Gluten-Free Dairy-Free Chocolate Chip Cookies Recipe

Chocolate Chip Cookies to Make Any Day Better

There is something comforting about a batch of freshly baked chocolate chip cookies. The smell alone can make the kitchen feel warmer, and the first crisp bite is always worth the wait.

These gluten-free dairy-free chocolate chip cookies are inspired by the small, crunchy cookies many people remember from Famous Amos. They are buttery in flavor, crisp around the edges, and filled with just the right amount of chocolate chips.

Because they are made without gluten and dairy, they are a great option for anyone who needs a gluten-free cookie recipe or avoids dairy. They are also the perfect size for serving with a glass of milk, a cup of tea, or a mug of coffee.

If you love crunchy chocolate chip cookies with a classic flavor and a simple ingredient list, this recipe is one you will want to keep close.

Why This Recipe Works:

• Simple Ingredients: This recipe uses easy-to-find baking staples, including gluten-free flour, sugar, dairy-free butter, and chocolate chips.
• Easy to Make: The cookie dough comes together by mixing the wet and dry ingredients, folding in chocolate chips, chilling the dough, and baking until golden.
• Crispy Texture: These cookies bake up small and crunchy, with firm golden edges and a buttery flavor.
• Gluten-Free and Dairy-Free: This recipe is made without gluten or dairy, making it suitable for those who avoid either ingredient.
• Great for Snacking: Their small size makes them easy to serve, pack, and enjoy any time of day.

Ingredients You’ll Need:

Here is a quick look at the ingredients used to make these crispy gluten-free dairy-free chocolate chip cookies.

For exact measurements, scroll down to the printable recipe card at the bottom of this post.

Recipe Notes + Substitutions:

• Butter: Use unsalted dairy-free butter to keep the cookies dairy-free. If you do not need the recipe to be dairy-free, regular unsalted butter will also work.
• Shortening: A small amount of shortening helps limit spreading and gives the cookies a lighter, crispier texture.
• Brown Sugar: Dark brown sugar adds a deeper flavor, but light brown sugar or coconut sugar may also be used.
• White Sugar: White sugar helps the cookies bake up crisp. Cane sugar can be used as an alternative.
• Egg Yolk: One egg yolk adds richness and helps bind the dough. You may also use one-third of a whole egg if preferred.
• Vanilla Extract: Vanilla adds warmth and enhances the chocolate chip cookie flavor.
• Gluten-Free Flour: Use a good-quality gluten-free measure-for-measure flour blend made with lighter flours and starches, such as rice flour, tapioca starch, cornstarch, or potato starch.
• Xanthan Gum: If your gluten-free flour blend does not already contain xanthan gum, add it to help the dough hold together.
• Baking Powder: Baking powder is the leavening agent in this recipe and helps the cookies bake properly.
• Chocolate Chips: Use dairy-free semisweet chocolate chips to keep the cookies dairy-free. Regular semisweet chocolate chips may be used if dairy is not a concern.

How to Make Gluten-Free Dairy-Free Chocolate Chip Cookies (Step by Step):

1. Beat Butter, Shortening & Sugar

Add the softened dairy-free butter, shortening, brown sugar, and white sugar to a large mixing bowl. Beat with a hand mixer until the mixture is light, fluffy, and well combined.

2. Add Egg Yolk & Vanilla

Add the egg yolk and vanilla extract. Beat again until the wet ingredients are smooth and fully incorporated.

3. Whisk Dry Ingredients

In a separate bowl, sift together the gluten-free measure-for-measure flour, xanthan gum if needed, baking powder, and salt. Whisk until evenly combined.

4. Add Dry Ingredients to Wet Ingredients

Add the flour mixture to the bowl of wet ingredients. Use a rubber spatula to fold everything together until a cookie dough forms.

5. Fold in Chocolate Chips

Add the dairy-free chocolate chips and gently fold them into the dough until they are evenly distributed.

6. Chill Dough

Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for 3 hours. This step helps the cookies hold their shape and improves the final texture.

7. Preheat and Line

Near the end of the chilling time, preheat the oven to 350F. Line a large baking sheet with parchment paper.

8. Scoop Dough Balls

Use a tablespoon-sized cookie scoop to portion the chilled dough onto the prepared baking sheet. Leave about 2 inches between each dough ball.

9. Bake Until Golden

Bake the cookie dough balls for 14 to 15 minutes, or until the edges are firm and golden brown.

10. Cool Completely

Transfer the cookies to a wire rack and let them cool completely. They will become crispier as they cool.

11. Serve and Enjoy

Once the cookies have cooled, serve them as a snack, dessert, or sweet treat with your favorite drink.

Dish by Dish Tips/Tricks:

• Make Larger Cookies: This recipe makes 20 small cookies, but you can shape the dough into 12 larger cookies if preferred.
• Use White Chocolate Chips: For a different flavor, replace the semisweet chocolate chips with dairy-free white chocolate chips.
• Add Sea Salt: If you like sweet and salty desserts, sprinkle a little sea salt over the dough balls before baking.
• Freeze Cookie Dough: Wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before shaping and baking.

Recipe FAQs:

Chocolate Chip Recipes to Enjoy:

• Chickpea Chocolate Chip Cookies
• Chocolate Chip Muffins
• Banana Chocolate Chip Muffins
• Chocolate Chip Blondies

Other Gluten-Free Dairy-Free Cookies to Bake:

• Almond Flour Oatmeal Cookies
• Almond Flour Chocolate Chip Cookies
• Lemon Ricotta Cookies
• Gluten-Free Dairy-Free Cookies

Gluten-Free Chocolate Recipes You’ll Love:

• Chocolate Overnight Oats
• Flourless Chocolate Cake
• White Chocolate Bark with Cranberries and Pistachios
• Sweet Potato Brownies