These Gluten-Free Dairy-Free Cookies are soft, chewy, and packed with flavor while being completely free of gluten and dairy! Made with simple, wholesome ingredients, these cookies are perfect for anyone with dietary restrictions or just looking for a delicious, healthier treat. Whether you prefer classic chocolate chip, peanut butter, or oatmeal, this recipe is easy to customize!
Why You’ll Love This Recipe
- Allergy-Friendly – Completely free of gluten and dairy.
- Soft & Chewy Texture – Just as good as traditional cookies!
- Easy to Make – Simple ingredients and minimal prep.
- Customizable – Add chocolate chips, nuts, or spices.
- Kid & Family Approved – Perfect for lunchboxes or snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Gluten-free all-purpose flour (with xanthan gum)
- Baking soda
- Salt
- Coconut oil (or dairy-free butter)
- Coconut sugar (or brown sugar)
- Maple syrup (or honey)
- Egg (or flax egg for vegan option)
- Vanilla extract
- Dairy-free chocolate chips (or chopped nuts, optional)
Directions
1. Preheat Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients
- In a medium bowl, whisk together gluten-free flour, baking soda, and salt.
3. Cream Wet Ingredients
- In a separate bowl, beat coconut oil, coconut sugar, maple syrup, egg, and vanilla extract until smooth.
4. Combine & Add Mix-Ins
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- Fold in dairy-free chocolate chips or nuts if using.
5. Scoop & Bake
- Scoop dough onto the prepared baking sheet (about 1 tbsp per cookie).
- Bake for 10-12 minutes, or until golden brown.
6. Cool & Enjoy
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Servings and Timing
- Servings: 12-15 cookies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
Variations
- Vegan Cookies – Use a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Nutty Version – Add chopped almonds or pecans.
- Oatmeal Cookies – Replace half the flour with gluten-free oats.
- Spiced Cookies – Add cinnamon and nutmeg for a warm flavor.
- Double Chocolate – Stir in cocoa powder and chocolate chips.
Storage/Reheating
- Room Temperature: Store in an airtight container for 3-4 days.
- Refrigeration: Keeps fresh for 1 week in the fridge.
- Freezing: Freeze for up to 3 months; thaw at room temperature before eating.
FAQs
Can I use almond flour instead of gluten-free flour?
Yes, but the texture will be softer. Use 1 ½ cups almond flour instead.
How do I make these cookies crispier?
Bake 2-3 minutes longer for a crunchier texture.
What’s the best dairy-free butter substitute?
Coconut oil, vegan butter, or avocado oil all work well.
Can I make these refined sugar-free?
Yes! Use coconut sugar and maple syrup instead of white sugar.
What’s the best gluten-free flour blend?
A 1:1 gluten-free all-purpose blend with xanthan gum works best.
Can I add raisins or dried fruit?
Absolutely! Try raisins, dried cranberries, or chopped dates.
Do I need to chill the dough?
No, but chilling for 30 minutes can make the cookies thicker.
Can I use honey instead of maple syrup?
Yes! Honey will add a slightly different sweetness but works well.
Why did my cookies spread too much?
Too much coconut oil can cause spreading. Chill the dough if needed.
How do I prevent cookies from drying out?
Store them in an airtight container with a slice of bread to retain moisture.
Conclusion
These Gluten-Free Dairy-Free Cookies are easy to make, perfectly chewy, and packed with flavor. Whether you enjoy them as a snack, dessert, or special treat, they’re sure to satisfy without any gluten or dairy. Try them today and enjoy a delicious, allergy-friendly cookie!
Description
These gluten-free and dairy-free cookies are soft, chewy, and packed with flavor. Made with simple ingredients, they’re a great treat for everyone, whether you have food allergies or just want a healthier dessert option!
1. Preheat & Prep
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the Dough
- In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- In a separate large bowl, mix coconut oil, coconut sugar, and maple syrup until smooth.
- Add the egg (or flax egg) and vanilla extract, mixing until combined.
- Gradually stir in the dry ingredients until a dough forms.
- Fold in the dairy-free chocolate chips (or mix-ins of choice).
3. Shape & Bake
- Scoop about 1 ½ tablespoons of dough per cookie onto the baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Storage & Freezing
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for up to 3 months and bake straight from frozen, adding 2 extra minutes.
Notes
- Use almond flour instead of gluten-free all-purpose flour for a grain-free option.
- Swap coconut sugar for white or brown sugar if preferred.
- Add chopped nuts, raisins, or shredded coconut for extra texture.