Gluten-Free Chocolate Chip Cookies {Dairy-Free & Vegan Option}

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Soft and chewy Gluten-Free Chocolate Chip Cookies. They are super easy to make and the recipe also has a dairy-free and Vegan option. 

Originally posted December 2018, post updated June 2019

Gluten-Free Chocolate Chip Cookies

I love chocolate chip cookies! Nothing tastes more like home than a freshly baked chocolate chip cookie right out of the oven!

My favorite type of chocolate chip cookies are the Nestle Toll House Cookies. I’m also a big fan of Mrs. Fields chocolate chip cookies. I like my chocolate chip cookies crunchy on the edges but soft and chewy in the center.

For years, I have been using the Pillsbury Gluten-Free Chocolate Chip cookie mix. Because sometimes, even someone who bakes a lot like me needs a quick and easy way to make gluten-free cookies.

Now that there are three of us in my family that are dairy-free, I needed a gluten-free and dairy-free chocolate chip cookie recipe. On top of that, my husband is now egg-free, so I needed a recipe that I could adapt to be egg-free too.

So, I went to work developing an easy gluten-free chocolate chip cookie recipe that could also be adapted to be dairy-free and egg-free. This cookie dough does not even have to be chilled!

How To Make Gluten-Free Chocolate Chip Cookies

Tips For Making The Best Gluten-Free Chocolate Chip Cookies

• Soften your butter. Take the butter out of the refrigerator and allow to soften on the counter for 15-30 minutes.
• Measure the flour correctly. Use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup), and use the spoon and level method.
• To bring your egg to room temperature add very warm, but not hot tap water into a bowl. Place your cold egg into the water gently. Wait five to seven minutes.
• Always use a greased cookie scoop. I use a 1 1/2 tablespoon cookie scoop. It was a game changer for me!
• I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I buy it at Walmart.
• If you want your chocolate chip cookies to be gooey, the trick is to not over-bake them.

Gluten-Free Flour

These gluten-free chocolate chip cookies were made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.

Most gluten-free all-purpose flour blends already have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.

So make sure to check the ingredients of your gluten-free flour as to not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cookies!

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.

Pro Tip For Measuring Gluten-Free Flour

I have 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 I use the back of a knife to level off the top of the measuring cup.

Friends, please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.

Dairy-Free Baking

I have also included a dairy-free option for this gluten-free chocolate chip recipe. My husband, myself and youngest son are all dairy-free as well. So now, you too can enjoy a gluten-free and a dairy-free chocolate chip cookie. (See the photo below)

For the dairy-free version of this recipe, I used Smart Balance butter and Enjoy Life Mini Chocolate Chips (they are also Vegan).

Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

Egg-Free Baking

We recently found out that my husband has an egg sensitivity. So, I am learning to bake egg-free now as well. I used Bob’s Red Mill Egg Replacer, which is also gluten-free. They turned out great!

I made them both dairy-free and egg-free, so they would also be Vegan gluten-free chocolate chip cookies. So, if you also need to be egg-free or are Vegan, you too can enjoy my gluten-free chocolate chip cookies!

Can I freeze the cookie dough?

Yes, you can! The best way to freeze this cookie dough is to freeze portion out the dough on a baking sheet just like you are making cookies. Then place them in the freezer to flash freeze them for 10 minutes.

Once the cookies are flash frozen (a little frozen), place the cookie dough balls into a freezer bag. Frozen raw cookie dough can actually last 9 to 12 months in the freezer.

You do not need to thaw the cookie dough before you bake them. You may need to bake the cookies for an extra minute or two, so please watch your cookies.

These soft and chewy gluten-free chocolate chip cookies are now one of my family’s favorite cookies.  My youngest son declared that they were the best cookie ever!

I would have to agree that they are the best gluten-free chocolate chip cookies. I promise no one will even know they are gluten-free.

More Gluten-Free Cookie Recipes For You To Try!

• Gluten-Free Red Velvet Chocolate Chip Cookies {Dairy-Free Option}
• Almond Spritz Cookies {Gluten-Free, Dairy-Free}
• Gluten-Free Cinnamon Roll Cookies {Dairy-Free Option}

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5 from 8 votes

Gluten-Free Chocolate Chip Cookies

Soft and chewy Gluten-Free Chocolate Chip Cookies. They are super easy to make and the recipe also has a dairy-free and Vegan option. 

Course Dessert

Cuisine American

Keyword dairy-free chocolate chip cookies, gluten-free chocolate chip cookies, Vegan chocolate chip cookies

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 48 cookies

Calories 118kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 1 cup butter, softened 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 egg (room temperature) for egg-free/Vegan use Bob's Red Mill 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 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.
• 1/2 teaspoon xanthan gum (leave out if your flour already has it)
• 2 cups chocolate chips For dairy-free and Vegan I like Enjoy Life mini chocolate chips

US Customary - Metric

Instructions

• Preheat oven to 375°.
•  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.
• In a medium-sized bowl combine the gluten-free flour, baking soda, baking powder, salt and give it a quick stir to combine the ingredients.
• Add the gluten-free flour mixture to the butter mixture and mix until fully combined.
• Either stir in the until chips 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 (centers of the cookies will be soft).  Please watch your oven because all ovens are different. 
• I like to add more chocolate chips to the top of my warm cookies. Cool and store in an air-tight container. Enjoy!

Notes

• 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.
• Use the "spoon and knife" method to measure the flour. 
• Always use a cookie scoop. I use a 1 1/2 tablespoon cookie scoop because I like a bigger cookie. It was a game changer for me!
• I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I but it at Walmart.
• To bring your egg to room temperature add very warm, but not hot tap water into a bowl. Place your cold egg into the water gently. Wait five to seven minutes.
• For dairy-free I used Smart Balance butter  Enjoy Life Mini Chocolate Chips (they are also Vegan).
• For Vegan option use Earth Balance butter, Enjoy Life Mini Chocolate Chips (or your favorite Vegan butter and chocolate chips) and Bob's Red Mill Egg Replacer.
• Store in an air-tight container.
• The cookie dough can be frozen for up to 9-12 months. 

Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 76mg | Potassium: 12mg | Sugar: 11g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg

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