Gluten-Free Chocolate Chip Cookies
Published
These gluten-free chocolate chip cookies are one of the most popular cookie recipes on my website, and it’s easy to see why! Each cookie is perfectly chewy, has a slightly crisp edge, and is loaded with gooey chocolate chips. I promise no one will even know they’re gluten-free! This recipe also includes dairy-free and vegan options. These cookies are my family’s favorite, and I love how they come together quickly in one bowl and require no chilling time.
Easy Gluten-Free Chocolate Chip Cookies Recipe
I really missed the Nestle Toll House Cookies when I turned gluten-free. Those are my favorite types of cookies—crunchy on the edges but soft and chewy in the center. No recipe I tried or store-bought cookie I purchased compared to the ones I remembered. After many trials and errors (crumbly cookies, burnt edges, flat discs), I finally found the perfect combination of ingredients and techniques to create the best gluten-free chocolate chip cookies ever. Each bite is filled with flavor from the chocolate chips, vanilla extract, and sweetness from molasses and sugar. These cookies turn out perfectly every time!
Ingredients
- All-Purpose Gluten-Free Flour with Xanthan Gum: I use Pillsbury gluten-free flour because it already contains xanthan gum. I can’t guarantee the same results with other gluten-free flour blends. If your blend doesn’t contain it, you’ll need to add a ½ teaspoon of xanthan gum for every cup of flour.
- Unsalted Butter: Makes the cookies rich and buttery. I used Smart Balance butter to make gluten-free dairy-free chocolate chip cookies, but any vegan butter will work.
- Sugar: I combine granulated sugar and brown sugar to achieve the perfect amount of sweetness and a chewy texture.
- Molasses: Adds flavor and moisture to the cookies. I use Grandma’s® Molasses (Original). You can leave this out if you don’t have any on hand, but I highly recommend using it.
- Pure Vanilla Extract: Adds a warm, sweet flavor to the dough.
- Egg: Binds the ingredients together and adds structure to the cookies. For an egg-free/vegan option, I use Bob’s Red Mill Gluten-Free Egg Replacer.
- Baking Soda: Gives the cookies a little lift and helps them spread.
- Baking Powder: Also helps with the rise and adds a slight crunch to the edges. Make sure to use gluten-free baking powder.
- Salt: Enhances the flavors and balances out the sweetness.
- Chocolate Chips: Use your favorite brand of chocolate chips or chop up a chocolate bar into chunks. I personally love semi-sweet chocolate chips! For dairy-free/vegan cookies, I use Nestle Simply Delicious or Enjoy Life mini chocolate chips.
Tips and Suggestions
- Don’t skip the step to soften the butter. Take the butter out of the refrigerator and allow it to soften on the counter for 15-30 minutes. If you’re using dairy-free or vegan butter, you shouldn’t need to soften it.
- My preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. This recipe will not work with almond or coconut flour.
- I’ve found the best way to measure gluten-free flour is the “spoon & level” method. I use a spoon to scoop the flour into the measuring cup, then use the back of a knife to level off the top. Scooping the measuring cup directly into the bag of gluten-free flour will give you more flour than is called for in this recipe.
- I always use a greased cookie scoop. I use a 1 ½ tablespoon cookie scoop.
- If you want your chocolate chip cookies to be gooey, the trick is to not over-bake them (bake for 8 minutes).
- If you want your cookies to be more fluffy, chill the cookie dough for 30 minutes.
What Is The Best Gluten-Free Flour to Make Cookies?
Different flours each have unique properties that can affect the texture and taste of your cookies. In this recipe for gluten-free chocolate chip cookies, I use Pillsbury gluten-free flour, which is a rice flour cup-for-cup blend. A cup-for-cup all-purpose gluten-free flour blend already has starches and xanthan gum. The xanthan gum helps replace the elasticity and texture of gluten. Don’t add any extra xanthan gum to your flour if it already includes it. I recommend using the flour your chosen gluten-free cookie recipe calls for.
Can I Freeze The Cookie Dough?
Yes, freezing cookie dough is so easy! Portion out the cookie dough balls onto a baking sheet. Then, place the portions in the freezer to flash-freeze them for 10 minutes. Once the cookie dough is flash-frozen (a little frozen), place it into a freezer bag. Frozen raw cookie dough can last up to 3 months in the freezer.
You don’t need to thaw the cookie dough before baking. However, you’ll need to bake the cookies for an extra minute or two, so please watch your cookies.
Can I Use Sugar Alternatives?
