Chocolate Chip Cookies (Dairy Free/Gluten Free)

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Ingredients
Instructions
Nutrition

Update: I’ve created a video to show you how to make these gluten free and vegan chocolate chip cookies.

The other day I received a call from Kelly about a potluck at my children’s school. This superwoman who doubles as first grade room parent and I spoke about taking the “luck” out of potluck.

During our chat, we touched on the significance of children breaking bread together and sharing in the most important part of the meal – dessert! To accommodate the different dietary needs of the first graders in my son’s class, I developed a dairy-free, gluten free chocolate chip cookie recipe.

Kelly and I enlisted five moms to bake these tasty cookies for the potluck and I’ve posted the recipe here for them.

Ingredients
Serves:
24cookies
Print Recipe
Instructions
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a small bowl
  3. Mix wet ingredients into dry
  4. Form 1 inch balls and press onto a parchment paper lined baking sheet
  5. Bake at 350°F for 7-10 minutes
  6. Cool and serve

* Please note: Bob’s Red Mill almond flour does not yield successful results when used in this recipe. For more information regarding this matter please see my FAQs.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

209 responses to “Chocolate Chip Cookies (Dairy Free/Gluten Free)”

  1. Elana, thank you so much for this recipe! This has become our family’s go-to chocolate chip cookie recipe. I love sharing these with friends and waiting until they take that first bite to mention that they are DF/GF. I love hearing those used to traditional chocolate chip cookies exclaim, “No way! Gluten-free and dairy-free cookies usually taste like cardboard!” It is a joy to spread that happy surprise. :)

    I almost always use coconut oil and Kirkland Signature (Costco’s) almond flour with fabulous results.

    • Crystal, thanks so much for letting me know this is your family’s go-to chocolate chip cookie recipe :-)

  2. This recipe is fab. I add a 1/4 cup of organic cocoa powder to make them chocolate / chocolate chip. Whole family loves them. We have been using the cookies to make “ice cream” sandwiches. Another great recipe, Elana. Thanks!

  3. I use coconut oil in place of the grape seed oil and either coconut nectar or maple syrup in place of the agave nectar. I also use Lily’s sugar free chocolate chips. This is the best cookie recipe I have made, and I have made A LOT. Grain free, dairy free and egg free; it can even be made sugar free with a sugar free syrup like Nature’s Hollow or Lakanto. Love it! Thank you for this wonderful recipe.

  4. I am fairly new to Paleo/GF/almond flour cooking but I have spent many hours online perusing various recipes and bloggers/authors. I have found Elana’s site to be among the very best, so today I set about looking for a reliable chocolate chip cookie recipe, one of the reasons I live. This recipe went together very easily and in a very short time. I used Honeyville almond flour and agave from Costco and just 1/2 c. of the Enjoy Life mini chips. I had enough grapeseed oil on hand, having only used it in the past for stir-fry. My only concern initially was how oily the dough was but I went ahead, using a small ice cream scoop, patting each mound down lightly. The ‘oily’ concern turned out to be no issue. As with most baking using almond flour, the cookies hold together better if left to cool for a time. I do believe this recipe will be our new “go to” for chocolate chip cookies. I will now search for a treat containing lemon, another of my favorites. Thank you, Elana and great job from the North Idaho Rockies! :)

  5. These are so easy to make and are absolutely delicious. They are not only my favorite, but my very picky non-healthy eating husbands favorites too! I have made these so many times, however I sub coconut oil with the g rapeseed oil and they always turn out perfect. I have to say, the chocolate chunks are way better in the recipe than regular sized or even mini chocolate chips – the chunks just go with the consistency way better! Thanks for sharing!

  6. Hi!
    Can I use Bob’s Red Mill Gluten Free all-purpose flour in place of Almond flour in this recipe? I know you mentione Bob’s Almond flour doesn’t work in this recipe, but what about his gluten free all-purpose flour?
    Can I also use honey, rather than Agave nectar? I don’t typically have Agave on hand, but I always have honey in my pantry.
    Thanks!
    Ally

  7. I love these cookies! I think they are the best grain free cookie I have tried making to date! I stumbled upon the recipe because my daughter who is breastfeeding still is very sensitive to dairy and egg in my diet. These are the perfect solution to my cookie cravings haha! I did make two subs based on what I already had at home…I used pure maple syrup instead of agave and sesame seed oil instead of grapeseed. I would like to try them with honey and coconut oil. I was worried since some folks had issues with how they turned out, but mine puffed up nicely and they taste great! Thank you so much! I love your site!

  8. I CANNOT TELL YOU ELANA HOW MUCH MY MOM AND I ADORE THIS RECIPE!!! Its one of the cleanest we’ve found, with me having a sensitive stomach and gluten, dairy, soy allergies. I recently moved away to college and I just made a batch- feels like home :)) Thanks so much!

  9. I originally made the other Chocolate Chip cookies and they were delicious. I decided to try this recipe so I can give some to my vegan friend. They are delicious! I would make them again over the other recipe because they just seemed a little healthier for me given the lack of butter. Also, I might consider cutting the amount of the agave nectar since they were a little sweeter than I usually prefer.

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