Chocolate Chip Cookies (GF, DF)

These gluten-free dairy-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 allergy-friendly.

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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.

Jump to:

• 🧾 Ingredients
• ⏲️ Instructions
• 👩🏻‍🍳 Expert Tips
• 🔪Equipment
• 🌡️Storage
• 🍪 More Gluten-Free Baking Recipes
• 📖 Recipe
• ⭐Reviews

🧾 Ingredients

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
• Salt
• Margarine (Dairy Free)
• Vegetable Shortening
• Eggs
• Granulated Sugar
• Brown Sugar
• Vanilla Extract
• Chocolate Chips (Dairy Free)

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.

• Bob's Red Mill 1 for 1 Blend
• Namaste Gluten-Free Flour Blend
• King Arthur Baking Gluten-Free Flour

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.

⏲️ Instructions

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.

🔪Equipment

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.

🌡️Storage

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.

Food Safety

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

• Banana Cake with Dairy-Free Buttercream
• Molasses Spice Cake
• Zucchini Muffins
• Strawberry Lemon Bars
• Gluten Free Peach Crisp

📖 Recipe