Honey Chocolate Chip Cookies (Gluten-Free & Dairy-Free)
Honey: Mother Nature’s natural sweetener. Pancake topper, hashbrown side-kick, peanut butter bestie, and pantry staple. It’s safe to say we consume a fairly ridiculous amount of honey in my household. And heck, I ain’t mad about it. Do you know what else I ain’t mad about? These insanely delicious honey chocolate chip cookies.
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The Best Honey Chocolate Chip Cookies
A soft and ultra-chewy chocolate chip cookie filled with sweet warm notes of honey and a touch of coarse sea salt to bring it all together. With a crisp golden edge, these gluten-free and dairy-free honey chocolate chip cookies take just 20 minutes to make and you’ll only need to dirty up one bowl.
Why You’ll Like These Honey Chocolate Chip Cookies
No chill time is needed with these amazing honey chocolate chip cookies. Simply mix them, bake them, and devour them! Cookies don’t get much easier than that. Better yet, the dough freezes like an absolute dream. Mix up a double, heck, even triple batch and pop any extra straight into the freezer for those last-minute cookie needs.
Honey Chocolate Chip Cookie Ingredients & Substitutions
As always this recipe is gluten-free and dairy-free. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.
Here are a few key ingredients for these cookies but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.
Gluten-Free Flour: I made these cookies with Kinnikinnick gluten-free all-purpose flour blend. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. If you are not gluten-free, swap the flour with regular all-purpose flour.
Dairy-Free Butter: I enjoy baking with Becel plant-based bricks but any vegan/dairy-free butter substitute will work. Use regular salted butter if you are not vegan or dairy-free.
Honey: Liquid honey of any brand will work great in these cookies. In a pinch, creamed honey will also do the job. If you are vegan, maple, date, or agave syrup could be used instead of honey.
Dairy-Free Chocolate Chips: Pascha makes these heavenly dairy-free “milk” chocolate chips. Use regular milk chocolate chips if you are not dairy-free.
** Note: You’ll notice on the bottom recipe card that there are no eggs in these cookies. This is not an error. These cookies are egg-free.
How To Ensure Honey Chocolate Chip Cookie Success
Let’s double-check all our cookie bases to ensure we have the most incredible life-changing gluten-free and dairy-free honey chocolate chip cookies.
Room temperature ingredients: For a smooth and fully incorporated cookie dough, room temperature ingredients are needed.
Cream the butter & sugar: To create these wondrously chewy cookies, creaming the butter and sugar together until light and fluffy is key. Tiny little microscopic air pockets are being formed, which creates the delicious melt-in-your-mouth texture.
Don’t overbake the cookies: These gluten-free and dairy-free honey chocolate chip cookies are gloriously chewy because they are slightly underbaked when removed from the oven. The heat from the cookie pan will continue to bake these cookies after they come out so don’t worry about them being raw.
Fancy them up: Want a picture-perfect cookie? Place a few extra chocolate chips on top of each scooped cookie dough ball before baking and sprinkle on some coarse sea salt as soon as they come out of the oven.
Can I Freeze The Cookie Dough?
Yes! Woohoo! You can absolutely freeze this cookie dough for when that cookie craving hits. I recommend scooping each cookie dough ball, freezing them on a tray, and then placing the dough into a large Ziploc freezer bag. This will allow you to pull out however many cookies you desire to bake at any time.
And no need to thaw, simply preheat the oven, pop them in, and bake for approximately 1 minute longer than the time listed below on the recipe card.
How To Store Honey Chocolate Chip Cookies
Store these sinfully scrumptious gluten-free honey cookies in an airtight container at room temperature for up to 7 days. Likewise, they can be frozen in an airtight container for up to 6 months.
Honey Cookie FAQs
Can I substitute chocolate chunks or chopped chocolate bars?
Absolutely! Pick whatever chocolate style has your heart a-flutter and swap it in. Just ensure the quantity is the same as listed below on the recipe card.
My cookies aren’t perfectly round.
Sometimes an errant chocolate chip or cookie edge will come out slightly wonky. Don’t sweat it. Use a butter knife or overturned glass to re-shape the edges as soon as they come out of the oven.
How do I know they are baked?
The edges will be golden and the center will still appear to be underbaked.
The Easiest Gluten-Free Dairy-Free Honey Chocolate Chip Cookies
Soft, chewy, and loaded with chocolate and honey goodness, these honey chocolate chip cookies will become a weekend baking staple. Gluten-free and dairy-free, honey cookies are an absolute delight in every delicious bite.
I would love to know if you make these easy egg-free honey cookies. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!
Other Cookies Recipes To Try
- Cranberry Honey Cookies (DF & GF)
- Chai Oatmeal Cookies (DF)
- Peanut Butter & Jelly Cookies (GF & DF)
- Cherry Chip Cookies (GF & V)
- Espresso Molasses Cookies (DF)
- Gingersnaps (GF & DF)
- Chocolate Chip Cookies (GF & DF)
- Chocolate Chip Oatmeal Cookies (DF)
- Coconut Orange Cookies (GF & V)
Honey Chocolate Chip Cookies (Gluten-Free & Dairy-Free)
- Total Time: 20 Minutes
- Yield: 20 Cookies 1x
- Diet: Gluten Free
Description
The best honey chocolate chip cookie you’ll ever eat. Sweetened with honey, these amazing gluten-free honey chocolate chip cookies are thick and chewy with a crisp golden edge.
