If you’ve ever tried baking dairy-free and gluten-free cookies, you know the struggle. They’re either too dry, too crumbly, or they spread into flat little puddles. After plenty of trial and error, I finally landed on a recipe that checks all the boxes: soft centers, crisp edges, and no chilling required.
These dairy-free and gluten-free chocolate chip cookies are perfect for busy days when you want a homemade treat now, not after chilling dough for an hour. They’re simple, reliable, and made with pantry staples you may already have on hand.
Whether you’re baking for food allergies, dietary preferences, or just because, this is one recipe you’ll come back to again and again.
Why You’ll Love These Cookies
- No chill time! Mix and bake right away
- Soft and chewy centers with lightly crisp edges
- Dairy-free & gluten-free, with easy swaps
- Perfect for everyday baking, holidays, or last-minute desserts
They’re great for sharing with friends, bringing to gatherings, or enjoying warm with a cup of coffee once the house finally quiets down.
Ingredients You’ll Need
- ½ cup coconut oil, melted and cooled (or vegan butter)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1½ tsp vanilla extract
- 1½ cups gluten-free all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup dairy-free chocolate chips
