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gluten free dairy free chocolate chip cookies with mini chips
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5 from 4 votes

Gluten-Free Dairy-Free Chocolate Chip Cookies

These gluten-free and dairy-free chocolate chip cookies have a soft gooey centre with a crispy golden edge. They taste just like classic cookies, but are made gluten and dairy free! Perfect for many diets and occasions.
Prep Time10 mins
Cook Time13 mins
Optional Chill Time30 mins
Total Time53 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 20 cookies
Calories: 167kcal


  • ½ cup coconut oil, softened or softened dairy-free butter
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • 2 teaspoon vanilla extract
  • 1 egg
  • 1⅔ cup gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chips I like the mini chips from Enjoy Life Foods


  • Preheat the oven to 350ºF. Use a whisk to beat the softened coconut oil and both sugars together until fluffy. Whisk in the vanilla extract and egg.
  • Place the gluten-free flour, baking powder, baking soda, and salt in the bowl. Lightly stir them together on top, then fold with a rubber spatula until there are no dry spots. The dough will be fairly thick.
  • Save a few tablespoons of chocolate chips for topping the cookies, then fold in the remaining chocolate chips. Use a 1-tablespoon cookie scoop to form the dough into about 20 balls. Press the remaining chocolate chips into the tops of the cookie dough balls. Place them on a parchment-lined baking sheet.
  • For crispier cookies, bake immediately. For softer cookies, refrigerate the cookie dough balls for 30 minutes (Liv Gluten-Free preference).
  • Bake for 12-14 minutes until the edges are lightly coloured and the centres are still a little soft. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently swirl it around each cookie immediately after removing from the oven. This will reinforce a circular shape as the cookie cools.
  • Allow the cookies to cool on the baking sheet for 15 minutes until they are set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.


  • To soften the coconut oil: Place in the microwave for 10 seconds, stir, and repeat if necessary.
  • Instead of coconut oil: Use dairy-free butter. Or for a less coconutty taste, use refined coconut oil instead of virgin.
  • Storage Instructions: Cookies will keep in an airtight container at room temperature for 3-4 days. 
  • Freezing Cookie Dough: Place the prepared cookie dough on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then place the cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months. Bake at 350ºF for 14-16 minutes until the edges are golden and the middle is slightly soft.
  • Freezing Baked Cookies: Wrap cookies tightly in plastic wrap or aluminum foil and place in a freezer safe container. Freeze for up to 3 months. To thaw, allow to sit at room temperature for a few hours. Reheat for 10-15 seconds in the microwave if desired.
Nutrition facts are an estimation.


Calories: 167kcal | Carbohydrates: 24g | Protein: 1.2g | Fat: 9.3g | Saturated Fat: 6.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 8.2mg | Sodium: 46mg | Potassium: 56mg | Fiber: 1.1g | Sugar: 14.5g | Vitamin A: 3.5IU | Calcium: 18.9mg | Iron: 0.3mg