| | |

Gluten-Free Chocolate Chip Cookies (Dairy-Free)

There is something so comforting, so totally indulgent and delicious and decadent about biting into a freshly baked gooey cookie loaded with all the warm melty chocolate. Safe to say we have all experienced that first bite of chocolate chip cookie delight and it’s true love each and every time, right?! These gluten-free and dairy-free chocolate chip cookies are 100% cookie heaven.


Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

A dark tray full of chocolate chip cookies. There is one cookie sitting on top of the other and there is a large bite taken out of it and you can see the inside cookie texture loaded with melted chocolate chips.

The Best Gluten-Free Dairy-Free Chocolate Chip Cookies

Without a doubt, these are the best gluten-free and dairy-free chocolate chip cookies you’ll ever make. A soft slightly chewy center and lightly crisp golden brown edges make the perfect cookie texture. Loaded with chocolate chips and chocolate chunks, they are easy to make and don’t even require a mixer.

Why These Chocolate Chip Cookies Are The Best

Extra big and extra thick! I generally make cookies with a medium scoop but I doubled up and went for the large one. Each cookie is approximately 3 tablespoons of dough maximizing chocolate chip yum in each and every single cookie. This recipe does require a bit of chill time, but trust me when I say that it’s worth it. No more dry or crumbly gluten-free cookies, these ones are maximum moist, soft, and chewy.

Chocolate chip cookies on a dark baking tray loaded with melted chocolate chips. There is a bit of white coarse sea salt sprinkled on top of each cookie. One cookie is resting on top of the other cookies and there is a large bite taken out of it.

Chocolate Chip Cookie Ingredients & Substitutions

As always this recipe is gluten-free and dairy-free. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these cookies but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.

  • Gluten-Free Flour: Check to see if your blend contains xanthan gum and omit if it does. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. I made this cake with Kinnikinnick all-purpose flour blend. If you are not gluten-free, swap the flour with regular all-purpose flour and omit the xanthan gum.
  • Dairy-Free ButterI enjoy baking with Becel plant-based bricks but any dairy-free butter substitute will work. You can also use regular butter if you are not dairy-free.
  • Whole Egg & Egg Yolk: The key to an ultra-thick and chewy cookie is the addition of the extra egg yolk. It adds richness, helps bind the cookie dough, and creates a tender chew in every bite. Don’t skip this! Note: This can be swapped with two flax eggs for vegan.
  • Vanilla Extract: I will always encourage pure vanilla extract. It’s truly the best but with that said, artificial extract works as well in a pinch or on a budget.
  • Brown Sugar: This recipe uses both brown and white sugar but note that the larger measurement of brown sugar is what will produce a soft and chewy texture.
  • Cornstarch While not a lot is required in this recipe, cornstarch is necessary to create a thick cookie with a tender center.
  • Chocolate Chips/Chunks: Two different kinds of dairy-free chocolate are what make these cookies ultra delicious. Semi-sweet chocolate chips are everything classic and chocolate chunks create dreamy melted pools of chocolate in each and every cookie bite. Feel free to use any kind (milk, dark, semi-sweet, white, etc.) in any form you prefer. Just make sure to use the same measurements. Regular chocolate will work great as well if you are not dairy-free.

How To Ensure Chocolate Chip Cookie Success

Let’s double-check all our cookie bases to ensure we have the most incredible life-changing gluten-free and dairy-free chocolate chip cookies.

  1. Chill the cookie dough: This step is SO important. You will end up with flat chocolate chip cookies that spread everywhere unless you chill the dough for at least 2-3 hours. I recommend chilling overnight if at all possible. This time allows the dough to rest and the ingredients to fully absorb and incorporate together.
  2. Big cookie dough scoops: An ultra big and thick cookie is made from ultra big and thick cookie dough balls. I used my 3-tablespoon cookie scoop and dropped each cookie ball onto the tray. Don’t press the dough down or flatten it, leave each cookie dough ball nice and round.
  3. Don’t overbake the cookies: These gluten-free and dairy-free chocolate chip cookies are gloriously chewy and soft because they are ever-so-slightly underbaked when removed from the oven. The heat from the cookie pan will continue to bake these cookies after they come out so don’t worry about them being raw.

A dark tray full of chocolate chip cookies. There is one cookie sitting on top of the other and there is a large bite taken out of it and you can see the inside cookie texture loaded with melted chocolate chips.

