The Ultimate Gluten-Free Dairy-Free Chocolate Chip Cookies: Easy, Chewy & Allergy-Friendly Recipe

Experience the magic of truly craveable chocolate chip cookies with perfectly crisp edges and delightfully soft, chewy centers – all meticulously crafted to be entirely gluten-free and dairy-free! This exceptional recipe stands out for its simplicity, requiring just one bowl for mixing and absolutely no chilling of the dough. It’s designed to be your new go-to, consistently producing those classic, comforting cookies without any unnecessary fuss. Beyond being free of gluten and dairy, these delicious treats are also free of peanuts, tree nuts, fish, shellfish, and sesame, making them a safe and joyful option for those navigating 7 of the top 9 common allergens. Get ready to bake a batch of pure happiness that everyone can enjoy!

Why This Gluten-Free Dairy-Free Chocolate Chip Cookie Recipe is a Game-Changer

Chocolate chip cookies hold a special, universal appeal – a timeless treat that brings smiles to faces around the world. For far too long, dietary restrictions like gluten and dairy intolerance have meant missing out on this beloved classic. But not anymore! This recipe ensures that everyone, regardless of their dietary needs, can indulge in the pure joy of a perfectly baked chocolate chip cookie.

We all have our ideal vision of the “best” chocolate chip cookie. For me, it’s non-negotiable: those beautiful, slightly crisp edges giving way to an irresistibly soft, melt-in-your-mouth center. This recipe hits that sweet spot every single time. What sets these cookies apart is not just their impeccable texture, but also their incredible flavor profile. They boast subtle, rich notes from the plant-based butter, complemented by a generous (and I mean *generous*) amount of vanilla. While many recipes call for a mere teaspoon, we double down with a full tablespoon of vanilla extract here. This is crucial, especially when working with gluten-free flours, which often lack the inherent flavor of traditional wheat flour. The extra vanilla truly enhances the overall taste, making these cookies utterly unforgettable.

And let’s not forget the star of the show: plenty of high-quality dairy-free chocolate chips! The combination of these elements creates an ultimate flavor experience that will have you reaching for just one more. This recipe yields a substantial batch of 36 cookies, and trust me, they vanish surprisingly quickly – often within 24 hours. Their addictive quality is a testament to how incredibly good they are. Despite their gourmet taste and texture, this is a remarkably simple, no-fuss recipe. There’s no complicated chilling of the dough required, meaning you can go from craving to indulging in record time. It’s truly a recipe you’ll find yourself baking again and again.

Mastering Gluten-Free: How These Chocolate Chip Cookies Achieve Perfection

The secret to making these cookies wonderfully gluten-free lies in the choice of an all-purpose gluten-free flour blend. This isn’t just any flour; it’s a carefully balanced mix of various gluten-free grains designed to mimic the texture and baking properties of traditional wheat flour. I personally achieve fantastic results with Walmart’s Great Value All Purpose Gluten-Free Flour Blend, but other reliable options like King Arthur’s Measure for Measure also work beautifully. It’s crucial to stick to a good quality, pre-blended all-purpose gluten-free flour that typically includes xanthan gum – an essential ingredient that provides elasticity and structure often missing in gluten-free baking.

I strongly advise against substituting with single-grain flours (like almond or oat flour alone) or other brands of gluten-free flour blends without careful consideration. Different blends use varying ratios of grains, starches, and gums, which can significantly alter the texture, spread, and overall success of your cookies. Consistency is key here! While the flour swap is the main adjustment, remember to always read the ingredient labels of *all* your baking components. Cross-contamination can be a concern for severe allergies, so a quick check on baking soda, salt, and even vanilla extract ensures no hidden gluten makes its way into your delicious, allergy-friendly cookies.

Making Them Dairy-Free: Your Guide to Delicious Substitutions

In traditional chocolate chip cookie recipes, dairy primarily comes from two sources: butter and chocolate chips. For these amazing dairy-free cookies, we skillfully replace both without compromising on flavor or texture. When it comes to dairy-free butter, I’m a big fan of Country Crock Plant Butter with Olive Oil. I find it offers a neutral, rich flavor that doesn’t overpower the cookies, unlike some “butter-flavored” sticks that can taste artificial. However, the world of vegan butter has expanded beautifully, so feel free to use your preferred brand. Crisco buttery sticks are another option I’ve used successfully, though they can impart a slight shortening taste. If that doesn’t bother you, or if it’s what you have on hand, it works perfectly fine.

