The Best One-Bowl Gluten-Free Dairy-Free Chocolate Chip Cookies: Crispy, Chewy, & Allergen-Friendly!
Experience the pure joy of classic chocolate chip cookies with this incredibly easy, one-bowl recipe, completely free from gluten and dairy! These craveable treats boast perfectly crisp edges and delightfully soft, chewy centers, making them an instant favorite. Best of all, there’s no need to chill the dough, allowing you to whip up a batch of these timeless cookies with minimal fuss. This recipe is also thoughtfully crafted to be free of peanut, tree nut, fish, shellfish, and sesame, making it an excellent choice for those managing 7 of the top 9 common allergens.
Why This Gluten-Free Dairy-Free Chocolate Chip Cookie Recipe Shines
Chocolate chip cookies hold a special place in hearts worldwide, a universal symbol of comfort and indulgence. For those navigating dietary restrictions like wheat, gluten, or dairy sensitivities, enjoying this beloved classic can often feel like a challenge. This recipe proves that you don’t have to miss out on the magic; in fact, you can create a batch that rivals any traditional cookie!
Everyone has a unique idea of what constitutes the “BEST” chocolate chip cookie, but for many, it’s that perfect harmony of crisp edges and a wonderfully soft, almost gooey center. This recipe hits that sweet spot every single time. Beyond texture, the flavor profile is meticulously crafted. We amplify the rich, comforting notes of butter (dairy-free, of course!) and lean heavily into the aromatic warmth of vanilla. Forget a mere teaspoon; this recipe calls for a generous TABLESPOON of vanilla extract. This is a crucial step, especially when working with gluten-free flours which can sometimes lack a distinct flavor. The extra vanilla provides a depth and richness that truly makes these cookies unforgettable.
This recipe is designed for sharing (or for a very enthusiastic cookie monster!) as it yields a generous 36 cookies. Don’t be surprised if they disappear within 24 hours – they’re genuinely that good and incredibly hard to resist. What truly makes this recipe a standout is its surprising simplicity. It’s a one-bowl wonder, cutting down on cleanup, and perhaps its greatest convenience is that absolutely no chilling of the dough is required. You can mix, scoop, and bake, enjoying fresh, warm cookies in a fraction of the time. This effortless process ensures it will become your go-to recipe for years to come.
How These Chocolate Chip Cookies Are Made Gluten-Free
Achieving perfectly gluten-free chocolate chip cookies hinges on one primary ingredient swap: the flour. Instead of traditional wheat flour, this recipe utilizes an all-purpose gluten-free flour blend. It’s crucial to understand that not all gluten-free flours are created equal. Different brands use varying combinations of grains and starches, which can drastically affect the final texture and outcome of your baked goods.
For consistent, reliable results, I highly recommend specific brands that have been tested with this recipe. Walmart’s Great Value All Purpose Gluten-Free Flour Blend is a fantastic and accessible option. Another excellent choice is King Arthur’s Measure for Measure Gluten-Free Flour. These blends are formulated to mimic the properties of wheat flour, helping you achieve that ideal cookie texture. I strongly advise against substituting with other single-grain gluten-free flours (like almond flour or oat flour on its own) or different brands of all-purpose blends, as their unique ratios can significantly alter the cookies’ structure, spread, and chewiness.
While the gluten-free flour blend is the main adjustment, it’s always good practice to double-check all your ingredients. Most other cookie ingredients like sugar, eggs, vanilla, baking soda, and salt are naturally gluten-free. However, hidden gluten can sometimes be present in unexpected places due to processing or cross-contamination. Always read the ingredient labels of every single item you use to ensure your cookies remain entirely gluten-free and safe for consumption.
Crafting Delicious Dairy-Free Chocolate Chip Cookies
The dairy components in traditional chocolate chip cookie recipes typically come from two main sources: butter and chocolate chips. Fortunately, the market now offers a fantastic array of dairy-free alternatives that allow us to replicate the rich flavor and texture without compromise. This recipe expertly replaces both of these elements.
For the butter, I personally love using Country Crock Plant Butter with Olive Oil. I find it provides a neutral, pleasant flavor that doesn’t overpower the other ingredients, unlike some “butter-flavored” vegan sticks which can sometimes have an artificial taste. I have also used Crisco buttery sticks successfully, which works well, though it can impart a slight shortening-like flavor. If that doesn’t bother you, or if it’s what you have on hand, it’s a perfectly viable option. Ultimately, feel free to use your preferred vegan or dairy-free butter substitute – the key is finding one you enjoy for its flavor and baking performance.
