Crisp edges with soft centers make for craveable chocolate chip cookies, all without gluten or dairy! Only using one bowl, and no chilling the dough, this easy recipe will be your go-to as it produces those classic cookies without much fuss. These cookies are also free of: peanut, tree nut, fish, shellfish and sesame, making them free of 7 of the top 9 allergens.
WHY THIS RECIPE ROCKS
Chocolate chip cookies are universal for a reason. And, just because you can’t have wheat, gluten, milk or dairy products doesn’t mean that you can’t enjoy this beloved classic.
Everyone has different opinions about what makes the BEST chocolate chip cookie, but I’m here to tell you that it needs to have crisp edges, but a soft center and these meet that criteria. Slight notes from butter and a good amount of vanilla and of course lots of chocolate chips makes for the ultimate flavor combo. My recipe doesn’t just call for a teaspoon of vanilla like many others but a TABLESPOON. You want to double down on this–especially since gluten-free flour doesn’t have much of a taste.
This recipe makes a lot (36) and they’re gone within 24 hours. You just can’t stop eating them because they’re so dang good. A simple recipe, with surprisingly no fuss, and no chilling required, this will be one you’ll make again and again.
HOW ARE THESE CHOCOLATE CHIP COOKIES ARE GLUTEN FREE?
These cookies are gluten-free by using an all purpose gluten-free flour blend. I usually bake with Walmart’s Great Value All Purpose Gluten-Free Flour Blend. You can also use King Arthur’s Measure for Measure. I wouldn’t recommend subbing it with any other grain or brand of gluten-free flour as they all use different grains and different ratios so it can affect the texture of the cookies significantly.
While this simple swap should be all you need to do to make these cookies gluten free and most of the other ingredients should be naturally gluten-free, be sure to read the ingredients of each and every single item you bake with, just to ensure no gluten has snuck into any of the elements you’re using.
HOW ARE THESE DAIRY FREE CHOCOLATE CHIP COOKIES?
The dairy in regular recipes comes from two places: butter and chocolate chips. We replace both in this recipe. I like to use (not sponsored) Country Crock Plant Butter with Olive Oil. I like this better than their “butter” flavored sticks because I find it’s overwhelming with fake butter flavor.
I’ve also used Crisco buttery sticks, and it’s good…but it does have a bit of a shortening taste. If you don’t mind that, or that’s all that’s in your pantry that’s fine.
Feel free to use whatever vegan or dairy-free butter you prefer.
For chocolate chips you can use: Iโm DEVESTATED that Costco stopped making their Kirkland Semi Sweet chocolate chips as I feel those were best. If they ever come back, RUN and grab some. I donโt have a brand Iโm married to outside of that. Since Costco stopped making my favorite, I tend to switch between: Endangered Species Chocolate Premium Oat Milk Baking Chips 55% cocoa, Enjoy Life Semi-Sweet Mini Chips and Ghiradelli Non-Dairy Dark Chocolate Chips for Baking. I get whatever is on sale and just add it to a large bag of chocolate chips. I find this helps round out the flavor and helps keep costs down. I shake it good and then I have a good assortment of brands and shapes.
CAN THESE COOKIES ALSO BE SOY AND EGG FREE?
If you need top-8-free chocolate chip cookies that also don’t have soy or eggs in them, check out my allergy friendly chocolate chip cookies.
Technically, you could use Earth Balance’s soy-free buttery sticks and use Enjoy Life’s chocolate chips and these would be soy-free cookies as well. I just like my Country Crock Plant Butter too much and we can have soy, so that is why I technically don’t consider this soy-free since it’s not written that way, though it can certainly be tweaked to be so.
DO THESE COOKIES NEED TO BE REFRIGERATED?
No, the dough does not need to be chilled before baking. This is yet another wonderful aspect of this recipe!
CAN I FREEZE THESE COOKIES AHEAD OF TIME?
I have not tested freezing the dough, but you should be able to freeze cooked and cooled cookies.
Place parchment paper between each cookie so that they don’t become one solid mass. Wrap them in plastic wrap, and then seal them in a zip top freezer bag. Store in the freezer for up to 2 months. When you’re ready to eat them, pull them out of the freezer, unwrap and allow to come to room temperature.
