27 Chewy & Gooey Gluten Free Dairy Free Cookie Recipes

This craving for chewy, gooey cookies that fit gluten-free and dairy-free kitchens pulled me into this roundup. You want a batch that feels like a real treat, not a guess at a workaround. The kitchen fills with vanilla, a pinch of sea salt, and the rich scent of melted chocolate as the dough comes together with dairy-free butter or coconut oil.

Here is why this matters. If you cook for folks who can’t have gluten or dairy, or you just want a comforting cookie that still uses clean ingredients, this collection is for you. You deserve cookies that melt in your mouth and keep their shape without your kitchen feeling like a science lab.

I pulled together 27 recipes that stay chewy and gooey. They use gluten-free flours like almond or oat, dairy-free fats, and easy swaps so you can bake with what you have. For you, these flavors range from fudgy chocolate chip to peanut butter swirl to oat cookie bites, and they keep that soft center and a glossy finish.

Here’s what you’ll get. You will learn how to choose flours, pick dairy-free butter options, and bind the dough so it holds together. You will get tips to keep cookies soft, how to chill dough for easy shaping, and how to store batches so they stay fresh.

How to use this guide. Start with one recipe this weekend. Gather the ingredients, measure carefully, and set a timer. You’ll see how small tweaks make a big difference, like a touch of flax meal to bind or a splash of dairy-free milk to hydrate the dough.

Not every oven is the same. Gluten-free flours can behave differently, so you may need a minute or two more or less. Check labels to avoid cross contamination, and have fun sharing these cookies with friends and family.

1. Classic Chewy Chocolate Chip Cookies

Craving a cookie that fits gluten-free and dairy-free needs? You want something soft in the middle and chewy around the edges. This classic chocolate chip cookie uses almond and coconut flour to keep the texture tender, without dairy. The dairy-free chips melt just right, making every bite feel indulgent. Perfect for dunking in almond milk or sipping tea.

Next steps. Here is your go-to recipe that you can bake tonight.

Recipe Overview

– Servings: 24 cookies

– Prep Time: 15 minutes

– Cook Time: 12 minutes

– Total Time: 27 minutes

– Calories: 140 per cookie

Nutrition Information (per cookie)

– Calories: 140

– Protein: 2g

– Carbohydrates: 22g

– Fat: 6g

– Fiber: 1g

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1/2 cup coconut oil, melted

– 1/2 cup maple syrup

– 1 tsp vanilla extract

– 1 cup dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.

2. In a bowl, stir together almond flour, coconut flour, baking soda, and salt.

3. In another bowl, whisk melted coconut oil, maple syrup, and vanilla until smooth.

4. Pour the wet mix into the dry ingredients and fold until just combined. Stir in the chocolate chips.

5. Drop spoonfuls of dough on the sheet, leaving space between each.

6. Bake 12 minutes or until the edges look golden.

7. Let the cookies rest on the sheet for a few minutes, then move them to a wire rack to cool.

Tips: Use room-temperature coconut oil to make mixing easier. Don’t overbake; cookies firm up a bit as they cool.

2. Oatmeal Raisin Delights

Craving a chewy, comforting cookie you can enjoy on gluten-free and dairy-free days? These oatmeal raisin delights blend hearty oats with plump raisins and a warm kiss of cinnamon. They give you steady energy and a cozy bite. As they bake, your kitchen fills with a inviting, sweet aroma that welcomes you back for more.

Recipe overview

– Servings: 20 cookies

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 130 per cookie

– Nutrition Information (per cookie): Calories 130, Protein 2g, Carbohydrates 18g, Fat 5g, Fiber 2g

Ingredients

– 1 1/2 cups gluten-free rolled oats

– 1 cup almond flour

– 1/2 cup coconut sugar

– 1/2 tsp baking soda

– 1 tsp cinnamon

– 1/4 tsp salt

– 1/2 cup coconut oil, melted

– 1/4 cup maple syrup

– 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet.

2. In a large bowl, mix oats, almond flour, coconut sugar, baking soda, cinnamon, and salt.

3. In a separate bowl, whisk melted coconut oil with maple syrup.

4. Pour the wet mix into the dry mix and stir until just combined. Fold in raisins.

5. Scoop dough by the tablespoon onto the baking sheet.

6. Bake 15 minutes, or until the edges are golden.

7. Cool cookies on a rack before biting in.

Tips and variations

– For extra chew, soak raisins in warm water for a few minutes, then drain.

– Swap raisins for chocolate chips if you want a chocolatey twist.

3. Peanut Butter Cookie Bliss

Craving peanut butter cookies that fit gluten-free and dairy-free diets? You’re in luck. These cookies give a crisp edge and a soft, chewy center. The peanut butter flavor shines through without any dairy. They’re simple enough for a quick bake on a busy day and tasty enough for kids to love.

Here is why this recipe works for you. You get a rich pull from natural peanut butter. Coconut sugar adds a mild caramel note and helps keep a good texture. Maple syrup keeps the dough moist without dairy. A little baking soda helps them spread just right and set nicely. The result is a cookie that feels indulgent but stays easy to make.