I haven’t tried this recipe with sugar alternatives, but some of my readers have! You can try using a sugar-free substitute for the granulated and brown sugar, such as the Lakanto Monkfruit Sweetener or Swerve Brown Sugar Substitute. Another option would be swapping the brown sugar for maple syrup (1 cup of brown sugar = ¾ cup of maple syrup) and adding a little more flour. Keep in mind that using a sugar alternative may affect the texture and taste of the cookies, and I cannot guarantee the same results as those shown in my original recipe.
Storage Instructions
Keep your homemade gluten-free chocolate chip cookies in an airtight container for up to a week. You can also freeze them in a freezer-safe container for up to 3 months. Before serving, thaw the cookies at room temperature or reheat them in the microwave for 10-15 seconds for that fresh-baked taste.
More Gluten-Free Cookie Recipes to Try!
- Gluten-Free Monster Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Oatmeal Cookies
- Gluten-Free Red Velvet Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened, For dairy-free use Smart Balance butter, or vegan butter.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon molasses
- 1 teaspoon pure vanilla extract
- 1 large egg , For egg-free/vegan use Bob's Red Mill Gluten-Free Egg Replacer.
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 2 cups chocolate chips, For dairy-free/vegan use Nestle Simply Delicious or Enjoy Life mini chocolate chips.
Instructions
- Preheat oven to 375°F.
- In a large bowl beat the softened butter, granulated sugar, and brown sugar until creamy.
- Add the egg (or egg replacer), molasses, and pure vanilla extract to the butter mixture and mix until fully combined.
- Add the gluten-free flour, baking soda, baking powder, and salt to the butter mixture and mix until fully combined.
- Either stir in the chocolate chips with a spoon or use your mixer on low to mix the chocolate chips into the cookie batter.
- Drop by rounded tablespoon or use a greased cookie scoop. (I used a 1 1/2 tablespoon cookie scoop). Place the cookies 2 inches apart on a parchment-lined cookie sheet.
- Bake for 8-10 minutes until they start to turn golden brown (the centers of the cookies will be soft). Please watch your oven because all ovens are different.
- Cool and store leftovers in an air-tight container. Enjoy!
Notes
- My preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. This recipe will not work with almond or coconut flour.
- Measure the flour using the ”spoon & level” method.
- I always use a greased cookie scoop. I use a 1 ½ tablespoon cookie scoop.
- For the dairy-free option, I used Smart Balance butter and Nestle Simply Delicious Morsels. I also like Enjoy Life Mini Chocolate Chips.
- For the vegan (egg-free) option use Earth Balance butter, Nestle Simply Delicious Morsels, or Enjoy Life Mini Chocolate Chips (or your favorite vegan butter and chocolate chips) and Bob’s Red Mill Gluten-Free Egg Replacer.
- Store leftovers in an air-tight container for up to a week.
- The cookie dough can be frozen for up to 3 months.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Chocolate Chip Cookies Step-by-Step
Preheat your oven to 375°F. Beat together 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and ¾ cup of packed brown sugar in a large bowl until smooth and creamy.
Add 1 large egg (or egg replacer), 1 teaspoon of molasses, and 1 teaspoon of pure vanilla extract to the butter and sugar. Mix until well combined.
Mix in 2 ½ cups of all-purpose gluten-free flour with xanthan gum, ½ teaspoon of gluten-free baking powder, ½ teaspoon baking soda, and ½ teaspoon of salt until fully combined.
Fold 2 cups of chocolate chips into the cookie batter using a spoon or your stand mixer on low.
Drop rounded tablespoonfuls of the dough onto a parchment-lined baking sheet. You can also use a greased cookie scoop (I use a 1 ½ tablespoon cookie scoop). Leave about 2 inches between each cookie to allow room for spreading. You’ll need to bake the cookies in batches, as this recipe yields about 48 cookies total.
Bake your gluten-free chocolate chip cookies for 8-10 minutes until they turn golden brown. The centers will still be soft—this is normal for a chewy cookie. Please watch your oven! All ovens are different, so your cookies may take a more or less time to bake. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Fantastic.
I love the cookies but I keep making them a sheet of cookies like they melted or something? I legitimately don’t know what I’m doing wrong!
Hi Elizabeth, Try chilling the dough for 30-40 minutes before scooping and baking. This gives the fats a chance to solidify and should help with the spreading. Also try to not over-mix the batter, this can cause too much air which expands during cooking. Mix until the ingredients are just combined.
