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! Be sure to try my Chocolate Chip Cookie Bars, Chocolate Chip Muffins, and Chocolate Chip Cookie Cake.

Why You’ll Love These Cookies:

• They are so yummy you will not miss the gluten and dairy one little bit.
• These will quickly become a family favorite.
• They are easy to make and you can freeze the dough to have freshly baked cookies anytime.
• These cookies are soft and chewy and have chocolate chips in every yummy bite.

Ingredients For Gluten-Free Chocolate Chip Cookies

• 2 and 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

Ingredient 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.

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 a 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 the 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 the 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 for 11-13 minutes until just golden brown. Place the baking pan on a wire rack to cool for 5 minutes and then transfer the cookies directly to the wire rack to cool completely. 

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