Chewy Chocolate Chip Cookies (Gluten-Free Dairy-Free)
These gluten-free dairy-free chewy chocolate chip cookies are the perfect indulgence for anyone looking for a delicious treat that accommodates their dietary needs. Made with high-quality ingredients and expertly crafted, these cookies boast a chewy texture and rich chocolate flavor that is sure to delight your taste buds. Whether you have dietary restrictions or simply love a good cookie, these treats are not to be missed. Check out the recipe now and discover a new favorite cookie!
Can I use regular butter and chocolate chips if I’m not dairy-free?
Absolutely! Luckily, this recipe is forgiving in the sense that using dairy-based ingredients will yield a cookie that is just as delicious!
What makes these chewy chocolate chip cookies gluten-free and dairy-free?
This recipe for chewy chocolate chip cookies is gluten-free and dairy-free because it uses alternative ingredients to traditional flour and butter. Instead of wheat flour, this recipe uses Bob’s Red Mill 1:1 Gluten-Free Baking Flour to create a gluten-free base. And instead of regular butter, it calls for any plant-based butter which is dairy-free by nature.
In addition, the recipe uses other gluten-free and dairy-free ingredients, such as dairy-free chocolate chips. By using these alternative ingredients, the recipe is able to create a delicious, chewy chocolate chip cookie that is safe for people with gluten and dairy intolerances or allergies to enjoy.
Do I have to let the batter chill in the fridge?
As someone who wants cookies the second I start making the dough, this step tests my patience too, and, it feels tedious. However, I swear by letting the dough chill for 2 hours because not only does it allow the dry ingredients absorb the wet ingredients creating a more structurally sound cookie but it also allows for a toffee-like flavor to develop as well! If you want the very BEST results, I reccommend chilling the balls of cookie dough for 48 hours.
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What you need to make the best chocolate chip cookies:
Equipment
- Large Bowl
- Medium Bowl
- Whisk or electric mixer
- Large baking sheet
- ¼ Cup Cookie scoop optional
- Parchment Paper
- Plastic Wrap
- Oven
- Cooling Rack
Ingredients
- 1¾ Cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
- ⅔ Cup Brown Sugar dark or light works
- ⅓ Cup White Granulated Sugar
- 1 Cup Vegan Butter softened
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Pinch Sea Salt
- 11 oz Bag of Dairy-Free Chocolate Chips add more or less according to your preferences
- + Sea Salt for topping optional
How to make the best gluten-free and dairy-free chocolate chip cookies:
- In a medium bowl, mix together flour, baking soda and baking powder until the ingredients are evenly distributed. Set aside.
- In a large bowl, combine white and brown sugar, softened vegan butter, vanilla extract and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
- Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
- Fold in chocolate chips. (Use as much or as little as you’d like!)
- Cover with plastic wrap and refrigerate for two hours.
- After chilling for 1 hour and 50 minutes, preheat oven to 375°F.
- After chilling for the full 2 hours, remove dough from refrigerator and scoop slightly less than ¼ cup dough onto parchment lined baking sheet. Limit to 6 scoops of dough on the baking sheet (we want to leave room for these cookies to spread).
- Bake at 375°F for 9-10 minutes or until edges are golden brown and the cookies are cooked through to your liking. Top with sea salt immediately after baking (optional), and let cool on the baking sheet (these cookies are very fragile while hot!).
- Replace parchment paper on the baking sheet with a new sheet, scoop the remaining dough into 6 scoops onto baking sheet and repeat the previous two steps!
- Enjoy!
Equipment
- ¼ Cup Cookie scoop optional
- Oven
Ingredients
- 1¾ Cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ⅔ Cup Brown Sugar dark or light works
- ⅓ Cup White Granulated Sugar
- 1 Cup Vegan Butter softened
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Pinch Sea Salt
- 11 oz Bag of Dairy-Free Chocolate Chips add more or less according to your preferences
- + Sea Salt for topping optional
Instructions
- In a medium bowl, mix together flour, baking soda and baking powder until the ingredients are evenly distributed. Set aside.
- In a large bowl, combine white and brown sugar, softened vegan butter, vanilla extract and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
- Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
- Fold in chocolate chips. (Use as much or as little as you'd like!)
- Scoop dough into 12 balls (slightly less than ¼ cup dough in size) onto parchment lined baking sheet. Place the balls of dough close together and cover with plastic wrap. Chill in refrigerator for at least 2 hours, however, I recommend chilling for 48 hours to ensure the best results.
- After chilling, preheat oven to 350°F.
- Limit to 6 scoops of dough on the lined-baking sheet (we want to leave room for these cookies to spread).
- Bake at 350°F for 12-14 minutes, turning the tray half way through the bake time. The cookies are done when edges are golden brown and the cookies are cooked through to your liking. Top with sea salt immediately after baking (optional), and let cool on the baking sheet for 30 minutes (these cookies are very fragile while hot!).
- Replace parchment paper on the baking sheet with a new sheet, scoop the remaining dough into 6 scoops onto baking sheet and repeat the previous two steps!
- Enjoy!
Notes
Nutrition
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Those look amazing. Can’t wait to try them!
I’ve tried this recipe a few times and both times were an absolute flop. I wouldn’t recommend. Waste of time and money, especially with the cost of gluten free flour.
Hi Mariah, thank you so much for sharing your honest feedback about the recipe. I’m truly sorry to hear that it didn’t turn out and ended up being a disappointment, especially considering the cost of gluten-free flour. If you’re open to it, I would love to understand more about the issues you encountered with the recipe. I’m happy to assist you, troubleshoot, and walk through the recipe to see where improvements can be made on my part.
We were excited for these. I followed the recipe and then realized you never said you add baking soda. Cookies aren’t perfect. The cookie dough was amazing
Hi Al! Thank you for taking the time to check out my page and test out this recipe. I am so incredibly sorry for not including the baking soda in my recipe steps. I went ahead and fixed the mistake and the cookies should turn out this time. I’m glad the cookie dough was still delicious but I am so sorry that you guys took the time to make these only for them not to turn out due to a mistake on my end. If you’d be interested, I would love to mail you some fun stickers as an apology. My email is alattaeats@gmail.com and we can coordinate there!