Gluten-Free, Dairy-Free Chocolate Chip Cookies

I needed some comfort this week—something I can always count on a chocolate chip cookie for. Thinking back when Isaiah was first diagnosed with gluten and dairy intolerances almost six years ago now, I remember wondering if he’d ever bite into another cookie again. As dramatic as it may seem, I couldn’t live with that thought. Maybe this has more to do with the ritual I shared for decades with my mom—from creaming together the butter with the sugars to waiting with all of my patience for the first baked-off batch of cookies to cool down just enough for me to take that first bite into a warm, melty cookie. These are memories, textures and flavors that you don’t just forget. And with this gluten-free, dairy-free cookie recipe, you won’t ever need to.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,


This recipe is from my first, bestselling cookbook, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals:

Gluten-Free, Dairy-Free Chocolate Chip Cookies

Yield: 18


1 cup plus 3 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup non-hydrogenated shortening, at room temperature

½ cup packed brown sugar

¼ cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup dairy-free semisweet chocolate chips or chocolate chunks, chopped


  1. Preheat the over to 375º and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour, baking power, baking soda and salt.
  2. In a large bowl and using a fork, beat together the shortening, brown sugar and granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually mix in the flour mixture; stir in the chopped chocolate.
  3. Using a 1½-inch scoop or a rounded tablespoon, drop the dough 2 inches apart onto the prepared baking sheets. Baking until golden at the edges, 10 to 12 minutes. Let cool for about 2 minutes. Using a spatula, transfer to a brown paper bag-lined surface or a wire rack to coo


  1. Could I use homemade vegan butter for the shortening?

  2. Virginia Tweed

    Hi Silvana, I’m curious about the nonhydrogenated shortening. Coconut oil would apply but it is very sweet and might change the sugar mixture. What do you use?

    • Hi Virginia, I use Spectrum Organic non-hydrogenated shortening. Coconut oil could work, but it has to be the right texture—not too soft, not too hard. Also, if you like the coconut flavor of virgin coconut oil, great! Otherwise, you could use the flavorless variety. Talk soon, Silvana

  3. Hi Silvana. I made these today and may I say they’re delicious! How long do they take to cool down? It’s been 10 min now and they fall apart when I try to pick them up. Any suggestions? Cheers.

    • Hi Donna, sorry to hear that this recipe gave you some trouble…Did you make any ingredient swaps? I’ve been making this recipe for about four years now and they only take a few minutes to cool before I can transfer them. Hmmm…Talk soon, Silvana

  4. Hi Silvana, thank you so much for getting back to me. Actually it was my husband who made them. He said he cut the brown sugar down to 1/4 cup and he used margarine that was frozen. When he put it in the microwave to defrost it started to melt a little bit. We did notice that the second & third batch turned out a bit better. He said he preheated the oven.

  5. Are these cookies chewy or crunchy? My son only like chewy cookies. Thanks!

    • Hi Marie, these cookies are definitely chewy. Be sure not to over-bake them or they will get somewhat crunchy when they cool completely. Hope your son loves them as much as mine! Talk soon, Silvana

  6. Hi.just wanted to say THANK you so much for this fabulous recipe! I am not a GF or vegan person but I am a baker with friends who are. They have been asking me to make something and I have been trying out so many recipes , mostly with no luck until I found yours! It is genius! Had I not known the ingredients I would have never guessed they were not regular chocolate chip cookies. These are perfect! I hope you have some great cake recipes as well. Thank you again. This is a keeper for sure!

  7. tried this recipe with king arthur gluten free flour and it looked and tasted great with the first bite, then left a gritty feel and off taste at the end. I used earth balance soy free spread. any ideas?

  8. Oh my gosh, do you have any idea how long it has been since I made chocolate chip cookies that I can eat?? They are delicious! I doubled the recipe and it worked out great! I am both dairy and gluten free and I am so excited, thank you so much!!!! I’m a bit worried I will eat all of them, it has been so long….

  9. These were my first attempt at gluten free baking and I think I must have done something wrong because my cookies spread out very thin and the middle didn’t cook all the way. I used your flour mixture and substituted butter for shortening. Do you think I made the flour mixture wrong?

