Description
These gluten-free and dairy-free cookies are soft, chewy, and packed with flavor. Made with simple ingredients, they’re a great treat for everyone, whether you have food allergies or just want a healthier dessert option!
Ingredients
Units
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For the Cookies
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for extra warmth)
- 1/2 cup coconut oil or dairy-free butter, softened
- 3/4 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup (or honey)
- 1 large egg (or flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water)
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips (or chopped nuts, raisins, etc.)
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the Dough
- In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- In a separate large bowl, mix coconut oil, coconut sugar, and maple syrup until smooth.
- Add the egg (or flax egg) and vanilla extract, mixing until combined.
- Gradually stir in the dry ingredients until a dough forms.
- Fold in the dairy-free chocolate chips (or mix-ins of choice).
3. Shape & Bake
- Scoop about 1 ½ tablespoons of dough per cookie onto the baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Storage & Freezing
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for up to 3 months and bake straight from frozen, adding 2 extra minutes.
Notes
- Use almond flour instead of gluten-free all-purpose flour for a grain-free option.
- Swap coconut sugar for white or brown sugar if preferred.
- Add chopped nuts, raisins, or shredded coconut for extra texture.