Gluten-Free Cookies (Chocolate Chip)

These delicious gluten-free cookies taste like the classic chocolate chip cookies that you love but are entirely gluten-free. These are perfect for a potluck, or a sweet treat, and may just become your new go-to chocolate chip cookie recipe.

Why you’ll love these gluten-free cookies:

• Gluten-Free: These cookies are made with gluten-free ingredients
• Delicious: Despite being GF, these taste just like a classic chocolate chip cookie

Ingredient Notes:

Gluten-Free Flour: I love to use Bob Red Mill’s Gluten Free 1:1 Baking Flour. It is such an easy substitute for recipes because the substitute ratio is exactly 1:1, and it tastes just like traditional flour.

Egg: Yes this recipe calls for an egg which makes it not vegan but an egg can easily be swapped with a flax egg or egg replacement of your choice without sacrificing the recipe.

How to make gluten-free cookies:

1. In a medium-sized bowl, combine flour, baking soda, and salt. Set aside.
2. In a large bowl, combine butter and sugars, with a hand mixer on medium/high speed, and beat until light and pale in color – it will be a light and fluffy texture. Alternatively, you can do this in a stand mixer with the paddle attachment.
3. Add egg and vanilla and beat until combined.
4. On low speed, beat in the flour mixture until just combined and a dough forms.
5. Finally, use a spoon or spatula to fold in the chocolate chips.
6. Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
7. Take the dough out of the fridge and let sit while you preheat the oven to 350F. Line 2 baking trays with parchment paper.
8. Scoop about 2 tbsp worth of dough per cookie and roll into balls. Space the cookie dough balls about 2-3 inches apart on the baking trays.
9. Bake one pan at a time for 9-12 minutes, until just golden on the edges and the center of the cookies have puffed up. Note, baking time will vary as ovens do work differently.
10. If desired, when the cookies come out of the oven take a round cookie cutter and gently circle it around the cookie to make a more formed circle shape. If not, allow to cool on the baking trays for 5 minutes, sprinkling on a little sea salt if desired, then transfer to a wire rack to fully cool.

Expert Tips & FAQ:

Can you freeze gluten-free cookies? Yes! Most vegan cookies can be frozen for up to 2 months.

Can any cookie recipes be made vegan and gluten-free? Most cookie recipes can be adapted for your dietary restrictions but it’s best if you find a recipe that has already been tested with the swaps like this one, or finds substitutes for the vegan or gluten ingredients vs. removing those ingredients completely.

What kind of cookies can a vegan eat? There are so many great recipes that substitute ingredients that may not be plant-based. Most recipes with milk can easily be swapped, 1:1 with your choice of plant-based milk, and an egg can easily be replaced with a flax egg.

Other recipes you’ll love:

• Chocolate Dipped Peanut Butter Cup Stuffed Oreos
• One Bowl Easy Honey Cake
• Gluten-Free Chocolate Cake
• Strawberry Crumble

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If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

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Best Gluten Free Chocolate Chip Cookies 🍪

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These are the Best Gluten Free Chocolate Chip Cookies are sweet, delicious, and great for those who are vegan or gluten intolerant.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time in the Fridge 30 minutes mins

Total Time 50 minutes mins

Course Cookies

Cuisine Dairy-FreeGluten-Free

Servings 16 -20 cookies

Calories 109 kcal

Ingredients

  

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• 1/2 cup vegan butter, softened (we find earth balance works the best)
• 2/3 cup brown sugar
• 1/3 cup white sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup semi-sweet dairy free chocolate chips
• flaky sea salt for sprinkling

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Instructions

 

• In a medium-sized bowl, combine flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, combine butter and sugars, with a hand mixer on medium/high speed, beat until light and pale in color – it will be a light and fluffy texture. Alternatively you can do this in a stand mixer with the paddle attachment.
• Add egg and vanilla and beat until combined.
• On low speed, beat in the flour mixture until just combined and a dough forms.
• Finally, use a spoon or spatula to fold in the chocolate chips.
• Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
• Take the dough out of the fridge and let sit while you preheat the oven to 350F. Line 2 baking trays with parchment paper.
• Scoop about 2 tbsp worth of dough per cookie and roll into balls. Space the cookie dough balls about 2-3 inches apart on the baking trays.
• Bake one pan at a time for 9-12 minutes, until just golden on the edges and the centre of the cookies have puffed up. Note, baking time will vary as ovens do work differently.
• If desired, when the cookies come out of the oven take a round cookie cutter and gently circle it around the cookie to make a more formed circle shape. If not, allow to cool on the baking trays for 5 minutes, sprinkling on a little sea salt if desired, then transfer to a wire rack to fully cool.

Video

Notes

• Store at room temperature in an airtight container for 3-5 days.
• You can let this cookie dough rest in the fridge for up to two hours and then remove, let sit at room temperature for 10-15 minutes then scoop and bake.
• This cookie dough can also be frozen; roll the cookie dough in to balls and freeze in a freezer safe container.

Nutrition

Calories: 109kcal | Carbohydrates: 29.2g | Protein: 2g | Fat: 6.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.2g | Cholesterol: 10.3mg | Sodium: 122.4mg | Fiber: 1.2g | Sugar: 18g

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