Gluten- and Dairy-Free Cookies
These Gluten- and Dairy-Free Cookies are simple, delicious, and made with wholesome ingredients. Perfect for anyone with dietary restrictions or those who want a lighter, allergy-friendly treat, these cookies are soft in the center, lightly crisp on the edges, and easy to customize.
Why You’ll Love These Cookies
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Completely gluten-free and dairy-free
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Soft, chewy texture
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Easy, one-bowl recipe
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Family-friendly and allergy-friendly
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Perfect for snacks, lunchboxes, or dessert
Ingredients
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1 ½ cups gluten-free all-purpose flour (with xanthan gum)
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup coconut oil, melted and cooled
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¾ cup coconut sugar or brown sugar
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1 large egg
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1 teaspoon vanilla extract
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½ cup dairy-free chocolate chips or raisins (optional)
Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk together gluten-free flour, baking soda, and salt.
3. Mix Wet Ingredients
In a separate bowl, whisk coconut oil and sugar until smooth. Add egg and vanilla extract and mix well.
4. Combine
Gradually add dry ingredients to wet ingredients, stirring until a soft dough forms. Fold in chocolate chips or raisins if using.
5. Shape Cookies
Scoop tablespoon-sized portions of dough and place on prepared baking sheet. Gently flatten each cookie slightly.
6. Bake
Bake for 10–12 minutes, until edges are lightly golden. Centers will still be soft.
7. Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Best Results
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Let cookies cool fully—they firm up as they set
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Don’t overbake to keep them soft and chewy
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Use refined coconut oil for a neutral flavor
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Chill dough 15 minutes if it feels too soft
Variations
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Vegan Version: Replace egg with 1 flax egg (1 tbsp ground flax + 2½ tbsp water)
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Oatmeal Cookies: Add ½ cup gluten-free rolled oats
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Nutty Cookies: Add chopped almonds or walnuts
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Cinnamon Cookies: Add ½ teaspoon cinnamon for warmth
Storage
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Store in an airtight container at room temperature for 3–4 days
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Refrigerate for up to 1 week
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Freeze baked cookies for up to 2 months
Serving Suggestions
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Enjoy with dairy-free milk or tea
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Perfect for school snacks or lunchboxes
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Great as a base cookie for ice-cream sandwiches (dairy-free ice cream)
Final Thoughts
These Gluten- and Dairy-Free Cookies prove that you don’t need gluten or dairy to enjoy a delicious cookie. Easy to make, endlessly customizable, and loved by everyone, they’re a must-have recipe for any kitchen.