• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Zest for Baking

  • Home
  • Start Here
  • Recipes
    • Bagels
    • Biscuits
    • Bread Machine
    • Cake
    • Cookies
    • Cupcakes
    • Donuts
    • Frostings
    • Muffins
    • Pancakes
    • Quick Bread
    • Rolls
    • Sandwich Bread
    • Scones
    • Snacks
    • Gluten Free Side Dishes
    • Waffles
    • Yeast Breads
  • Resources
    • Baking Tips
    • Gluten Free Flours
    • Using Substitutes
  • About
    • Contact
    • Get 15 Free Gluten Free Bread Recipes!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Start Here
  • Recipes
  • Resources
  • About
  • Contact
  • Classes & Books
×

Gluten Free Dairy Free Chocolate Chip Cookies

By Christine March 29, 2022 6 Comments

Jump to Recipe Jump to Video Print Recipe
up close bite of a chocolate chip cookie

Get ready for an amazing burst of chocolate chunks in these delectable gluten free, dairy free chocolate chip cookies. Not only are they are unbelievably thick and chewy, but also incredibly soft! This perfect flavor and texture combo is what makes them truly irresistible.

My favorite way to make this recipe is by adding nuts to half of the batter. While this is of course optional, it’s a great way to take these cookies to the next level while still satisfying every palate. Either way you choose, these cookies are a definite crowd-pleaser and every bit as delicious as a traditional chocolate chip cookie.

stack of chocolate chip cookies on a brown cutting board

This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

Why this recipe is the best!

What I love about this cookie recipe is that it’s easy to put together and takes just a little over 60 minutes to make. Yep, that means warm, fresh, gooey chocolate chip cookies in just one hour (Here's another quick recipe, this one is for yeast breadsticks!) Here are a few more great things about this recipe:

  • The batter can be prepped ahead of time - just like these Belgian waffles!
  • It’s delicious with or without nuts
  • It’s gluten and dairy free
  • It stores very well
hand holding a chocolate chip cookie

Pro tips for making the perfect chocolate chip cookies

Although making cookies may seem pretty straight forward, there are a few things to consider to get the perfect taste and texture. Follow these pro baking tips for the very best gluten free, dairy free chocolate chip cookies.

1. Use room temperature ingredients

All of the ingredients in this recipe should be at room temperature to ensure they are fully incorporated. This is also important in achieving the correct texture and consistency of the batter.

2. Measure by weight

Weight is the best way to measure all of the ingredients in this recipe because it’s more accurate than measuring by cup. Use a digital scale to ensure you get the best and most consistent results.

3. Let the batter rest for at least 30 minutes

Allowing the batter to rest before portioning and baking helps deeper flavors to develop and reduces spreading during baking.

4. Helpful tools

These helpful tools will certainly make prepping your gluten free, dairy chocolate chip cookies a breeze: 

  • Digital scale
  • Medium mixing bowl
  • Whisk
  • Stand mixer
  • Spoon
  • Parchment paper
  • Cookie scoop
  • Baking sheet - these insulated ones work very well for cookie-making
  • Wire cooling rack
stack of cookies on a brown cutting board

How to make this recipe

Ingredients & substitutions

labeled ingredients on a countertop
  • Almond flour - I highly recommend the almond flour from Nuts.com. They have the best prices with a great quality product. If you need a substitution for the almond flour, you can reference my Flour Substitution Chart. Note that an almond flour substitution has not been tested in this recipe and results may vary.
  • King Arthur’s Measure for Measure gluten free flour - I do not recommend substituting this flour mix. It works extremely well in this recipe.
  • Salt - There are no substitutions for salt in this recipe.
  • Baking soda - There are no substitutions for baking soda in this recipe.
  • Ground cinnamon - Cinnamon is an added touch that makes these cookies taste amazing. It's subtle, but worth the addition. If you don't have it, just leave it out of the recipe, there really are no substitutions for cinnamon in this recipe.
  • Vegan butter - This recipe was tested using Earth Balance vegan butter. However, regular butter would also work well in this recipe.
  • Sugars - A good sugar free substitution is Swerve sweetener. Both granular and brown sweetener options are available. 
  • Egg - I have not tested any egg substitutions in this recipe so I am unable to make a recommendation. Note that substitutions may result in a cookie texture than is dry and dense rather than fluffy and chewy.
  • Pure vanilla extract - There are no substitutions for vanilla extract in this recipe.
  • Dairy free chocolate chunks - The Enjoy Life brand dairy free chocolate chunks work very well in this recipe.
  • Walnuts - Walnuts may be added to half of the batter per the recipe or the amount may be doubled if you prefer walnuts in the entire recipe. Pecans are an excellent substitute for the walnuts.

