We all have those moments when we want a snack that tastes comforting and indulgent. On days like that, these dairy-free gluten-free chocolate chip cookies come in handy.
Thick, chewy, and packed with melting chocolate chunks, these cookies are an absolute delight.
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Whether you need a chocolate fix or a crowd-pleaser for parties, these delicious treats are guaranteed to become a staple. The best part is that most people would never guess they’re gluten-free and dairy-free.
By the end of this article, you’ll be able to whip up chocolate chip cookies that stay soft for days and say goodbye to dry or crumbly ones.
Recipe Snapshot
These gluten-free, dairy-free chocolate chip cookies have crisp edges, soft chewy centers, and melty chocolate chunks. The dough benefits from a 30-minute chill before baking for thicker, bakery-style cookies.
Yield: 24 cookies
Total time: About 1 hour 10 minutes
Key ingredients: Gluten-free flour blend, almond flour, dairy-free butter, egg, and dairy-free chocolate chunks
Dietary notes: Gluten-free and dairy-free.
Contains: Almonds (tree nuts) and egg.
For strict gluten-free needs, use gluten-free labeled flour and chocolate chunks and avoid cross-contact.
Why You’ll Love These Chocolate Chip Cookies
To begin with, this recipe is easy to put together and takes just a little over 60 minutes to make. So on busy days when you want a homemade treat without any fuss, you can quickly bake these delicious cookies or, even better, make the batter ahead.
Then there’s the texture of these cookies. Unlike many gluten-free baked goods, this one isn’t gritty. These treats have perfectly soft, chewy centers with lightly crisp edges, elevating them to a bakery-style quality.
This recipe is also incredibly versatile. You can tailor it into several creative versions, such as nut-free, flourless, or spiced, like our Spiced Gluten-Free Pumpkin Chocolate Chip Cookies.
Compared to their traditional counterparts, the gluten and dairy-free nature of these cookies also sets them apart as an inclusive and healthy snack. So anyone at your occasion, including those with gluten and dairy allergies, can indulge in these decadent treats guilt-free.
If you’re curious about other rich, dairy-free, gluten-free chocolate chip cookies you can bake in no time, try our Gluten Free Peanut Butter Chocolate Chip Cookies.
Getting Started: Ingredients Quick List
The appeal of this recipe lies in how easy it is to get the ingredients and how simple the directions are. Before you start baking, here is a quick look at what’s behind these rich cookies:
- Almond flour
- Gluten-free flour
- Salt
- Baking soda
- Ground cinnamon
- Vegan butter
- Sugar
- Egg
- Pure vanilla extract
- Dairy-free chocolate chunks
Ingredients & What They Do
Understanding the role of each ingredient makes the recipe easier to follow and ensures you get perfect cookies every time.
- Almond flour: Adds moisture, tenderness, and a rich, buttery texture while infusing the cookies with protein and healthy fats.
- Gluten-free flour: Replaces wheat flour and serves as the primary structure-building ingredient. It works extremely well in this recipe by mimicking gluten’s binding properties without the grittiness.
- Salt: Enhances the other flavors, balances the sweetness in these cookies, and makes the chocolate taste more intense. In this recipe, there are no substitutions for salt.
- Baking soda: Helps cookies rise slightly and spread, creating the right texture and promoting browning. There are also no swaps for baking soda in this recipe.
- Ground cinnamon: Adds a unique, subtle flavor that makes these cookies taste amazing. It’s worth adding, but if you don’t have it, you can just leave it out of the recipe.
- Vegan butter: Provides the buttery flavor and richness that create those crispy edges and a tender crumb. As a substitute, regular butter works well in this recipe.
- Sugar: I combine granulated sugar and brown sugar to get crisp edges from caramelization, sweetness, chewy centers, browning, and deeper flavor.
- Egg: Provides structure and additional protein while helping the cookies stay stable.
- Pure vanilla extract: Adds depth and warmth to the overall flavor profile, enhancing the chocolate. There are no substitutions for vanilla extract in this recipe.
- Dairy-free chocolate chunks: Provide the signature chocolate flavor and create those gooey, melted pockets in every bite. For the best melting, choose 70% dark or a similar strength.