Here is the complete recipe you can follow start to finish.

Servings: 18 cookies

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Calories: 150 per cookie

Ingredients

– 1 cup natural peanut butter

– 1/2 cup coconut sugar

– 1/4 cup maple syrup

– 1/2 tsp baking soda

– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.

2. In a bowl, mix peanut butter, coconut sugar, maple syrup, baking soda, and salt until well combined.

3. Scoop the dough into balls and place on the baking sheet, flattening slightly with a fork.

4. Bake for 10 minutes or until edges are firm.

5. Let the cookies cool for a few minutes before transferring to a rack.

– If you want a richer treat, stir in dark chocolate chunks.

– Store in an airtight container to keep them fresh longer.

4. Almond Joy Cookies

Craving a tropical bite that fits your gluten-free and dairy-free diet? These Almond Joy cookies bring sunshine to your kitchen with almond butter, coconut, and a touch of chocolate. They stay chewy and satisfy sweetness without dairy. Whip up a batch in minutes and enjoy a quick, comforting treat.

Recipe Overview

– Servings: 16 cookies

– Prep Time: 15 minutes

– Cook Time: 12 minutes

– Total Time: 27 minutes

– Calories: 160

Nutrition Information (per cookie):

– Calories: 160

– Protein: 3g

– Carbohydrates: 18g

– Fat: 9g

– Fiber: 2g

Ingredients

– 1 cup almond butter

– 1/2 cup shredded coconut

– 1/4 cup maple syrup

– 1/2 cup almond flour

– 1/4 tsp salt

– 1/4 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet.

2. In a bowl, mix almond butter, shredded coconut, maple syrup, almond flour, and salt until smooth.

3. Fold in the dairy-free chocolate chips gently.

4. Drop spoonfuls onto the baking sheet and shape them a bit.

5. Bake for 12 minutes or until the edges look light gold.

6. Let the cookies cool on a rack before you eat them.

Tips:

– For best results, use creamy almond butter.

– After baking, sprinkle a little sea salt on top to boost flavor.

5. Coconut Macaroons

You want a chewy, tasty cookie that fits gluten free and dairy free needs. These Coconut Macaroons give that punch in every bite. Shredded coconut drives the flavor, and the mix stays naturally gluten free. You can bring a little extra joy by dipping them in dairy free chocolate if you like.

– Recipe overview

– Servings: 20 macaroons

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 130 per macaroon

Ingredients

– 3 cups shredded unsweetened coconut

– 1/2 cup coconut sugar

– 1/4 cup almond flour

– 1/4 cup aquafaba (chickpea water)

– 1 tsp vanilla extract

– Optional: dairy-free chocolate for drizzling

Instructions

1) Preheat oven to 325°F (165°C) and line a baking sheet.

2) In a bowl, stir together coconut, coconut sugar, and almond flour.

3) In a separate bowl, whisk aquafaba and vanilla until foamy.

4) Pour the wet mix into the dry bowl and stir until a sticky mass forms.

5) Scoop small mounds onto the lined sheet.

6) Bake 15 minutes, until edges turn a light gold.

7) Cool completely, then drizzle with melted dairy-free chocolate if you want.

Tips and notes

– Use unsweetened coconut for a clean taste.

– Store in an airtight container to keep the macaroons fresh.

6. Raspberry Almond Cookies

You want a cookie that fits gluten-free and dairy-free needs. You want something soft, chewy, and bright in flavor. Fresh raspberries bring color and a pop of tart sweetness. Almond flavor adds a nutty balance that the crowd will love. This batch is simple and quick, so you can bake anytime. Here is why this recipe works: almond flour keeps moisture, raspberries give a juicy zing, and coconut sugar lends a gentle caramel note. You can whip these up for a quick treat or to share with friends. Next, the exact steps so you can bake them now.

Recipe Overview

– Servings: 16 cookies

– Prep Time: 10 minutes

– Cook Time: 12 minutes

– Total Time: 22 minutes

– Calories: 145

Nutrition Information (per cookie):

– Calories: 145

– Protein: 3g

– Carbohydrates: 20g

– Fat: 6g

– Fiber: 1g

Ingredients

– 1 cup almond flour

– 1/2 cup coconut sugar

– 1/4 cup coconut oil, melted

– 1/4 tsp baking soda

– 1/2 cup fresh raspberries

– 1 tsp almond extract

– Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, combine almond flour, coconut sugar, melted coconut oil, baking soda, almond extract, and salt until smooth.

3. Gently fold in raspberries, being careful not to break them.

4. Drop spoonfuls of dough onto the baking sheet.

5. Bake for 12 minutes or until the edges are lightly golden.

6. Cool on a wire rack before serving.

– Use frozen raspberries if fresh are not available, but adjust baking time slightly.

– For an extra touch, dust with powdered sugar before serving.

7. Pumpkin Spice Cookies

Want a chewy, dairy-free gluten-free treat that tastes like fall? These pumpkin spice cookies hit the mark. Real pumpkin gives them a soft bite, and warm spices lift the flavor. They bake fast and fill your kitchen with cozy aroma. You’ll love how easy they are and how well they store.

