BEST Gluten Free Chocolate Chip Cookies (Dairy Free)

Get ready for the BEST gluten free dairy free cookie recipe! Our 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!

Gluten free, vegan, top 8 free when made with the recommended ingredients; Free of: peanuts, eggs, soy, tree nuts

Course Cookies, Desserts

Cuisine American

Keyword gluten free chocolate chip cookies, gluten free dairy free cookies, vegan chocolate chip cookies

Prep Time 10

Cook Time 11

cooling time 5

Total Time 26

Servings cookies

Calories 84kcal

Author Sarah Parker, adapted from a recipe on AllRecipes

Ingredients

½ cup dairy free/vegan butter, softened (we use the Country Crock homestyle dairy free 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)

Instructions

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.
½ cup dairy free/vegan butter, softened, ½ cup unbleached cane sugar, ½ cup packed brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon baking soda
Add the all purpose gluten free flour and the rice milk to the butter mixture and cream again until mixed thoroughly.
1 ½ cups gluten free all purpose flour, ¼ cup rice milk
Add the chocolate chips to the cookie dough and mix again until evenly distributed.
¾ cup allergy friendly chocolate chips
Scoop cookie dough out with a silverware teaspoon (or measuring tablespoon) and drop on the cookie sheet by spoonfuls about 2 inches apart.
When making the thicker softer cookies with the mix of sorghum flour and all purpose gluten free baking mix, roll the dough into balls and flatten the balls slightly before baking.
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.

Video

Notes

For thicker and softer 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 12-13 minutes.

Nutrition