Printable Gluten-Free Dairy-Free Chocolate Chip Cookies Recipe Card
Ingredients
- 250 grams almond flour ,about 2 cups
- 60 grams gluten-free flour ,about 3/4 cup
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 10 Tablespoons vegan butter ,softened
- 110 grams brown sugar ,about 1/2 cup
- 100 grams of granulated sugar ,about 1/2 cup
- 1 egg
- 1 teaspoon pure vanilla extract
- 250 grams dairy-free chocolate chunks ,about 2 cups
Instructions
- Preheat the oven to 350°F, then line a baking sheet with parchment paper.
- Combine the almond flour, gluten-free flour, salt, baking soda, and cinnamon in a medium mixing bowl.
- In the bowl of a stand mixer, cream the softened butter, brown sugar, and granulated sugar on medium for 3 minutes.
- Add the egg and vanilla extract, then beat for 1 minute.
- Add the flour mixture all at once and mix on low speed for 30 seconds.
- Stop the machine and scrape down the bowl. Mix again for 30 seconds.
- Chill the dough for 30 minutes.
- Using a standard-size cookie scoop, portion cookies 2 inches apart onto cookie sheets.
- Bake for 12-15 minutes or until the edges are lightly browned.
- Remove from the oven and let sit on the sheet pan or a baking rack for 5 minutes.
- Then remove to the wire rack to cool.
Notes
- Choose a gluten-free flour with xanthan gum.
- Measure flour accurately.
- Make sure your ingredients are at room temperature.
- Chill the cookie dough for 30 minutes to make your cookies fluffy.
- Use a greased cookie scoop for easy portioning.
- Ensure you don’t overbake the cookies so they stay gooey.
- Cool your cookies before storing.
Storage Notes
- Store these chocolate chip cookies in an airtight container at room temperature for up to 7 days.
- Freeze in an airtight container for up to 3 months.
Contains: Almonds (tree nuts) and egg.
For strict gluten-free needs, use gluten-free labeled flour and chocolate chunks and avoid cross-contact.
Nutrition
How to Make These Dairy-Free, Gluten-Free Chocolate Chip Cookies: Step-by-Step Instructions
Making these dairy-free, gluten-free chocolate chip cookies is quite easy. Follow these simple step-by-step instructions to make soft, decadent treats that will be the star of any gathering.
Essential Kitchen Tools
Before starting, get the tools below for the best results:
- Large mixing bowl — For combining all ingredients in one bowl.
- Spatula — For folding in chocolate chips and scraping bowl sides to ensure everything is well combined.
- Stand mixer — For creaming butter and sugar together until smooth and creamy. Helpful, not required: A hand mixer or sturdy spoon works; a cookie scoop improves consistency.
- Measuring cups and spoons – To measure all ingredients accurately.
- Baking sheet — For ensuring the cookies bake evenly.
- Parchment paper — To prevent sticking and make cleanup easy.
- Cookie scoop — For creating evenly sized cookie balls for consistent baking.
- Cooling rack — For cooling cookies after baking.
Step 1: Prep The Oven
Preheat the oven to 350°F, then line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
Whisk together the almond flour, gluten-free flour, salt, baking soda, and cinnamon in a medium mixing bowl and set aside.
Step 3: Cream Wet Ingredients
Using the stand mixer, cream together the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until the batter is light and creamy.
Step 4: Add Egg and Vanilla Extract
Add the egg and vanilla extract to the butter mixture and beat for 1 minute. Mix until smooth and creamy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, then mix on low speed for 30 seconds until the dough comes together.
Step 6: Scrape Down and Mix Again
Scrape down the bowl as needed, then mix again on low for an additional 30 seconds, until fully combined.
Step 7: Add Chocolate Chunks
Finally, fold in the chocolate chunks with a spatula, making sure they are evenly distributed throughout the dough.
Step 8: Let the dough Chill
Let the batter chill for at least 30 minutes before portioning and baking.
Step 9: Shape The Cookies
After allowing the batter to rest, use a standard cookie scoop to form ½–1-inch balls, then place them 2 inches apart on a lined cookie sheet.
Step 10: Bake The Cookies
Bake the cookies at 350°F for 12-15 minutes or until the edges are lightly browned.
Step 11: Cool The Cookies
Remove the cookies from the oven and let the cookie sheet sit on a baking rack for 5 minutes before transferring the cookies to a wire rack to cool.
Pro Tips for Soft and Chewy Chocolate Chip Cookies
These are things you should do before and when making these cookies to achieve the desired results:
- Choose a high-quality gluten-free flour blend that contains xanthan gum.
