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

Gluten-Free Dairy-Free Cookies 10 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!

(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

Gluten-Free Dairy-Free Cookies
Gluten-Free Dairy-Free Cookies 11 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!

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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Gluten-Free Dairy-Free Cookies

Gluten-Free Dairy-Free Cookies

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten-Free & Dairy-Free Cookies are soft, chewy, and packed with flavor! Made with simple ingredients and naturally sweetened, they’re perfect for those with food sensitivities while still tasting just as good as classic cookies. Great for snacking, lunchboxes, or a healthy dessert!


Ingredients

Units Scale

1 1/2 cups almond flour (or gluten-free all-purpose flour)

1/2 tsp baking soda

1/2 tsp salt

1/2 cup coconut sugar (or brown sugar)

1/4 cup coconut oil, melted (or dairy-free butter)

1 egg (or flax egg: 1 tbsp flaxseed meal + 3 tbsp water)

1 tsp vanilla extract

1/2 cup dairy-free chocolate chips (or raisins, nuts, etc.)


Instructions

Preheat & Prep:

  • Preheat oven to 350°F (175°C).
  • Line a baking sheet with parchment paper.

2. Make the Dough:

  • In a bowl, whisk together almond flour, baking soda, and salt.
  • In a separate bowl, mix coconut sugar, melted coconut oil, egg, and vanilla extract until combined.
  • Add the dry ingredients to the wet and stir until a dough forms.
  • Fold in chocolate chips (or your preferred mix-ins).

3. Shape & Bake:

  • Scoop 1 tbsp-sized balls of dough onto the baking sheet.
  • Gently flatten them slightly with your fingers.
  • Bake for 10-12 minutes until the edges are golden brown.

4. Cool & Enjoy:

 

  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  • Enjoy warm or store in an airtight container for up to 5 days.

Notes

Egg-free? Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

Nut-free? Swap almond flour for gluten-free oat flour.

Want extra flavor? Add ½ tsp cinnamon or ¼ cup shredded coconut.

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