Gluten-Free Dairy-Free Chocolate Chip Cookies

Some recipes just need to be right, and chocolate chip cookies are one of them. I’ll be honest — I’m a bit of a chocolate chip cookie snob. They’ve always been one of my favorite desserts, so the texture and flavor really matter to me.

This gluten-free dairy-free chocolate chip cookie recipe is one we make often because it checks all the boxes. Soft centers, slightly crisp edges, and a dough that comes together without a lot of extra steps.

The ingredients are simple and easy to keep on hand, which makes these cookies a good option for baking with kids or pulling together on a regular afternoon. They hold their shape well and bake up with that classic chocolate chip cookie feel, just made gluten-free and dairy-free.

My boys will bring their friends over and EVERYONE loves these cookies. They aren’t just ‘good for allergen-friendly.’ They are just good, period.

They’re also naturally nut-free, which makes them easy to share or pack for school.

Why You’ll Love These Cookies

• Easy to make with simple ingredients
• Gluten-free and dairy-free
• Naturally nut-free
• Soft centers with crisp edges
• Kid-approved
• Perfect texture despite being allergen-friendly

These are the kind of cookies you can make on repeat.

Ingredients for Gluten-Free Dairy-Free Chocolate Chip Cookies

This gluten-free, dairy-free cookie recipe uses simple ingredients you likely already have:

• Brown sugar – Using both brown sugar and white sugar helps create the right balance of soft, chewy centers and lightly crisp edges, while also adding a deeper flavor from the brown sugar. Be sure to use the combination of both!

• White sugar

• Vegan butter – Vegan butter is a big component of what makes these cookies dairy-free and allergen-friendly. However, it has a high water content and there are some steps like chilling the dough we have to do to work around it. Use a vegan stick butter like this Country Crock one I love from Walmart.

• Eggs – Eggs help bind the dough together and give the cookies structure, while also contributing to that soft, chewy texture. I do not have an egg-free substitute for this recipe, but if you use one you love – please let us know in the comments!

• Vanilla

• Gluten-free 1:1 flour – Not all gluten-free 1:1 flours are created equal. Each one has a different blend and some have xanthan gum and some do not. I love and recommend King Arthur Measure for Measure flour, which I get at Walmart or on Amazon. 

• Cornstarch – Cornstarch helps create a softer, more tender cookie. It keeps the cookies from becoming too dense and gives them that soft center while still allowing the edges to set. This is especially helpful in gluten-free baking, where texture can sometimes be tricky. Don’t leave it out!

• Baking soda – Baking soda helps these cookies spread slightly and develop that classic chewy texture. It also reacts with the brown sugar to create a deeper flavor and better browning. Baking powder would make the cookies more cakey and less chewy, which isn’t what we want for a traditional chocolate chip cookie texture.

• Salt

• Chocolate chips – I like using mini chips so you get more chocolate flavor with less chocolate chips. For dairy-free mini chocolate chips, I use Enjoy Life Foods, as they are easy to find at Walmart, Target, and Amazon. Though my favorite result comes from using half mini chips and half Enjoy Life Foods Chocolate Chunks. 

The combination of sugars helps create the right balance of softness and slight crispness, while the gluten-free flour blend keeps the cookies structured.

How to Make Gluten-Free Dairy-Free Chocolate Chip Cookies

1. Partially melt butter – Melt until half melted, half soft, then stir smooth.  Why: helps it mix evenly and prevents greasy spots.

2. Whisk with sugars – Whisk butter + sugars 45–60 seconds until smooth. Add eggs + vanilla, whisk until glossy and cohesive.  Why: creates a smooth dough so cookies bake evenly.

3. Add dry ingredients – Mix in flour, cornstarch, baking soda, and salt. Fold in chocolate chips.

4. Rest dough (20 min) – Let dough sit 20 minutes. Why: hydrates gluten-free flour → better texture, less grit.

5. Scoop – Make 3 tbsp dough balls, shaped tall. Bigger balls of dough will cook more slowly and prevent cookies from pancaking too flat.

6. Chill (1 hour) – Refrigerate dough balls 1 hour. Why: firms butter → less spreading, thicker cookies. Don’t skip this step or you will have cookie pancakes!

7. Bake – Bake at 335–340°F for 12–14 min. Edges set, centers slightly soft.

8. Cool – Move to counter immediately after taking out of oven and let cool on the counter for 5-10 minutes before trying not to devour the whole batch. 

Why We Use Baking Soda Instead of Baking Powder

Baking soda helps these cookies spread slightly and develop that classic chewy texture. It also reacts with the brown sugar to create a deeper flavor and better browning.

Baking powder would make the cookies more cakey and less chewy, which isn’t what we want for a traditional chocolate chip cookie texture.

Why We Use Cornstarch

Cornstarch helps create a softer, more tender cookie. It keeps the cookies from becoming too dense and gives them that soft center while still allowing the edges to set.

