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


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.



Chocolate Chip Cookies

  • 2 ¼ cups (360g) gluten-free flour *
  • ½ tablespoon coarse sea salt
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon xanthan gum **
  • 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
  • 1 tablespoon pure vanilla extract
  • 1½ cups (270g) dairy-free semi-sweet chocolate chips & chunks ***


  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.


* Check to see if the gluten-free flour blend contains xanthan gum. 

** Omit xanthan gum if the gluten-free flour blend already contains it or if using regular flour.

*** 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


  • 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