Cookies (Gluten & dairy free)
My gluten and dairy free cookies have been revamped and are better than ever. They are soft and gooey on the inside, filled with melty chocolate chunks and are the perfect treat! The best part is you can adapt the recipe and fill them with anything you like – chocolate, white chocolate, mini marshmallows, cranberries, nuts or more! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which butter do you use for the cookies?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will these cookies last?
These cookies will last in an airtight container for up to 3 days however, are always best served on the day you make them.
Which dairy free chocolate do you use in the cookies?
Any dairy free chocolate will work for this recipe. I prefer to use larger chunks of broken up dairy free chocolate instead of chocolate chips.
Can I freeze the cookie dough?
This cookie dough recipe is suitable for freezing. Just freeze the dough in balls and cook from frozen for a few minutes longer than the recipe states.
Cookies
Ingredients
- 140 g dairy free butter block (See FAQs)
- 140 g light brown sugar
- 120 g granulated sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 270 g gluten free plain flour
- 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 200 g dairy free chocolate (broken into chunks)
Instructions
- To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
- Add the egg and continue to whisk. Add your vanilla extract and whisk again
- Add the gluten free flour, baking powder, xanthan gum and salt. Mix well to form a dough.
- Add the dairy free chocolate chunks (saving a handful to press into the top of the cookies). Place into the fridge for atleast an hour to chill.
- Whilst the dough chills preheat your oven to 180°C and line 2 to 3 large baking trays with baking paper.
- Take your dough out of the fridge and roll into small balls. I tend to weigh mine (around 50g per cookie) to make sure they are all the same size.
- Spread the cookie balls out on the baking trays and press the remaining chocolate chunks into the top of each cookie. The cookies will spread as they cook, so ensure to leave plenty of room around each cookie.
- Bake for 12 minutes or until golden brown and remove from the oven. They will continue to cook and firm up once they are out the oven and cool.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
Hey Alice, I’d love to make these as gifts for lots of friends this weekend. How many cookies would you say this recipe can make?
Hi! The recipe makes around 10-12 cookies 😊x
Thanks Alice! I’ll let you know how I get on x
Hey! Is it caster sugar or granulated sugar? List of ingredients says granulated but description says caster.
Hi! Apologies that’s been amended now, it’s granulated sugar 😊x
Hi! What is “plain flour” exactly? White rice? Or any other single grain flour?
Hi – It’s this https://www.dovesfarm.co.uk/products/freee/gluten-free-plain-white-flour-1kg x
Hi Alice,
How long do these cookies keep as I am wanting ones that will keep for a couple of weeks or so& if they don’t could you reccomend some recipes?
Thanks
Dawn Bruce
Hi Dawn. Sadly they wouldn’t last a couple of weeks, probably 4-5 days at the most. You can freeze the dough though and cook it from frozen. Alice x
Could you sub the egg for flax egg to make it vegan do you recon?
Hi Elisa, I’ve never tried using a flax egg in this recipe so I’m not sure. I do actually have a vegan cookie recipe coming very soon though 🙂 x
I never comment on recipes but I absolutely have to on this one. Not only is this the best gluten and dairy free cookie I have EVER made, but it is up there with the best cookie recipe I have ever made. They are chewy (somehow??!) crispy and chocolatey and hold together so so well, I am astonished by how nice these are. I had to go back and check that they were actually gluten and dairy free!!! My partners mother is celiac and lactose intolerant so she never gets homemade treats but this recipe changes that, I am so happy I’ve found this recipe and probably will use it as my regular recipe just substituting the gluten free flour for regular. I used doves farm self raising flour and 70% dark chocolate with some dairy free white chocolate chunks and they taste incredible, I never knew stork was vegan!! Had to check the packaging to reassure myself. Overall best cookie recipe for a long long time and I’ll be using the other recipes if they are as great as this one!!
Hi Lucy,
Thanks so much for the lovely message – it’s made my day! I’m so so glad you love the cookie recipe.
Alice x
I’ve recently started a gluten and dairy free diet so I’m researching and trying new recipes. This was so easy to follow and make, and they are absolutely delicious! I also tried putting a piece of dark chocolate in the middle of a ball of dough to create a gooey cookie to eat warm and that worked well. I can’t wait to try more recipes.