use softened but not melted coconut oil. If coconut oil is firm at room temperature, add it to a bowl and microwave for 10 seconds to soften.
Refrigerating the dough allows the ingredients to “marinate” together. This is a very important step! In addition, this allows the dough to firm up and prevent excess spreading while baking.
Use cookie scoop or ice cream scoop to scoop dough. Do not flatten balls of dough since they will spread.
Cook until middle of cookies are just set. Do not over bake!
These cookies are soft and fragile when they come out of the oven. Allow them to cool on pan for 5 minutes before carefully removing them to a wire rack.
Store in fridge for best results. They are soft at room temperature.
How to Serve & Store
Serve gluten free dairy free chocolate chip cookies once they are fully cooled.
Store in an airtight container in the fridge for up to 5 days.
Store in freezer for up to 2 months.
Frequently Asked Questions
Yes, these cookies can be frozen.
No, the eggs are very important in these cookies. Egg replacer, chia eggs, or flax eggs will not bind these cookies together.
Unfortunately, no. This recipe relies on the sugar for both the texture and the sweetness.
These cookies spread while baking, but not to the point where they are completely flat.
I suggest using the Enjoy Life dark chocolate chips because they are dairy free.
You May Also Like
If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more baking ideas, check out my Desserts Recipes page.
Get the Recipe: Gluten Free Dairy Free Cookies
- In a large mixing bowl or stand mixer, beat softened coconut oil with sugar for 1 minute.
- Next, add in eggs and vanilla extract. Mix to combine.
- Sift in almond flour, coconut flour, and baking soda.
- Once combined, fold in chocolate chips.
- Add dough to an airtight container. Refrigerate dough for at least 4 hours up to overnight.
- When it's time to bake, preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper.
- Scoop chilled dough using a cookie scoop. Place on baking sheet.
- Bake for 9 to 12 minutes or until middle of cookies are set.
- Finally, remove from oven. Cool on pan for 5 minutes before removing to a cooling rack to finish cooling.
- Cookies are best stored in the fridge.
- Granulated white sugar or coconut sugar work well.
- Use softened coconut oil. Room temperature coconut oil should be slightly soft. If needed, microwave coconut oil in small bowl for 10 seconds to soften it. Do not melt completely!
- Do not skip the refrigeration step. It is vital to the texture of these cookies!
- Use cookie scoop or ice cream scoop to scoop dough.
- Do not flatten balls of dough before baking. They will spread slightly into nice round cookies.
- Bake until middles are set and edges are faintly golden brown.
- These cookies are fragile right from the oven. Allow to cool on pan for 5 minutes then carefully place on cooling rack until cooled.
- Store in fridge (or freeze for later) for best results.
- They are soft when stored at room temperature, but perfectly crisp in the fridge.
- I use Enjoy Life dark chocolate chips for dairy free.
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