I created these cookies when my sister was diagnosed with celiac disease and lactose intolerance. I refused to believe that dietary restrictions meant sacrificing flavor or texture, so I spent weeks perfecting this recipe experimenting in my kitchen.
What makes these cookies special is the combination of almond flour and a touch of coconut, which gives them that perfect chewy texture we all crave. The coconut oil adds richness without any dairy, and I’ve found that letting the dough rest for just 10 minutes makes all the difference in achieving that bakery-style result.
These cookies have become my go-to for potlucks and family gatherings because, honestly, most people can’t even tell they’re gluten-free and dairy-free. The vanilla and hint of sea salt really make the flavors pop.
You can customize these endlessly – fold in dark chocolate chips, chopped nuts, or dried fruit. I love making a double batch because they freeze beautifully and make perfect last-minute treats when friends drop by.
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Gluten-Free and Lactose-Free Cookies
Recipe by Nathalie Laplace
Tender, chewy cookies made with almond flour and coconut oil. These delicious treats are naturally gluten-free and dairy-free, perfect for everyone to enjoy without compromise on taste. Easy recipe for a healthier way to taste and enjoy sweets.
4
people15
minutes12
minutes320
kcal27
minutesIngredients
2 2 cups almond flour
1/4 1/4 cup coconut flour
1/3 1/3 cup coconut oil, melted
1/3 1/3 cup maple syrup
1 1 large egg
1 1 tsp vanilla extract
1/2 1/2 tsp baking soda
1/4 1/4 tsp sea salt
1/3 1/3 cup dark chocolate chips (dairy-free)
Directions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, and sea salt.
- In another bowl, combine melted coconut oil, maple syrup, egg, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.
- Fold in the chocolate chips gently.
- Let the dough rest for 10 minutes – this helps the coconut flour absorb moisture.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden. The centers should still look slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Did you make this recipe?
Leave a rating and tell me how it turned out in the comments.
📊 Nutritional Information
1 portion (3 cookies, env. 85g)
| Nutrient | Value |
|---|---|
| Calories | 320 kcal |
| Protein | 9g |
| Carbohydrates | 18g |
| of which sugars | 12g |
| Fat | 24g |
| of which saturated fat | 8g |
| Fiber | 4g |
| Sodium | 180mg |
| Vitamins | |
| Vitamin E | 35% AJR |
| Vitamin B2 | 15% AJR |
| Vitamin B3 | 8% AJR |
| Minerals | |
| Magnesium | 22% AJR |
| Calcium | 12% AJR |
| Iron | 8% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
These cookies actually taste better the next day as the flavors meld together. You can freeze the dough balls and bake them straight from frozen – just add 1-2 extra minutes to the baking time.
💡 Chef’s Tips
Make sure your coconut oil is melted but not hot, or it might cook the egg. The dough will be softer than regular cookie dough – that’s normal! Store in an airtight container for up to 5 days.
🔄 Variations
- Cranberries and orange recipe for gluten-free and lactose-free cookies: Replace chocolate chips with dried cranberries and add 1 tsp orange zest
- Double chocolate recipe for gluten-free and lactose-free cookies recipe: Add 2 tbsp cocoa powder to the dry ingredients and keep the chocolate chips