Here is the complete recipe you can follow.

Ingredients

– 1 cup pumpkin puree

– 1/2 cup almond flour

– 1/4 cup coconut sugar

– 1/2 tsp baking soda

– 1 tsp pumpkin spice

– 1/4 tsp salt

– 1/4 cup melted coconut oil

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.

2. In a large bowl, mix pumpkin puree, melted coconut oil, and coconut sugar until smooth.

3. Add almond flour, baking soda, pumpkin spice, and salt. Mix until combined.

4. Drop tablespoonfuls of dough onto the baking sheet.

5. Bake for 10 minutes, until lightly golden.

6. Cool on a wire rack before enjoying.

Tips

– Use homemade pumpkin puree for a fresher flavor.

– For a seasonal twist, stir in chopped nuts or dairy-free chocolate chips.

Embrace the flavors of fall with these chewy, gluten free dairy free pumpkin spice cookies! A warm, cozy treat that’s as easy to make as it is to enjoy. Perfect for sharing or savoring all on your own!

8. Matcha Green Tea Cookies

Are you craving a chewy, gluten free cookie that fits dairy free meals? Matcha adds an earthy bite and a fresh green color you can’t ignore. These cookies stay chewy in the center with edges that brown just right. This batch makes 18 cookies in about 22 minutes.

Here is how to get a batch on the table fast.

Ingredients

– 1 cup almond flour

– 1/4 cup coconut flour

– 1/2 tsp baking powder

– 2 tbsp matcha powder

– 1/2 cup coconut sugar

– 1/4 cup melted coconut oil

– 1/4 cup maple syrup

– Pinch of salt

Nutrition per cookie: 130 calories; 3g protein; 18g carbs; 5g fat; 1g fiber.

Instructions

1. Preheat oven to 350°F and line a baking sheet.

2. Whisk dry: almond flour, coconut flour, baking powder, matcha, salt.

3. Whisk wet: coconut oil, coconut sugar, maple syrup.

4. Mix wet into dry until just combined.

5. Scoop spoonfuls about 2 inches apart.

6. Bake 12 minutes until edges brown.

7. Cool on a rack before eating.

Tips

– Use ceremonial matcha for best flavor.

– Pair with a cup of green tea for a delightful experience.

Storage and variations:

Keep cookies in an airtight container for up to 4 days. For a thicker bite, chill the dough 15 minutes before scooping.

9. Cinnamon Sugar Snickerdoodles

You want a chewy, dairy free treat that fits a gluten free diet. These cinnamon sugar snickerdoodles stay soft on the inside with a warm cinnamon crackle on the outside. A mix of almond flour and coconut flour gives a sturdy bite without gluten. Roll the dough in cinnamon sugar for a sweet, cozy bite you can share.

Here is the complete recipe so you can bake them tonight.

Ingredients\n\n- 1 cup almond flour\n- 1/2 cup coconut flour\n- 1/2 cup coconut sugar\n- 1/2 tsp baking soda\n- 1/4 tsp salt\n- 1 tsp cinnamon (for dough)\n- 2 tbsp coconut sugar (for rolling)\n- 1/4 cup coconut oil, melted

Instructions\n\n1) Preheat oven to 350°F (175°C). Line a baking sheet.\n\n2) In a bowl, mix almond flour, coconut flour, 1/2 cup coconut sugar, baking soda, salt, and 1 tsp cinnamon.\n\n3) In a separate bowl, whisk melted coconut oil with the 1/2 cup coconut sugar until smooth.\n\n4) Stir wet and dry ingredients until a dough forms.\n\n5) Roll dough into 1-inch balls, then roll each in the 2 tbsp coconut sugar.\n\n6) Place on the baking sheet and bake 10–12 minutes.\n\n7) Cool on a rack before serving.\n\n- For a warmer note, add a pinch of nutmeg to the dough.\n- Don’t overbake to keep the cookies chewy.

Nutrition & Details\n\n- Servings: 24 cookies\n- Prep Time: 15 minutes\n- Cook Time: 10 minutes\n- Total Time: 25 minutes\n- Calories per cookie: 140\n- Protein: 2 g\n- Carbohydrates: 20 g\n- Fat: 6 g\n- Fiber: 1 g

10. Chocolate Hazelnut Cookies

Craving a chocolate treat that fits a gluten free and dairy free lifestyle? You found it. These Chocolate Hazelnut Cookies are chewy, rich, and full of nutty flavor. They pair dairy free chocolate with toasted hazelnuts for a warm, fudgy bite. Here is why they work in busy days and small kitchens.

Servings 16 cookies • Prep time 10 minutes • Cook time 12 minutes • Total time 22 minutes • Calories 180 per cookie

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 cup coconut sugar

– 1/4 cup chopped hazelnuts

– 1/2 tsp baking soda

– 1/4 cup coconut oil, melted

– 1/4 cup maple syrup

– 1/2 cup dairy-free chocolate chips

Instructions

1) Preheat oven to 350°F (175°C) and line a baking sheet.