Making the batter

steps to preparing cookies

The batter for these gluten free, dairy free chocolate chip cookies can be whipped up in about 20 minutes. First, whisk together the almond flour, gluten free flour, salt, baking soda, and cinnamon in a medium mixing bowl and set aside (step 1 above). 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 2). Then, add the egg and vanilla extract and beat for 1 minute (step 3).

After that, add the flour mixture to the batter (step 4) and mix on low speed for 30 seconds. Scrape down the bowl as needed and mix again on low for an additional 30 seconds until fully combined (step 5). Finally, mix in the chocolate chunks with a sturdy spoon (step 6) and then let the batter rest for at least 30 minutes before portioning and baking.

Portioning & baking

portioned cookies on a baking sheet

After allowing the batter to rest, use a standard cookie scoop to portion the cookies and place 2 inches apart on a lined cookie sheet. Bake the cookies at 350°F for 12-13 minutes or until the edges are lightly brown. Remove them 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.

Note: After about half of the batter is portioned and baked, it’s time to add nuts if desired. Add the chopped walnuts to the remainder of the batter before you finish portioning and baking.

FAQ's about this recipe

How long can I store these cookies?

These cookies store very well! Once baked and cooled, cookies can be stored at room temperature for up to a week. I recommend storing them under a cake dome or in a sealed plastic bag or storage container. After 1 week, cookies should be frozen for prolonged preservation.

Can I make the batter ahead of time?

Absolutely! You can make the batter ahead of time and store covered in the refrigerator. Remove it from the refrigerator 45 minutes to an hour before baking to soften.

Is almond meal the same as almond flour?

No. Almond flour is made from blanched or peeled almonds and as a result, it is has a finer texture. Almond meal, on the other hand, is made from raw, unpeeled almonds so the texture is much more coarse. You will want to use almond flour for these cookies.

Other recipes you may like!

  • Almond Flour Oatmeal Cookies {Dairy Free}
  • Gluten Free Pumpkin Cookies {Dairy Free}
  • Gluten Free Cranberry Cookies
  • Gluten Free Peanut Butter Chocolate Chip Cookies {Dairy Free}
up close stack of cookies

Gluten Free Dairy Free Chocolate Chip Cookies

An amazing burst of chocolate chunks in these delectable gluten free, dairy free chocolate chip cookies. Make half with nuts and half without for a cookie that pleases all palates!
4.25 from 4 votes
Print Pin Rate
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: almond flour recipes, dairy free cookies, gluten free chocolate chip cookies, gluten free cookies
Prep Time: 20 minutes
Cook Time: 13 minutes
Rest time: 30 minutes
Total Time: 1 hour 3 minutes
Servings: 40 cookies
Calories: 126kcal
Author: Christine

Ingredients

  • 250 grams almond flour about 2 cups
  • 60 grams King Arthur Measure for Measure gluten free flour about ¾ cup
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 10 Tablespoons vegan butter softened
  • 110 grams brown sugar about ½ cup
  • 100 grams granulated sugar about ½ cup
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 250 grams dairy free chocolate chunks about 2 cups
  • 75 grams chopped walnuts about ⅓ cup

Instructions

  • In a medium bowl, whisk together almond flour, King Arthur flour, salt, baking soda, and cinnamon.
  • In the bowl of a stand mixer, cream the softened butter, brown sugar and granulated sugar on medium for 3 minutes, until light and creamy, scraping down the bowl as needed.
  • Add the egg and vanilla extract and beat again for 1 minute.
  • All at once, add the flour mixture and mix on low speed for 30 seconds. Stop the machine and scrape down the bowl. Mix again for 30 seconds. Remove bowl from the mixer.
  • With a sturdy spoon, mix in the chocolate chunks,
  • Set batter aside to rest for 30 minutes.
  • Heat oven to 350 F. Line baking sheets with parchment paper.
  • Using a standard size cookie scoop, portion cookies 2 inches apart onto cookie sheets.
  • Bake for 12-13 minutes or until edges are lightly brown.
  • Remove from the oven and let sit on the sheet, on a baking rack for 5 minutes. Then remove to the wire rack to cool.
  • After about half the batter is portioned and baked, add the chopped walnuts to the remaining batter.
  • Continue portioning and baking.

Video

Notes

  • Make sure all ingredients are at room temperature.
  • Set batter aside to rest the full 30 minutes.
  • The Enjoy Life brand of chocolate chunks was tested in this recipe.
  • If you'd like to make a batch with nuts throughout (rather than half with nuts, half without, as I did here) then just double the amount of nuts and stir them in with the chocolate chunks.
  • These cookies will stay nice and soft for up to a week, either covered under a cake dome or in a gallon size plastic bag.
Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

Nutrition

Calories: 126kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 68mg | Potassium: 15mg | Fiber: 1g | Sugar: 8g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Download 15 Tried and True Gluten Free Bread Recipes!

