An easy recipe for soft and chewy gluten-free chocolate chip cookies. Baked in just ten minutes with a nice crispy edge. The recipe also has a dairy-free and vegan option.
Originally posted December 2018, post last updated March 2020
Gluten-Free Chocolate Chip Cookies
If you have been looking for the best gluten-free chocolate chip cookie, look no further! I am so excited to share my easy recipe for gluten-free chocolate chip cookies with you.
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 is the Nestle Toll House Cookies. I’m also a big fan of Mrs. Fields chocolate chip cookies. Because of those cookies, I enjoyed from my childhood, I like my chocolate chip cookies crunchy on the edges but soft and chewy in the center.
For years, I had been using the Pillsbury Gluten-Free Chocolate Chip cookie mix to make cookies. 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 (including me), I needed a gluten-free chocolate chip recipe that could easily be modified to be dairy-free as well. On top of that, my husband is now egg-free, so I needed a recipe that I could easily adapt to be egg-free too.
So, I went to work on developing the best gluten-free chocolate chip cookie recipe that could also be easily adapted to be dairy-free and egg-free too.
You can see just how easy these gluten-free chocolate chip cookies are to make in the recipe video.
How To Make Gluten-Free Chocolate Chip Cookies
- Preheat oven the 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 with a spoon 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.
- 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.
- 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 (bake for 8 minutes).
- If you want your cookies to be more fluffy, chill the cookie dough for 30 minutes.
Can I freeze the cookie dough?
Freezing cookie dough is so easy! 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.
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 the starches and xanthan gum it. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cookies!
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.
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.
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 because the flour often gets compacted in the bags.
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 I always try and have a dairy-free option to my recipes.
For the dairy-free version of this recipe, I used Smart Balance butter and Nestle Toll House Simply Delicious Morsels. I also like baking with Enjoy Life Mini Chocolate Chips.
So now, you too can enjoy a gluten-free and dairy-free chocolate chip cookie.
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 Gluten-Free Egg Replacer in the egg-free version of this recipe and 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!
Easy Gluten-Free Chocolate Chip Cookie Recipe
These gluten-free cookies are so easy to make. My kids have a fun time helping make these chocolate chip cookies. They only take a few simple ingredients and require no chilling time.
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, as they remind me of the Toll House cookies form my childhood. I promise no one will even know they are gluten-free.
More Gluten-Free Dessert Recipes For You To Try!
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
- Easy Gluten-Free Banana Bread {Dairy-Free Option}
- Easy Gluten-Free Brownies {Dairy-Free Option}
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★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Chocolate Chip Cookies {Dairy-Free Vegan Option}
Ingredients
- 1 cup 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 (room temperature) 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 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 Nestle Simply Delicious or 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 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 (centers of the cookies will be soft). Please watch your oven because all ovens are different.
- Cool and store in an air-tight container. Enjoy!
Video
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 option I used Smart Balance butter and Nestle Simply Delicious Morsels. I also like Enjoy Life Mini Chocolate Chips.
- For Vegan 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 in an air-tight container.
- The cookie dough can be frozen for up to 9-12 months.
Nutrition
Megan Highfill says
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!
Roslyn says
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.
Sarah says
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!
taylor says
This should be a staple in everyones house!!
Pam M says
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.
Dawn Parks says
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!!!
Raquel Pena says
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!
Dawn says
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!
Wendy says
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.
Kalypso says
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!
Audrey says
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!
Jade Taylor says
Awesome recipe, worked a treat!
Audrey says
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!
Nadia says
These are really good I’m 12 years old and I made these and my fam loved them! Thx so much!
Audrey says
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!
Briana says
Amazing as always!
Audrey says
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!
Linda says
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!!!
Audrey says
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!
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!
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!
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!
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!
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!
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!
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!
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!
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.
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!
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!
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!