This is especially helpful in gluten-free baking, where texture can sometimes be tricky.

How to Prevent Over-Browned Cookie Bottoms

Gluten-free cookies can brown more quickly on the bottom, so a few simple steps help:

• Line your baking sheet with parchment paper
• Use a light-colored baking sheet if possible
• Double up your pans (place one baking sheet under another)
• Avoid overbaking — remove when centers are still soft

These small adjustments make a big difference in getting an even bake.

What Makes These Cookies the Perfect Texture

The combination of brown sugar, cornstarch, and baking soda helps create cookies that are soft in the center with slightly crisp edges.

They’re not overly thick or cakey, and they hold their shape well without being dry.

Are These Cookies Kid-Approved?

Yes. These are the kind of cookies kids don’t question. The flavor and texture are familiar, and they work well for school, snacks, or simple desserts.

I share these with gluten-free and non-gluten-free people alike and everyone loves them! They are just a great cookie. 

Other Easy Gluten-Free Dairy-Free Cookies + Bars

If you like simple desserts like this, you might also enjoy these. All are gluten-free, dairy-free, with some Paleo options

• Mint Brownie Cookies – includes Paleo, Keto, and nut-free options
• Mini Oreo Cheesecakes – No-bake and a huge hit at events!
• Oreo Truffles – Also nut-free, egg-free, vegan, and no-bake. Includes a Paleo option. The dessert we make the most!
• Chocolate Peanut Butter Rice Crispy Treats – No bake and so easy my 10-year-old could make them.
• Raspberry Bars – Uses a gluten-free cake mix to make these so simple and fast.
• Gluten-free Dairy-free No-Bake Desserts – See this blog post for a whole collection of easy, no-bake desserts!

Gluten-Free Dairy-Free Chocolate Chip Cookies

Autumn, @wholefoodfor7

These gluten-free dairy-free chocolate chip cookies are easy to make with a perfect soft and chewy texture. A kid-approved, nut-free cookie recipe made with simple ingredients.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 12 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 47 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 174 kcal

1/2x1x2x3x

Equipment

• 1 large baking pan
• 3-tablespoon cookie scoop optional, but helpful to get them all the same size and cook evenly

Ingredients

 

• 3/4 cup vegan butter stick butter, we like Country Crock
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 2 3/4 cup gluten-free 1:1 flour or 330g, SEE NOTES before measuring! We prefer King Arthur
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup dairy-free chocolate chips optional - more to top before baking

Instructions

 

• Partially melt butter - Melt until half melted, half soft, then stir smooth.  For me that's in a bowl in the microwave for 20-25 seconds. Watch it closely - don't let it melt fully! Why: helps it mix evenly and prevents greasy spots.
• Beat with sugars - Beat butter + sugars 45–60 seconds until smooth. Add eggs + vanilla, and beat another 30-45 seconds. 
• Add dry ingredients - Mix in flour, cornstarch, baking soda, and salt. Fold in chocolate chips.
• Rest dough (20 min) - Let dough sit 20 minutes. Why: hydrates gluten-free flour → better texture, less grit.
• Scoop - Make 3 tbsp dough balls, shaped tall. Bigger balls of dough will cook more slowly and prevent cookies from pancaking too flat.
• Chill (1 hour) - Refrigerate dough balls 1 hour. Why: firms butter → less spreading, thicker cookies. Don't skip this step, or you will have cookie pancakes! Just before the end of chill time, preheat oven to 350 degrees.
• Bake - TIP: Double your baking sheet pans! That's right, stack two pans together, with the cookies on the top pan. This will prevent your cookie bottoms from overbaking.

  Bake at 350°F for 14-15 min. Edges set, centers slightly soft. We slightly underbake cookies so they remain soft once cooled.
• Cool - Carefully move to counter immediately after taking out of oven and let cool on the counter for 5-10 minutes before trying not to devour the whole batch. 

Video

Notes

All of these ingredients and amounts are there for a specific reason to get the best result. See blog post above for the science behind the ingredients we use in this recipe. 

MEASURING GLUTEN-FREE FLOUR: Gluten-free flour packs down in the bag, so it's WAY easy to overmeasure—and too much flour is the #1 reason GF cookies turn out dry and crumbly. A cheap kitchen scale ($10–$13) takes out the guesswork every time and I HIGHLY recommend weighing your gluten-free flour in grams instead of scooping. No scale? Fluff the flour with a fork, spoon it into your cup, and level it off—never pack or scoop straight from the bag.

NOTE: Vegan butter has a high water content and does not behave like regular butter in baking. The steps in this recipe are intentional to get amazing results despite that. Be sure to follow them to get fantastic cookies! 

Nutrition

Calories: 174kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 16mgSodium: 196mgPotassium: 18mgFiber: 2gSugar: 17gVitamin A: 292IUCalcium: 25mgIron: 1mg

Keyword dairy-free, easy, gluten-free, kid-friendly, nut-free

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