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

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!

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!

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

• 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.

How To Make Gluten-Free Chocolate Chip Cookies:

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 buttery spread and both sugars together until creamy. Add eggs and vanilla and mix thoroughly.

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. 

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. 

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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