I’ve used this recipe and so many others of yours and I LOVE them, but my cookies NEVER flatten or spread out! I end up with slightly spread mounds. I love love the flavors, but I can’t figure out what I’m doing wrong with this, any advice?
Hi Sophia, it could be too much flour. Make sure to measure the flour using the ”spoon & level” method.
These are amazing! Hands down the best GF cookies I’ve made. Thank you! You cannot tell they are GF, finally some cookies with the same taste and texture as a classic chocolate chip cookie.
These are so good. I used Bobs Red Mill 1:1 flour. Added 3/4 cup each of semi sweet, milk and white chocolate chips.
H Audrey I’m trying your recipe for
Free chocolate chip cookies, but was wanting to add sea salt to it. Think they’ll come out OK?
Hi Melinda, as a topping?
Most of my boyfriend’s family or friends are gluten or dairy free. I haven’t found a recipe yet that they haven’t gobbled up. Even the people who like gluten and dairy can’t tell a difference. These cookies and the snickerdoodle have been a huge hit
I’ve since made this 2x (after messing up the first time). As a previous avid cookie enjoyer, yes this will be diff from “normal” gluten cookies, BUT, I find that if you properly follow the recipe & understand what you have (equipment & ingredients), its just as delicious as any dessert! My brother isnt gluten-free, and he has been stealing my stocks for breakfast (even brought some to work), because it was so filling for him. I used Red Mill’s 1to1 (the only available pre-mixed I can find around me) and it works just fine, but I think I will try using other gluten free options soon (non-premix). I think because gluten free flour tends to be dryer, we just need to not over-bake them tbh. Tho I am considering adding more butter and or maybe use syrup instead of sugar because my dough seems to be on the drier side
I didn’t have molasses but I absolutely loved these cookies!! They were crispy and buttery and full of delicious flavour. No baking powder/baking soda aftertaste! They remind me of the president’s choice decadent cookies that I can’t have anymore! 5/5!
These cookies were incredible! I don’t usually like the taste of some gluten free biscuits but these were amazing and you would never know they’re gluten free 10000/10
Delicious! I used very soft butter and brought the dough together with my hand. We made a double batch and made cookie sandwiches! So good.
I had picked up a cheap gluten free flour that I think is responsible for them being a bit grainy. I think they’ll be better when I get a better flour. My kids (who have to be gluten free) were big fans! I replaced the brown sugar with maple syrup, and it worked decently. I think it helped them be a little more moist. I had to bake them a little extra, but that’s because they were a bit bigger than 1 tbsp. Overall I’d give these a good and my kids would give them a great! I missed the part where they will make 48, which is a lot more cookie than I need in the house but I am a fan. I’ll probably use this recipe again once I have better flour.
So great good job
Delicious! The baked so well! I did switch to metric for measurements and it told me to use 473grams of chocolate chips (like a bag and a half!) They are pretty salty so I’m wondering if I did something else wrong in using the metric equivalent. Still yummy. I’ll save this one for later! thanks! Oh and I used Krusteaz flour blend 1:1.
We were having a cookie making night before Christmas and I gave this recipe to my daughter to make while I made something else. she didn’t realize I bought the flour specific to recipe and she made them with my almond flour. they were AMAZING. soft, perfect amount of chocolate. I am making them this weekend with the suggested flour, but this recipe is definitely printed out and in my binder now!! I’m new to gluten free since last year. best dessert I’ve had so far.
The cookies are fabulous! Best I’ve had since going gluten free. I used King Arthur Measure for Measure and followed the recipe as written, except that I used only 2 cups of flour. What I love best is the cookies didn’t spread out and flatten like other recipes I’ve tried. Thank you!
I used King Arthur’s GF measure for measure flour and only used 2 cups instead of the full amount – turned out delicious!
I may have accidentally made only six giant cookies oopsies…
I’m shocked at the negative comments. I add a little more vanilla (homemade) and brown sugar in every cookie recipe(: cooked about 10mins here in the interior of AK. I use namaste GF flour, violife unsalted butter, and enjoy life chocolate chips. Modifications I did: Used chia egg (1tbs chia seed & 2tbs 1/2 tsp water) instead of the egg, about 1tbp of vanilla extract, 1c of sugar and brown sugar, and no molasses. Hand mix and step by step. Got a perfect cookie- a crunchy edge with soft center. Graininess to be expected with gf flour. But seriously not a bad recipe on this website so far it’s truly been a life saver navigating my son’s food restrictions with having EoE.
