Gluten-Free Dairy-Free Cookies

These gluten-free, dairy-free cookies are soft, chewy, and packed with flavor—perfect for anyone with food sensitivities or those looking for a healthier treat. Made with simple, wholesome ingredients, they are easy to bake and customize to your favorite flavors. Whether you love chocolate chip, peanut butter, or oatmeal, these cookies will satisfy your sweet tooth without any gluten or dairy!

Why You’ll Love This Recipe

• Allergy-friendly: Completely free of gluten and dairy but still delicious.
• Soft and chewy texture: No dry or crumbly cookies here!
• Easy to make: Simple ingredients and no complicated steps.
• Customizable: Add chocolate chips, nuts, or dried fruit for variety.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Almond flour (or gluten-free all-purpose flour)
• Coconut sugar (or brown sugar)
• Baking soda
• Salt
• Coconut oil (melted) or vegan butter
• Egg (or flax egg for a vegan option)
• Vanilla extract
• Dairy-free chocolate chips (or raisins, nuts, etc.)

Directions

1. Preheat the oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together almond flour, baking soda, and salt.
3. Combine wet ingredients: In another bowl, mix melted coconut oil, coconut sugar, egg, and vanilla extract. Stir until well combined.
4. Form the dough: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in dairy-free chocolate chips.
5. Shape the cookies: Scoop out small dough balls and place them on the baking sheet, flattening slightly.
6. Bake: Bake for 10–12 minutes until golden brown around the edges.
7. Cool and serve: Let the cookies cool for a few minutes before transferring them to a wire rack. Enjoy!

Servings and Timing

• Servings: 12 cookies
• Prep time: 10 minutes
• Cook time: 12 minutes
• Total time: 22 minutes

Variations

• Vegan version: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
• Nut-free option: Use gluten-free oat flour or a nut-free flour blend.
• Extra protein: Add a tablespoon of almond butter or peanut butter.
• Crispy cookies: Bake for an extra 2 minutes for a crunchier texture.
• Sugar-free: Swap coconut sugar for a sugar-free sweetener like monk fruit.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Keep in the fridge for up to 10 days for a firmer texture.
• Freezing: Freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use coconut flour instead of almond flour?

Coconut flour absorbs more liquid, so it’s best to stick with almond or gluten-free flour.

How do I make these cookies without eggs?

Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as a substitute.

What’s the best dairy-free chocolate to use?

Brands like Enjoy Life, Hu, or Lily’s offer great dairy-free chocolate chips.

Can I use maple syrup instead of coconut sugar?

Yes, but reduce the coconut oil slightly to balance the moisture.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to retain moisture.

Can I add oats to this recipe?

Yes! Use certified gluten-free oats for an oatmeal-style cookie.

What if my dough is too dry?

Add a tablespoon of almond milk or dairy-free milk to soften it.

Can I make cookie dough ahead of time?

Yes! Refrigerate the dough for up to 3 days or freeze it in scooped portions.

How do I make these cookies crispier?

Flatten them more before baking and extend the bake time by a few minutes.

Do these cookies taste different from regular cookies?

Not much! They’re slightly nuttier due to almond flour but just as delicious.

Conclusion

These gluten-free, dairy-free cookies are a must-try for anyone looking for a delicious, allergy-friendly treat. With a soft and chewy texture, simple ingredients, and endless customization options, they’re perfect for any occasion. Bake a batch today and enjoy guilt-free, homemade cookies!

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