Ingredients
- 1/2 cup (113g) dairy-free salted butter, room temperature
- 1/2 cup (160g) liquid honey
- 1/4 cup (50g) brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (240g) gluten-free flour 1:1 baking blend *can substitute all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 cup (240g) dairy-free chocolate chips
Instructions
- Preheat the oven to 350ºF and prepare two baking sheets with parchment paper.
- In a stand mixer or large mixing bowl with an electric beater, combine the butter, and honey, and mix on high for 2 minutes until light and fluffy.
- Add in the sugar and vanilla extract and beat on high for another minute. Scrape down the sides of the bowl with a spatula.
- Add in the flour, salt, and baking soda and mix on low until fully incorporated and a dough forms.
- Add in the chocolate chips and mix until just combined.
- With a large 3-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking tray approximately 2 inches apart from each other.
- Bake for approximately 9-10 minutes or until the edges are a light golden brown and the center appears to be slightly under-baked.
- Remove from the oven and let the cookies fully cool on the tray. Enjoy!
- Store leftover cookies in an airtight container at room temperature for up to 7 days or in the freezer for up to 6 months.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
These are buttery and light, with the hint of honey! So good and easy to make! Thank you for another recipe in my rotation. ♥️
Ooooo your description is spot on Nadine. Thanks for baking these up!
I loved this recipe. It was an great twist on the original chocolate chip. Our whole family loved the touch of honey. I also enjoyed that it was just as easy to make as chocolate chip cookies with gluten, it may have been easier. Thank you for making gluten free baking accessible for us non-bakers. Now, I can enjoy cookies once again.
That is literally the best ever. Gluten-free should be just as easy, yummy, and accessible for everyone!
I made these because I loved Katie’s honey sugar cookies and these are just as amazing. The taste of honey is warm and perfect for fall and the cookies are such a nice consistency. Highly recommend any of Katie’s recipes!
Honey and fall are made for each other!
Hi Katie, I am looking for a recipe with only honey, no brown or white sugar. Can you tell us how to sub the brown sugar for honey so this is an all honey recipe?
Thanks for posting
I haven’t tested it but I do think you can do exactly that. Sub the brown sugar for additional honey. I’d bake a single test cookie and it it spreads too much, give the dough a good chill for at least an hour.
I used regular flour… but just left the sugar completely out. I did add one egg for some protein… next time I will try with no egg. Cookies were still plenty sweet but more cake like… not sure if it was from the egg… I also left out half the salt because we try and do a low salt and no dairy or sugar diet. It’s fun experimenting and baking things…. With four kids, if they don’t turn out perfect there is still always someone who will eat them!
These cookies turned out great! Thanks for the recipe.
Yay! I am thrilled to hear that Leanne!
These are super easy to make and very easy to follow! They were finished within minutes and I love that my mom who is a vegetarian(no eggs either) was able to enjoy these during the holidays!
And you’d never even know they’re egg-free right?! I’m so glad you made them Sunny.
Turned into one big cookie and became very thin but tasted great. Followed the recipe to a T..not sure why mine turned into a pizza cookie.
Oh no! That’s so disapointing and frustrating when a bake flops. What type of butter did you use?
a little delicate so left them to cool the whole way on the tray before transferring but very tasty, will definitely make again!
Glad to hear you enjoyed them.
Hi Katie, thanks for the recipe. I just made them with a few tweaks. I am in my sixties and one of my Granddaughters calls me the Original Crunchy Mom. Been natural ingredients since the 1970’s 😄, including creamy raw honey 😋🫠😍. I was looking for a Choc Chip Cookie recipe that used Honey & was gluten free. They turned out good. After cooling they are crunchy on the outside soft on the inside but not like when sugar is used. But even org cane sugar doesn’t agree with me, so I’ll never be able to achieve that crunchy cracked outside with the gooey soft inside only sugar creates. I used coconut palm sugar instead of brown sugar & cut the honey down to 3/4 cup. (Recipe printed as a double batch) So for someone with an old sweet tooth that I’ve been working on whittling down for decades I found these good but too sweet for me. Shocked my husband who likes less sweet than me & he said after eating one, “taste good to me, cookies are supposed to be sweet.” 🤷🏼♀️ I am ok with dairy so used 1/4 less butter & & added 1/4 of my fav sunny butter. Next time will try with 1/2 butter & 1/2 sunny butter. I also added 2 eggs & substituted 1/3 of the flour called for with ground pecans. I also used extra choc chips but that wasn’t the too sweet for me part, it was the dough. Thank you for posting your recipe! They are good & a good starting place to start from in keeping my decades long experimenting going.
These were sooo good! I browned the butter to add depth of flavor and chilled it to room temp before mixing with the honey. Also sprinkled w flaky sea salt when they came out of the oven. Used King Arthur 1:1 GF flour. Very soft and the honey flavor shines through. Will make again!
Oh my gosh, browning the butter is next level yum!!!
These are amazing!! I browned the butter and cooled before mixing with the honey. I also used a stevia brown sugar to make them refined sugar free. My hubby loved them!! Ate 4 in one sitting
That sounds incredible with the brown butter!
This is one of the BEST chocolate chip cookie recipes I’ve ever made and consumed. I’ve made it gf/df and full gluten and dairy, and both work excellently! Thanks so much for sharing this with the world Katie 😊
P.S- comments I have gotten on the rare times I have enough of these to share include ‘a better version of a [insert well known Canadian sandwich shop] chocolate chip cookie’. So if you happen to like those, you will definitely love these.
That made my whole day to read. Thank you so much for sharing Lauren.