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A baking sheet with chocolate chip cookies
5 from 4 votes

Gluten-free & Dairy-free Chocolate Chip Cookies

Course: Snack
Cuisine: American
Keyword: dairy free, gluten-free
Prep Time: 15 minutes
Cook Time: 8 minutes
Resting Time: 2 hours
Total Time: 2 hours 23 minutes
Servings: 60 cookies
Author: Ai Willis
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  • ⅔ cup (151g) dairy-free butter, softened at room temperature
  • ⅓ cup (73g) coconut oil, melted
  • 1 cup (200g) brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5g) honey or maple syrup
  • 1½ teaspoons (7.5g) vanilla extract
  • 2½ cups (370g) gluten-free all purpose flour with xanthan gum
  • ¾ teaspoon (4.5g) fine sea salt
  • ½ teaspoon (3g) baking soda
  • ½ teaspoon (2g) baking powder
  • 2 cups (360g) dairy-free chocolate chips (plus extra for topping)
  • flaky salt


  • In a large bowl, cream the butter, coconut oil, brown sugar, and granulated sugar. Add the egg and mix again. Add honey and vanilla, and mix. Set aside.
  • In a separate bowl, combine flour, salt, baking soda, and baking powder. Add this mixture to the butter mixture, and mix until combined. Add the chocolate chips and mix until the chocolate chips are evenly spread out. Cover the bowl and put it in the fridge to chill for at least 2 hours.
  • Preheat the oven for 375°F/190°C. Line a baking sheet or cookie sheet with parchment paper. Scoop out cookie dough onto parchment paper using a cookie scoop (mine holds 1 tablespoon and 1 teaspoon, or 20ml). Top with extra chocolate chips and sprinkle a pinch of flaky salt on each cookie. Bake for 8-10 minutes. Let them cool on the cookie sheet for at least 10 minutes before moving them onto a wire rack to cool completely.
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