Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are absolutely delicious and a little bit chewy. In fact, you won’t believe they’re gluten-free. So get ready for a new favorite treat!
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In many of my cookie recipes, I use Earth Balance Buttery Sticks or Plant-Based Country Crock, which are dairy-free butter.
There are many other non-dairy butter substitutes and non-hydrogenated vegetable shortenings on the market. However, I personally prefer the butter flavor in my cookies.
I freeze my cookies ninety-nine percent of the time so they don’t get stale. I like options, so I keep several different types of cookies and brownies in the freezer.
But if you don’t want to freeze them or you are in a situation where you can’t, like camping, for example, then try this trick:
~ use half butter and half vegetable shortening; the cookies will stay fresh longer in an air-tight container.
Here’s another tip:
~ The cookies will stay fresh longer if you use all shortening instead of butter. But in my opinion, when using only shortening, the flavor is sacrificed. Some people would not agree with me on the flavor difference and maybe even prefer the less buttery flavor. Try both ways and see what you like, it’s your treat so make it “your way.”
To Make Gluten-Free Chocolate Chip Cookies, You Will Need These Ingredients:
- Dairy-free butter substitute or shortening
- Granulated sugar
- Brown sugar
- Vanilla
- Eggs or egg substitute
- Brown or white rice flour
- Garbanzo bean flour (my secret weapon for these chewy cookies)
- Baking soda
- Salt
- Xanthan gum or Guar gum
- Semi-sweet chocolate chips (I used allergy-friendly)
- Walnuts (optional) omit for nut-free
* Please note:
I use a cookie scoop to make all my cookies; it’s so much easier that way. But first, line your cookie sheet with parchment paper. From my experience, this really makes a better gluten-free cookie.
I like to make my cookies into an ice cream sandwich. This works excellently with SoDelicious, a dairy-free ice cream.
Enjoy!
Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 cup dairy-free butter substitute softened or shortening
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 tsp gluten-free vanilla
- 2 eggs or egg substitute
- 1 cup brown or white rice flour
- 1 cup garbanzo bean flour my secret weapon for chewy cookies
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp Xanthan gum or Guar gum
- 2 cups semi-sweet chocolate chips I used allergy-friendly
- 1/2 cup walnuts finely chopped ~ omit for nut-free
Instructions
- Preheat oven to 325. Line a cookie sheet with parchment paper.
- In a large mixing bowl cream butter (or substitute) and sugars.
- Add vanilla and eggs (or egg substitute) mix well.
- Add dry ingredients, mix well.
- Stir in chocolate chips and nuts.
- Place dough with scoop onto the lined cookie sheet. Leave a little space between each cookie and gently press down a little to flatten. Since they cook at a lower temp. they take a little longer to bake. Oh, but they are worth the wait!!
- Bake for 15-17 minutes (depending on size)
- Remove from oven and let sit for a couple of minutes, this allows cookies to set.
- Transfer to wire rack. Cool completely.
Notes
I use a cookie scoop to make all my cookies, it’s so much easier that way. But first, line your cookie sheet with parchment paper. This really makes a better gluten-free cookie from my experience. Place dough with scoop onto the paper. Leave a little space between each cookie and gently press down a little to flatten. Since they cook at a lower temp. they take a little longer to bake. Oh, but they are worth the wait!! I like to make my cookies into an ice cream sandwich. This works great with SoDelicious, a dairy-free ice cream. And I freeze them like everything else I make.
Nutrition
Enjoy!
You might also like to try Big Chip, Little Chip GF Chocolate Chip Cookies.