2) In a bowl, mix almond flour, coconut flour, coconut sugar, hazelnuts, baking soda.

3) In another bowl, whisk melted coconut oil and maple syrup until smooth.

4) Pour wet into dry and fold in chocolate chips.

5) Scoop spoonfuls onto the prepared sheet, spacing them slightly apart.

6) Bake 12 minutes, until the edges turn golden and the centers look set.

7) Cool cookies on the sheet for a few minutes, then move to a rack to finish firming up.

Tips

– Toast hazelnuts first to deepen their nutty aroma.

– Store cookies in an airtight container to keep softness and flavor.

11. Chewy Ginger Molasses Cookies

You want a soft, chewy cookie that fits gluten free and dairy free diets. These Chewy Ginger Molasses cookies bring warm spices and dark molasses together for a cozy, kid‑friendly flavor. They stay tender with a gentle chew in every bite. Bake them for the season or when you crave something sweet any day of the week.

Recipe Overview

– Servings: 24 cookies

– Prep Time: 10 minutes

– Cook Time: 10 minutes

– Total Time: 20 minutes

– Calories: 150 per cookie

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 cup coconut sugar

– 1/4 cup molasses

– 1 tsp ginger powder

– 1 tsp cinnamon

– 1/4 tsp baking soda

– 1/4 tsp salt

– 1/4 cup melted coconut oil

Instructions

1) Preheat the oven to 350°F (175°C) and line a baking sheet.

2) In a bowl, whisk almond flour, coconut flour, coconut sugar, molasses, ginger, cinnamon, baking soda, and salt.

3) Stir in the melted coconut oil until the dough comes together.

4) Scoop and roll into balls, then place them on the sheet.

5) Bake about 10 minutes until the edges look set and the centers stay soft.

6) Cool briefly on the tray, then move to a rack to finish.

Tips

– For an extra kick, fold in chopped crystallized ginger after Step 3.

– Store in an airtight container to keep the chewiness for days.

Next steps: if you love spicy-sweet bites, try adding a pinch more cinnamon or a splash of orange zest to brighten the molasses flavor. This recipe stays friendly to gluten free and dairy free diets while delivering classic cookie comfort.

12. Brownie Cookies

Can’t decide between a cookie and a brownie? These brownie cookies give you both in one bite. They stay fudgy and chewy with rich chocolate flavor. They are dairy-free and gluten-free, so you can share them with friends who avoid dairy or gluten. Perfect for gatherings, bake sales, or a cozy night at home. Here is why they work so well for you.

Here is the complete recipe so you can bake them today.

Ingredients:

– 1 cup almond flour

– 1/2 cup cocoa powder

– 1/2 cup coconut sugar

– 1/4 tsp baking soda

– 1/4 cup melted coconut oil

– 1/4 cup maple syrup

– 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.

2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, and baking soda.

3. Stir in the melted coconut oil and maple syrup until the dough forms.

4. Fold in the dairy-free chocolate chips.

5. Scoop about 1.5 to 2 tablespoons of dough for each cookie onto the sheet.

6. Bake 12 minutes, until the edges look set and the centers stay fudgy.

7. Let the cookies cool on the sheet for 5 minutes, then transfer to a rack to finish.

Optional tip: For extra richness, swap in chopped dark chocolate chunks.

Storage idea: Keep in a sealed container for up to 4 days.

Why choose between a cookie and a brownie? With these brownie cookies, you can indulge in fudgy, chewy bliss that’s both gluten-free and dairy-free – perfect for every occasion!

13. Tropical Mango Coconut Cookies

If you want a cookie that is chewy, dairy free, and full of bright fruit, try Tropical Mango Coconut Cookies. They taste sunny and tropical, even on a rainy day. The mango brings sweetness, while coconut adds a soft crunch and aroma. The dough comes together fast, and the cookies bake up in minutes.

Here is why this recipe fits busy days. You get big flavor with simple ingredients. The result is a snack you can grab with coffee or in a lunchbox.

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 cup dried mango, chopped

– 1/2 cup shredded coconut

– 1/4 cup coconut sugar

– 1/4 cup melted coconut oil

– 1/2 tsp baking powder

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet.

2. In a bowl, combine almond flour, coconut flour, dried mango, shredded coconut, coconut sugar, and baking powder.

3. Stir in melted coconut oil until the mixture is evenly moistened.

4. Drop spoonfuls of dough onto the prepared sheet.

5. Bake for 12 minutes, or until they are lightly golden around the edges.

6. Let the cookies cool on a rack before you bite in.

Tip: Choose unsweetened dried mango for best flavor. Storage: Keep in a cool, dry place to hold their chewy texture.

14. Double Chocolate Chip Cookies

If you crave a chocolate fix but need gluten free and dairy free, these Double Chocolate Chip Cookies are your answer. They are fudgy in the middle and chewy at the edges. Almond flour keeps them light yet rich, while dairy-free chips melt into every bite. They come together fast and taste like a royal chocolate treat without dairy or gluten.

