Get ready for the BEST gluten free dairy free cookie recipe! Our Best Gluten Free Chocolate Chip Cookies are allergy friendly and just like traditional Toll House chocolate chip cookies. You’d never know they’re gluten free and dairy free!
One thing I love about cookies is that they’re pretty easy to make and they bake quickly. Even if you don’t have a lot of baking experience, great classics like chocolate chip cookies are nearly foolproof and so easy to make.
I’ve written a few recipes for several different kinds of chocolate chip cookies in the past, but none of them are as close to real chocolate chip cookies as this one is!
These are seriously the best gluten free chocolate chip cookies!
Some of my older recipes for dairy free chocolate chip cookies are more cakey (like my Pumpkin Chocolate Chip Cookies), but these ones turned out perfectly chewy in the middle and crispy on the edges just like those Toll House chocolate chip cookies my mom would make.
How to make gluten free dairy free chocolate chip cookies
I adapted this recipe from a chocolate chip cookie recipe on AllRecipes and made our recipe gluten free, egg free, dairy free, and soy free.
Our delicious gluten free vegan chocolate chip cookies are made with a gluten free all purpose flour blend and unbleached cane sugar for results closest to the real thing.
If you’d like a whole grain cookie with natural sweetener, check out our Soft Chocolate Chip Cookies that are made with brown rice flour (or whole grain sorghum flour, both work) and honey instead of cane sugar.
Here are the steps for creating these amazing gluten free chocolate chip cookies (don’t forget to scroll down to the recipe card for the complete recipe!):
- Preheat your oven and line a cookie sheet with parchment paper.
- Cream your completely softened dairy free butter in a large bowl with the brown sugar and unbleached sugar and vanilla.
- Next add your dry ingredients (the gluten free flour blend and baking soda) as well as the rice milk and chocolate chips and mix again till a dough forms.
- Scoop onto the prepared cookie sheets by the spoonful and bake for 10-13 minutes.
Gluten free chocolate chip cookie baking notes
With our cookies, you can make them crispier or chewier/softer depending on what you like. If you want these more crispy, bake for about 12-13 minutes. If you want these more chewy in the middle, bake for just 10-11 minutes.
Since my husband loves crunchy cookies, here’s another trick we like to do for extra crisp cookies: leave the cookies on the cooling rack longer (several hours) and put them in a container that isn’t airtight (like a bakery box). This keeps the cookies crisp if that’s your jam!
I like my chocolate chip cookies chewy in the middle and a bit crisp on the edges, so I just bake these for 10-11 minutes and store them in an airtight tupperware-type container to keep them from getting crunchy.
You’ll notice that we didn’t add any additional salt to this recipe since the King Arthur gluten free flour blend has salt in it already and the cookies also have baking soda.
If your gluten free all purpose flour doesn’t have salt in it already, you can add 1/4 teaspoon of salt to these if you like.
What dairy free butter should I use in these cookies?
We love using the Country Crock Plant Butter with avocado oil or olive oil for our baking. The plant butter sticks don’t have soy in the ingredients but the tubs do have soybean oil in them. Also they have an almond oil plant butter, so if you have tree nut allergies double check the labels.
If you plan on using a different brand of dairy free butter, just remember that every dairy free butter acts a bit differently in baked goods and your cookies might spread more.
For example, Earth Balance Soy Free is more liquid at room temperature than the Country Crock Plant Butter Sticks. So the cookies may spread too much if you use that butter (keep reading to see how you can fix it if that happens!).
The sticks do have a warning of “may contain soy“, so if you have severe soy allergies you can use something like the Flora plant butter which is also a great option.
What if my cookies spread too much?
If you find that your cookies spread a lot and get pretty thin, adding some additional gluten free flour can fix this. Different brands of dairy free butter will act differently in this recipe, so some brands will cause more spreading than others.
If you find your cookies are spreading, try doing a test. With your next batch of cookies, bake just a couple test cookies to see how they spread. If they spread too much, add 2-4 Tablespoons additional gluten free flour to the dough recipe and bake another 2-3 cookies to test again.
Once you get them how you like, you can bake the rest of the batch. If the butter you used is a different brand than the one we used here, make a note on your printed recipe that if you use that specific brand of dairy free butter, you’ll need to add additional flour to keep them from spreading too much.
How to make softer and thicker chocolate chip cookies
It’s been almost 2 years since we originally posted this recipe, and in the spirit of creating the perfect allergy friendly cookie and always making improvements, we continued to experiment with different flour combinations for softer and thicker chocolate chip cookies.
We combined 2 different flours that created an even softer and thicker cookie and debuted this change with our Cranberry White Chocolate Chip Cookies!
- Swap the 1-1/2 cups gluten free all purpose baking mix for 1 cup of gluten free all purpose baking mix + 3/4 cup fine sorghum flour (or fine brown rice flour). Bake for 12 minutes.
Everything else stays the same in the recipe! I’ll add this into the recipe card notes so if you print off the recipe, it will be there, too 🙂
Check out our other gluten free dairy free cookie recipes:
- Gluten Free Sugar Cookies (Top 8 Free)
- Gluten Free Soft Pumpkin Chocolate Chip Cookies
- Gluten Free SunButter Cookies
- Gluten Free Vegan No Bake Cookies
- Gluten Free Frosted Lemon Cookies
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BEST Gluten Free Chocolate Chip Cookies (Dairy Free)
- ½ cup dairy free/vegan butter, softened (we like the avocado oil or olive oil Country Crock Plant Butter sticks)
- ½ cup unbleached cane sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- 1 ½ cups gluten free all purpose flour (we used King Arthur Flour gluten free one-to-one blend)
- ¼ cup rice milk or other dairy free milk
- ¾ cup allergy friendly chocolate chips (we use Nestle Simply Delicious semi-sweet chips)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the dairy free butter, sugar, brown sugar, vanilla, and baking soda.
- Add the all purpose gluten free flour and the rice milk to the butter mixture and cream again until mixed thoroughly.
- Add the chocolate chips to the cookie dough and mix again until evenly distributed.
- Scoop cookie dough out with a silverware teaspoon (or measuring tablespoon) and drop on the cookie sheet by spoonfuls about 2 inches apart.
- Bake for 10-11 minutes for cookies that are chewy in the middle, or bake for 12-13 minutes for cookies that are crispy all over.
- Allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days (if they last that long!) or freeze them.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist