These gluten-free and dairy-free chocolate chip cookies have a soft gooey centre with a crispy golden edge. They taste just like classic cookies, but are made gluten and dairy free! Perfect for many diets and occasions. Show  These Gluten-Free and Dairy-Free Chocolate Chip Cookies are super chewy and chocolatey. They are made allergy friendly without any gluten or dairy, but you would never guess it! They are rich and decadent just like a classic CCC. Perfect for kids and adults alike, these delicious cookies can be made in one bowl in as soon as 25 minutes. Chill time optional! Bake immediately for a slightly crispier cookie, or allow to chill for 30 minutes for a soft and chewy cookie. You will never need another gluten-free dairy-free chocolate chip cookie recipe again! Keep reading to learn how to make them. Jump to:
Why You'll Love This Recipe
IngredientsHere is everything you'll need to make these gluten-free and dairy-free chocolate chip cookies: Softened coconut oil: If you don't have coconut oil, feel free to use a dairy-free butter. For a less coconutty taste, use refined coconut oil, not virgin coconut oil. White and brown sugars: Using both types of sugars in a cookie helps to achieve the desirable crisp edge with a soft and chewy centre. But in a pinch, use what you have. Egg: The egg is very important in binding these cookies. Note that I have not tried this version, but if you wish to make these cookies vegan, you could try substituting 3 tablespoons of dairy-free milk, or use your favourite egg replacer. Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work! Chocolate chips: Use your favourite kind: semisweet, milk, dark, mini size, etc.! Here I used the semisweet mini chips from Enjoy Life Foods. SubstitutionsThere are so many ways to change up these cookies depending on your mood. Here are some substitution suggestions:
Step-by-Step InstructionsBe sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free dairy-free chocolate chip cookies. (1) Preheat the oven to 350ºF. Use a whisk to beat the softened coconut oil and both sugars together until fluffy. If your coconut oil is solid, place in the microwave for 10 seconds, stir, and repeat if necessary. It should be slightly melted and easy to stir. Whisk in the vanilla extract and egg. (2) Place the gluten-free flour, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top, then fold with a rubber spatula until there are no dry spots. The dough will be fairly thick. (3) Save a few tablespoons of chocolate chips for topping the cookies, then fold in the remaining chocolate chips. (4) Use a 1-tablespoon cookie scoop to form the dough into about 20 balls. Press the remaining chocolate chips into the tops of the cookie dough balls. Place them on a parchment-lined baking sheet. For crispier cookies, bake immediately. For softer cookies, refrigerate the cookie dough balls for 30 minutes (Liv Gluten-Free preference). Bake for 12-14 minutes until the edges are lightly coloured and the centres are still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently swirl it around each cookie immediately after removing from the oven. This will reinforce a circular shape as the cookie cools. (5) Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature. Storage & FreezingStorage Instructions: Cookies will keep in an airtight container at room temperature for 3-4 days. Reheat for 10 seconds in the microwave if desired. Freezing Cookie Dough: Cookie dough can be prepared, rolled into balls, and topped with chocolate chips. Place the cookie dough on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months. To Bake: Bake at 350ºF for 14-16 minutes until the edges are golden and the middle is slightly soft. Freezing Baked Cookies: Cookies will freeze well. Wrap cookies tightly in plastic wrap or tin foil and place in an airtight, freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired. Expert TipsHere are some of my top tips and tricks for successful gluten-free cookies:
Frequently Asked QuestionsWhat brand of gluten-free flour works best? My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum. Can I use almond flour instead of all-purpose? In general, almond flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which would lead to the cookies overspread with a strange texture. I do not recommend it for this recipe. Can I freeze the cookie dough? Yes! Cookie dough can be prepared, rolled into balls, and topped with chocolate chips. Place the cookie dough on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months. To Bake: Bake at 350ºF for 14-16 minutes until the edges are golden and the middle is slightly soft. These gluten-free and dairy-free chocolate chip cookies are the ultimate treat! Chewy, rich, and decadent—no one will even question that these cookies are allergy-friendly. The perfect cookie for every occasion! More Gluten-Free Cookies:
Have you made these gluten-free dairy-free chocolate chip cookies? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree! Recipe
Nutrition facts are an estimation. Calories: 167kcal | Carbohydrates: 24g | Protein: 1.2g | Fat: 9.3g | Saturated Fat: 6.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 8.2mg | Sodium: 46mg | Potassium: 56mg | Fiber: 1.1g | Sugar: 14.5g | Vitamin A: 3.5IU | Calcium: 18.9mg | Iron: 0.3mg Do glutenIn gluten-free baking, we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we don't have gluten present, we need something that acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.
Do I need xanthan gum for cookies?Skipping the Xanthan Gum
While the results will vary per recipe, most recipes that call for xanthan gum require it to maintain structure and rise. However, some recipes can be made successfully without xanthan gum, with an adequate amount of liquid, butter, eggs and oil, even if the recipe itself calls for it.
Can you bake without xanthan gum?Fortunately, we've found you can substitute psyllium fiber powder for xanthan gum using a 2:1 ratio! For example, if your baking recipe calls for 1 tsp xanthan gum, you could replace that with 2 tsp psyllium fiber. We've put together a couple of examples on how it works, and we are here to tell you it works perfectly.
Do I need xanthan gum with gluten free flour?Xanthan gum is a crucial ingredient in gluten free baking and one that I use in the majority of my gluten free recipes. It acts as a binder that greatly improves the texture of gluten free bakes.
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Gluten free chocolate chip cookies without xanthan gum
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