These gluten-free chocolate chip cookies are so yummy! They remind me of the original Toll House cookies that I used to make before going gluten-free. They’re slightly crisp outside and have a tender, chewy center. For more chocolate chip goodness, be sure to try my Chocolate Chip Cookie Bars, Mini Chocolate Chip Cookies, and Chocolate Chip Cookie Cake.
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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.
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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 of xanthan gum per cup of flour.
- Dairy-Free Butter: Country Crock Plant-Based Avocado Butter, Smart Balance, or Earth Balance. Sit on the countertop for about 10 minutes to soften to a cool 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.
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 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.
More gluten-free cookies you’ll love
The Best Gluten-Free Chocolate Chip Cookies (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 2 1/2 dozen 1x
- 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 ¼ cups gluten-free flour mix*
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dairy-free buttery spread, softened**
- ¾ cup brown sugar
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 ½ 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 a 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 the 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 it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
**Dairy-Free Butter: Country Crock Plant-Based Butter, Smart Balance, Earth Balance, or your favorite brand. Sit it out on the countertop for about 10 minutes to soften to a cool 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.
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Alisha
Please make a low-carb chocolate chip recipe! I love your recipes but need low-carb.
Angie
Hi I was wondering if we wanted refined sugar free fir these would you just add 1cup of coconut sugar?
MamaShire
The recipe calls for a 3/4 cup of white sugar and 3/4 cup of brown sugar. I haven’t made these substituting with coconut sugar but you could definitely give it a try. Let me know if you do.
Carol
These make me think of original Toll House cookies. My family loved them.
MamaShire
Yay! So glad that you all loved them.
Marla
Hoping to make these this week. When I scaled up the recipe to 2x, it only changed the flour measurements? I noticed this on your lemon cookie recipe too – one of my absolute favorites and was glad to find the 2x version in the comments!
Also, will these freeze alright?
MamaShire
Yes, these will freeze great. And I’m sorry about the recipe not doubling. I thought the programmers had fixed this.
Here are the amounts doubled: 4 1/2 cups gluten-free flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 cup softened buttery spread, 1 1/2 cups brown sugar, packed, 1 1/2 cups sugar, 4 eggs, 4 teaspoons vanilla, 3 cups chocolate chips.
Happy Baking!
Carol
These are favorite chocolate chip cookies! Taste just like the ones I made before going gluten and dairy free.
MamaShire
I love that! They’re pretty great. 🙂
Tamara
I made these today for a coworker who is gluten and dairy intolerant. She is always sharing her baked goodies with us (sometimes she makes things for us that she can’t eat). I thought I would try making some gluten free chocolate chip cookies for her (all my coworkers really, but some that she could enjoy if she wants). Hubs and I each tried and they gave our seal of approval!
Emily
The best gluten-free chocolate chip cookies ever! I’ve even doubled the recipe and spread the dough in a giant sheet pan to make bar cookies for a large group. They were a hit! So many compliments (and most people weren’t even gluten-free)!
Hannah
Amazing! Best with mega chunk chocolate chips in my opinion. I love to chill the batter for about 30mins before the first batch and then room temp the rest. Baking for 11.5mins
MamaShire
Mega chunk chocolate chips does sound amazing! I’m glad you enjoyed them!
Em
Favorite go-to cookie recipe! For home and for parties!