Finding the perfect dairy-free chocolate chips can be an adventure! I was truly devastated when Costco discontinued their Kirkland Semi-Sweet chocolate chips, as they were, in my opinion, unparalleled. If they ever return, grab them without hesitation! In their absence, I don’t have a single brand I’m exclusively committed to. Instead, I often rotate between a few excellent choices: Endangered Species Chocolate Premium Oat Milk Baking Chips (55% cocoa), Enjoy Life Semi-Sweet Mini Chips, and Ghirardelli Non-Dairy Dark Chocolate Chips for Baking. My strategy? I buy whatever is on sale and combine different brands into one large bag. This not only helps to round out the flavor profile with a delightful variety but also keeps costs down. Give the bag a good shake, and you’ll have a wonderful assortment of shapes and flavors, ensuring every bite is a delightful surprise.

Can These Cookies Also Be Soy-Free and Egg-Free? Absolutely!

For those who need to avoid even more allergens, these cookies are highly adaptable. If you’re looking for truly top-8-free chocolate chip cookies that exclude soy and eggs, I highly recommend checking out my dedicated recipe for allergy-friendly chocolate chip cookies. That recipe is specifically formulated to address a wider range of common allergies.

However, you can certainly tweak this particular recipe to be soy-free. Simply substitute the Country Crock Plant Butter (which contains soy) with Earth Balance’s soy-free buttery sticks. Pair that with Enjoy Life’s chocolate chips, which are reliably soy-free, and you’ll have a wonderful batch of soy-free cookies. While I adore the Country Crock Plant Butter for its flavor and because my family can safely consume soy, it’s entirely possible to make this recipe work for soy allergies with these simple swaps. Always double-check labels, as product formulations can change, and choose brands that explicitly state “soy-free” if your allergy is severe.

Frequently Asked Questions About These Cookies

Do These Cookies Need Dough Chilling?

One of the best features of this recipe is that the cookie dough absolutely does not need to be chilled before baking! This saves you valuable time and allows you to enjoy freshly baked cookies much faster. Simply mix, scoop, and bake – it’s that easy!

Can I Freeze These Cookies Ahead of Time?

While I haven’t specifically tested freezing the unbaked dough, you can certainly freeze the baked and cooled cookies for future enjoyment. To do so, place a piece of parchment paper between each cookie to prevent them from sticking together. Then, wrap them tightly in plastic wrap before sealing them in a zip-top freezer bag. They can be stored in the freezer for up to 2 months. When a cookie craving strikes, simply remove them from the freezer, unwrap, and let them come to room temperature for a delicious treat.

Essential Baking Tips for the Ultimate Gluten-Free Dairy-Free Chocolate Chip Cookies

Transform your cookies from merely good to absolutely GREAT with these tried-and-true baking hacks. These specific steps are designed to achieve that perfect balance of crispy edges and a soft, slightly underbaked center that makes these cookies so irresistible:

Precise Baking Time is Key: Aim to bake these cookies for exactly ten minutes, and no longer. Think of it like cooking a steak to medium-rare; you want them to be just set on the edges but still appear a little soft and underdone in the middle. Remember, every oven varies slightly, so prioritize visual cues over strict timing.
Watch for Setting Edges, Not Golden Brown: Due to the absence of milk and wheat, these cookies won’t achieve the same golden-brown hue that traditional cookies do. Instead, pull them from the oven the moment their edges begin to set and look firm. The center might still look quite pale, and that’s perfectly fine – it’s what contributes to their incredible chewiness.
The “Pan Bang” Technique: Immediately after removing the baking sheet from the oven, gently but firmly bang the pan on your counter several times. This causes the cookies to deflate slightly, creating those beautiful, crinkled tops and delicious crags and valleys that are characteristic of a perfect chocolate chip cookie.
Cool on the Hot Pan: Don’t rush to transfer them! Allow the cookies to cool on the hot baking sheet for an additional five minutes. This critical step allows them to continue setting up without overbaking, ensuring those tender centers and firm edges.
Careful Transfer to a Cooling Rack: After five minutes on the hot pan, the cookies will still be quite tender. Very carefully use a metal spatula to transfer them to a wire cooling rack to finish cooling completely. This allows air circulation all around the cookies, preventing them from getting soggy on the bottom and contributing to the perfect texture balance. When fully cool, they should have wonderfully crispy edges and a slightly underbaked, chewy middle – absolute perfection!

Essential Ingredients for Your Allergy-Friendly Chocolate Chip Cookies

To whip up a batch of these extraordinary gluten-free and dairy-free chocolate chip cookies, gather these standard yet specifically chosen ingredients:

Dairy-Free (or Vegan) Butter of Choice: As discussed above, a good quality plant-based butter is key for flavor and texture.
Granulated Sugar: Provides sweetness and helps achieve those crisp edges.
Light Brown Sugar (Packed): Adds a deeper, molasses-rich flavor and contributes to the cookies’ chewy texture.
Eggs: Act as a binder and provide structure and moisture.
Vanilla Extract (a whole Tablespoon!): Crucial for enhancing flavor, especially in gluten-free baking. Don’t skimp on this!
Baking Soda: A leavening agent that helps the cookies spread and become tender.
Salt: Balances the sweetness and enhances all the other flavors.
Gluten-Free All-Purpose Flour Blend that Includes Xanthan Gum: This is the foundation of your gluten-free success. Ensure it’s a reputable blend for best results (see recommendations above).
Vegan/Dairy-Free Chocolate Chips to Taste: The more, the merrier! Choose your favorite brand or mix a few for a complex flavor (see options above).

