There’s something magical about a fresh batch of cookies, crispy on the edges, soft in the middle, and packed with all the cozy flavors we love. But if you’re avoiding gluten and dairy, finding the perfect cookie recipe can feel like a never-ending search. Well, good news: these gluten-free dairy-free cookies are here to change the game.
Whether you need an allergy-friendly treat or just want a lighter, tummy-happy dessert, this recipe is a total winner. And if you’re dreaming of decorating cookies for the holidays, we’ve got you covered with gluten-free cut-out cookies that hold their shape beautifully.
Table of Contents
Why You’ll Love These Cookies
- Perfectly Soft & Chewy – No dry, crumbly cookies here.
- Easy to Make – One bowl, no fancy techniques required.
- Customizable – Make them chocolate chip, snickerdoodle, or classic gluten-free sugar cookies with a simple tweak.
- Great for Decorating – The dough is sturdy enough for cut-out shapes.
Ingredients You’ll Need
Most of these ingredients are pantry staples, but make sure to check labels for any hidden gluten or dairy.
Soft & Chewy Gluten-Free Cookies
Most of these ingredients are pantry staples, but be sure to check labels for any hidden gluten or dairy.
Dry Ingredients
- Gluten-free all-purpose flour (with xanthan gum)
- Baking soda
- Salt
- Cinnamon (optional, but adds warmth)
Wet Ingredients
- Melted coconut oil or vegan butter
- Coconut sugar or organic cane sugar
- Egg or flax egg (for a vegan version)
- Vanilla extract
How to Make Gluten-Free Dairy-Free Cookies
1. Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon. Set aside.
2. Cream the Sugar and Oil
In a separate large bowl, mix the coconut oil and sugar until smooth. Add the egg (or flax egg) and vanilla extract, and whisk until fully combined.
3. Combine and Chill the Dough
Gradually add the dry ingredients into the wet mixture, stirring until a dough forms. If the dough is too sticky, chill it in the fridge for 20 to 30 minutes to make rolling easier.
4. Shape and Bake
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- For drop cookies: Scoop the dough onto the sheet, spacing them about 2 inches apart.
- For cut-out cookies: Roll out the dough between two sheets of parchment paper and cut into shapes.
- Bake for 8 to 10 minutes, until the edges are lightly golden.
5. Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container.
Customization Ideas
- Gluten-Free Sugar Cookies – Swap coconut sugar for white sugar for a lighter, classic taste.
- Chocolate Chip Version – Stir in ½ cup dairy-free chocolate chips before chilling the dough.
- Decorated Cookies – Use a simple powdered sugar and almond milk glaze for a festive touch.
FAQs
Can I make these cookies nut-free?
Yes. Just be sure your gluten-free flour blend is nut-free, and avoid almond milk in any glaze.
How do I store these cookies?
Keep them in an airtight container at room temperature for 3 to 4 days or freeze for up to 3 months.
Do these cookies taste like coconut?
Not really. The vanilla and sugar mask most of the coconut flavor, but you can use a neutral oil if preferred.
Print
Gluten-Free Dairy-Free Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These gluten-free, dairy-free cookies are soft, chewy, and perfect for any occasion. Made with simple pantry staples, they are easy to prepare and can be customized with your favorite add-ins like chocolate chips or nuts.
Ingredients
- Gluten-free all-purpose flour (with xanthan gum)
- Baking soda
- Salt
- Cinnamon (optional)
- Melted coconut oil or vegan butter
- Coconut sugar or organic cane sugar
- Egg or flax egg (for a vegan version)
- Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the dry ingredients.
- In another bowl, mix the wet ingredients until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Scoop out portions of dough and place them on the prepared baking sheet.
- Bake for about 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet before transferring them to a wire rack.
Notes
- You can add chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.
- Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: ~120 kcal
- Sugar: ~8g
- Sodium: ~80mg
- Fat: ~6g
- Saturated Fat: ~4g
- Unsaturated Fat: ~2g
- Trans Fat: 0g
- Carbohydrates: ~14g
- Fiber: ~1g
- Protein: ~1g
- Cholesterol: ~0mg (if using a flax egg)
Final Thoughts
These gluten-free, dairy-free cookies are the perfect allergy-friendly dessert. Whether you’re baking classic drop cookies or festive gluten-free cut-out cookies, this recipe is simple, versatile, and irresistibly delicious.
Ready to bake? Gather your favorite mix-ins and treat yourself to a batch of homemade cookies!