    • It’s most likely the butter, same thing happened to me. I would recommend chilling your batter and upping the oven temperature a little. Or stick with shortening if you can. I used shortening for my first batch and they turned out perfectly!

  10. These are the best cookies! My kids who are not gf love them!

  11. Disaster! The mixture didn’t spread at all, and was so gummy and salty I had to throw it all away. Do you use potato starch or potato flour?

    • Hi Caspernoms, sorry to hear of your recipe disaster!! As you can see from the picture and the other comments, the recipe thankfully works. I use my gluten-free flour blend, which has potato starch in it. Potato flour is super-absorbent and would suck up all of the moisture in any recipe. Maybe that’s what happened? Which gluten-free flour blend did you use? Hope I can help resolve this with you so you can enjoy this classic cookie! xSilvana

  12. I took a batch to our Father’s Day cookout. Everyone raved about them. I think one of my grandsons must have eaten ten!

    I cook them in a convection over at 350 for about 7-8 minutes. Also, I leave out 2 tablespoons of your flour. They brown nicely and get a little crisp at the edges, which is how I like them. Thank you so much.

    Do you use a convection oven? It would be so helpful if you did, and gave cooking time and temperature for convection cooking. Thanks again.

  13. This is a great recipe! My non-Celiac friends and family can’t tell the difference between these and the poisonous gluten-filled cookies.

    Thanks, Silvana, for another hit!

  14. I was thinking of making these this morning for my son. From experience I know that how you mix/beat the ingrediants can be a make it or break it deal. I see that you use a fork and then beat in the egg and vanilla. Do you use a mixer or do you do this by hand with your fork also? And then when you mix in the flour mixture are you again using the mixture or by hand with a spoon? Silly questions I know…. Thanks!

  15. Hi Silvana,

    I want to make a recipe for my daughter-in-law who has celiac disease and is also lactose intolerant. I am getting confusing information on dairy free/lactose free products. Are Nestles chocolate chips lactose and gluten free?


  16. Silvana’s flour blend is great. I don’t have all the supplies on hand right now tho and am dying for chocolate chip cookies! has anyone tried bobs gf flour blend for these? Should I add some Xanthan gum?

    • Just to follow up, I did make these with Bobs flour. I added a pinch of Xanthan gum. They are amazing! Thank you Silvana!! I will tho, make them with Silvanas flour blend also because I guarantee they will be even better. I can’t stop eating them. It’s been 3-4 years since I’ve tasted a cookie this good. Did I say thank you Silvana!?!!

  17. I made these for a church dinner and they were a hit! I used coconut oil for shortning and banana instead of egg. I had some dough left so I melted some chocolate chips and cover little bits of the cookie dough in melted chocolate to make little cookie dough bites. I also covered some in peanut butter. They are awesome! I love this recipe.

  18. 1 egg is dairy. What is a substitute

  19. Hi Anonymous, it’s a common misconception, but eggs are not dairy. Here’s more information about it:

    Happy baking!

  20. Thanks Silvana. Best ever gluten & dairy free chocolate chip recipe. Used sunflower oil spread instead of shortening. Family favourite!

  21. I made this with a different flour – Namaste Baking Flour – and they had a funny taste to them. But the recipe was super easy and they have a great texture! Will try them again with a different flour mixture! Thank you for sharing.

  22. Hi my name is Murphy and I am going to make some changes. By adding 100% maple syrup, were brown sugar should be used. I will let you know how it taste. Thank you Murphy

  23. Hi, my name is Murphy and I want to make a change. I would like to put some 100% maple syrup instead of brown sugar. When I cook some I will let you know how it taste.

  24. I love this recipe! Thank you for sharing it! I did change a few things. I doubled the recipe, except for the chocolate chips. I also used 1 1/4 cups (so, 2 1/2 cups total, since i doubled the recipe) of Bob’s Red Mill GF Flour (blue label on bag). I used 1 cup of cane sugar , but omitted the brown sugar.

    These cookies were moist, chewy, and fluffy. My husband loved them! Thank you again!

  25. These are easily the best chocolate chip cookies I ever made. I did use real butter, but WOW! So good.

  26. Before you offer dairy free recipes, you should learn what dairy products are.
    Eggs are dairy. They kill people with life threatening food allergies.

    How can you not know eggs are dairy? You thought they were meat?