Recommended Tools for a Seamless Baking Experience

Having the right tools makes all the difference in ensuring your baking process is smooth and enjoyable, leading to perfect cookies every time:

Large Mixing Bowl and Electric Hand-Held Beaters, or a Stand Mixer with the Paddle Attachment: For efficiently creaming butter and sugars and mixing the dough.
Rubber Spatula: Essential for scraping down the sides of the bowl and folding in ingredients.
Measuring Cups and Spoons: For accurate ingredient measurement, crucial for baking success.
Cookie Sheet: A sturdy baking sheet provides even heat distribution.
Non-Stick Baking Mat (like Silpat) or Parchment Paper: Prevents sticking and promotes even baking without over-browning the bottoms.
Cookie Scoop: Ensures uniformly sized cookies, which bake evenly.
Metal Spatula: For carefully transferring warm, tender cookies.
Cooling Rack: Allows air to circulate around the cookies, preventing sogginess and ensuring optimal texture.

Visual Learner? Watch the Recipe Video!

I understand that sometimes seeing a recipe come to life is more helpful than reading instructions. That’s why I’ve created a comprehensive video demonstration for these gluten-free dairy-free chocolate chip cookies! The video should auto-populate and play within this page. If for any reason it doesn’t, you’ll find it embedded at the bottom of the recipe card section. For even more allergy-friendly recipes and baking tips, be sure to check out my YouTube channel (and while you’re there, please consider subscribing!). I offer both longer, detailed recipe videos and quick, informative YouTube Shorts to cater to all preferences.

Discover More Gluten-Free & Dairy-Free Cookie Delights!

My passion is making delicious baked goods accessible to everyone, which is why everything on my website is proudly gluten-free AND dairy-free. If you’ve loved these chocolate chip cookies, you’re in for a treat! I have an extensive collection of cookie recipes, all free from these common allergens, ensuring you can enjoy your favorite sweets without worry. Here are just a few of my top recommendations:

For a comforting classic, try my gluten-free oatmeal cookies.
Celebrate any occasion with perfectly soft gluten-free sugar cookies.
Indulge in rich and chewy gluten-free peanut butter cookies.
Experience unique flavor with my delightful maple cookies.
For a taste of campfire nostalgia, bake up these incredible s’mores cookies.
Craving cookie dough without the bake? My edible cookie dough is a must-try!
And for those who also have egg allergies, I’ve compiled a fantastic list of gluten, dairy, and egg-free cookies.

Gluten Free Dairy Free Chocolate Chip Cookies + VIDEO

Yield:
36

Prep Time:
10 minutes

Cook Time:
10 minutes

Additional Time:
5 minutes

Total Time:
25 minutes

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.

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 until smooth. (Alternatively, use electric hand-held beaters.)
Next, add both the granulated sugar and light brown sugar to the creamed butter and mix thoroughly until well combined and fluffy.
Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully incorporated.
Add in the baking soda and salt, mixing on low speed until just combined.
Gradually add the gluten-free flour, mixing only until the ingredients are just combined and no streaks of flour remain. Be careful not to overmix.
Stir in the vegan/dairy-free chocolate chips. Feel free to measure with your heart – a generous amount is always recommended!
Using a cookie scooper, place mounds of cookie dough in alternating spaces on the prepared cookie sheet (for example, arrange them 3 then 2 then 3 then 2 per row) ensuring there is enough space between each cookie for them to spread evenly during baking.
Bake for ten minutes, no more. If your oven tends to run hot, you might even bake for slightly less time. The goal is for the cookies to appear slightly puffed and look a little underdone in the center.
Immediately upon taking them out of the oven, take the pan and bang it firmly on your counter several times. This helps the cookies to deflate slightly and creates those wonderful crinkled tops and chewy textures.
Allow the cookies to cool on the hot baking sheet for five minutes. This allows them to continue setting without overbaking.
After five minutes, carefully (as they will still be tender) transfer the cookies to a wire cooling rack to finish cooling completely.
Once cooled, eat and enjoy these delicious cookies, perhaps with a safe glass of your favorite milk alternative!

Notes

Adapted from my 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: 36
Serving Size: 1

Amount Per Serving:
Calories: 181
Total Fat: 7g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 34mg
Sodium: 239mg
Carbohydrates: 28g
Fiber: 0g
Sugar: 22g
Protein: 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 FOR MORE DELICIOUS ALLERGY-FRIENDLY RECIPES.