There’s something universally comforting about chocolate chip cookies fresh from the oven; the kind with crisp edges, soft centers, and melted pockets of chocolate. But when you’re baking gluten-free and dairy-free, that familiar comfort can feel harder to come by. This recipe was created to bring that classic cookie joy back to your kitchen, without compromise.
Whether you’re avoiding gluten and dairy by necessity or by choice, you deserve a cookie that tastes just as good as the traditional version. No gritty texture, no dry crumbs, and definitely no “this is good for gluten-free” disclaimers. Just a truly satisfying cookie that anyone would reach for.
These cookies strike the perfect balance between chewy and tender, with rich chocolate flavor in every bite. They’re made with simple, approachable ingredients that work together to create a dough that’s easy to handle and bakes beautifully every time.
One of the best parts of this recipe is how approachable it is, even if gluten-free baking has felt intimidating in the past. There’s no need for complicated techniques or hard-to-find ingredients. If you can make a classic cookie, you can make these.
So preheat your oven, grab a mixing bowl, and get ready to bake a chocolate chip cookie that everyone can enjoy. Whether you’re sharing them with friends or keeping them all to yourself, these gluten-free, dairy-free chocolate chip cookies are about to become a favorite.
Gluten-Free, Dairy-Free Chocolate Chip Cookies
- 2 ½ cups 1:1 gluten-free flour (make sure your blend has Xantham gum in the mix)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 sticks vegan butter
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 12- ounce bag dairy-free chocolate chips
Instructions
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Preheat oven to 350F. Line a large baking sheet with parchment paper.
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In a large bowl, combine the flour, baking soda, and salt. Stir to combine.
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In a separate large bowl, cream the vegan butter with the granulated sugar, brown sugar, and vanilla extract using a hand mixer or stand mixer. Add eggs, one at a time, beating well after each addition.
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Working in 3 batches, add the flour mixture to the wet ingredients, combine after each addition.
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Once the dough is formed, fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
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Drop using a rounded tablespoon onto lined baking sheets.
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Bake for 9 to 11 minutes or until golden brown.
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Cool on baking sheets for 2 minutes; remove and place on wire racks to cool completely.
Estimated Nutrition (per 3 cookies)
Calories: ~210–225 kcal
Total Fat: ~11–12 g
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Saturated Fat: ~5–6 g
Carbohydrates: ~27–29 g
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Sugar: ~17–18 g
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Fiber: ~1.5–2 g
Protein: ~2.5–3 g
Cholesterol: ~60–70 mg
Sodium: ~120–130 mg
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