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Gluten-Free Dairy-Free Chocolate Chip Cookies

Soft, tender cookies with a moist interior and a slightly lighter, more cake-like texture. Gently sweet with rich chocolate and a hint of banana.
Print Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Resting Time 2 hours
Total Time 2 hours 21 minutes
Servings: 18
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • Wet Ingredients
  • 1/2 cup coconut oil melted and cooled
  • 1 egg + 1 egg yolk
  • 1/3 cup maple syrup
  • 1/3 cup coconut sugar
  • 1/4 banana mashed
  • Choose ONE:
  • 1/4 cup applesauce softer, more tender
  • OR
  • 1/4 cup cashew or almond butter slightly more structured, less cake-like
  • 1 1/2 tsp vanilla extract
  • Dry Ingredients
  • 1 cup gluten-free flour blend
  • 3/4 cup oat flour
  • 1/2 cup almond flour omit if nut-free—see notes
  • 1 1/2 tbsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground flax
  • 3/4 –1 cup dairy-free chocolate chips

Equipment

  • 1 mixer
  • 1-2 mixing spoons
  • 2 mixing bowls
  • 1 measuring cups & spoons
  • 1-2 cookie sheets
  • 1 oven

Method
 

  1. Mix Wet Ingredients
  2. Whisk eggs, maple syrup, coconut sugar, mashed banana, your chosen ingredient (applesauce OR nut butter), and vanilla until smooth.
  3. Whisk in melted coconut oil.
  4. Mix Dry Ingredients
  5. In a separate bowl, combine all dry ingredients.
  6. Combine
  7. Add dry ingredients to wet and mix until just combined.
  8. Fold in chocolate chips.
  9. Chill Dough (important)
  10. Refrigerate for 1–2 hours.
  11. Bake
  12. Preheat oven to 375°F (190°C)
  13. Scoop 2.5-3 tbsp dough onto baking sheet.
    Tip: For easy uniform cookies use a cookie scoop.
  14. Bake:
  15. 9–10 minutes
  16. Cool
  17. Let cookies set on the pan for at least 10 minutes before moving.

Notes

IMPORTANT: TEXTURE OPTIONS

🍪 Applesauce Version

  • softer
  • more tender
  • slightly more cake-like
  • lighter texture
👉 Best for:
  • classic dairy-free feel
  • nut-free option

🍪 Nut Butter Version

  • slightly more structured
  • less cake-like
  • a bit more cookie-like
  • still soft (not dense or fudgy)
👉 Best for:
  • improved texture
  • richer flavor
  • better moisture retention

NUT-FREE OPTION

To make this recipe fully nut-free:
  • Use applesauce (not nut butter)
  • Replace almond flour with:
    👉 1/2 cup oat flour OR sunflower seed flour