Enjoy homemade cookies that are soft in the middle, lightly golden around the edges, and filled with delicious dairy-free chocolate chips. Made with gluten-free flour, coconut oil, coconut sugar, and a touch of maple syrup, these cookies offer comforting sweetness without gluten or dairy. They’re easy to prepare in just 22 minutes and can be adapted to suit a vegan lifestyle, too.
Ingredients
Dry Ingredients
Gluten-free flour (choose a blend containing xanthan gum for better texture)
Baking soda
Baking powder
Salt
Cinnamon
Wet Ingredients
Coconut oil
Coconut sugar
Maple syrup
1 egg or a flax egg
Vanilla extract
Mix-Ins
Dairy-free chocolate chips
How to Make
Prepare the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Combine the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon until evenly mixed.
Mix the Coconut Oil and Sweeteners: In a large bowl, stir the coconut oil, coconut sugar, and maple syrup together until the mixture becomes smooth.
Add the Egg and Vanilla: Mix in the egg and vanilla extract until everything is thoroughly combined. If you're making a vegan version, use a flax egg instead.
Make the Cookie Dough: Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms. Fold in the dairy-free chocolate chips, distributing them throughout the dough.
Shape the Cookies: Scoop spoonfuls of dough onto the prepared baking sheet, leaving enough room between each portion for the cookies to spread as they bake.
Bake Until Golden: Bake for 10–12 minutes, or until the edges turn lightly golden. Avoid overbaking if you want a soft, chewy center.
Cool Before Serving: Leave the cookies on the baking sheet for 5 minutes before carefully transferring them to a wire rack. Allow them to cool completely before storing or serving.
Important Recipe Tips
Chill for a Chewier Texture: Refrigerate the dough for 30 minutes before baking to help limit spreading and produce thicker cookies.
Try an Egg-Free Version: Replace the egg with a flax egg or mashed banana for a vegan-friendly alternative. Both options help bind the ingredients and maintain moisture.
Customize the Mix-Ins: Add chopped nuts, dried fruit, or your favorite dairy-free chocolate chips to create different flavor combinations.
Serve Them Your Way: Enjoy the cookies with almond or oat milk, herbal tea, or coffee. For a dessert platter, pair them with fresh berries, dried fruit, and nuts.
Store for Freshness: Keep baked cookies in an airtight container at room temperature for up to 5 days. A small slice of bread in the container can help them stay soft.
Freeze for Later: Store cookies between layers of parchment paper in a freezer-safe container for 2–3 months.
Make the Dough Ahead: Refrigerate prepared dough for up to 3 days, making it convenient to bake fresh cookies whenever you want.
Final Thought
These gluten-free and dairy-free chocolate chip cookies are a lovely way to enjoy a classic homemade treat while accommodating different dietary needs. With their tender texture, warm cinnamon notes, and pockets of chocolate, they're perfect for an afternoon snack, a cozy dessert, or a thoughtful homemade gift. Bake a batch, share them with loved ones, and enjoy every bite!
