Post updated February 28, 2022
Soft, chewy, delicious, and so easy to make. These are the best gluten-free chocolate chip cookies.
This gluten-free cookie recipe is my favorite go-to cookie recipe. It's also dairy and soy-free. I love this recipe not only because the cookies turn out so soft and chewy, but also because it's really easy to make. So next time your sweet tooth strikes, give this gluten-free chocolate chip cookie recipe a try. My hope is these cookies will inspire you on your gluten-free baking journey, and you will enjoy these with your family too.
INGREDIENTS
- Gluten-Free Flour Blend - Try my gluten-free flour blend HERE. Any store-bought gluten-free flour blend will also work in this recipe. I recommend Bob's Red Mill 1:1 Gluten-Free Flour.
- Xanthan Gum - Check to see if your flour blend contains xanthan gum. If you are using my gluten-free flour blend you will need to add xanthan gum. Omit this if your flour mix already contains it.
- Salt - I recommend using Redmond Sea Salt.
- Baking Powder
- Dairy-Free Butter - I use Earth Balance or Spectrum brands
- Granulated Sugar
- Brown Sugar
- 1 Egg
- Vanilla
- Chocolate Chips - I use Enjoy Life brand. These chocolate chips are free of all the top 9 allergens and are perfect for baking.
OPTIONAL: Short on time? Make this gluten-free chocolate chip cookie recipe using a gluten-free chocolate chip cookie mix. There are many brands to choose from so read the ingredient labels carefully. Here are a few I recommend.
- Bob's Red Mill Gluten-Free Chocolate Chip Cookie Mix
- Pillsbury Gluten-Free Chocolate Chip Cookie Mix
How to Make the Best Gluten-Free Chocolate Chip Cookies
- Preheat your oven to 375 degrees Fahrenheit.
- Line 2 large baking sheets with silicone baking mats or parchment paper. Set them aside.
- Combine the gluten-free flour, salt, xanthan gum, and baking powder in a large bowl and then set it aside.
- Add the butter, white and brown sugars, egg, and vanilla to the large bowl of a stand mixer.
- Mix the ingredients thoroughly at medium speed using the paddle attachment of your stand mixer.
- At low speed, fold the dry ingredients into the dough, adding a small amount at a time until combined.
- Fold the chocolate chips into the dough by hand using a spatula.
- Using a cookie scoop or tablespoon, drop heaping tablespoons of the dough rolled into balls onto the prepared baking sheets.
- Bake for 15 minutes or until the edges begin to darken.
- Remove the cookies from the oven and cool on a wire rack for about 10 minutes.
- Enjoy.
- Store in an airtight container for up to 1 week. Freeze in a large freezer-safe storage bag or container for up to 3 months.
If you like this recipe try my Gluten-Free Snickerdoodle Cookies.
Gluten-Free, Dairy-Free Chocolate Chip Cookies
Soft, chewy, delicious, and so easy to make. My hope is these cookies will inspire you on your gluten-free baking journey, and you will enjoy these with your family too.
Servings 4 dozen
Calories 150kcal
Equipment
- 1 Stand Mixer with a paddle attachment OR use a small hand mixer
- 2 Large baking sheets
- 2 Silicone baking mats or parchment paper
- 2 Large mixing bowls
- Measuring cups
- Measuring spoons
- 2 Spatulas 1 for mixing and 1 for removing cookies from the baking sheet
- 1 Cookie scoop or 1 tablespoon
- Wire rack for cooling
Ingredients
- 1 2/3 cups Gluten-Free Flour blend See my recipe in the notes below.
- 1/2 tsp. Xanthan Gum Omit if your flour mix already contains this.
- 1/2 tsp. Salt
- 1 tsp. Baking Powder
- 1 stick (8 T) Dairy-free butter I use Earth-Balance or Spectrum brands.
- 1/2 cup Granulated Sugar
- 1/2 cup Brown sugar
- 1 large Egg
- 1 tsp. Vanilla
- 1 cup Chocolate Chips I use Enjoy Life brand.
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Line 2 large baking sheets with silicone baking mats or parchment paper, then set them aside.
- Combine the flour, salt, xanthan gum, and baking powder in a large bowl and set it aside.
- Add the butter, granulated and brown sugars, egg, and vanilla to a large mixing bowl.
- Mix ingredients thoroughly at medium speed using the paddle attachment of your stand mixer or use a small hand mixer.
- Switch the mixer to low speed, and fold the dry ingredients into the dough, adding a small amount at a time until combined.
- Add the chocolate chips and fold them into the dough by hand using a spatula.
- Using a cookie scoop or tablespoon, drop heaping tablespoons of the dough rolled into balls onto the prepared baking sheets.
- Bake for 15 minutes or until the edges begin to darken.
- Remove the cookies from the oven and cool on a wire rack for about 10 minutes.
- Store cookies in an airtight container for up to 1 week. Freeze the cookies in a large freezer-safe storage bag or container for up to 3 months.
Notes
The serving size is 1 medium cookie. Calories are approximate and based on the exact ingredients/brands I used when making this recipe. Check your ingredient's nutrition labels. Laura's Gluten-Free Flour Blend Recipe Note: Cookies will bake up bigger or smaller depending on the size of your cookie scoop. I used a small cookie scoop for this recipe.
★Did you make this recipe? Please give it a star rating below in the comments!★
Blessings, Laura xo
