DF GF Chocolate Chip Cookies

Dairy-free, gluten-free chocolate chip cookies made with creamy nut butter.

Rich, chewy, and perfectly sweet for when you’re craving a classic cookie without the allergens.

Makes: ~16 cookies

Prep: 15 min + chill time

Bake: 12-15 min

Ingredients

Dry

• 1 ⅓ cups (200 g) gluten-free 1:1 baking flour

• ¼ cup (25 g) almond flour

• 1 teaspoon baking soda

• ¼ teaspoon sea salt

Wet & Mix-Ins

• ½ cup almond butter or cashew butter

• coconut sugar (60g- 80g) depending on how sweet you want these to taste.

• 1 large egg, room temp

• 2 teaspoons vanilla extract

• 1–2 tablespoons plant milk (my favorite to use is cahsew milk, helps loosen nut butter dough)

• 1 cup (170 g) DF chocolate chips

• Flaky sea salt (optional topping)

Instructions

1. Prep: Preheat oven to 350 °F (175 °C). Line baking sheets with parchment.

2. Mix dry ingredients: Whisk together gluten-free flour, almond flour, baking soda, and salt. Set aside.

3. Combine wet: In a large bowl, stir together nut butter, brown sugar, and granulated sugar. Because nut butter is thicker than vegan butter, add 1–2 tbsp plant milk here to help loosen and combine.

4. Add egg + vanilla: Whisk in egg and vanilla until smooth. If the mixture seems stiff, add a little more plant milk (1 tsp at a time).

5. Add dry to wet: Fold dry mixture into wet until combined, then stir in chocolate chips.

6. Chill (recommended): Let dough rest 20–30 minutes at room temp (or refrigerate up to 2 days). Gluten Free flour can be tougher so this helps hydrate it and loosen it up.

7. Shape: Scoop ~2 tablespoon balls onto prepared sheets, spacing ~2 inches apart.