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 teaspoons vanilla
1 1/2 cups chocolate chips, gluten-free & dairy-free***
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.
*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
***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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