These gluten free dairy free cookies are the most delicious classic cookies without any gluten or dairy! These cookies have no butter, no gluten, no grains, just pure comfort and satisfaction in every bite. This one bowl recipe is surprisingly easy to make, requiring no fancy techniques. Simply whip up the dough, refrigerate it for a bit (trust me, this step is key) and bake up perfectly soft and chewy cookies that are better than the classics. Imagine the melt-in-your-mouth goodness of chocolate chips nestled in a dreamy, grain-free dough. It’s the perfect treat to satisfy your sweet tooth without any gluten or dairy.
Why You’ll Love These Cookies
They are completely gluten free and dairy free!
These cookies are delicious and adaptable for different allergies and restrictions.
You can add in any mix ins that you choose.
They are soft and fluffy.
They are so easy to make!
These cookies are kid-friendly.
Even people who are not gluten free and dairy free will love them!
All you need to make these gluten free and dairy free cookies is a large bowl, spoon or fork and a baking sheet.
Gluten Free Flour: My favorite gluten free flour is Bob’s Red Mill Paleo Flour. Feel free to use any 1:1 gluten free flour of your choice though.
Baking Powder: Baking powder helps to make these cookies light and fluffy.
Baking Soda: Baking soda’s reaction typically produces a slightly denser and chewier cookie compared to baking powder. This helps make the cookie slightly chewy.
Salt: Salt acts as a flavor enhancer, amplifying and balancing the sweetness of other ingredients like sugar, chocolate and vanilla. My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.
Sugar: I typically prefer to use coconut sugar in my cookie recipes because it has a lower glycemic index. You can definitely use coconut sugar here, however the cookies will be darker. I wanted lighter cookies so I used cane sugar!
Coconut Oil: Coconut oil is used in place of butter in these gluten free dairy free cookies and it also gives these cookies a delicious flavor!
Olive Oil: Olive oil, being a liquid fat, contributes significantly to moisture in the dough, leading to chewier, softer cookies compared to using butter. This can be desirable if you prefer a less crumbly texture.
Vanilla: Vanilla extract gives these cookies a delicious flavor.
Applesauce: Similar to olive oil, applesauce adds significant moisture to the dough, resulting in softer, chewier cookies that stay fresh longer.
Egg: Egg helps bind these cookies together. Feel free to make these with a flax egg, nut butter or an egg replacer, if necessary.
Mix Ins: I used dairy free chocolate chips and freeze dried strawberries as mix ins! Feel free to add anything you desire into these cookies.
Step 1: Gather your ingredients and preheat oven to 350°F.
Step 2: Add dry ingredients into a bowl.
Step 3: Stir in wet ingredients.
Step 4: Refrigerate dough for 15-20 minutes.
Step 5: Stir in chocolate chips and freeze dried strawberries and scoop 1 inch cookie dough balls onto greased baking sheet lined with parchment paper. Gently flatten with a spoon before baking in the oven for 10-12 minutes or until edges are golden brown.
Gluten Free Baking Tips
Embrace the blend: Gluten free flours rarely work as direct substitutes for wheat flour. Use a well-balanced gluten free flour blend specifically designed for baking. Popular options include almond flour, coconut flour, oat flour and tapioca flour. Remember, each blend behaves differently, so experiment and find your favorites.
Cool completely: Transfer baked goods to a wire rack to prevent sogginess. Leftovers can be frozen for later enjoyment.
Moisture matters: Gluten-free flours tend to be thirstier than wheat flour. Add extra liquid (like eggs, nut butter or applesauce) gradually until the batter reaches the desired consistency.
Dairy Free Baking Tips
Milk replacements: Opt for plant-based alternatives like almond milk, soy milk, coconut milk, oat milk or rice milk. Each has its own subtle flavor and consistency, so choose the one that best suits your recipe.
Butter substitutes: Vegan butter, coconut oil, avocado oil or mashed bananas can effectively replace butter in many recipes. Experiment to find the one that delivers the desired texture and flavor.
Eggs: Chia or flax eggs (made with ground chia or flax seeds mixed with water) can often bind baked goods effectively. For richer desserts, consider using applesauce, mashed fruit or commercially available egg replacers.
Chocolate chips: Enjoy dairy free chocolate chips made with plant-based milk and dark chocolate. Many popular brands offer delicious options.
The mix in options are endless here! I used mini dark chocolate chips and freeze dried strawberries.
Some other ideas include: nuts, candy cane, nut butter, fresh fruit, candy, raisins and more!
Store these gluten free and dairy free cookies in an airtight container at room temperature for 3-4 days. Feel free to store in the fridge to keep cookies fresher!
Can you freeze these cookies?
Yes! Feel free to freeze these cookies.
Do I need to use eggs?
I used eggs in these gluten free and dairy free cookies. Try swapping out 1 egg for 3 tsp nut butter.
Can I make these sugar free?
I have not tried making these sugar free.
Do they spread while baking?
These cookies spread slightly while baking.
What kind of chocolate chips should I use?
I love using Enjoy Life or Hu Kitchen chocolate chips!
Be sure to try these delicious desserts next:
Gluten Free Dairy Free Cookies
- 1 bowl
- 1 baking sheet
- 2 1/4 cups gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sugar
- dash salt
- 1/4 cup coconut oil melted
- 1/4 cup olive oil
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup chocolate chips
- 1/2 cup freeze dried strawberries
- Gather your ingredients and preheat oven to 350°F.
- Add dry ingredients into a bowl.
- Stir in wet ingredients.
- Refrigerate dough for 15-20 minutes.
- Stir in chocolate chips and freeze dried strawberries and scoop 1/2 inch cookie dough balls onto greased baking sheet lined with parchment paper. Gently flatten with a spoon before baking in the oven for 10-12 minutes or until edges are golden brown.