- Make sure your egg and butter are at room temperature for proper creaming and even mixing.
- For the best melting and flavor, use high-quality chocolate.
- Use the “spoon & level” method to measure gluten-free flour.
- Chill the dough to prevent your cookies from spreading too much and flattening out in the oven.
- Always let the batter rest for 30 minutes before baking to allow the flour to fully hydrate and improve texture.
- Always line baking sheets with parchment paper for even baking and easy cleanup.
- Monitor oven temperature to avoid overbaking.
- Take the cookies out when the edges are golden, but the centers are still slightly soft.
Common Problems When Baking Chocolate Chip Cookies And Effective Fixes
Baking treats, like these dairy-free gluten-free chocolate chip cookies, often come with unique challenges, and it’s important to know how to avoid them. In light of this, here are some you should know:
Cookies Being Too Flat
When these cookies spread out too much on the pan, it’s either that there’s too little flour in the recipe, you used melted butter instead of softened butter, or the oven temperature is too low. Ensure you avoid all these and chill the dough for 30 minutes before baking.
Cookies Not Spreading At All
Another common hurdle is your cookies staying dome-shaped and not flattening. To avoid this, measure your flour with the “scoop and swoop” method, slightly decrease the oven temperature, and add a tablespoon of water to encourage spreading.
Cookies Aren’t Chewy Enough
There are times when your cookies turn out dry, hard, or crisp instead of soft and chewy. To prevent this, chill the dough for 30 minutes before baking, use softened butter, and use more brown sugar and less white sugar.
Cookies Tasting Metallic or Chemical
Using the wrong leavening agent can give your chocolate chip cookies an artificial, metallic, or chemical-like flavor. So double-check your baking soda before mixing all the ingredients.
Cookies Are Overbaked or Burnt
It’s easy for gluten-free cookies to go from perfect to dry when you bake them for too long. As soon as the edges of these cookies are golden and their centers look slightly soft, remove them. Also, they keep cooking on the hot pan, so removing them early prevents overbaking.
Creative Variations for These Dairy-Free Gluten-Free Chocolate Chip Cookies
Using flavors and ingredient swaps that work well in chocolate chip cookies, these variations guarantee delicious results every time. With that in mind, here are unique variations you can explore.
Chocolate variations
- Double chocolate cookies: Use dairy-free semi-sweet chocolate chips and add 2-3 tablespoons of gluten-free cocoa powder for super-chocolatey, irresistible cookies.
- Peanut butter chocolate chip cookies: Add dairy-free peanut butter to the wet ingredients for an incredibly soft version.
- White Chocolate Chip Cookies: Stir dairy-free white chocolate chips into the dough instead of regular chocolate chips for a unique variation.
Flour & Texture Variations
- Oatmeal Chocolate Chip Cookies: Use oatmeal flour instead of almond flour for rich, nutty cookies.
- Banana Oatmeal Chocolate Chip Cookies: Combines the goodness of bananas and oats for delicious, flavor-packed cookies.
- 6-Ingredient Flourless Chocolate Chip Cookies: Use almond butter, maple syrup, egg, cornstarch, baking soda, and chocolate chips for these soft, chewy, and rich treats.
Flavor Variations
- Almond Butter Pumpkin Spice Chocolate Chip Cookies: Use brown rice flour instead of almond flour, and add pumpkin puree with other spices for gluten-free, oil-free cookies.
- Refined Sugar-Free Cookies: Swap coconut or maple sugar for granulated sugar, and use honey or agave nectar instead of brown sugar for this creative version.
- Sea Salt Chocolate: For this version, all you need to do is sprinkle flaky sea salt on each cookie as soon as it comes out of the oven.
Special Dietary Variations
- Egg-Free Version: Substitute dairy-free yogurt, flax egg, or a commercial egg replacement for the egg in these soft, chewy cookies.
- Vegan Version: Replace eggs with other vegan substitutes and use maple syrup instead of sugar.
Add-in Variations
- Mix dried cranberries or raspberries with chocolate chips for a fruity, tart flavor that pairs well with chocolate.
- After about half the batter is portioned and baked, add chopped walnuts or pecans to the remaining batter for a nutty texture.
- For a tropical flavor, mix toasted dairy-free coconut flakes with chocolate chips.
- Add 1-2 tablespoons of instant espresso powder to the dry ingredients for a subtle coffee flavor that’ll enhance the chocolate’s depth.
