Gluten-Free Dairy-Free Chocolate Chip Cookies

Crisp on the edges, soft in the centre — these Gluten-Free Dairy-Free Chocolate Chip Cookies are buttery, chewy, and everything a perfect cookie should be.

They’re easy to make, bake beautifully every time, and taste just as good (if not better) than traditional cookies with gluten and dairy.

With their golden-brown edges and gooey chocolate middles, these cookies are the ultimate crowd-pleaser. They’re made using simple pantry staples, and the dough comes together in minutes — perfect for when you need a quick sweet fix or want to impress friends with freshly baked treats.

Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes Servings: 12

Ingredients

• 125g dairy-free butter alternative, softened

• 100g light brown sugar

• 50g caster sugar

• 1 large egg

• 1 tsp vanilla extract

• 200g gluten-free plain flour

• ½ tsp bicarbonate of soda

• ¼ tsp salt

• 100g dairy-free dark chocolate chips

Directions

1. Preheat oven to 180°C (160°C fan). Line a baking tray with parchment paper.

2. In a bowl, cream together butter and sugars until light and fluffy.

3. Beat in the egg and vanilla.

4. Add flour, bicarbonate of soda, and salt; mix to form a dough.

5. Fold in chocolate chips.

6. Roll into 12 balls and place on the tray, leaving space between them.

7. Bake for 10–12 minutes until golden at the edges.

8. Cool on the tray for 5 minutes before transferring to a wire rack.

Store in an airtight jar for up to 5 days. Warm them briefly before eating for gooey chocolate bliss.

If you loved this, try my Oat Milk for the perfect cookies and milk combo or for a quick and tasty dinner Mac and Cheese

What Makes These Gluten Free Dairy Free Chocolate Chip Cookies Special

These cookies capture the best of both worlds — a crisp exterior and a chewy centre — all without gluten or dairy. The light brown sugar gives them that irresistible caramel flavour and chewy texture, while the dairy-free butter alternative keeps them soft and rich. Using gluten-free flour ensures everyone can enjoy them, but no one will ever guess they’re allergy-friendly. They’re classic, comforting, and completely foolproof — perfect for everyday baking or a special occasion.

Serving & Texture Tips

Enjoy these cookies slightly warm while the chocolate is still melty, or let them cool completely for that perfect bakery-style chew. They pair beautifully with a glass of almond milk or a hot cup of coffee. For an indulgent twist, sandwich two cookies with a scoop of dairy-free ice cream to make the ultimate gluten-free ice cream sandwich.

For slightly thicker cookies, chill the dough for 20–30 minutes before baking. This helps prevent spreading and intensifies the flavour — a professional baker’s secret for perfectly golden edges and soft, tender centres.

Storage & Freezing Tips

Store cooled cookies in an airtight container at room temperature for up to four days. To keep them chewy, place a slice of bread in the container — it keeps the moisture just right. These cookies also freeze perfectly: freeze the dough balls raw or the baked cookies for up to two months. Simply bake or reheat straight from frozen for fresh, warm cookies any time.

Optional Tips & Variations

• Add chopped nuts (like pecans or walnuts) for crunch.

• Sprinkle a pinch of sea salt on top before baking for a gourmet finish.

• Swap dark chocolate chips for dairy-free white or caramelised chocolate chunks.

• Stir in a handful of oats for a heartier texture.

• Add a teaspoon of espresso powder to deepen the chocolate flavour.