Description
These gluten free, dairy free cookies are soft, chewy, and irresistibly delicious. Made with simple pantry staples, they’re perfect for anyone avoiding gluten and dairy, without compromising on taste or texture. Whether you have food sensitivities or just want a lighter, allergy-friendly treat, these cookies are sure to become your new favorite snack.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups gluten free all-purpose flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil, melted (or another dairy free butter alternative)
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup dairy free chocolate chips
Instructions
- Preheat the Oven & Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten free flour, baking soda, and salt. Set aside.
- Cream Sugars & Coconut Oil: In a large mixing bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Mix well until smooth and creamy.
- Add Eggs & Vanilla: Beat in the eggs and vanilla extract until fully incorporated and the mixture is light in color.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Avoid overmixing, as it can make the cookies tough.
- Add Chocolate Chips: Fold in the dairy free chocolate chips so they are evenly distributed throughout the dough.
- Scoop and Shape: Using a cookie scoop or tablespoon, drop evenly sized balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 10–12 minutes, or until the cookies are just starting to turn golden around the edges. The centers will look slightly underbaked—that’s perfect for a chewy cookie.
- Cool & Enjoy: Let the cookies cool on the baking sheets for 3–5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or allow to cool completely for storage.
Notes
- Be sure to use a 1:1 gluten free flour blend that contains xanthan gum for best results.
- Coconut oil can be swapped for vegan butter or other neutral flavored oils.
- Add nuts or dried fruits for extra flavor and texture, if desired.
- These cookies freeze well for up to 3 months—just thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