Nutrition at a glance

Calories per cookie: about 190

Protein: 3 g

Carbohydrates: 25 g

Fat: 9 g

Fiber: 1 g

Ingredients

– 1 cup almond flour

– 1/2 cup cocoa powder

– 1/2 cup coconut sugar

– 1/4 tsp baking soda

– 1/4 cup melted coconut oil

– 1/4 cup maple syrup

– 1 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.

2. In a bowl, whisk almond flour, cocoa powder, coconut sugar, and baking soda.

3. Stir in melted coconut oil and maple syrup until a thick dough forms.

4. Fold in the dairy-free chocolate chips.

5. Scoop spoonfuls onto the sheet and press each mound to flatten slightly.

6. Bake about 12 minutes until the edges look set and the centers are just barely soft.

7. Let the cookies cool on the sheet for a few minutes, then transfer to a rack.

Tip: For extra decadence, add chopped nuts or extra chips into the dough. Store in an airtight container to keep them chewy and fresh.

15. Lemon Zest Cookies

You want a lemon cookie that stays chewy, simple, and friendly to gluten free and dairy free diets. Meet Lemon Zest Cookies. They burst with bright citrus and a hint of coconut sweetness. The dough is easy to mix and the result is soft in the center with a light golden edge. Here is why you’ll reach for these again and again.

Recipe at a glance

– Servings: 20 cookies

– Prep Time: 10 minutes

– Cook Time: 12 minutes

– Total Time: 22 minutes

– Calories: 130 per cookie

Nutrition per cookie

– Calories: 130

– Protein: 2g

– Carbohydrates: 18g

– Fat: 6g

– Fiber: 1g

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/3 cup coconut sugar

– Zest of 1 lemon

– 1/4 cup lemon juice

– 1/4 cup melted coconut oil

– 1/2 tsp baking soda

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.

2. In a bowl, mix almond flour, coconut flour, coconut sugar, lemon zest, baking soda, and lemon juice.

3. Stir in melted coconut oil until the dough comes together.

4. Drop spoonfuls onto the lined sheet.

5. Bake 12 minutes until cookies are lightly golden.

6. Let cookies cool before you bite in.

Tips: Use fresh lemon juice for the brightest flavor. These cookies pair nicely with a light cup of tea.

16. Sweet Potato Cookies

You’re after a chewy, gluten free dairy free treat that actually tastes great for dessert after a busy day. Sweet Potato Cookies fit that need and are easy to make at home for family or friends. They stay soft in the middle, and the warm aroma fills your kitchen while you bake. Here is why this version works: mashed sweet potato adds moisture, almond flour gives gentle structure, coconut sugar keeps the sweetness balanced, almond butter adds creaminess, and a pinch of salt pulls the flavors together in your kitchen tonight.

Complete recipe

– 1 cup mashed sweet potato

– 1 cup almond flour

– 1/4 cup coconut sugar

– 1/4 cup almond butter

– 1/2 tsp cinnamon

– 1/4 tsp baking powder

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.

2. In a bowl, mix mashed sweet potato, almond flour, coconut sugar, almond butter, cinnamon, and baking powder until combined.

3. Drop spoonfuls of the dough onto the baking sheet.

4. Bake for 15 minutes until set.

5. Let cool on a wire rack before enjoying.

6. If the dough is sticky, chill for 10 minutes before scooping.

7. Top with chopped nuts for extra crunch.

Enjoy them with a glass of dairy free milk or a warm cup of tea.

Indulge in the chewy goodness of Sweet Potato Cookies! With their soft centers and enticing aroma, these gluten free dairy free delights make any day better—one bite at a time.

17. Chocolate Chip Coconut Flour Cookies

Craving chewy chocolate chip cookies that fit your gluten-free and dairy-free plan? These Chocolate Chip Coconut Flour Cookies use coconut flour for a soft, moist bite. The dairy-free chips melt just enough to balance the sweetness and keep them chewy. Coconut flour soaks up moisture, so you’ll need the right liquid to form a nice dough.

Complete recipe

Servings: 16 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Calories: 150 per cookie

Ingredients

– 1 cup coconut flour

– 1/2 cup coconut sugar

– 1/4 cup melted coconut oil

– 1/4 cup maple syrup

– 1/2 tsp baking soda

– 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet.

2. In a bowl, whisk coconut flour, coconut sugar, and baking soda.

3. Stir in melted coconut oil and maple syrup until a dough forms.

4. Fold in chocolate chips.

5. Scoop rounded tablespoons onto the sheet, spacing about 2 inches apart.

6. Bake 12 minutes until edges are lightly golden.

7. Cool on a rack before you bite.

Tips

If the dough seems dry, add a splash of dairy-free milk or a touch more maple syrup.

18. Date-Sweetened Chocolate Chip Cookies

Craving a sweet treat that fits a gluten-free, dairy-free plan? These date-sweetened chocolate chip cookies fit that need. Dates replace refined sugar, giving fiber and nutrients. Here is the full recipe you can bake this week.

