Easy Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are among the most popular recipes on my website, and it’s easy to see why! Each cookie is perfectly chewy, with a slightly crisp edge and loaded with gooey chocolate chips. No one will even know they’re gluten-free! This recipe also includes dairy-free and vegan options. My family loves these cookies, and I appreciate how quickly they come together in one bowl with no chilling time required.

Easy Gluten-Free Chocolate Chip Cookies Recipe

I really missed Nestle Toll House Cookies when I switched to a gluten-free diet. I love crunchy edges with a soft and chewy center. After many trials and errors—crumbly cookies, burnt edges, and flat discs—I finally discovered the perfect balance of ingredients and techniques to create the best gluten-free chocolate chip cookies. Each bite is packed with flavor from the chocolate chips, vanilla extract, molasses, and just the right amount of sweetness. These cookies turn out perfectly every time!

Ingredients

• Gluten-Free Flour: Use an all-purpose gluten-free flour blend with xanthan gum. I prefer Pillsbury gluten-free flour. If your blend lacks xanthan gum, add ½ teaspoon per cup of flour.
• Unsalted Butter: Adds richness and flavor. For dairy-free cookies, use Smart Balance or another vegan butter alternative.
• Granulated Sugar & Brown Sugar: The combination provides the perfect level of sweetness and chewy texture.
• Molasses: Enhances flavor and moisture. I use Grandma’s® Molasses (Original). It’s optional but highly recommended.
• Pure Vanilla Extract: Enhances the sweetness and depth of flavor.
• Egg: Helps bind ingredients and provide structure. For a vegan option, use Bob’s Red Mill Gluten-Free Egg Replacer.
• Baking Soda & Baking Powder: Helps the cookies rise and develop crispy edges.
• Salt: Balances the sweetness and enhances flavors.
• Chocolate Chips: Use your favorite brand of chocolate chips or chop a chocolate bar into chunks. For a dairy-free option, try Nestle Simply Delicious or Enjoy Life mini chocolate chips.

Tips and Suggestions

• Softening Butter: Let the butter soften at room temperature for 15-30 minutes before using. Vegan butter does not require softening.
• Measuring Flour: Use the “spoon & level” method. Spoon the flour into a measuring cup, then level it off with a knife. Avoid scooping directly from the bag, as this can add too much flour.
• Using a Cookie Scoop: A 1 ½ tablespoon cookie scoop ensures evenly sized cookies.
• Texture Tips:
  • For gooey cookies, bake for only 8 minutes.
  • For fluffier cookies, chill the dough for 30 minutes before baking.

What Is the Best Gluten-Free Flour for Cookies?

Different gluten-free flour blends yield different results. Pillsbury gluten-free flour is a rice flour-based cup-for-cup blend, which includes starches and xanthan gum. If your flour blend already contains xanthan gum, do not add extra, as it may result in a gummy texture.

Freezing Cookie Dough

• To Freeze Dough: Portion cookie dough onto a baking sheet and freeze for 10 minutes. Transfer frozen dough balls to a freezer bag for storage (up to 3 months).
• Baking from Frozen: No need to thaw before baking. Simply add an extra 1-2 minutes to the baking time.

Can I Use Sugar Alternatives?

I haven’t personally tested sugar substitutes, but readers have successfully used Lakanto Monkfruit Sweetener and Swerve Brown Sugar Substitute. If replacing brown sugar, try using ¾ cup maple syrup for every 1 cup of brown sugar and add extra flour as needed. Note that sugar alternatives may affect the texture and taste.

Storage Instructions

• Room Temperature: Store cookies in an airtight container for up to 1 week.
• Freezer: Freeze in a freezer-safe container for up to 3 months.
• Reheating: Thaw at room temperature or microwave for 10-15 seconds for a fresh-baked taste.

Classic Gluten-Free Chocolate Chip Cookies

Soft and chewy gluten-free chocolate chip cookies ready in just 8 minutes, with a dairy-free and vegan option.

Servings: 48 cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Ingredients

• 1 cup unsalted butter, softened (or Smart Balance for dairy-free)

• ¾ cup granulated sugar

• ¾ cup packed brown sugar

• 1 teaspoon molasses

• 1 teaspoon pure vanilla extract

• 1 large egg (or Bob’s Red Mill Egg Replacer for vegan)

• ½ teaspoon baking soda

• ½ teaspoon gluten-free baking powder

• ½ teaspoon salt

• 2 ½ cups gluten-free all-purpose flour with xanthan gum

• 2 cups chocolate chips (Nestle Simply Delicious or Enjoy Life for dairy-free)

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy.

3. Add egg, molasses, and vanilla extract, mixing until fully combined.

4. Mix in gluten-free flour, baking soda, baking powder, and salt until a smooth dough forms.

5. Stir in chocolate chips using a spoon or mix on low speed.

6. Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them 2 inches apart.

7. Bake for 8–10 minutes, until edges turn golden brown.

8. Cool before storing in an airtight container.

Nutrition Information (Per Serving)

• Calories: 118 kcal

• Carbohydrates: 16g

• Protein: 1g

• Fat: 5g

• Saturated Fat: 3g

• Cholesterol: 11mg

• Sodium: 76mg

• Potassium: 12mg

• Sugar: 11g

• Vitamin A: 135IU

• Calcium: 19mg