My 3rd grade students made this recipe for fraction application since one of them is gluten free. They came out amazing! Student said they were the best they’ve ever had. Their classmates enjoyed the gluten free ones just as much as the toll house batch the other group made.
How does it go with bobs red mill 1:1 gf flour? I can’t get pillsbury in Australia
Hi Rachel, this recipe should turn out well. You may need to adjust the total amount of flour and/or butter slightly to get the same consistency, as Bob’s Red Mill has different hydration requirements than Pillsbury.
This is a recipe that reminds me of the challenges of being gluten free. The cookies are dry and crumbly, like a hard, dry cake. Definitely not soft or moist, despite the super high fat content. They do not look like the picture for me. I used a C for C GF flour with xantham gum added. I will try the peanut butter ones next, hopefully they will be better. Thanks for giving me something to try.
Hi Alissa, depending on the brand of GF flour you use, you may experience different results. We tested this recipe with Pillsbury GF flour. If using a different brand, you may need to use a bit more or less flour to achieve the same result.
Do you have any suggestion for making them crispy instead of gooey?
Hi Jeanne, try melting the butter completely!
This recipe is amazing. Thank you!! I’ve used 2 different types of All-Purpose Gluten Free flours and both turned out amazing. I also used mini chipits w/ hersheys chips in 1 batch, and mini chipits w/ skor bits in another.
Also fun fact cuz I at first didn’t read how many cookies this would make, if you use a 20ml “ice cream” scoop and fill it about 3/4 for every cookie. You’ll get about 115 2inch cookies 😅🤣 good for giant batches! My kitchen maid mixer definitely struggled with a double batch though.
Hi my husband is gluten free so I use quite a few of your recipes for him. I don’t have molasses, would it be okay to omit it or is there something I can replace it with?
Hi Christina, you can try dark brown sugar, maple syrup, or honey.
I made them and they are some of the best chocolate chip cookies I have ever tried! and for the people that can’t find a baking flour with zathum gum I added 1/2 teaspoon zathum gum with the normal amount of flour!
It was way too much flour. I stopped 2/3 c short of what the recipe called for and the cookies are like rocks. I used Bob’s Red Mill Gluten-Free flour, which may account for the grainy texture, but as for the flour being probably 2 cups over any other recipe… I don’t get it. It was my first time making cookies with this gluten-free flour. I’m going to toss them. Too dry, too sweet, too grainy (and I get the grainy isn’t the recipe’s fault).
Hi Moe, these cookies require more flour to help them keep their structure in the oven. Because the flour is GF, they are at risk of spreading much more than cookies made with traditional flour. Unfortunately, because all GF flour blends have different formulations, we cannot guarantee results with other brands of flour. You may have to adjust the final amount.
these were horrendous
I made them and they turned out really well. maybe you are a bad cook?
I used Bob’s Red Mill measure for measure GF flour and they turned out super dry and wouldn’t spread.
Hi KB, we tested this recipe with Pillsbury gluten-free flour, so we can only guarantee results with that particular blend. It sounds like the Bob’s Red Mill needed a bit more moisture. We recommend checking out the step-by-step photos or the video at the bottom of the post for guidance on how the dough should look before it is baked!
My granddaughter and I made this recipe for a potluck my daughter was going to. My daughter didn’t know what to make, so granddaughter said, “Grandma, what if we make cookies for her as a small surprise?” And that’s exactly what we did. My daughter is gluten free and we didn’t have any gluten free cookie recipes so we looked online and found yours. We really enjoyed them and we give them 5 stars! 👏🏼👏🏼 Thank you, Audrey. 😊💗
I used bobs red mill flour and that might be why mine turned out pretty dry but the dough was a bit crumbly but I trusted the process and they didn’t look like they were cooking well in the oven and ended up really crumbly and dry. Use the flour in the recipe and maybe they will turn out better but unfortunately mine looked nothing like the picture 🙁
Looks yummy I didn’t even make them yet but they look yummy but before I make them can I just use almond flour? And coconut oil for butter
Hi Charlotte, we recommend this almond flour chocolate chip cookies recipe (click here!) instead.
As far as gluten free goes these are pretty great. I used namaste flour and miyokos butter and they turned out exactly like your photo. I hope my son loves them when he gets home from school. He recently had to go gluten and dairy free and he misses his favorite treats. I’m trying to make them for him. Thanks so much for sharing your great recipes.
