These gluten-free chocolate chip cookies are absolutely delicious and a little bit chewy. In fact, you are not going to believe they are actually gluten-free. So get ready for a new favorite treat!
I am sure you know by now I can’t have gluten or dairy so I use Earth Balance Buttery Sticks, a dairy-free butter in many of my cookie recipes.
There are many non-dairy butter substitutes on the market as well as non-hydrogenated vegetable shortenings. I personally prefer the butter flavor in my cookies.
Ninety-nine percent of the time I freeze my cookies so they don’t get stale. I like to have 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 and the cookies will stay fresh longer stored in an air-tight container.
Here’s another tip:
~ If you use all shortening in place of butter the cookies will stay fresh even longer. But in my opinion, when using only shortening, the flavor is sacrificed. Now, 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
- Eggs or egg substitute
- Brown or white rice flour
- Garbanzo bean flour (my secret weapon for these chewy cookies)
- Baking soda
- 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. This really makes a better gluten-free cookie from my experience.
I like to make my cookies into an ice cream sandwich. This works great with SoDelicious, a dairy-free ice cream.
Gluten-Free Chocolate Chip Cookies
- 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
- 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.
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.
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You might also like to try Big Chip, Little Chip GF Chocolate Chip Cookies.