Gluten-Free Chocolate Chip Cookies - No Butter (2024)

These delicious Gluten-Free Coconut Oil Chocolate Chip Cookies are soft and chewy, made without butter or dairy. This easy recipe makes the best chocolate chip cookies ever!

Chocolate chip cookies have always been one of my favorite cookie recipes to make for any occasion. For years I ate both gluten and dairy-free and this butterless chocolate chip cookies recipe was one of the first recipes I created. Similar to my Brown Butter Chocolate Chip Cookies Recipe that uses melted butter, the melted coconut oil also helps produce a soft and chewy center with delicate crisp edges. For the chocolate, I like to add a mixture of both semi-sweet and dark chocolate to help balance the sweetness. Once the cookies are fully baked and removed from the oven, you can add extra chocolate chips to the tops of the baked cookies or a pinch of flaky sea salt for a bakery-like style effect. Pair these cookies with a glass of milk and you are in for a real treat!

Butterless Gluten Free Chocolate Chip Cookies Ingredients

This perfect chocolate chip cookie recipe is made without butter, gluten, or dairy. Delicious chocolate chip cookies with a soft texture, and only 30 minutes of chilling time.

• Gluten-Free Flour: My favorite brand to use is Bob's Red Mill 1 to 1 Gluten-Free Baking Flour.
• Almond Flour: Almond flour helps produces a soft, less grainy gluten-free cookie. Feel free to swap out ¼ cup of regular gluten-free all-purpose flour for a nut-free version.
• Coconut Oil: Make sure your coconut oil is in liquid form, prior to using. My favorite brand to use is Nutiva's Organic Coconut Oil with Butter Flavor, but you can also use both refined or unrefined coconut oil. Olive oil is not recommended as it has a very strong taste.
• Dark Brown Sugar: I love using dark brown sugar in most of my baked goods because of its molasses flavor. It also helps moisten the dough.
• Sugar: Regular white sugar works great to help sweeten the dough or you can use coconut sugar.
• Egg: 1 large egg to help bind the dough.
• Almond Milk: A splash of non-dairy milk such as almond milk, gives these cookies their golden brown color and helps create a chewier cookie with crispy edges.
• Vanilla Extract: Use a high-quality product such as Simply Organic's Vanilla Extract. You can also add a ¼ teaspoon of almond extract for a chocolate almond flavor.
• Baking Soda: This will help the cookies to rise
• Salt: For flavor. You can also add a little bit of flaky sea salt to the top of the cookies after baking.
• Chocolate Chips: I love to use a combination of semisweet chocolate chips and dark chocolate chips.

How to Make Gluten-Free Coconut Oil Chocolate Chip Cookies

This no butter chocolate chip cookie recipe takes only 30 minutes to chill! For best results, use a cookie scoop or food scale to measure out the dough.

1. In a medium-size bowl, whisk together the measured gluten-free flour, almond flour, baking soda, and salt. Set the bowl aside.
2. In a large bowl or stand mixer, combine the dark brown sugar, sugar, and melted coconut oil. Mix together for 1 minute, then add in the room temperature egg, almond milk, and vanilla extract. Cream for 1-2 minutes or until smooth.
3. At low speed, slowly pour the dry ingredients into the creamed mixture, continuing to mix until well combined. Fold in the chocolate chips. Cover the dough with aluminum foil and chill the dough in the refrigerator for 30 minutes.
4. Preheat the oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
5. Using a large cookie scoop or spoon, scoop the dough into cookie dough balls (about 1.5 tablespoonsof dough per cookie) and place each ball of dough a few inches apart on the cookie sheet. (You can also measure 35-40 grams of dough on a food scale, roll the dough into a ball and place the balls of dough onto the prepared baking sheets.)
6. Bake for 10 minutes, until golden and the center is set.
7. Let the cookies rest on the baking tray for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
8. Store in an airtight container for up to 3 days.

What's The Difference Between Using Butter and Oil In Cookie Recipes?

Traditionally butter is used to create both the richness and structure of a cookie. The temperature of the butter impacts both the crisp, flatness, or cakiness of your cookies. Softened butter in cookie dough will give you more cake-like cookies, and melted butter will give you chewy cookies, which is the result of using coconut oil in this recipe.

Can I Use Oil Instead of Butter In Other Cookie Recipes?

Butter and oil do not evenly replace one another, as oil is purely fat, and butter is a mixture of fat and water. A general rule of thumb,substitute ¾ cup of oil for every cup of butter and make up the other ¼ with a liquid, such as milk.

No Butter Gluten-Free Cookie Flavor Options

You can use this dough as a base to produce many gluten-free cookie recipes. Try my White Chocolate Macadamia Nut Cookie Recipe. You can evenly swap the melted browned butter for coconut oil.

For Flavor Options: Try adding chocolate chunks, dried cranberries, walnuts, pecans, peanut butter chips, or even butterscotch chips!

For More, Delicious Gluten-Free Cookie Recipes Check Out The Links Below:

• Gluten-Free White Chocolate Macadamia Nut Cookies
• Brown Butter Chocolate Chip Cookies (Gluten-Free)
• Oatmeal Coconut Chocolate Chip Cookies
• Gluten-Free Oatmeal Scotchies

Recipe

More Cookies, Brownies, and Bars