I tried this recipe and it turned out great! I did skip the molasses as I did not have it on hand. When I went to chill the dough, it looked and felt quite dry, but I added a small amount of water and despite the dough becoming very sticky, the cookies turned out excellent. Once I chilled the dough a little more after the first batch baked, the dough firmed up and became less sticky. The only thing I’d like to do next time is maybe reduce the amount of sugar (Maybe reduce the granulated and do a full cup of brown sugar?) because they are very sweet and indulgent. Thank you for this recipe!
For what it’s worth, my partner usually buys a GF cookie brand from the refrigerated section and now wants these cookies going forward. : )
Could these be made as bar cookies and if so what size pan would you recommend? Thanks. Recipe looks great.
Hi, we haven’t tried that, but we would recommend an 8×8-inch square baking pan!
I was really hoping this recipe would work, but after mixing the flour in the dough was very dry/crumbly and I began to have my doubts. The dough looked nothing like what the pictures showed despite following the steps.
I put the first batch in the oven for 10 minutes and the cookies looked almost exactly as I had put them in – as mounds of raw cookie dough. I’m putting them in for another 10 minutes and I have my fingers crossed they’ll turn out okay. They smell like cookies and the dough itself doesn’t taste bad so I still have high hopes for these to be good.
Hi Angie, what brand of GF flour did you use? Different flours will produce different results.
The same thing happened to me and I used Pillsbury Gluten-free flour, Mykonos butter and no molasses. Only difference is I used date sugar instead of regular sugar. They were so dry so I added an extra egg and 1 T water so they would at least roll into a ball. Was shocked that there was no spreading at all. After 8 minutes, I pressed them down to thin them out and put them back in for 2 more minutes. They seem really dry and crumbly. I’m off carbs so making my kids try them to see if they are edible for youth group snacks. Wanted to have something for allergy kids. Crazy how so many different results! I thought all the other people must be crazy but joke is on me.
Update – I just read that even though date sugar can be used as a 1 for 1 with brown sugar and regular sugar, the other dry ingredients should be reduced by 25% due to the fiber in date sugar. That must have been my problem! I’m eager to attempt the recipe again.
I’ve been gf baking for years. I used Bob’s Red Mill GF flour (the blue bag) and these were amazing. Honestly I was shocked by how easy they were to make and how good they turned out. I have found my perfect chocolate chip cookie recipe! Thank you!!
The cookies taste amazing! I used Robin Hood gluten free flour. Thank you for sharing.
Picture false advertising , yummy cookie nonetheless. Our cookie was round like the moon.
Hi Anya, we can assure you that all of the photos here were taken during recipe testing! It sounds like you may have used a different brand of flour than we did, which can certainly affect the final results!
What can I substitute for the brown sugar and granulated sugar for a healthier version? Would maple syrup work ok? Guessing not, but wanted to ask. Thanks!
Hi Bry, you should be able to substitute 3/4 cup of maple syrup for every 1 cup of brown sugar. However, using it for all of the sugar in the recipe may lead to soupy cookies because you’d be adding a lot of liquid!
Thanks for the reply! That’s what I thought. So if you were to use maple syrup, how much would be the most you would use for this recipe if I used granulated sugar for the rest?
Given that we haven’t tested the swap ourselves, I would say you could safely swap for all of the brown sugar. You may still have to add a bit of extra flour, though!
Thank you. And also, can this dough be frozen raw and then defrosted and baked?
It sure can! It should keep for about 3 months in the freezer.
There are sugar free versions of sugar and brown sugar available now, if that is what you mean by healthier. I’ve used them in other cookie recipes with good success.
I’ve made these chocolate chip cookies many times for my daughter who has dietary issues … but we all love them and there are never any leftovers !!!
This is our go to recipe! Instead of the 3/4 cup each of sugar and brown sugar, we substitute 1 1/2 cups organic coconut sugar – madhava brand. We also use Enjoy Life chocolate chips. They turn out SO well, and make great gifts to our other GF friends!
These look delicious! I can’t wait to try them for my family. Two of my nieces have food allergies (one cannot have gluten/wheat and the other cannot have diary, eggs, peanuts, sesame or chia)…so, finding items for both has been interesting (but is getting a little easier, thankfully). I hope to make these for them soon.
Do you have any suggestions or tips to make these into giant cookies? I keep seeing the ones from Gideon’s bakery online and they look delicious so I thought it would be a fun treat to make giant cookies like that for everyone.
Hi Raeshelle, you should be able to make these bigger by portioning them into larger cookies and baking them for longer. The final bake time will vary, so check often!
Hi, I just took this recipe out of the oven. they are delicious!!!