COOKING HACKS FOR ULTIMATE CHOCOLATE CHIP COOKIES
These tips will take your cookies from good to GREAT:
- You only want to cook them for ten minutes, no longer. Think of cooking them to medium rare. They should not look totally set up or done in the middle. Keep in mind every oven is different, so go more off of look, than actual time.
- Pull them out just when edges are setting. As seen in the photos, I do not find things without milk and wheat in them brown as well, so you can’t look for that tale-tale sign of golden brown like you can with regular cookies.
- Leave them on the hot pan for five more minutes. This ensure that they set up more, without overbaking.
- They will be tender when you move them. Carefully do so to a cooling wrack until they’re totally cool. Cookies will be slightly underbaked in the middle and crispy edges. PERFECTION.
WHAT INGREDIENTS DO I NEED?
To bake these cookies you’ll need these stand ingredients:
- Dairy-free (or vegan) butter of choice
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Baking soda
- Salt
- Gluten free flour that includes xanthan gum (see above)
- Vegan chocolate chips to taste
WHAT TOOLS DO I NEED?
You will need:
- Either a large mixing bowl and electric hand held beaters, or a stand mixer with the paddle attachment
- Rubber spatula
- Measuring cups and spoons
- Cookie sheet
- Non-stick baking mat
- Cookie scoop
- Metal spatula
- Cooling wrack
IS THERE A VIDEO SHOWING HOW TO MAKE THIS?
Yes there is. I know how helpful it can be to see how to make it. The video should auto populate, but if it doesn’t, it is embedded in the bottom of the recipe card. If that doesn’t work, check out my YouTube channel (and while you’re there…please subscribe!) I have longer form videos, as well as YouTube shorts.
DO I HAVE OTHER GLUTEN-FREE DAIRY FREE COOKIE RECIPES?
Yes I do! Everything on my site is gluten-free AND dairy-free ensuring people can enjoy their baked goods without these top allergens. I have a bunch of cookies, but here are some of my favorites: my gluten free oatmeal cookies, gluten free sugar cookies, gluten-free peanut butter cookies, maple cookies, sโmores cookies, edible cookie dough and for those who also have egg allergies, I have a list of gluten, dairy and egg free cookies.
Gluten Free Dairy Free Chocolate Chip Cookies + VIDEO
Crisp edges with soft centers make for craveable chocolate chip cookies, all without gluten or dairy! Only using one bowl, and no chilling the dough, this easy recipe will be your go-to as it produces those classic cookies without much fuss. These cookies are also free of: peanut, tree nut, fish, shellfish and sesame, making them free of 7 of the top 9 allergens.ย
Ingredients
- 1/2 pound/1 cup/2 sticks Country Crock Plant Butter with Olive Oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 and 1/2 cups gluten free flour that includes xanthan gum (see above for options)
- Vegan/dairy-free chocolate chips to taste (see above for options)
Instructions
- Preheat oven to 350 degrees F. Place baking mat on the cookie sheet and set aside.
- In a large mixing bowl, or in a stand mixer with the paddle attachment cream the dairy-free butter. (Or mix with electric hand held beaters.)
- Next, add both kinds of sugar and mix well.
- Add in the eggs and vanilla and mix.
- Add in the baking soda and salt with the mixer on low.
- Add in the gluten-free flour and mix until combined.
- Add in chocolate chips--measure with your heart.
- Using your cookie scooper, place cookie dough mounds in alternating spaces on the cookie sheet (I do 3 and then 2 and then 3 and then 2) making sure there is enough space for them to spread.
- Bake for ten minutes, no more. And, if your oven bakes hot, maybe even less time. You want them to look a little puffed and slightly underdone.
- Take out of the oven and bang the pan on your counter several times. This will help them deflate and create those yummy crags and valleys.
- Allow to cool on the hot plate for rive minutes.
- After five minutes, carefully (they will still be tender) to a wire wrack to finish cooling.
- Eat and enjoy with a safe glass of milk alternative.
Notes
Adapted from myย Double Tree Cookies Made Gluten Free & Vegan.
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 181Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 239mgCarbohydrates: 28gFiber: 0gSugar: 22gProtein: 2g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE THERE BE SURE TO CHECK OUT MY OTHER GLUTEN-FREE AND DAIRY-FREE PINS.
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
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