Gluten-Free, Dairy-Free Chocolate Chip Cookies
Servings Prep Time
25Cookies 10minutes
Cook Time
Servings Prep Time
25Cookies 10minutes
Cook Time
  • 1.5cups Blanched almond flour
  • 0.5cup Almond Milk or Coconut Milk
  • 0.25cup Arrow root flour
  • 0.25cup Tapioca flour
  • 1tsp Baking powder
  • 0.5tsp Salt
  • 0.4cup Dairy-free chocolate chips
  • 0.5cup Coconut oil, melted
  • 2qty Eggs
  • 2tbsp Brown sugar, or Maple syrup, or Honey
  • 1tsp Vanilla Extract
  1. Preheat oven to 350°F.
  2. Mix dry ingredients, except for sugar/sweetener and chocolate chips, in a bowl.
  3. In another bowl, combine melted coconut oil, eggs, sugar/sweetener, and vanilla extract and mix well with a fork.
  4. Add wet ingredients to dry ingredients and thoroughly combine.
  5. Add dairy-free chocolate chips and stir in.
  6. Using a small cookie dough scoop, scoop small balls of cookie dough onto a lined baking sheet, keeping enough space in between. I usually use a silicone liner.
  7. Using the palm of your clean hand, smash the ball down until it makes a diameter of about 1.75 inches. You should be able to fit about 25 cookies in a standard 11.5inX17in baking sheet.
  8. Place baking sheet in oven on top rack and bake for about 12 minutes.
  9. Let cool and enjoy! These don’t last long in my house.
Recipe Notes

Note: A couple dairy-free brands of chocolate chips include Enjoy Life and Guittard. Just check the label. There are now many options.

To make this recipe vegan, simply replace the eggs with 1.5 tablespoons of ground flax seeds mixed with 3.5 tablespoons of water.

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