I started on a double batch and I didn’t have enough ghee so I used one and 1/4 cup ghee and 3/4 cup coconut oil. (I use a highly filtered one for my son who has multiple significant food sensitivities including gluten, dairy, & soy).
I unfortunately didn’t have enough of one kind of flour either so I mixed King Arthur 1:1 Gluten Free with another Gluten free 1:1 that I had decanted and no longer had the label so I’m not sure which one it was. I did the spoon and level method for the flour but it seemed very dry when I finished hand mixing (next time I’ll use my stand mixer). They are a tiny bit grainy but not very noticeable – I think the stand mixer next time will help that also. So I added 2 tsp of maple syrup and then about 5 Tbsp of filtered water until I got the right consistency. I had big chocolate chips and a half cup of minis that I added.
I pulled the second round on the oven out sooner bc I like chewy cookies and my husband likes them crunchy and slightly chewy. My son will eat them however lol. I also put 2 trays in the freezer to save for baking later. I baked 32 with my 1.5 in scoop and put another 30 in the freezer.
Thank you for this recipe! it will be my go to going forward!
Thank you for this recipe!
Question, did you use Smart Balance butter which is salted? Or unsalted? I’m having trouble finding unsalted. Is there a modification to the recipe of we use salted Smart Balance butter?
Hi Ashley! You could add less salt to the cookie dough to account for the salt in the butter.
She’s right. If you don’t use the exact gluten free flour she used, they will turn out like crap. They are so dry it tastes like I’m eating cookie dust. I even added some milk to them too. Definitely would not make these again
I really like these. I have been gluten free over 25 years and am also dairy and egg free. When I can make something the rest of my family will eat and not know they are gluten free it’s a win. Especially my husband. When I make these he always wants them.
Best chocolate chip cookies ever!
Very nice
I used one banana as an egg replacer and it turned out great! I would love a one dozen cookie recipe with typical baking measurements however, since the online measurement converter only uses decimals – making some ingredients really hard to measure.
Amazing! We’ve been mostly gf for 90 days and I’m originally a baker with regular gluten flour. I was getting frustrated with gf flowers. All of the different brands, textures, ingredients. Recipes taste different every time considering which gf flour you use. I almost threw in the towel. Your website is truly amazing! You have tested every gf flour and you let us know which ones work best and which won’t work at all. I truly appreciate you and what you are doing! Every thing I’ve tried has been amazing and I’ve never seen one bad review. Also the ease of your recipes because your instructions are concise and clear! Clearly you know what you are doing and I thank you for sharing your experience with the rest of us!
I’m new to gluten free and I really wanted a recipe that was also sugar free. I made recipe as is, just left out the molasses, used half salted butter with the half unsalted butter, and substituted a Lakanto sugar free substitute and Swerve brown sugar substitute. They taste just like real chocolate chip cookies, with only that slight aftertaste from the erythritol. The dough was super friendly and easy to work with too. I’m happy it wasn’t too complicated nor weird-fancy.
DELICIOUS! Our house is GF and my sister, who is visiting, was a skeptic about GF recipes. But I had her make these cookies and she was surprised and delighted.
FANTASTIC! Best glute-free, dairy-free recipe I have found. Mama sure does know gluten-free!!! Thank you!!!
Do you use baking or table molasses? Thank you. Susan
Hi Susan! I used Grandma’s® Molasses (Original). I hope you enjoy the gluten-free chocolate chip cookies.
Amazing! I’m a cookie mom-ster and these were spot on with texture and taste. I’d make these even if my husband wasn’t gf and df!
really good great texture, really good.
Great cookies! We did gf/df/egg free options and they turned out really good! I’ve recently started cooking this way for my husband and not everything has turned out good, but this recipe is a winner!
The best cookie dough and cookies! Thank you!
I have tried countless vegan cookie options and nothing comes out better than these!!!!! People are shocked they’re “clean” when they have them. I’ve substituted brown sugar for coconut sugar and white sugar for organic cane sugar. And I’ve used both vegan butter and coconut oil as butter replacements. Also I’ve used almond flour and added xanthum.
Loved these cookies. I will use this recipe again!!
My grandchildren really liked these cookies.
These are the best gf/df cookies I have ever made! Thank you.
My daughter is newly GF and DF and it’s such a struggle trying to think of things she can and actually LIKES to eat now so just made these and they are DELICIOUS!!!! I didn’t have Xanthan gum but didn’t matter and I substitute the molasses with organic coconut syrup and worked perfectly!! Thanks so much for this recipe!