Recipe details

– Servings: 16 cookies

– Prep Time: 10 minutes

– Cook Time: 12 minutes

– Total Time: 22 minutes

– Calories: 170 per cookie

Ingredients

– 1 cup almond flour

– 1/2 cup dates, pitted and blended into a paste

– 1/4 cup coconut oil, melted

– 1/2 tsp baking soda

– 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet.

2. In a bowl, mix almond flour, date paste, melted coconut oil, and baking soda until smooth.

3. Fold in chocolate chips.

4. Drop spoonfuls of dough onto the prepared sheet.

5. Bake for 12 minutes, until the cookies are lightly set at the edges.

6. Let them cool on the sheet for a few minutes, then transfer to a rack.

Optional: for a sweeter bake, add a bit more date paste.

19. Vegan Snicker Cookies

Crave a chewy, chocolatey cookie that fits a vegan, gluten-free, dairy-free diet? Vegan Snicker Cookies bring peanut butter and chocolate together in one sweet bite. They stay soft inside with a gentle edge crunch, and they bake quickly. Here’s the complete recipe so you can make them tonight.

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 cup peanut butter

– 1/4 cup coconut sugar

– 1/4 cup dairy-free chocolate chips

– 1/4 cup maple syrup

– 1/2 tsp baking soda

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

2. In a bowl, whisk almond flour, coconut flour, peanut butter, coconut sugar, maple syrup, and baking soda until the mix comes together and looks uniform.

3. Fold in the dairy-free chocolate chips, making sure they are evenly distributed.

4. Scoop dough onto the sheet and flatten each mound slightly with the back of the spoon.

5. Bake for about 12 minutes, or until the edges turn light golden and the centers set with a soft chew.

6. Let the cookies cool on a wire rack before you bite in.

Tip: You can swap peanut butter for almond butter if you prefer a lighter nut flavor.

Tip: Store cookies in an airtight container to keep them fresh for days.

Satisfy your sweet tooth without the guilt! Vegan Snicker Cookies blend peanut butter and chocolate into a chewy, gluten-free, dairy-free delight that’s ready in no time. Bake a batch tonight and enjoy every bite!

20. Rainbow Sprinkle Cookies

Want a treat that fits gluten free and dairy free goals without losing fun. Rainbow Sprinkle Cookies give you a chewy, sweet bite and a party of color. They’re quick to make and loved by kids and adults alike. You’ll notice the rainbow sprinkles sparkle as they bake, and the cookie smells gently of vanilla.

Recipe at a glance

– Servings: 24 cookies

– Prep Time: 10 minutes

– Cook Time: 12 minutes

– Total Time: 22 minutes

– Calories: 130 per cookie

Nutrition Information (per cookie)

– Calories: 130

– Protein: 1g

– Carbohydrates: 20g

– Fat: 5g

– Fiber: 1g

Next steps

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 cup coconut sugar

– 1/4 cup melted coconut oil

– 1/2 tsp baking soda

– 1/2 cup rainbow sprinkles

– Optional: 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, mix almond flour, coconut flour, coconut sugar, and baking soda.

3. Stir in the melted coconut oil until the dough comes together.

4. Gently fold in rainbow sprinkles so they stay bright.

5. Scoop spoonfuls of dough and place them on the prepared sheet.

6. Bake for 12 minutes, or until the edges are pale gold.

7. Let the cookies cool on the sheet for a few minutes, then move them to a rack to finish cooling.

Tip: add vanilla extract for extra depth of flavor. If you want more sparkle, decorate with extra sprinkles after they cool.

21. Maple Pecan Cookies

Craving a chewy treat that fits a gluten-free, dairy-free kitchen? You can have it today. These Maple Pecan Cookies blend real maple syrup with crunchy pecans for a warm, sweet bite. They stay soft in the middle and crisp at the edges, making a perfect snack or dessert.

Recipe Overview

– Servings: 18 cookies

– Prep Time: 10 minutes

– Cook Time: 12 minutes

– Total Time: 22 minutes

– Calories: 150

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 cup maple syrup

– 1/2 cup chopped pecans

– 1/4 cup melted coconut oil

– 1/2 tsp baking soda

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, mix almond flour, coconut flour, maple syrup, chopped pecans, and baking soda until evenly combined.

3. Stir in the melted coconut oil until the dough comes together.

4. Drop spoonfuls onto the prepared sheet, spacing about 2 inches apart.

5. Bake for 12 minutes, or until the edges turn golden.

6. Cool on a wire rack before you bite in.

Tips

– Use fresh maple syrup for the best flavor.

– Store in an airtight container to keep cookies soft.

22. Caramel Stuffed Cookies

You want a dessert that feels special but is easy to make. Caramel stuffed cookies give you that wow moment with every bite. The gooey caramel hidden inside stays soft, while the outer shell stays tender and gluten-free. Dairy-free means you can share them with friends who avoid dairy without losing flavor. This treat fits weeknights and occasions alike. You can use store-bought caramel for speed, or make your own for extra control.

