perfect dairy-free, gluten-free chocolate chip cookies

Perfect is a strong word for chocolate chip cookies, I know, but these chewy, moist, delicious cookies are absolutely spot-on.  Yes, they are dairy-free and gluten-free, but you would almost never know.  I bet you could serve these to anyone without them even knowing the difference!

Perfect Dairy-Free Gluten-Free Chocolate Chip Cookies | Sweet Anna's

I tried these out on my kids (and myself!) and they are just as good as my original chocolate chip cookies.  Even if you don’t have to eat gluten-free or dairy-free yourself, it’s always nice to have a trustworthy recipe in your back pocket so you can spoil your loved ones!

I am only a few weeks into our dairy-free (for me), gluten-free (for my son, Bjørn) journey.  I am already seeing so many changes in my own health, and I just can’t wait to start seeing the changes in Bjørn when we really dive in completely with him (we are easing into it for him.  October 1st he will be 100% gluten-free!).

Perfect Dairy-Free Gluten-Free Chocolate Chip Cookies | Sweet Anna's

Have you had to transition to a dairy-free and/or gluten-free diet?  Has your child?? I would love to hear any tips/tricks/ideas you have to share!  This is a big scary journey for my food-loving heart and I need all the encouragement I can get!!

Meanwhile, I’ll be the one huddled in the corner, rocking and stuffing my face with these delicious cookies!

Perfect Dairy-Free Gluten-Free Chocolate Chip Cookies | Sweet Anna's

Note: Gluten-free flour blends vary so, SO much.  Please proceed with caution if you are new to using them.  I am a big fan of this Bob’s Red Mill 1to1 Gluten Free Baking Flour, because it is very mild (no strong bean flavors!) and the texture is amazing.

Bob's Red Mill 1to1 Gluten Free Baking Flour

Use your favorite, but please know that the recipe might not turn out exactly the same!

perfect dairy-free, gluten-free chocolate chip cookies


  • 2 cups + 2 tablespoons Bob's Red Mill 1to1 Gluten-Free Baking Flour Mix*
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup virgin coconut oil, melted
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 2 egg yolks
  • 2 teaspoons pure vanilla extract
  • 2 cups dairy-free dark chocolate chips**


  1. In a medium bowl, stir together the flour blend, baking soda and salt; Set aside.
  2. In a large mixing bowl, beat together the melted coconut oil and the sugars until smooth, 3-5 minutes. Beat in the egg and egg yolks, one at a time, and the vanilla, until well blended.
  3. Stir in the flour mixture and the chocolate chips until just mixed together. Cover the bowl and place in the fridge to chill for at least 30 minutes.
  4. Preheat the oven to 350ºF. Line 3 baking sheets with parchment and scoop the dough onto the pans, leaving a few inches of room for the dough to spread.
  5. Bake for 11-13 minutes, until the cookies are just barely golden around the edges, remove from the oven and let cool completely on the baking sheets.
  6. Transfer cooled cookies to an airtight freezer container and freeze for up to 3 months!
  7. *Since all gluten-free flour blends vary so much, I can only guarantee results with the blend I use - Bob's Red Mill 1to1 Gluten-Free Baking Flour Mix. Feel free to try your favorite gluten-free baking mix, but if you use something different, please don't come back here and leave me a negative comment!
  8. **Check your packaging for your favorite dairy-free chocolate chips. I buy mine at Costco (Kirkland Signature brand!) but you can use any kind you like!

The Best Homemade Rice Krispies Treats EVER

Ok, I know you are thinking that there is really nothing special about a Rice Krispies Treat, but you just have to give these a try.  I think you might surprise yourself.

The vanilla, the salt, the extra marshmallows (the sprinkles if you want them, because – I mean, sprinkles!)…  I’m telling you, you’ll never go back to that recipe on the back of the marshmallow bag or cereal box again!

The Best Homemade Rice Krispies Treats EVER! | Sweet Anna's

These bars are simple, quick and easy to make, but they pack a little pop and a lot of marshmallowy gooeyness.  Basically, they are bliss.

Make them for your next kiddo-birthday party, or just to spoil your family.  Because we all know…  hiding inside of every responsible adult is a treat-loving little kid!

The Best Rice Krispies Treats EVER


  • 1/4 cup butter
  • 1 large (1lb) bag of miniature marshmallows, divided (about 6 cups + 2 cups)
  • 6 1/2 cups crispy rice cereal
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • colored sprinkles, optional


  1. Butter a 9x13” baking pan and set aside.
  2. In a large pot, melt the butter over medium heat. Stir in 6 cups of the marshmallows and melt, stirring often, until they are just smooth. Remove from the heat and stir in the vanilla and salt.
  3. Stir in the crispy rice cereal until well coated and then stir in the remaining 2 cups (or so) of marshmallows and immediately transfer to the buttered baking dish. Press the mixture down gently into an even layer (run your hands under cold water and then use your hands for this to make it easier!).
  4. Sprinkle lightly with sprinkles, if you’d like, and let cool completely before cutting.
  5. *These will store in an airtight container for several days on the counter, if they last more than 5 minutes! Do not freeze.

cinnamon sugar butter cookies

Well now, isn’t that just a lovely thought?  Cinnamon & Sugar in a butter cookie?  Why didn’t I think of that before!?

I actually call these “Norwegian Snickerdoodles” because they come from my grandma’s Norwegian almond butter cookies recipe (sandbakkelse) all dressed up like a snickerdoodle!

This recipe uses my favorite buttery, dense norwegian shortbread base, with a lace of cinnamon and a dusting of cinnamon-sugar on top.  And the best part – there are only 6 ingredients, that I’m almost positive you have in your kitchen right now.  All good things, right?

cinnamon sugar butter cookies

Yes, I know it’s similar in concept to a Snickerdoodle, but not being a huge Snickerdoodle fan myself, I am much happier with these.

Give these a try the next time you are craving a cinnamony, buttery treat but yet you just don’t feel like getting your hands dirty.  (Does anyone else get tired of the mess of rolling cookies in sugar, like I do?!) These are a much quicker, much butterier (Is that a word?!?), and much cleaner cookie to make.

Amen, amen, amen!

Oh you guys.  I wish you could just SMELL these cookies.  I really do.  Even if you can’t eat them (diet, allergies?!) please just make them to enjoy the achingly cozy aroma (and then give them to your friends or neighbors!).

All the glorious smells of fresh homemade cinnamon rolls, in a fraction of the time and effort.  Make these once and you’ll make them again and again.  I promise!

cinnamon sugar butter cookies

cinnamon sugar butter cookies

Yield: makes over 4 dozen medium cookies


    for the dough:
  • 2 cups butter, softened
  • 2 cups sugar
  • 1 large egg, room temperature
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 5 1/4 cups flour
  • for dusting, stir together:
  • 1/4 cup sugar
  • 1-2 tablespoons ground cinnamon (up to you, I like lots!)


Preheat the oven to 375ºF. Line several baking sheets with parchment paper and set aside.

In a large mixer bowl, cream together the butter and sugar until very light and fluffy, about 3-5 minutes. Beat in the egg, salt and cinnamon until well mixed.

Mix in the flour, on low speed, until just well combined. Scoop the dough (using a spoon, or a medium pastry scoop) onto the parchment-lined baking sheets, at least an inch apart.

Press the balls of dough down to about 1/4" or so thickness with a fork dipped in cold water. After you have pressed down all the dough on a cookie sheet, go back and generously sprinkle each cookie with the cinnamon and sugar mixture.

Bake for 8-10 minutes, until just set and very lightly golden brown around the edges. Let cool completely before storing in an airtight container in the freezer for several weeks!