Can I Freeze The Cookie Dough?

Yes! Woohoo! You can absolutely freeze this cookie dough for when that cookie craving hits. I recommend scooping each cookie dough ball after chilling and placing the dough into a large Ziploc freezer bag. This will allow you to pull out however many cookies you desire to bake at any given time. And no need to thaw, simply preheat your oven, pop them in the oven, and bake for approximately 1 minute longer than the time listed below on the recipe card.

How To Store Chocolate Chip Cookies

Store these amazing chocolate chip cookies in an airtight container at room temperature for up to 7 days. Likewise, they can be frozen in an airtight container for up to 6 months.

Chocolate chip cookies on a dark baking tray loaded with melted chocolate chips. There is a bit of white coarse sea salt sprinkled on top of each cookie.

The Easiest One-Bowl Gluten-Free & Dairy-Free Chocolate Chip Cookies

Chewy, soft, and massive bakery-style chocolate chip cookies that will become your new go-to cookie recipe. Gluten-free and dairy-free, these cookies are loaded with two different kinds of chocolate and bake up to light golden brown crispy edge perfection.

I would love to know if you make these amazing chocolate chip cookies. If you do, tag me on social media @cakedbykatie and leave this recipe a rating and review below. Can’t wait to see it!

Other Cookies Recipes To Try

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A chocolate chip cookie loaded with chocolate chips and coarse sea salt sprinkled on top.

Gluten-Free Chocolate Chip Cookies (Dairy-Free)


  • Author: Katie Stymiest
  • Total Time: 3 Hours 23 Minutes
  • Yield: 20 Cookies 1x
  • Diet: Gluten Free

Description

Thick and chewy bakery-style gluten-free and dairy-free chocolate chip cookies loaded with two different kinds of chocolate. An easy one-bowl recipe for the most tender and delicious cookies you’ll ever eat. This will become your new go-to chocolate chip cookie recipe.


Ingredients

Scale

Chocolate Chip Cookies

  • 2 ¼ cups (360g) gluten-free 1:1 baking blend
  • ½ tablespoon coarse sea salt
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¾ cup (170g) dairy-free salted butter, softened
  • 1 cup (150g) brown sugar, firmly packed
  • ⅓ cup (100g) granulated sugar
  • 1 large egg + 1 large egg yolk, room temperature *can sub 2 flax eggs for vegan
  • 1 tablespoon pure vanilla extract
  • 1½ cups (270g) dairy-free semi-sweet chocolate chips & chunks *see note

Instructions

  1. Combine the gluten-free flour, coarse sea salt, cornstarch, baking soda, and xanthan gum (if using) in a medium bowl and set aside.
  2. In a large mixing bowl combine the softened butter, brown sugar, and granulated sugar and mix together until smooth.
  3. Add in the egg, egg yolk, and vanilla extract and mix again until fully combined and smooth.
  4. Pour the dry ingredients from step 1 in and mix them together.
  5. Add in the chocolate chips and chocolate chunks and mix until combined.
  6. Cover the cookie dough with plastic wrap and allow to chill in the fridge for at least 2-3 hours. I highly recommend chilling overnight for the best results.
  7. Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
  8. Using a large (3 tablespoon) cookie scoop, scoop the chilled cookie dough onto the cookie sheets approximately 3 inches apart and make sure to leave each cookie dough ball round. Do not press down or flatten.
  9. Bake for approximately 12-13 minutes or until the edges are a light golden brown and the centers appear to be slightly underbaked. Allow the cookies to cool for 10 minutes on the cookie sheets and then remove them to a cooling rack to finish cooling. Enjoy!
  10. Store cookies in an airtight container at room temperature for up to a week or frozen for up to 6 months.

Notes

* You can use whatever kind of chocolate you desire in this recipe. Chips, chunks, semi-sweet, dark, whatever you prefer.

  • Prep Time: 10 Minutes
  • Cook Time: 13 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 316
  • Sugar: 22 Grams
  • Sodium: 188 Miligrams
  • Fat: 15 Grams
  • Saturated Fat: 11 Grams
  • Unsaturated Fat: 3 Grams
  • Trans Fat: 0 Grams
  • Carbohydrates: 37 Grams
  • Fiber: 2 Grams
  • Protein: 3 Grams
  • Cholesterol: 24 Miligrams

Keywords: gluten-free chocolate chip cookies, gluten-free chocolate chip cookie recipe, dairy free chocolate chip cookies, dairy-free chocolate chip cookie recipe, gluten free dairy free chocolate chip cookie recipe, bakery style chocolate chip cookies, vegan chocolate chip cookies, vegan gluten-free chocolate chip cookies

Similar Posts

40 Comments

  1. Made these this afternoon. We let the dough chill for 3 hours while we played outside. They were so good! I’ve been looking for the perfect chocolate chip cookie and this is it! I used regular flour and milk chocolate chips and wowza!