Next steps: gather your ingredients, preheat, and bake. This recipe folds simple, common ingredients into a cozy, comforting bite that kids and adults will love. Now let’s break down the plan so you can make them with confidence.

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 cup coconut sugar

– 1/4 tsp baking soda

– 1/4 cup melted coconut oil

– 1/4 cup maple syrup

– 1/2 cup dairy-free caramel (store-bought or homemade)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.

2. In a bowl, mix almond flour, coconut flour, coconut sugar, and baking soda.

3. Stir in melted coconut oil and maple syrup until combined.

4. Scoop out a tablespoon of dough, flatten slightly, and add a teaspoon of caramel in the center. Cover with more dough and shape into a ball.

5. Place on baking sheet and bake for 12 minutes.

6. Let cool before serving.

– Tip: If you want an extra touch, drizzle melted chocolate over the cookies once they cool.

23. Chocolate Mint Cookies

Want a chewy treat that fits your gluten-free and dairy-free plan?

These Chocolate Mint Cookies give you a fresh mint kick with rich chocolate.

You get a soft bite and a bright mint note with no dairy at all.

Here is why you’ll love them: almond flour keeps a tender crumb, cocoa adds depth, peppermint wakes the chocolate, and maple syrup adds light sweetness.

Recipe at a glance

– Servings: 18 cookies

– Prep Time: 10 minutes

– Cook Time: 12 minutes

– Total Time: 22 minutes

– Calories: 160 per cookie

Complete nutrition

– Calories: 160

– Protein: 3g

– Carbohydrates: 21g

– Fat: 7g

– Fiber: 1g

Ingredients

– 1 cup almond flour

– 1/2 cup cocoa powder

– 1/2 cup coconut sugar

– 1/4 cup melted coconut oil

– 1/4 cup maple syrup

– 1/2 tsp peppermint extract

– 1/2 tsp baking soda

Instructions

1) Preheat oven to 350°F (175°C). Line a baking sheet.

2) In a bowl, whisk almond flour, cocoa powder, coconut sugar, baking soda, and peppermint extract.

3) Stir in melted coconut oil and maple syrup until a sticky dough forms.

4) Drop spoonfuls onto the sheet and pat into rounds.

5) Bake 12 minutes until set. Cool on a rack.

6) For extra mint, add crushed mint leaves to the dough or drizzle with dark chocolate.

24. Sweet and Salty Pretzel Cookies

Crave a cookie that fits a gluten free and dairy free diet? You can have a sweet and salty treat that still feels special. The pretzel crunch pairs with a soft, chewy cookie base to delight your senses. These Sweet and Salty Pretzel Cookies deliver that perfect balance in every bite.

Here is why this works for you: simple ingredients, fast to bake, and no dairy. You get a tasty snack that travels well for school or work.

Recipe Overview

– Servings: 20 cookies

– Prep Time: 15 minutes

– Cook Time: 12 minutes

– Total Time: 27 minutes

– Calories: 160

Nutrition Information (per cookie):

– Calories: 160

– Protein: 2g

– Carbohydrates: 22g

– Fat: 7g

– Fiber: 1g

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 cup coconut sugar

– 1/4 cup melted coconut oil

– 1/2 tsp baking soda

– 1/2 cup crushed gluten-free pretzels

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet.

2. In a bowl, mix almond flour, coconut flour, coconut sugar, baking soda, and crushed pretzels.

3. Stir in melted coconut oil until blended and smooth.

4. Drop spoonfuls onto the baking sheet, leaving space between each.

5. Bake 12 minutes or until the edges turn lightly golden.

6. Cool on the sheet for a few minutes, then move to a rack.

Tips

– For extra crunch and a punch of flavor, sprinkle a tiny pinch of sea salt on top before baking.

– Keep cookies in an airtight container to preserve softness and taste.

25. Carrot Cake Cookies

You want a treat that fits gluten-free and dairy-free life. You want something that tastes like carrot cake but stays chewy. These Carrot Cake Cookies give you that cozy bite. They travel well for a quick lunchbox treat.

Shredded carrots keep them moist. Almond flour makes them soft and light. Coconut sugar adds sweetness without heaviness. A touch of cinnamon warms the flavor and a little coconut oil keeps the cookies tender. They bake fast and fit a healthy snack when you crave something sweet.

Ingredients

– 1 cup almond flour

– 1/2 cup shredded carrots

– 1/4 cup coconut sugar

– 1/4 cup melted coconut oil

– 1/2 tsp ground cinnamon

– 1/4 tsp baking soda

– 1/4 tsp salt (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet.

2. In a bowl, mix almond flour, shredded carrots, coconut sugar, melted coconut oil, cinnamon, baking soda, and salt until blended.

3. Drop spoonfuls onto the baking sheet.

4. Bake about 12 minutes, or until lightly golden at the edges.

5. Cool on a wire rack before eating.

Notes

– Add raisins or chopped walnuts for extra texture.

– Store cookies in a cool place for best freshness.

