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Gluten-free Dairy-free No-fail Cookies

Gluten-free cookies are delicious. These cookies have so many flavour options that you can choose from.
Course: Baking
Keyword: gluten-free cookies
Servings: 14 cookies


  • 113 grams dairy-free margarine
  • 100 grams sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 340 grams gluten-free self-raising flour
  • 1/2 tsp gluten-free baking powder
  • 1/4 tsp salt
  • 1-2 tbsp rice milk


  • Preheat the oven to 180°C and line 2 baking trays with baking paper.
  • Beat the dairy-free margarine and sugar together until combined and looks pale and like buttercream. Approximately 2 minutes.
  • Add the egg and vanilla. Beat until combined; it will be a runny consistency and the mix will look slightly separated.
  • Mix in the gluten-free flour, baking powder, and salt until combined. It should be pulling away from the bowl when you stir the dough.
  • Add the rice milk and stir.
  • Add in flavours here. See notes.
  • Scoop it out onto the trays using 2 spoons or ice cream or cookie scoop.
  • Bake for 12-14 minutes, rotating the trays ½ way through the cooking time.
  • Store in an airtight container for 2-3 days.


You can use other dairy-free milks, like coconut or soya milk.
I haven’t tried it with an egg substitute but if you do, share it in the comments as I’d love to know how it turned out.
Chocolate Chip: add 16-20 g dairy-free chocolate chips at step 5.
Custard: reduce the gluten-free flour to 256 g (1 ½ cups) and add 84 g (½ cup) dairy-free custard powder at step 4.
Cinnamon: add 1 tsp ground cinnamon at step 4.
Lemon: add the zest of 1 lemon at step 3.
Jam: when the cookies are on the tray, press your thumb into them to create a dent. Add ½-1 tsp of your favourite jam into the dent.