Crisp edges and soft centers make these chocolate chip cookies irresistible—without gluten or dairy. Made in one bowl with no dough chilling required, this straightforward recipe produces classic-tasting cookies with minimal fuss. They are also free of peanut, tree nut, fish, shellfish and sesame, avoiding seven of the top nine allergens.
Why this recipe works
Chocolate chip cookies are a timeless favorite, and you don’t need wheat or dairy to enjoy them. These cookies strike the ideal balance: crisp edges that give way to tender, slightly soft centers. The recipe boosts flavor with a generous tablespoon of vanilla and a combination of granulated and brown sugar, which complements dairy-free butter and plenty of chocolate chips.
This batch yields a large number—about 36 cookies—and they disappear fast. The dough is simple to prepare, requires no chilling, and bakes up with the classic cookie texture you want: crunchy at the perimeter and soft in the middle.
How are these cookies gluten free?
These cookies use an all-purpose gluten-free flour blend that includes xanthan gum to mimic the structure gluten provides. Popular and reliable options include major store blends or Measure for Measure from King Arthur. Different gluten-free flours vary by grain and ratio, so swapping to an unfamiliar single-grain or home-blended mix may change the texture—stick with an all-purpose blend for the best results.
Most other ingredients are naturally gluten free, but always read labels to confirm there’s no hidden gluten or cross-contact risks for your household.
How are these cookies dairy free?
Dairy is replaced in two places: butter and chocolate chips. Use a plant-based butter you like—Country Crock Plant Butter with Olive Oil is one option favored for a neutral, buttery flavor without an artificial butter taste. Other dairy-free margarine sticks or vegan butters work too; some have a shortening note, so use what you prefer.
For chocolate chips, choose vegan or dairy-free baking chips. Mixing brands and types can produce a fuller chocolate flavor and help control cost. Use what you enjoy and what fits your dietary needs.
Can these cookies be soy- or egg-free?
With adjustments they can be. Use a soy-free plant butter and soy-free chocolate chips to remove soy. For egg-free versions, refer to specialized allergy-friendly recipes designed to replace eggs reliably. If you need a top-8-free or egg-free cookie, look for recipes specifically testing those substitutions to ensure texture and flavor.
Do these cookies need refrigeration?
No. The dough does not need to be chilled before baking—one of the reasons this recipe is so convenient.
Can I freeze these cookies?
While the dough freezing hasn’t been tested here, fully baked and cooled cookies freeze well. Layer them with parchment between each cookie, wrap tightly in plastic wrap, and seal in a zip-top freezer bag. Freeze up to two months. Thaw at room temperature when ready to enjoy.
Tips for standout cookies
These simple techniques help deliver the ideal texture:
- Bake for about ten minutes—no longer. Aim for slightly underdone centers so the cookies finish setting off the heat of the pan.
- Because gluten-free and dairy-free doughs brown differently, watch the edges for setting rather than relying on color alone.
- Let cookies rest on the hot baking sheet for five minutes after removing them from the oven so they finish cooking without overbaking.
- Transfer carefully to a cooling rack once they’re stable. The resulting cookies will have crisp edges and tender middles.
Ingredients you’ll need
Core ingredients for this recipe:
- 1/2 pound (1 cup / 2 sticks) dairy-free or vegan butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups gluten-free all-purpose flour blend that includes xanthan gum
- Vegan or dairy-free chocolate chips, to taste
Tools
Helpful kitchen tools:
- Large mixing bowl with electric beaters, or a stand mixer with paddle attachment
- Rubber spatula
- Measuring cups and spoons
- Baking sheet and non-stick baking mat or parchment
- Cookie scoop
- Metal spatula
- Wire cooling rack
Is there a video?
Yes—there is a short video showing how to make these cookies. If it doesn’t appear where you’re viewing the recipe, a video is usually embedded in the recipe card or available on the recipe author’s channel for a visual walkthrough.
Other gluten-free, dairy-free cookie recipes
There are many other allergy-friendly cookie recipes available if you want variety. Recipes for oatmeal cookies, sugar cookies, peanut butter cookies, maple cookies, s’mores cookies, edible cookie dough, and egg-free options are commonly adapted to be gluten- and dairy-free—look for recipes that test substitutions to achieve the best results.
Gluten Free Dairy Free Chocolate Chip Cookies
36
10 minutes
10 minutes
5 minutes
5 minutes
Crisp edges and soft centers create craveable chocolate chip cookies that are both gluten- and dairy-free. Made in one bowl with no chilling required, this easy recipe produces classic cookies with minimal effort while avoiding major allergens.
Ingredients
- 1/2 pound / 1 cup / 2 sticks dairy-free butter (such as a plant-based spread)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups gluten-free all-purpose flour blend that includes xanthan gum
- Vegan/dairy-free chocolate chips, to taste
Instructions
- Preheat oven to 350°F. Line a cookie sheet with a baking mat or parchment and set aside.
- In a large bowl or stand mixer, cream the dairy-free butter until smooth.
- Add both sugars and beat until combined.
- Mix in the eggs and vanilla.
- With the mixer on low, add baking soda and salt.
- Stir in the gluten-free flour until just combined.
- Fold in chocolate chips to your preferred amount.
- Use a cookie scoop to place dough mounds on the prepared sheet, leaving space for spreading.
- Bake about ten minutes—watch closely so centers stay slightly underbaked and edges set.
- Remove from oven and gently bang the pan on the counter to help the cookies settle and form crags.
- Let cookies sit on the hot pan for five minutes to finish setting.
- Transfer carefully to a wire rack to cool completely, then enjoy.
Notes
Adapted from a DoubleTree-style cookie recipe. If you or those you’re serving have food allergies, always verify every ingredient and brand for safety and cross-contact concerns. The author shares what works for their family but cannot guarantee ingredient safety for others.
Nutrition Information:
Yield: 36
Serving Size: 1
Amount Per Serving:
Calories: 181
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 34mg
Sodium: 239mg
Carbohydrates: 28g
Sugar: 22g
Protein: 2g
Don’t forget to pin this recipe so you can find it later—and check out other gluten-free and dairy-free pins while you’re there.