    1. Yay! I can’t tell you how excited I am that you gave this recipe a shot and loved it. My family absolutely devoured these cookies too. Thanks for sharing, Rebecca.

  2. Wow! I made these today and they are absolutely delicious! The perfect combination of sweet and crunchy! They really are the perfect chocolate chip cookies.

  3. Made these cookies today. I am neither gluten free or dairy free, but the photos of these cookies looked too good not to make for myself. They are delicious! I will make these again in the near future for my friends who eat gluten and dairy free.

  4. I’ve had to live a gluten free lifestyle for years because of an allergy and baked goods are probably the thing I miss the most. Its so hard to get the flavor and texture right, and Katie has done an AMAZING job doing that. These cookies are so delicious, I don’t miss the gluten at all and my kids devour them not having a clue they’re gluten free. They’re so rich in flavor and just so delectable. They feel like such a treat, especially fresh out of the oven!

      1. Literally the most perfect chocolate chip cookie. My husband isn’t usually a fan of choc chip and he gobbled these down!!! I’ll definitely be making a lot of these ?

    1. Katie knocks it out of the park again!!! If you are gluten free and you miss the way chocolate chip cookies taste RUN and make this recipe!! Holy smokes is it ever tasty!!

      My only problem was I only made one batch!! I will be now only using this chocolate chip recipe for years to come!

      Thank you Katie for creating this recipe!!

  5. Katie, mine were puffy and a little dry. Not sure what I did wrong – I used GF flour and non dairy butter sticks. Just cannot figure it out. They were tasty, they just stayed in balls and did not form as those beautiful ones in your picture. Any thoughts? The batter was pretty dry also. Thanks!

    1. The dough should definitely not be dry and that they stayed in balls tells me that there was too much flour. I would wager that the gf flour was incorrectly measured. May I ask what kind of gf blend you’re using?

  6. These worked out really well, I used coconut oil for my fat & substituted 1/2 c of almond flour for some of the GF flour & used tapioca starch instead of corn starch. Yummy, great texture.

  7. Katie does it again! We love this cookie recipe! It’s so versatile and easy to swap out the chocolate chips for other baking chips or even candy cane pieces for the holidays! Soooo delish and a staple in our household!

  8. These are chocolate chip cookie perfection! After ten years of baking gluten and dairy free I have finally found the ONE! Thank you, Katie. I did reduce the sugar slightly and used KAF Measure for Measure flour which weighs 120 g per cup so it was only 270 g total. I don’t have a scoop so I estimated and came out with 18 gorgeous cookies. I had to freeze them immediately to keep from eating the whole batch.

  9. Incredible recipe, can truthfully say my non gluten/dairy free family members found these absolutely delectable, as did I. Will absolutely make again, and may try some flavor variations or ingredient additions to see how far I can stretch this great recipe.

  10. Love this recipe! It’s actually the only reciepe that I keep going back to. I use gluten free flour from WTF flour & dairy. Sometimes I skip the chilling part but they still turn out awesome.

  11. I wish I had read through the recipe one more time before making, as I weighed out my flour instead of measuring by cup. My mistake! I used King Arthur Measure for Measure GF Flour and the cookies didn’t flatten out or get nice and golden brown. This is the second recipe I’ve tried using that flour and both times I was disappointed, so I may just stay away from this flour! Will be making your recipe again with a different flour since it seems great. Wondering if creaming the sugars and butter vs just combing makes much of a difference in your opinion?

    1. Oh no, that’s such a bummer Victoria. To be quite honest, I won’t bake anything with King Arthur. It never turns out fabulous.

  12. Made these for a party yesterday and one person said they were the best cookies she ever had. I made a Rocky Road version – added gluten free marshmallows and slivered almonds. So amazing!

  13. Best chocolate chip cookies I’ve had. My GF neighbor shared them with me and I’ve passed the recipe along to my friend now!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star