26. Honey Almond Cookies

These Honey Almond Cookies fit gluten free and dairy free needs without dull flavor. They stay naturally sweet from honey and offer a chewy bite. Almond flour brings a gentle nutty note that pairs nicely with tea. You can mix, bake, and share a batch in under 25 minutes.

Here’s why this recipe works for busy days. It uses simple ingredients and quick steps to give you bakery vibes at home.

Recipe Overview

– Servings: 18 cookies

– Prep Time: 10 minutes

– Cook Time: 12 minutes

– Total Time: 22 minutes

– Calories: 150

Ingredients

– 1 cup almond flour

– 1/2 cup honey

– 1/4 cup coconut oil, melted

– 1/2 tsp baking soda

– 1/4 cup sliced almonds

Instructions

1) Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2) In a bowl, mix almond flour, honey, melted coconut oil, baking soda, and sliced almonds until a thick dough forms.

3) Drop spoonfuls onto the prepared sheet, keeping them about 2 inches apart.

4) Bake 12 minutes, until the edges turn a light gold color.

5) Let the cookies cool on the sheet briefly, then move them to a rack to finish setting.

– For a richer flavor, use raw honey.

– Pair with fresh fruit for a bright, simple snack.

27. Strawberry Shortcake Cookies

Looking for a cookie that fits a gluten free and dairy free diet but still tastes like dessert? You will love these Strawberry Shortcake Cookies. They burst with fresh strawberry flavor and have a chewy center with a soft edge. They shine in spring and summer gatherings and even travel well to picnics. Here is why this recipe works: almond flour keeps the crumb tender, coconut flour adds bite and keeps them light, and coconut sugar gives a mild caramel note.

Here is the complete recipe so you can bake them tonight.

Ingredients

– 1 cup almond flour

– 1/2 cup coconut flour

– 1/2 cup coconut sugar

– 1/4 cup melted coconut oil

– 1/2 cup fresh strawberries, chopped

– 1/4 tsp baking soda

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet.

2. In a bowl, mix almond flour, coconut flour, coconut sugar, and baking soda.

3. Add melted coconut oil and stir until a soft dough forms.

4. Gently fold in chopped strawberries.

5. Scoop spoonfuls onto the sheet.

6. Bake about 12 minutes, until the cookies are lightly golden.

7. Let them cool on a rack before you bite in.

Tips

– Use ripe strawberries for the best taste.

– Warm cookies pair nicely with a dollop of coconut whipped cream.

Conclusion

Whether you’re looking for a classic treat or something a little more adventurous, these 27 chewy and gooey gluten-free dairy-free cookie recipes have something for everyone.

Baking these cookies not only satisfies your cravings but also brings a joy that fills your kitchen with delightful aromas. Try different recipes, share them with friends, and enjoy the delicious journey of gluten-free and dairy-free baking!

Frequently Asked Questions

What are some key ingredients used in gluten free dairy free cookie recipes?

When it comes to making delicious gluten free dairy free cookie recipes, you’ll find a variety of key ingredients that create that perfect chewy and gooey texture. Commonly used flours include almond flour, coconut flour, and oat flour, which provide structure without gluten. For sweetness, many recipes incorporate maple syrup, agave nectar, or date paste, while nut butters like almond or peanut butter add flavor and moisture. Finally, ensuring you have dairy-free chocolate chips or fruits will enhance the deliciousness of your cookies!

Are these cookie recipes suitable for kids with allergies?

Absolutely! Many of the gluten free dairy free cookie recipes listed are crafted to cater to kids with specific allergies. They avoid common allergens like gluten and dairy, making them a safer option for children with these sensitivities. Just be sure to check individual ingredient labels for potential cross-contamination with allergens, especially when it comes to nut butters or chocolate chips.

Can I substitute ingredients in these cookie recipes?

Yes! One of the best things about baking is the ability to experiment. If you’re following a chewy cookie recipe and don’t have a specific ingredient on hand, feel free to substitute! For instance, you can swap almond flour for coconut flour, but remember that coconut flour absorbs more moisture, so you’ll need to adjust the liquid in the recipe. Similarly, if you want to make a cookie less sweet, you can reduce the amount of sugar or use natural sweeteners like mashed bananas or applesauce.

How can I ensure my cookies come out chewy?

To achieve that perfect chewy texture in your gluten free dairy free cookie recipes, consider a few essential tips! First, don’t overmix your dough; mix just until the ingredients are combined. Secondly, chill your cookie dough for at least 30 minutes before baking. This helps control the spread and maintains that chewy center. Lastly, bake just until the edges are set; the cookies will continue to firm up as they cool, ensuring they stay soft and gooey inside!

What are some healthy alternatives for traditional cookie ingredients?

If you’re looking to make your cookies a bit healthier while keeping them gluten free and dairy free, there are plenty of alternatives! Replace refined sugar with natural sweeteners like honey or maple syrup. Instead of butter, use coconut oil or nut butter for added flavor and healthy fats. You can also incorporate oats or nut flours for a nutritious base. These swaps not only make your cookies healthier but also add a delightful taste!