These gluten-free chocolate chip cookies are absolutely spectacular. Soft, not too chewy, not too crispy. The ultimate chocolate chip cookie recipe that just happens to be naturally dairy-free too!
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I have been meaning to post this recipe for years. It is so delicious, even my gluten-eating friends love these cookies.
This recipe is based on my childhood favorite cookie recipe, converted to be gluten-free. As I was writing the recipe up, I realized they are also dairy-free. No substitutions are required.
Growing up with always made our chocolate chip cookies without butter. Cookies made with butter tend to spread and get thin and crispy. Which is fine, but I like mine soft with the perfect mixture of softness and crisp texture. And that is what these cookies are.
And if you can't wait for them to bake you need to try my edible cookie dough- totally GF and amazing!
One thing I love about making chocolate chip cookies is that they take pantry and fridge staples. Things I typically have on hand. For this cookie recipe you will need:
- Gluten-Free Flour Blend
- Xanthan Gum (omit if your flour blend contains)
- Baking Soda
- Margarine (Dairy Free)
- Vegetable Shortening
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Chocolate Chips (Dairy Free)
A few things you might find helpful are my list of Crisco substitutions and this article on gluten-free Crisco.
See the recipe card for quantities. A few notes on these ingredients.
Best Gluten-Free Flour for Cookies
First, this recipe uses a 1 to 1 gluten-free flour blend. Meaning if you just want dairy-free cookies you can use regular flour.
Bread and pasta often require specific blends of gluten-free flour for the best result. However, this recipe is very forgiving and a simple pre-made blend will do.
For the best flavor, avoid using a garbanzo or chickpea flour for sweet bakes like this. I typically use 1 of the following 3 brands.
As of the publishing of this article, all three contain xanthan gum.
Dairy-Free Ingredients for Cookies
Margarine is a combination of vegetable oil and water. Some brands add whey or lactose back so be sure the brand you are using is in fact dairy-free. I typically use I Can't Believe It's Not Butter.
Chocolate chips, even dark chips contain milk. I use Enjoy Life brand because they are totally allergy-free. Even nut-free.
Unfortunately, the answer is no. margarine ranges between 51% and 65% vegetable oil, and the rest is water. By using one or the other the water content of the recipe is thrown off.
Typically, cookies need a binder to avoid being too crumbly. If you want to make them vegan, use a powdered egg replacer specifically for baking. Do not use a homemade flax egg or aquafaba.
We are going to mix our dry ingredients, cream the margarine and vegetable shortening, then combine dry with wet. Basically cookie 101.
Start by preheating your oven to 375 F degrees.
Step 1- Mix Dry Ingredients
In a large mixing bowl sift together the gluten-free flour, xanthan gum, baking soda, and salt. Set aside.
Don't skip mixing your dry ingredients as it ensures even distribution of the salt, xanthan gum, and baking soda.
Step 2- Combine Wet Ingredients
In a large mixing bowl combine the margarine and vegetable shortening. Use an electric mixer or the paddle attachment on a stand mixer to cream together on medium speed. This takes about 2 minutes.
Add the eggs, white sugar, brown sugar, and vanilla to the wet mix. Mix on medium speed until light and fluffy. About another two minutes.
Step 3- Combine Wet and Dry
Slowly add the dry flour mixture a cup at a time. I rarely use the exact amount of flour in the recipe. Humidity plays a big part. Sometimes it is a little less, sometimes a little more. Add by the tablespoon until you get the texture shown below.
Step 4- Scoop and Bake
Stir in the chocolate chip cookies by hand. Then let the dough rest for 10 minutes.
Drop by rounded spoonfuls onto cookie sheets. I don't do anything fancy with an ice cream scoop or any of that. Two teaspoons are all you need. I typically make these in 3 to 4 rounds in the oven.
Bake for 10 minutes turning halfway through. Allow cookies to cool on the cookie sheets for 5 minutes. Then move to a wire rack to cool.
👩🏻🍳 Expert Tips
- I prefer a richer flavor in my chocolate chip cookies so I do slightly less of the white sugar and slightly more of the brown sugar.
- Don't reduce the salt, it may seem like a lot but it perfectly balances out the sweetness of the cookies.
- Don't skip softening the margarine, cold margarine will create folds in the cookie.
- Don't skipping resting the dough. Gluten- free flours need to be hydrated before baking to ensure the proper structure develops.
For cookies, I prefer to use an actual cookie sheet rather than a sheet pan with half-inch sides. Cookie sheets are more insulated on the bottom allowing for better browning without burning.
There is no need to oil the cookie sheet, use parchment paper, or a Silpat.
Cookies should be kept at room temperature in an airtight container. They will keep for 3 to 5 days. Unlike most gluten-free cookies, I find that these cookies keep their texture fairly well.
Towards the end of the 5 days they may need to be rewarmed. To rewarm pop in the microwave for 10 to 15 seconds.
Baked cookies can be placed a in a freezer bag and frozen for up to 2 months. Allow to thaw at room temperature and then bake a 325 F degrees for 5 to 10 minutes to warm up.
I will advise you against eating raw cookie dough because of the eggs. But I may take a bite or two.... just saying. Guess I like to live life on the edge.
🍪 More Gluten-Free Baking Recipes
- Gluten-Free Pumpkin Cookies
- Gluten-Free Lemon Cookies
- Banana Cake with Dairy-Free Buttercream
- Molasses Spice Cake
- Zucchini Muffins
- Strawberry Lemon Bars
- Gluten Free Peach Crisp
Gluten-Free Chocolate Chip Cookies
- 3 cups gluten-free flour blend
- ¼ teaspoon xanthan gum omit if your flour mix contains
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅔ c margarine dairy free, softened to room temperature
- ⅔ c vegetable shortening
- 2 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups chocolate chips dairy free
- Preheat your oven to 375 F degrees.
- In a large mixing bowl sift together the gluten free flour, baking soda, and salt.3 cups gluten-free flour blend, ¼ teaspoon xanthan gum, 1 teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl combine the margarine and vegetable shortening. Use an electric mixer or the paddle attachment on a stand mixer to cream together.⅔ c margarine, ⅔ c vegetable shortening
- Add the eggs, sugar, brown sugar and vanilla to the wet mix. Mix on medium speed until light and fluffy.2 eggs, 1 cup brown sugar, 1 teaspoon vanilla extract, 1 cup granulated sugar
- Slowly add the dry flour mixture a cup at a time. Stir in the chocolate chip cookies by hand. Let the dough rest for 10 minutes.2 cups chocolate chips
- Drop by rounded spoonfuls onto cookie sheets. Bake for 5 and half minutes, turn and bake for an additional 4 and half minutes.
- Allow cookies to cool on the cookie sheets for 5 minutes. Then move to a wire rack.
- Gluten Free Flour Blend- For this recipe, I used Bob's Red Mill One to One Gluten Free Baking Blend. It does contain xanthan gum.
- Dairy Free margarine- I used I Can't Believe It's Not Butter. Keep it under 61% vegetable shortening.
- Dairy Free Chocolate Chips- I use Enjoy Life Chocolate Chips.
Mark Mosley says
Great chocolate chip cookies. Really enjoyed the flavor of this recipe
Glad you enjoyed, thanks for the review!