I have a friend who is newly diagnosed with a gluten allergy. So I am experimenting with gluten free recipes. I tried this chocolate chip cookie recipe but I didn’t have any molasses. But it didn’t matter, these are delicious!! Thank you for your recipes! I will definitely try others
I make amazing gluten & dairy filled chocolate chip cookies, but have been in search of a great gluten and dairy free recipe for years! This is it! I think the molasses and the baking powder/soda combo are what make it so good. I used Namaste gluten-free flour, Miyokos vegan butter, and Artisan Kettle (vegan) semi-sweet chocolate chips. I baked on convection at 375 for ten minutes. They are crispy on the outside and soft on the inside—a perfect, perfect texture and taste. Love it so much!
This si the BEST chocolate chip recipe that I have made!!! May family loves them & I’m the only one in my household that is gluten-free. Thank you so much for the recipe.
I don’t normally bake gluten free and dairy free but I made these for a relative with allergies. I used the Pillsbury gluten free flour and earth balance vegan butter, and I followed the recipe exactly. I test baked one cookie first, and it spread less than expected and cooked just a tad faster, so I adjusted my oven down. the dough was a little bit dry and crumbly after refrigerating it, but it still worked well once I rolled it and shaped it. I ended up shaping the rest of the dough into dinosaur footprints since it was for a dino themed baby shower, and the fact that the dough didn’t spread much made this work great for this! wish I could post a picture!
That sounds so cute!
This was great! I made two batches- one was in the oven for about 10 minutes and came out soft and chewy, the other was in the oven for about 12 minutes and came out more crispy. Both were delicious! I’ve tried many gluten free recipes and this was by far the best! Thank you!
This should be a staple in everyones house!!
This recipe is so good. Granddaughter is GF now and she loved them. Her dad is diabetic and wants them SF. Has anyone made these SF as well? Thanks for the great recipes.
I just made these and they are very good! I used ghee in place of the butter, and egg replacer for the egg. Did very well! Thanks for sharing the recipe!!!
Sooo good, my son is allergic to alot of foods (37 in total), including chocolate. I was able to substitute chocolate chips with Missy J’s Carob chips and I am so happy he can enjoy “chocolate” chip cookies again 🙂 Thank you tremendously for this Gluten Free and Dairy Free recipe!
So delicious and easy to come together! I used margarine instead of oil for the buttery flavor. Soooooo so good. Will make again and again. My no. gF wife keeps trying g to steal my cookies!
Delicious, warm and gooey out of the oven. Must admit I taste tested more of them than I should have , I used Bob’s Red Mill 1 to 1 flour. Will definitely be making these again and again.
These are too DIE FOR. I used Bob’s AP GF mix (the one without the bean flour – yuck) and Melt (a DF butter sub), then chilled the dough for 30 minutes (I find Melt lives up to its name and gets very soft very fast). The first batch I let get golden on the outside and the second batch I pulled out before they started to brown – both are so good! The first batch is airy and crispy on the edges and soft in the middle and the second batch is soft and chewy all the way through. Even my non-GF/DF partner can’t stop eating them and requested I save the recipe. Thank you!
Thank you so much Kalypso for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the cookies and they are to die for. Thank you for sharing the brand of gluten-free flour you used that you used Melt butter, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Awesome recipe, worked a treat!
Thank you so much Jade for the awesome 5-star recipe review! I am so happy that you enjoyed the chocolate chip cookies. Thank you again!
These are really good I’m 12 years old and I made these and my fam loved them! Thx so much!
Thank you so much Nadia for the awesome 5-star recipe review! I am so happy that you enjoyed the cookies and your family loved them. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Amazing as always!
Thank you so much Briana for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the cookies and they were amazing. Thanks again!
Hi, this recipe is super amazing, I substitute butter with olive oile, and I use gluten free flour with my own blend gluten free flour (rice flour, tapioka flour, and corn starch), and I only use brown sugar. It is very delicious, thank you so much for sharing this superb recipe, thank youuu!!!
Thank you so much Linda for the awesome 5-star recipe review! I am so happy that you enjoyed the chocolate chip cookies and the recipe is super amazing. Thank you for sharing your gluten-free flour blend, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Love this recipe! I always use honey instead of molasses.
Thank you so much Shekinah for the awesome 5-star recipe review! I am so happy that love the chocolate chip cookies. I’ve never tried the recipe with honey, but I am going too. Thank you for sharing as I know it will help others. Thanks again!
