Easy Gluten-Free Chocolate Chip Cookies (Dairy-Free)

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A cookie sheet full of delicious gluten-free and dairy-free chocolate chip cookies.

These gluten-free chocolate chip cookies are a little bit of heaven. They remind me of the original Toll House cookies that I used to make before going gluten-free. They’re slightly crisp on the outside and have a tender chewy center Oh, they are so, so good!

Gluten-free chocolate chip cookie dough.

I loved the reaction that my family had when tasting these cookies for the first time! It was what you always hope for when giving your family something that you baked for them. I have two adult daughters and one son-in-law who all have had to be gluten-free for years now and as they first took a bite into these cookies they each paused, looked up at me and smiled the biggest smiles! Then immediately began telling me how good they were.

And that my friends is called success in baking for your loved ones and the reason I’m calling these cookies the best gluten-free chocolate chip cookies ever!

Freshly baked gluten-free chocolate chip cookies cooling on a wire rack.

Ingredients for Gluten-Free & Dairy-Free Chocolate Chip Cookies:

How To Make Gluten-Free Chocolate Chip Cookies:

Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.

Gluten-free chocolate chip cookie dough.

In a medium bowl whisk together the gluten-free flour, baking soda, and salt. Set aside.

Using a stand mixer or hand mixer and large bowl mix the buttery spread and both sugars together until creamy. Add eggs and vanilla and mix thoroughly.

Chocolate chip cookies fresh from the oven.

Add half the flour mixture to the batter and combine then mix in the rest of the flour until it’s all completely combined. Pour the chocolate chips into the batter and mix until spread evenly throughout.

Frozen gluten-free chocolate chip cookie dough.

Drop by tablespoon or use a cookie scoop to dip out the dough onto a lined cookie sheet about 3 inches apart. Bake for 10-12 minutes until lightly golden brown.

Place the baking pan on a wire rack to cool for 5 minutes and then transfer cookies directly to the wire rack to cool completely. 

A pile of gluten-free and dairy-free cookies.

How to freeze cookie dough:

Drop by tablespoon or cookie scoop onto a parchment-lined cookie sheet. These can be close together but not touching. Place cookie sheet in the freezer for one hour. Take frozen cookie balls and store them in a freezer bag or container in the freezer for up to two months. 

To bake preheat oven to 350°. Place frozen cookies on a parchment-lined cookie sheet and bake 1-13 minutes until just golden brown. Place the baking pan on a wire rack to cool for 5 minutes and then transfer cookies directly to the wire rack to cool completely. 

Gluten-free chocolate chip cookies with chocolate chips.

More Gluten-Free Cookies You’ll Love:

Easy Peanut Butter Cookies
Chocolate Crinkle Cookies
Soft Molasses Cookies
Lemon Crinkle Cookies
Snowball Cookies

>>Updated Recipe<<

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The Best Gluten-Free Chocolate Chip Cookies (Dairy-Free)

  • Author: MamaShire
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 2 1/2 dozen
  • Category: Dessert
  • Method: Oven
  • Diet: Gluten Free

Description

These gluten-free chocolate chip cookies are a little bit of heaven. They remind me of the original Toll House cookies that I used to make.


Ingredients

2 1/4 cups gluten-free flour mix*
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dairy-free buttery spread, softened**
3/4 cup brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups chocolate chips, gluten-free & dairy-free***


Instructions

Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.

In a medium bowl whisk together the gluten-free flour, baking soda, and salt. Set aside.

Using a stand mixer or hand mixer and large bowl mix the dairy-free buttery spread and both sugars together until creamy. Add eggs and vanilla and thoroughly mix.

Add half the flour mixture to the batter and combine then mix in the rest of the flour until it’s all completely combined. Pour the chocolate chips into the batter and mix until spread evenly throughout.

Drop by tablespoon or use a cookie scoop to dip out the dough onto a lined cookie sheet about 3 inches apart. Bake for 10-12 minutes until lightly golden brown.

Place the baking pan on a wire rack to cool for 5 minutes and then transfer cookies directly to the wire rack to cool completely. 


Notes

*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.

**Dairy-Free Butter: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes to soften at room temperature

***Chocolate Chips: Nestle Toll House Allergen Free Semi-Sweet Chocolate Morsels or if you prefer mini chips try Enjoy Life Baking Chocolate Semi-Sweet Mini Chocolate Chips.

Keywords: gluten-free cookies, gluten-free dairy-free cookies, chocolate chip cookies, gluten-free chocolate chip cookies

The best gluten-free chocolate chip cookies fresh from the oven.

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