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
- Preheat oven to 375°.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. (photo 1)
- 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 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. (photo 2)
- Either stir in the chips or use your mixer on low to mix the chocolate chips into the cookie batter. (photo 3)
- 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. (photo 4)
- 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. (photo 5)
- Cool and store in an air-tight container. Enjoy!
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}
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Gluten-Free Chocolate Chip Cookies
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
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
Miri says
Just made these cookies using aquafaba and vegan butter so I can share with all my friends with allergies. They’re super yummy!
Audrey says
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!
Helena Connors says
Super yummy!
Audrey says
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!
Paula says
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
Audrey says
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!
Maribeth Strand says
If I don’t have molasses, what can I substitute in lieu of it?
Audrey says
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!
Joyce says
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!
Audrey says
I am so happy that you and your family enjoyed the cookies! Thank you so much Joyce for the wonderful 5-star recipe review.
Diane Zayas says
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.
Audrey says
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!
Ida Sivas says
Everything turns out fantastic and delicious
Audrey says
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!
Fam Bless says
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
Audrey says
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!
Beverly Walters says
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.
Audrey says
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!
Eleonora Brown says
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
Audrey says
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!
Christine says
Delicious! I made these df and they are so good! Thank you for all of the great recipes!
Audrey says
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!
MKS says
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!
Audrey says
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!
Shekinah Mulvany says
Love this recipe! I always use honey instead of molasses.
Audrey says
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!