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! They’re slighty crisp on the outside and have a tender chewy center. So now let me tell you how to make them.
Let’s Make The Best Gluten-Free Chocolate Chip Cookies!
Contents of This Post
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Here are a few of the brands that I used to make these cookies. If you use other brands you’re results may vary. Better Batter Gluten-Free Flour Mix | Smart Balance Original Buttery Spread | Enjoy Life Mini Morsels.
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 beat the Smart Balance buttery spread and both sugars together until creamy. Add eggs and vanilla and thoroughly mix.
Add the flour mixture to the batter and combine until all the flour is completely mixed in. Pour the chocolate chips into the batter and mix until spread evenly throughout. The batter will be very sticky. Drop by tablespoon or cookie scoop onto lined cookie sheet about 3 inches apart. Bake for 10-12 minutes until lightly golden brown.
For freezing dough: Drop by tablespoon or cookie scoop onto parchment lined cookie sheet. These can be close together but not touching. Place cookie sheet in freezer for one hour. Take frozen cookie balls and store in freezer bag or container in freezer for up to two months. To bake preheat oven to 350°. Place frozen cookies on parchment lined cookie sheet and bake 12-15 minutes until just golden brown. Allow to cookies to cool for 10 minutes on cookie sheet before removing to a wire rack to finish cooling or enjoy warm.
Place cookie sheet on cooling rack and let cookies sit for 10 minutes to firm up. Then remove from pan and finish cooling on wire rack.
The Best Gluten-Free Chocolate Chip Cookies (Dairy-Free)
Delight your family and friends with these delicious cookies! The dough can be frozen ahead for quick and fresh treats.
- Yield: 2 dozen
- Category: Dessert
Ingredients
2 1/4 cups Better Batter gluten-free flour mix*
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Smart Balance Buttery Spread, softened**
3/4 cup brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1 cup Enjoy Life 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 beat the Smart Balance butter and both sugars together until creamy. Add eggs and vanilla and mix thoroughly.
Add the flour mixture to the batter and combine until all the flour is completely mixed in. Pour the chocolate chips into the batter and mix until spread evenly throughout. The batter will be very sticky.
Drop by tablespoon or cookie scoop onto lined cookie sheet about 3 inches apart. Bake for 10-12 minutes until lightly golden brown. Place cookie sheet on cooling rack and let cookies sit for 10 minutes to firm up. Then remove from pan and finish cooling on wire rack.
For freezing dough: Drop by tablespoon or cookie scoop onto 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 in a freezer bag or a freezer safe container in the freezer for up to two months. To bake preheat oven to 350°. Place frozen cookies on parchment lined cookie sheet and bake 12-15 minutes until just golden brown. Allow to cookies to cool for 10 minutes on cookie sheet before removing to a wire rack to finish cooling or enjoy warm.
Notes
* I used Better Batter gluten-free flour blend in this recipe. It’s my favorite blend to use in baking. You could use another one-for-one type mix but results may vary.
**Set your Smart Balance out on the counter for several minutes to soften.
If you want to cut back a little on the sugar use only 1/2 cup of each of the brown and white sugar. The cookies will not spread as much and will be a little denser but they are still yummy! The pictures below show the difference in the cookies made with less sugar.
Also if your kitchen is very warm you may want to chill the dough once you have it on the cookie sheet in your refrigerator or freezer for 15 minutes. This will help the cookies spread out too thin.
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