When it comes to chocolate chips, the options for dairy-free varieties have expanded wonderfully. I was truly devastated when Costco stopped carrying their Kirkland Semi-Sweet chocolate chips, as I found them to be the absolute best for these cookies. If they ever make a comeback, I highly recommend stocking up! In the meantime, I rotate between several excellent brands to achieve a delightful flavor profile and keep costs down. My current go-to options include Endangered Species Chocolate Premium Oat Milk Baking Chips (55% cocoa), Enjoy Life Semi-Sweet Mini Chips, and Ghirardelli Non-Dairy Dark Chocolate Chips for Baking. I often buy whichever is on sale and combine them into a large container. This mix of brands and shapes creates a more complex chocolate flavor and adds visual appeal to the cookies. Just shake the container well to ensure a good assortment in every scoop!
Can These Cookies Be Soy and Egg-Free Too?
For those requiring truly top-8-free chocolate chip cookies, meaning they also need to be free of soy and eggs, I have a dedicated recipe that might be a better fit. You can check out my comprehensive allergy-friendly chocolate chip cookies for those specific needs.
However, it is technically possible to adapt *this* recipe to be soy-free. You would need to ensure you use a soy-free buttery stick, such as Earth Balance’s soy-free variety, and select chocolate chips that are explicitly soy-free (Enjoy Life brand is a popular choice for this). Since my family can consume soy, I personally opt for Country Crock Plant Butter, which does contain soy. Therefore, I don’t label *this specific recipe* as soy-free, though with mindful ingredient substitutions, it can certainly be tweaked to accommodate a soy-free diet.
Do These Cookies Need to Be Refrigerated or Chilled?
One of the absolute best features of this recipe is its sheer convenience: the cookie dough does NOT need to be chilled before baking! This saves valuable time and allows you to enjoy freshly baked cookies whenever the craving strikes, without the frustrating wait time often associated with other recipes. Simply mix your dough, scoop, and bake!
Can I Freeze These Cookies Ahead of Time?
While I haven’t specifically tested freezing the raw dough for this recipe, you can absolutely freeze the baked and cooled cookies to enjoy later. This is a fantastic way to prepare a batch in advance or to save leftovers for future cravings.
To freeze cooked cookies, first ensure they are completely cooled to room temperature. Then, place a small piece of parchment paper between each cookie to prevent them from sticking together and forming one solid mass. Carefully wrap the stack of cookies in plastic wrap, making sure it’s airtight, and then seal them inside a zip-top freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to indulge, simply remove the desired number of cookies from the freezer, unwrap them, and let them thaw at room temperature. They’ll be just as delicious as the day they were baked!
Essential Baking Hacks for Ultimate Chocolate Chip Cookies
These simple yet effective tips will elevate your cookies from merely good to truly GREAT, ensuring they achieve that coveted crispy-edge, chewy-center perfection every time:
- Perfect Bake Time is Key: You only want to bake these cookies for approximately ten minutes – no longer. Think of it as cooking them to a “medium-rare” stage. They should not look fully set or completely done in the middle when you pull them out of the oven. Remember that every oven behaves differently, so prioritize the look and feel of the cookies over the exact time.
- Watch for Setting Edges: Remove the cookies from the oven just as their edges begin to set and firm up. Unlike traditional cookies with dairy and wheat, gluten-free and dairy-free varieties often don’t achieve that deep golden-brown hue. Therefore, don’t rely on the classic browning as a tell-tale sign of doneness. Focus on the edges just starting to hold their shape.
- The Hot Pan Trick: Once out of the oven, leave the cookies on the hot baking sheet for an additional five minutes. This critical step allows them to continue setting and firming up without overbaking, contributing to that perfect texture.
- Gentle Transfer: After the five minutes on the hot pan, the cookies will still be quite tender, especially in the centers. Carefully transfer them to a wire cooling rack to finish cooling completely. This ensures proper airflow, preventing them from becoming soggy on the bottom and further developing those desirable crispy edges while maintaining a slightly underbaked, chewy middle. This combination is pure perfection!
- The “Pan Bang” Technique (Optional but Recommended): For those delightful crags and valleys on top of your cookies, immediately after taking the pan out of the oven, gently but firmly bang the baking sheet on your counter several times. This causes the puffed-up cookies to deflate slightly, creating those appealing ripples and a chewier texture.
What Ingredients Do I Need for These Cookies?
Gathering the right ingredients is the first step to baking these fantastic gluten-free and dairy-free chocolate chip cookies. You’ll need these common pantry staples, all selected for their allergen-friendly qualities:
- Dairy-free (or vegan) butter of choice (see notes above for recommendations)
- Granulated sugar
- Light brown sugar, packed
- Large eggs
- Vanilla extract (a generous tablespoon is key!)
- Baking soda
- Salt
- Gluten-free all-purpose flour blend that includes xanthan gum (refer to the “How These Are Gluten-Free” section for specific brand recommendations)
- Vegan or dairy-free chocolate chips, to taste (check the “How These Are Dairy-Free” section for options)
What Tools Do I Need to Bake These?
