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.
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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
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
- Stand mixer
- Parchment paper
- Cookie scoop
- Baking sheet - these insulated ones work very well for cookie-making
- Wire cooling rack
How to make this recipe
Ingredients & substitutions
- 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
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
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
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.
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.
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!
Gluten Free Dairy Free Chocolate Chip Cookies
- 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
- 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.
- 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.