You’ll love my easy recipe for Gluten Free Chocolate Chip Cookies, with vanilla, brown sugar, and delicious chocolate chips, these gluten free cookies are the perfect treat, and can be made dairy free.
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How to Make Gluten Free Chocolate Chip Cookies
Start by measuring out all your ingredients, for best results use a digital kitchen scale to weight everything. Mix together all gluten free flours, xanthan gum, baking soda, baking powder, and salt.
In another bowl cream together the butter, white sugar, brown sugar, and vanilla extract then add the eggs, one egg at time, and beat well and scrape the sides and base of the bowl to ensure it’s properly mixed.
Slowly add the gluten free flour mix a little at a time to the cookie batter until it’s fully mixed, use a spatula to scrape the sides and bottom of the bowl again.
Use a spatula to mix in the chocolate chips evenly into the cookie dough, don’t use a mixer or you may smash the chocolate chips. The cookie dough may be quite soft at this stage especially if you have used dairy free butter as it’s very soft.
Use a medium cookie scoop (1.5 tbsp) place eight balls of cookie dough evenly spaced onto a half sheet pan and slightly flatten the cookie balls with a fork then push two or three chocolate chips onto the top of all the cookies.
Chill the cookies on the cookie sheet in the fridge for 20-30 minutes. If you do not have room in your fridge for the cookie sheet then simply chill the cookie dough in the bowl for one hour.
Preheat your oven to 350°F and bake your cookies for about 10-12 minutes or until the edges of the cookies turn brown. Once they are cooked let the cool on the baking sheet and they will firm up as they cool.
More Gluten Free Cookie Recipes
Gluten Free Chocolate Chip Cookies
Easy recipe for soft tasty gluten free chocolate chip cookies
Gluten Free Flour Blend
This recipe works best if you weigh the flour with a digital kitchen scale. For specific flour substitutions read recipe notes below.
Line two half sheet pans (18×13 inch) with parchment paper, do not use waxed paper or they will stick.
Whisk together the gluten free flours, xanthan gum, baking soda, baking powder, and salt to evenly mix. Omit the salt if you are using salted butter.
In a second bowl cream the butter, white sugar, brown sugar, and vanilla extract.
Add the eggs to the butter and sugar mixture, one egg at time, and beating after each addition to mix well.
Slowly add the flour to the batter until it's fully mixed, use a spatula to scrape the sides and bottom of the bowl.
Use a spatula to mix in the chocolate chips into the cookie dough. The cookie dough will be quite soft.
Using a medium cookie scoop (1.5 tbsp) place eight balls of cookie dough evenly spaced onto a half sheet pan and slightly flatten the cookie balls with a fork then gently press two or three chocolate chips on top of each cookie .
Chill the sheet pan with the unbaked cookies for 20-30 minutes. If you do not have room in your fridge for sheet pans chill the cookie dough in a bowl for one hour.
Preheat the oven to 350°F.
Bake cookies on the middle rack of the oven for 10-12 minutes or until the edges are slightly brown. (My cookies were baked with crispy edges and soft centre in 10 minutes, but all ovens are different.)
Let the cookies cool on the baking sheet for about ten minutes then use a turner spatula to carefully move them onto a cooling rack to fully cool, they will harden up as they cool.
Store in an airtight container, best eaten within two days. Can be frozen in ziplock bags or in an airtight container for up to three months.
Dairy Free – I have made this with Earth Balance dairy free butter and it worked well. Just be aware that not all dairy free butter brands are suitable for baking due to the high water content.
Flour Substitutions – You could use a ready made gluten free flour blend instead of the flours I have listed, however, they are all different and the end result may not be as good as if you follow the recipe as written. You can substitute any of the starches for other gluten free starches and you could sub sorghum or another gluten free whole grain flour for brown rice flour. Almond flour, coconut flour, or any other nut flours are not interchangeable with any grain based gluten free flour so will not work well in this recipe.
Eggs Free option – You could try substituting flax eggs for regular eggs or use a store bought egg replacer, but I’ve not tested this recipe with an egg substitute.
Salt – I used unsalted butter and added salt, but if you are using salted butter or dairy free butter (which has added salt) then you should omit the salt altogether or use less salt.