This soft & chewy gluten free dairy free sugar cookies recipe uses allergy friendly ingredients without compromising on flavour or texture. The recipe is also low oxalate and I provide substitutions to make it paleo and vegan.
Recipe substitutions or variations
Coconut oil substitutions: For this recipe I generally use flavourless coconut oil or butter flavoured coconut oil. You can also substitute either of these for regular full flavoured coconut oil, vegan butter or even cow’s milk butter if you tolerate dairy. Whatever you decide, make sure to melt the oil or butter otherwise your cookie dough and cookies will end up being a bit dry and crumbly.
Gluten-free flour substitutions: Generally I use Bob’s Red Mill gluten free 1-to-1 flour for this recipe, however you can also substitute this for any other gluten-free flour mix. I have also tried this recipe with white rice flour and although the texture of the cookies turns out a little bit different, it is still delicious.
Sugar substitutions: Instead of using granulated cane sugar, you can also use regular white sugar. Instead of using brown sugar, you can use coconut palm sugar.
Make this recipe paleo: To make this recipe paleo, swap out the 1 ¼ cup gluten-free flour for 1 cup of cassava flour. Swap out the sugar for all coconut palm sugar.
Make this recipe vegan: Use one egg substitute/replacement instead of one chicken egg.
Make this recipe lower oxalate: swap out the gluten-free flour blend for white rice flour, or a combination of white rice flour and potato starch.
Watch the cooking video for this recipe
Does it matter if the coconut oil is melted?
It is very important to melt the coconut oil or butter for this recipe. If not, the cookie dough will end up dry and crumbly and so will the cookies.
Why can’t I add all the wet ingredients at the same time?
This is most important if you are using coconut oil. One time when I made this recipe I put in the coconut oil at the same time as the egg. Because the egg was cold from the fridge, it made some of the coconut oil solidify and then affected how the recipe turned out in the end because the batter had chunks of coconut oil in it. For this reason, I suggest adding them separately or you can take out your egg a few hours ahead of time so that it is at room temperature. If you are using vegan butter, feel free to add all the wet ingredients at the same time.
Want more gluten free and dairy free recipes?
All the recipes on my blog are both gluten & dairy free, ALWAYS. If you are looking for more, you can also check out my 1 month gluten & dairy free meal plan or recipe book (which comes with 140 additional recipes for breakfasts, lunches, dinners, snacks & desserts).
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Sugar cookies recipe (gluten free & dairy free)
- Stand mixer
- Parchment paper
- Baking sheet
- 1 1/4 cup gluten free flour (or white rice flour for low oxalate)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated cane sugar
- 3 tbsp brown sugar
- 1/2 cup coconut oil or vegan butter (melted)
- 1 egg
- 1/2 tbsp vanilla
- 1/8 tsp almond extract
- Set oven to 325 F
- Mix all dry ingredients together in a stand mixer or large bowl.
- Add melted coconut oil or vegan butter and stir until thoroughly mixed.
- Add egg, vanilla extract and almond extract and thoroughly mix.
- Roll the dough into 10 small balls and place on a baking sheet lined with parchment paper.
- Press down on each cookie dough ball to flatten it out a bit.
- Bake cookies for roughly 16 minutes. These cookies will be quite soft when you take them out of the oven but will firm up even more or after they cool. This is important to make sure you get soft & chewy cookies.
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.