This is the closest recipe I’ve found to the Nestle Toll House cookie recipe. I’m seriously not feeling well because I ate so much of the batter! 🙂
I used Melt Organic butter from the tub (it’s what I had on hand), Bob’s Red Mill 1:1 gluten free flour blend and Bob’s Red Mill egg replacer. Seriously, I haven’t found a recipe for chocolate chip cookies this good since I started baking this way years ago. I’m so glad I found it today!
Now I have to run around my farm for a bit to work this extra “dough” off. 😉 Thanks for the recipe!
Thank you so much MKS for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the chocolate chip cookies. Thank you for sharing which brands you used in the recipe, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!
Delicious! I made these df and they are so good! Thank you for all of the great recipes!
Thank you so much for the awesome 5-star recipe review! I am so happy that you enjoyed the chocolate chip cookies. You are so welcome, I love sharing what I make for my family. Thank you again!
I made this recipe for my son who has Celiac disease. I used just chickpea flour as he also cannot have corn, rice, quinoa, dairy, or any nuts along with the gluten. Sorghum flour is plant based (corn). The recipes that you offer are a godsend. Thank you so much. I have tried a few of your recipes and all are wonderful. Once again thank you.
Eleonora
Nov 10, 2019
Thank you so much for the wonderful 5-star recipe review Eleonora, it really made my night! I am so happy that you and your son enjoyed the cookies. Thank you for sharing what flour you used, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thank you so much for your kind words and encouragement!
Just made these for my husband and he really liked them. I love your site and will be making many of your dishes Thank you for sharing.
Thank you Beverly for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the chocolate chip cookies. Thank you so much for your kind words, I hope you enjoy the other recipes you try. You are so welcome, I love sharing what I make for my family. Thank you again!
Hello:
I am starting my journey of the gluten free and Is I thought it is very hard, specially when trying to purchase food to eat. I use to do all our desserts and other food homemade but now with my gluten issue is hard to change and it takes time.
Where do you find your gluten-free baking powder? Is very hard to find it here in Texas where I am .
Thank you for your site, It helps me a lot
Fam
Hi Fam! I buy the gluten-free baking powder at Walmart. I usually buy the Great Value brand (Walmart), Argo or Clabber Girl. I have never seen a brand of baking powder in the US that was not gluten-free, but I know in other countries some of the baking powders contain wheat. Please let me know if I can help you in any way. Happy gluten-free baking!
Everything turns out fantastic and delicious
Thank you so much Ida for the wonderful 5-star recipe review! I am so happy to hear that everything turns out fantastic and delicious. Thank you again!
These cookies were delicious. I have tried several gluten free cookie recipes and I never know what to expect. Instead of using chocolate chips, I used dried apricots, dried blueberries, and dried cranberries. I had several bags of odds and ends and I tried using up what I had; I do that a lot to clear up my pantry. I have to say that the cookies were quite delicious. I will save this recipe because the cookies were not too hard or too soft. They had a delicious flavor, easy to bake when I used a small ice cream scoop to place them on the cookie sheet. Very easy, very delicious, very quick to bake. A keeper for sure. Thanks for sharing.
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the cookies. Adding dried fruit to the cookie batter sounds delicious. I am going to have to try that. I am also glad that this recipe was easy, delicious, and you will be making them again. You are so welcome, I love sharing what I make for my family. Thank you again Diane!
These cookies are so good! I do not need to do gluten/dairy free but my sister and family do. So when they were at our house today I made the cookies!
I am so happy that you and your family enjoyed the cookies! Thank you so much Joyce for the wonderful 5-star recipe review.
Ok this just is not right . What else does a girl do on chilly snowy Sunday in Canada..she makes cookies.
I need help! I can’t stop eating them.
SUPER DELICIOUS
Thank you so much Paula for the wonderful 5-star recipe review! I am right there with you friend, I can’t stop myself from eating them too. They are one of my favorite cookies. Thank you again!
If I don’t have molasses, what can I substitute in lieu of it?
Hi Maribeth! You could just leave the molasses out. I have never tried using something else in its place. I hope you enjoy the cookies!
Super yummy!
Thank you so much for the wonderful 5-star recipe review Helena! I am so happy that you enjoyed the chocolate chip cookies. Thank you again!
Just made these cookies using aquafaba and vegan butter so I can share with all my friends with allergies. They’re super yummy!
Hi Miri thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the cookies. I have not tried them using aquafaba, but I just made some today to try in some other cookies. I am glad that it worked for the recipe as well. How much of the aquafaba did you use? I’ll have to try it the next time. Thanks again!