Sign up and get baking tips, resources and all the best recipes sent straight to your inbox.

Thank you!

Check your email for your recipes!

.

Filed Under: Cookies, Desserts

Reader Interactions

Previous Post Oat Flour Biscuits (Dairy Free)
Next Post Oat Flour Brownies

Comments

  1. Linda

    March 29, 2022 at 5:19 pm

    4 stars
    I don't like to review a recipe before actually testing it myself. It's really annoying to me to read a long list of "reviews" stating "this looks delicious!" or some other "droolie" sounding comment without the person actually having made the recipe!
    Anyway, these cookies do look good, but I'm curious about one thing. I was surprised the recipe didn't call for your usual GF flour mix. I don't recall ever seeing a recipe from you before that calls for a specific brand of GF flour blend. Why King Arthur's measure for measure flour, rather than your usual GF flour mix along with xanthan gum?

    Reply
    • Christine

      March 30, 2022 at 4:10 pm

      Hi Linda,

      Thanks for asking - so the King Arthur blend just works fantastic in this recipe. I tested several brands (including my own) and King Arthur was the winner! The cookies stay chewy and don't crumble.

      Let me know if you try them!

      Christine

      Reply
  2. Sandra

    April 01, 2022 at 8:22 pm

    5 stars
    Hi,
    I made these tonight, they came out great. I substituted a 1/3 of the almond flour with almond pulp (leftover from making almond milk). Just 1 comment... for my tastebuds, the vanilla could be a little less, but this could have been because I only used 1 cup chocolate chips. I also added 1/2 teaspoon chia seeds in a teaspoon water, since all the flour I used had no gum. My husband, who doesn't have to eat gluten-free is raving about the cookies.
    Thanks.

    Reply
    • Christine

      April 03, 2022 at 1:09 pm

      Hi Sandra,

      Oh thank for sharing this - and so glad you enjoyed them! Makes my day 🙂

      Christine

      Reply
  3. Jodi

    April 02, 2022 at 11:16 am

    I can't have almond flour. Would another nut flour like cashew flour work? Or would cassava flour be a better substitute?

    Reply
    • Christine

      April 03, 2022 at 1:14 pm

      Hi Jodi,

      So I haven't tested cashew flour in this recipe, but oat flour would definitely be a good match. https://zestforbaking.com/guide-to-gluten-free-flour-substitutes I wouldn't recommend cassava as it's a bit too high starch. Let me know if you decide to try the cashewflour though - I'd be curious.

      Hope that helps.

      Christine

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

Gluten Free Baking Help

collection of baked goods pics

Best Gluten Free Baking Recipes of 2021

spoon up close of sour cream

Ingredient Question: Is Sour Cream Gluten Free?

up close shot of xanthan gum in a spoon

Is Xanthan Gum a Substitute for Baking Powder?

jar of gluten free flour

How Long Does Flour Last? {Storage Tips & Signs of Spoilage}

bowl of sorghum flour on a wooden board

5 Reasons Why You'll Love Baking with Sorghum Flour

gluten free thickeners potato starch in a glass bowl

10 Gluten-Free Thickening Agents Perfect for Baking, Soups and Sauces

Start Here

New to Gluten Free?

Gluten Free Recipes

Spring Baking!

4 stacked oat flour brownies on a white plate

Oat Flour Brownies

side shot of bite of pie

Gluten Free Apple Pie {Dairy Free}

up close shot of apple crisp

Gluten Free Apple Crisp {Dairy Free}

side shot of a bite of pie

Gluten Free Pumpkin Pie {Dairy Free}

side shot of an unfilled pie

Easy Gluten Free Pie Crust {Dairy Free}

side shot of stacked cookies

Almond Flour Oatmeal Cookies {Dairy Free}

More Baking Recipes

Reader's Favorite Roll Recipes

inside of a cinnamon roll on a white plate

Gluten Free No Yeast Cinnamon Rolls

gluten free cinnamon rolls on a white plate

Best Gluten Free Cinnamon Rolls: Extra Fluffy & Extra Easy

gluten free yeast rolls ready in under an hour sliced on a plate

Gluten Free Yeast Rolls in Under an Hour

gluten free potato rolls after baking, sitting in a pan

Gluten Free Potato Rolls

Gluten free crescent rolls sitting in a basket

Buttery Gluten Free Crescent Rolls

gluten free hot cross buns on a cookie sheet

Gluten Free Hot Cross Buns (With Dairy Free Option)

More Roll Recipes

Footer

↑ back to top

Featured On

About

Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

Favorites

  • Flaky Buttery Gluten Free Biscuits
  • Gluten Free Cinnamon Raisin Artisan Bread
  • The Best Gluten Free English Muffins

Copyright © 2022 | Zest For Baking | Privacy Policy 

  • 50