Storing Your Chocolate Chip Cookies: Refrigerating and Freezing Tips
Ensuring your dairy-free gluten-free chocolate chip cookies stay fresh, soft, and flavorful relies significantly on how you store them after baking. In light of this, here are some essential tips for properly refrigerating and freezing your cookies.
Room temperature
For cookies you’ll eat within 2 to 3 days, store them in an airtight container at room temperature after they’ve cooled. Also, store in a cool, dark spot away from direct sunlight or heat sources. They can last up to 1 week.
Refrigerating
Gluten-free cookies can get really hard in the fridge, so this method should be your last resort. Before serving, let your refrigerated cookies come to room temperature for the best texture.
Freezer
For the best long-term storage, freeze these cookies once they’ve cooled. Start by wrapping each cookie individually in parchment paper or plastic wrap, then place them in freezer-safe containers or bags. They can last up to two months with this method.
Freezing The Cookie Dough
On days when you want a quick snack, having this dairy-free, gluten-free cookie dough made ahead always goes a long way. That’s why freezing the dough is also important, and here’s how:
- Portion out the cookie dough balls onto a baking sheet.
- Then, place the portions in the freezer to flash-freeze them for 10 minutes.
- Once the cookie dough is flash-frozen or partially frozen, place it in a freezer bag.
Frozen dairy-free gluten-free cookie dough can last up to 3 months in the freezer. While you don’t need to thaw the cookie dough before baking, you’ll need to bake the cookies for an extra minute or two. So when baking, remember to pay close attention to your cookies.
Frequently Asked Questions (FAQs)
Below are some of the most frequently asked questions about baking dairy-free, gluten-free chocolate chip cookies, along with clear answers to help you go all out with this recipe.
If you have any additional questions, feel free to share them in the comments below. We’d love to help!
Is an almond meal the same as almond flour?
Not at all. Almond flour is made from blanched almonds and therefore has a finer texture. Almond meal, on the other hand, is made from raw, unpeeled almonds, so it has a much coarser texture. For these cookies, you will want to use almond flour.
Can I make these cookies egg-free?
Absolutely. You can make these chocolate chip cookies egg-free. All you have to do is use a commercial egg replacer, dairy-free yogurt, or make a flax egg.
Why do my cookies look like cake?
You most likely used many eggs or baking powder instead of baking soda. Make sure you use the exact number of eggs specified in the recipe, and always use baking soda.
How can I make my cookies look like bakery-style cookies?
It’s simple. Make sure your chocolate chips are high-quality 70% dark chocolate, add both vanilla and almond extract, and sprinkle them with flaky sea salt immediately after baking.
Can I make these cookie bars instead?
Absolutely. Start by pressing the dough into a 9×9-inch pan and then bake for 20-25 minutes at 350°F. For easy serving, cut the cookies into squares.
Do I need parchment paper?
It’s very important to line your baking sheets with parchment paper. With this, you can prevent sticking, make cleanup easier, and ensure even baking for your cookies.
More Dairy-Free Gluten-Free Cookies You’ll Love
If you’d like to explore more delicious dairy-free gluten-free cookies, here are a few options for you to try:
- Super Soft Gluten-Free, Dairy-Free Pumpkin Cookies — soft, pumpkin-flavored, and topped with cream cheese frosting, these cookies are great for several occasions.
- Soft Millet Cookies — this recipe yields super-soft, extremely fluffy cookies with just the right balance between cakey and chewy.
- Peanut Butter Cookies — comforting and downright irresistible, these cookies have a deep peanut flavor, a perfect chew, and a beautifully golden exterior.
- Gluten-Free Sugar Cookies — this recipe makes truly reliable cookies that stay soft, tender, and sweet after cooling.
- World’s Best Pumpkin Snickerdoodle Cookies — this recipe comes through for those who love pumpkin spice and want a sweet, chewy fall treat.
Whether you’re craving chocolate, pumpkin spice, peanut butter, or a classic sugar cookie, these gluten-free dairy-free recipes make it easy to keep your cookie jar full.
Let Us Know in the Comments!
What was your favorite part of this recipe? Leave a comment below and tell us about your baking experience and how your dairy-free gluten-free chocolate chip cookies turned out.
If you explored creative variations or ingredient substitutions, or discovered a valuable tip that made the baking experience easier, feel free to share them. There are many bakers who could benefit from your creativity and use your experience to make the recipe their own.