Having the right tools makes the baking process smoother and more enjoyable. Here’s what you’ll need for this recipe:
- Either a large mixing bowl and electric hand-held beaters, or a stand mixer with the paddle attachment
- Rubber spatula (for scraping down the bowl and folding in chips)
- Measuring cups and spoons (for accurate ingredient measurements)
- Cookie sheet or baking pan
- Non-stick baking mat (like a silicone mat) or parchment paper for easy release
- Cookie scoop (for uniform cookie sizes and even baking)
- Metal spatula or turner (for carefully transferring baked cookies)
- Cooling rack (for allowing cookies to cool completely and prevent sogginess)
Is There a Video Showing How to Make These Cookies?
Absolutely! I understand how incredibly helpful it can be to watch the baking process unfold, especially when adapting recipes for dietary needs. A video demonstrating each step of this recipe should auto-populate on this page. If for any reason it doesn’t appear, you can always find it embedded at the bottom of the recipe card below. Additionally, I invite you to visit my YouTube channel (and please subscribe while you’re there!). You’ll find a variety of longer-form baking videos as well as quick YouTube Shorts, all dedicated to allergy-friendly cooking and baking.
Do You Have Other Gluten-Free & Dairy-Free Cookie Recipes?
Yes, I certainly do! My entire site is dedicated to creating delicious recipes that are completely gluten-free AND dairy-free, ensuring that everyone can enjoy their favorite baked goods without worrying about these common allergens. I have a wide assortment of cookie recipes, but here are some of my personal favorites that I highly recommend you try next:
- My comforting gluten-free oatmeal cookies
- Classic and customizable gluten-free sugar cookies
- Rich and satisfying gluten-free peanut butter cookies (if you tolerate peanuts)
- Unique and flavorful maple cookies
- Fun and nostalgic s’mores cookies
- And for those who love to snack on dough, my safe edible cookie dough
- Plus, for those with additional egg allergies, I offer a dedicated list of gluten, dairy, and egg-free cookies.
Gluten Free Dairy Free Chocolate Chip Cookies + VIDEO
36 Cookies
10 minutes
10 minutes
5 minutes
25 minutes
Crisp edges with soft centers make for craveable chocolate chip cookies, all without gluten or dairy! Only using one bowl, and no chilling the dough, this easy recipe will be your go-to as it produces those classic cookies without much fuss. These cookies are also free of: peanut, tree nut, fish, shellfish and sesame, making them free of 7 of the top 9 allergens.
Ingredients
- 1/2 pound / 1 cup / 2 sticks Country Crock Plant Butter with Olive Oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 and 1/2 cups gluten-free flour that includes xanthan gum (see above for options)
- Vegan/dairy-free chocolate chips to taste (see above for options)
Instructions
- Preheat oven to 350 degrees F (175 C). Place a non-stick baking mat or parchment paper on a cookie sheet and set aside.
- In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream the dairy-free butter until light and fluffy. (Alternatively, use electric hand-held beaters.)
- Next, add both the granulated sugar and the packed light brown sugar to the creamed butter. Mix thoroughly until well combined and smooth.
- Add in the eggs and the generous tablespoon of vanilla extract. Mix until fully incorporated into the mixture.
- With the mixer on low speed, add in the baking soda and salt. Mix until just combined.
- Gradually add in the gluten-free flour, mixing on low speed until the flour is fully incorporated and a cohesive dough forms. Be careful not to overmix.
- Stir in the vegan chocolate chips. Feel free to “measure with your heart” for the perfect amount of chocolate!
- Using a cookie scoop (approximately 1.5-2 tablespoons per scoop), place mounds of cookie dough onto the prepared cookie sheet. Arrange them in alternating spaces (e.g., 3 cookies, then 2, then 3, then 2) ensuring there is enough space for them to spread during baking.
- Bake for ten minutes exactly, no more. If your oven tends to run hot, you might even consider slightly less time. The cookies should look slightly puffed and appear a little underdone in the center.
- Immediately after removing from the oven, gently bang the baking pan on your counter several times. This helps the cookies deflate slightly and creates those appealing crags and valleys on top.
- Allow the cookies to cool on the hot baking sheet for five more minutes. This crucial step helps them set without overbaking.
- After five minutes, carefully transfer the cookies (they will still be quite tender) to a wire rack to finish cooling completely. This ensures crispy edges and a perfectly chewy center.
- Serve warm or at room temperature, and enjoy with a safe glass of milk alternative!
Notes
Adapted from my Double Tree Cookies Made Gluten Free & Vegan.
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross-contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross-contamination in your kitchen.
Nutrition Information:
Yield: 36 Cookies
Serving Size: 1 Cookie
Amount Per Serving:
Calories: 90Total Fat: 3.5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1.5gCholesterol: 17mgSodium: 120mgCarbohydrates: 14gFiber: 0gSugar: 11gProtein: 1g
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