Dairy-free and gluten-free cookies recipe

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makes: 16
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 15 min

Nutrition per portion

Calories 133 kCal 7%
Fat 5.9g 8%
  -  Saturates 2.1g 11%
Carbohydrates 18g 7%
  -  of which Sugars 7.6g 8%
Protein 1.4g 3%
Salt 0.12g 2%
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  • Dairy-free spreads are widely available in supermarkets these days so baking cakes and biscuits if you or someone in the family is on a dairy-free diet. Unless labelled dairy-free, check the packaging because some spreads such as sunflower and olive may contain buttermilk to give them a buttery flavour. These cookies are also gluten-free but if that’s not essential for you, replace the gluten-free flour with ordinary plain flour. Sometimes gluten-free flour absorbs a little more liquid so you might need to add a little water if the mixture doesn’t come together to form a ball.


    • 100g dairy-free spread
    • 75g light muscovado sugar
    • 1 egg
    • 1tsp vanilla extract
    • 200g gluten-free plain flour
    • 1tsp gluten-free baking powder
    • 100g dairy-free plain chocolate, chopped


    • Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5 and line 2 baking sheets with baking paper. Using an electric mixer or wooden spoon, beat the spread and sugar together until soft and creamy.

    • Beat in the egg and vanilla extract. Sift in the flour, baking powder and salt. Add the chopped chocolate and mix to form a firm dough.

    • Roll the dough into 16 even-sized balls and place on the baking sheets allowing space between each one for them to spread. Flatten slightly with your fingers or the back of a fork and bake for 15 mins until golden.

    • Leave on the baking sheets for 5 mins before transferring to a wire rack to cool. As they cool the cookies will become firm and crisp. Store in an airtight container.

    Top tip for making Dairy-free and gluten-free cookies

    You can replace the chocolate with 75g raisins and 1/2tsp ground cinnamon or add 50g desiccated coconut for coconut cookies.

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