Gluten Free Chocolate Chip Cookies No Butter (Coconut Oil)

These incredible gluten-free coconut oil chocolate chip cookies are a dream come true! They're wonderfully soft and chewy, and best of all, made without any butter or dairy. This easy recipe truly delivers the best chocolate chip cookies you'll ever taste.

Why You Will Love These Gluten Free No Butter Chocolate Chip Cookies

These gluten-free, no-butter chocolate chip cookies have been a long-time favorite of mine. As someone who ate both gluten and dairy-free for years, this was one of the very first recipes I developed. Like my Brown Butter Chocolate Chip Cookies, this recipe uses a blend of gluten-free flour and almond flour, along with an extra egg yolk, to achieve that ideal combination of a soft, chewy center and crisp edges. Here are more reasons why you will love this gluten-free coconut oil chocolate chip cookie recipe:

• Flavor Customization with Coconut Oil: You have the flexibility to choose between refined coconut oil (for a neutral taste) or unrefined coconut oil (for a subtle, delicious hint of coconut flavor).
• Enhanced Chocolate Experience: The recommended blend of semisweet chocolate chips and chopped dark chocolate baking wafers ensures a complex chocolate flavor and delightful textural contrast – some solid chips, some gooey puddles.
• Perfect Salty-Sweet Balance (Optional Flaky Sea Salt): The optional addition of flaky sea salt elevates the flavor profile, creating that highly sought-after salty-sweet combination that makes chocolate chip cookies even more addictive.

Gluten Free Chocolate Chip Cookies Without Butter Ingredients

Ingredient Notes

Here are a few notes on some of the key ingredients. See the recipe card below for exact measurements.

• Gluten-Free Flour: My favorite brand to use is Bob's Red Mill 1 to 1 Gluten-Free Baking Flour.
• Almond Flour: When baking gluten-free cookies, almond flour is a great ingredient to use because it helps create a soft, less grainy texture. If you need a nut-free option, you can substitute ¼ cup of regular gluten-free all-purpose flour for the almond flour.
• Coconut Oil: These no-butter cookies use softened coconut oil, not melted. The type of coconut oil you choose (refined or unrefined) depends on your preference for coconut flavor: Unrefined coconut oil will impart a slight coconut flavor. Refined coconut oil has a neutral flavor, so your dish won't taste like coconut.
• Flaky Sea Salt: An optional ingredient, but it's highly recommended. It provides a delightful balance of salty and sweet flavors that enhances the overall taste.
• Chocolate Chips: I highly recommend using a mix of semisweet chocolate chips and chopped dark chocolate baking wafers. You'll get both satisfying solid chips and delightful pockets of melted chocolate. Regardless of which option you choose, remember that you can always substitute with dark chocolate chips or even white chocolate chips based on your preference.

How to Make Gluten-Free Coconut Oil Chocolate Chip Cookies

Here's an overview of how to make this recipe. For complete instructions, you can jump to the recipe card.

• Step 1: Cream the wet ingredients. In the bowl of a stand mixer, with a whisk attachment, add the softened coconut oil, dark brown sugar, and white sugar. Mix for one minute. Next, add the egg, egg yolk, and vanilla extract. Beat these ingredients together on medium-high speed for about 3 minutes, until the mixture is light and fluffy.
• Step 2: Add the dry ingredients. Add the gluten-free flour, almond flour, baking soda, and salt to the mixture. Beat on medium-low speed until just combined. Then, by hand, fold in the chocolate chips until evenly distributed. Cover the dough and refrigerate for 2 hours.

• Step 3: Prepare for baking.  Remove the dough from the refrigerator. Preheat your oven to 350°F. While the oven heats, line two large cookie sheets with parchment paper and set them aside. Next, use a large cookie scoop or a spoon to portion the dough. For consistent results, each dough ball should weigh 40 grams (if you're using a food kitchen scale). After scooping, roll the dough until each ball is smooth.
• Step 4: Bake. Arrange five cookie dough balls on one of the prepared baking sheets. Bake for 9-10 minutes, or until the edges are set. (I find baking for 9 minutes yields the best texture.) If you'd like perfectly round cookies, you can use a large cookie cutter to gently reshape the warm cookies as soon as they come out of the oven. Once baked, let the cookies cool on the baking sheet for 4-5 minutes before carefully transferring them to a wire rack to cool completely. 

More Gluten-Free Cookie Recipes You'll Love

• Gluten-Free White Chocolate Macadamia Nut Cookies
• Gluten-Free Brown Butter Chocolate Chip Cookies
• Almond Flour Chocolate Chip Cookies

I hope you love this gluten free chocolate chip no butter cookie recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

Recipe