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.
Ingredients
- 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
- 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 5-6 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. Repeat the process with the remaining cookie dough.
More Gluten-Free Cookie Recipes
- 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
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.
Ingredients
Wet Ingredients
- ½ cup (113g) coconut oil, softened (refined or unrefined, see notes)
- ¾ cup (150g) dark brown sugar
- ¼ cup (50g) sugar
- 1 large (50g) egg
- 1 large (18g) egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1½ cup (205g) gluten-free flour, Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ⅓ cup (35g) almond flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Mix Ins and Garnish
- 2 ounces (57g) Ghirardelli 72% Cacao Dark Chocolate Baking Chips, chopped
- 5 ounces (143g) semi-sweet chocolate chips
- flaky sea salt, for sprinkling on top of freshly baked cookies
Instructions
- Combine the sugars and oil. 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.
- Cream the wet ingredients. 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.
- 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 with a few flour streaks remaining.
- Fold in the chocolate. By hand, fold in the chopped dark baking chips and semisweet chocolate chips until evenly distributed. Cover the dough and refrigerate for 2 hours.
- 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.
- Bake. Arrange 5-6 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.
- Finish with flaky sea salt. Sprinkle the tops with flaky sea salt and let the cookies cool on the baking sheet for 4-5 minutes before carefully transferring them to a wire rack to cool completely. Repeat the process with the remaining cookie dough.
Notes
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).
Nutrition
Serving: 1 cookieCalories: 191kcalCarbohydrates: 23gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 19mgSodium: 109mgPotassium: 74mgFiber: 2gSugar: 15gVitamin A: 30IUVitamin C: 0.01mgCalcium: 32mgIron: 1mg
Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!
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Nora-Leah says
I don't have a mixer with me so hopefully these are ok just by hand. Gonna try.
Rebecca Taig says
Hi Nora-Leah,
Yes, you can absolutely make these cookies by hand.
Have a great weekend!
Kathleen Kocar says
It says this makes 20 servings, but in the instructions it only shows 5 cookies. Why would you only bake 5 cookies on a large cookie sheet? Are you saying we should bake only 5 cookies at a time? I am confused. I guess I will try this recipe and see how many cookies it actually makes. I usually make my regular gluten chocolate chip cookies about 25 g. each, not 40. Some clarification would be nice.
Rebecca Taig says
Hi Kathleen,
The photos or instructions showing only 5 cookies on the pan were just to get a clear, close-up shot of the cookies and to emphasize giving them plenty of room to spread. You absolutely do not need to bake only 5 at a time. Depending on the size of your baking sheet, you can comfortably fit 6 to 8 cookies per pan. Just make sure to leave about 2 inches of space between each dough ball so they don't bake into each other.
This specific recipe is designed to make 20 slightly larger cookies, which is why the dough balls are weighed at 40g each.
I hope this helps make sense of the instructions. Let me know how they turn out for you, and happy baking.
Ruby Onal says
I’ve tried countless gluten-free cookie recipes and usually enjoyed them, but compared to regular flour, they often had that grainy texture.
This time, I wanted to try something different again, and since I didn’t have butter, I specifically searched for a gluten-free recipe using coconut oil and this one came up. I didn’t use an electric mixer on the other recipes usually, which might have made a difference too but hands down, this recipe was amazing!!!
I loved the texture inside and out, and the balance of sugar was perfect. Thank you so much for this recipe I’m beyond shocked at how beautifully they turned out!
Rebecca Taig says
Ruby,
Thank you for leaving such a thoughtful review, I truly appreciate you.
I'm so glad you enjoyed this cookie recipe, it's one of our favorites! 🙂
Shiloh says
5 star
Shiloh says
I used this recipe and it was the most delicious gluten free dairy free cookie I have ever tasted!!! I will use this recipe again!
Rebecca Taig says
Thank you so much Shiloh!
C says
Rave reviews and lots of requests for the recipe!
Rebecca Taig says
I'm so glad you enjoyed this recipe, thank you!
Anna says
These were, by far, the best gluten free dairy free cookies I’ve ever made or tasted, using coconut oil (vs other fats like vegan butter). Heavenly!! My gluten and dairy eating family were impressed by them, as well.
I used a mere electric eggbeater since I don’t have fancy equipment like a stand mixer nor did I have a whisk attachment, and it still turned out excellent! Thank you for this delicious recipe!!!
Rebecca Taig says
Anna,
Thank you for such a wonderful review, I'm so glad you enjoyed this recipe.
I re-photographed them yesterday, so hopefully the visual step by step instructions will make this recipe even more seamless.
Enjoy the rest of your week, and thank you for being here.
Davina says
They turned out so good! Possibly the best cookie recipe I've followed and that includes recipes with butter and gluten so that says a lot! Will definitely be making them often!
Rebecca Taig says
Davina,
I'm so glad you enjoyed this recipe, and thank you for leaving a review!
aisha says
THESE WERE SO GOOD we literally finished it all in three days 😜
Rebecca Taig says
Aisha,
I'm so glad you enjoyed these, and thank you for leaving a review.
Have an amazing rest of your weekend.