3 gluten-free chocolate chip cookies stacked on top of each other wiht more cookies in the background
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5 from 9 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


  • 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


  • 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!


  • I like Pillsbury gluten-free flourNot 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. 


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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