Classic Gluten Free Chocolate Chip Cookies Recipe: Chewy, Soft & Dairy Free
When I think of the perfect cookie, it’s always that warm, chewy, chocolatey bite that takes me right back to my childhood kitchen. My mom’s chocolate chip cookies were legendary, but when I first started baking gluten free, I thought I’d have to give up that classic flavor and texture. Spoiler alert: you don’t. This gluten free cookie recipe nails that chewy, buttery goodness you crave — and it’s even dairy free if you want. Whether you’re new to gluten free baking or just searching for soft gluten free cookies that don’t crumble like dry rocks, this recipe is your new best friend.
What makes these cookies stand out? They’re chewy gluten free cookies with the perfect balance of sweetness and that rich, melty chocolate chip goodness — without the gluten or dairy. Plus, compared to other recipes on my blog (like paleo chocolate chip cookies or vegan gluten free chocolate chip cookies), this one is a classic done right, simple enough for any home cook to tackle with confidence.
Table of Contents
Ingredients & Preparation for Gluten Free Chocolate Chip Cookies
Step-by-Step Instructions for Cookie Dough
Let’s talk ingredients. Using the best gluten free flour for cookies is key here—something that gives structure but keeps that soft, chewy bite. For this recipe, I use a blend with xanthan gum included. Here’s what you need:
Wet Ingredients:
- 1 cup unsalted butter, softened (or dairy free butter for dairy free chocolate chip cookies)
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs (or flax egg/applesauce for vegan gluten free chocolate chip cookies)
- 2 tsp vanilla extract
Dry Ingredients:
- 2 1/4 cups gluten free all-purpose flour (best gluten free flour for cookies)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (dairy free if needed)
Mixing & Chilling Tips
- Softening the butter: This is key. Too cold and your dough won’t mix well; too melted and your cookies will spread too much. Aim for that “springy” soft texture — press it gently with your finger, and it should give without melting.
- Cream the butter and sugars together until light and fluffy. This step incorporates air, which gives your cookies lift.
- Beat in the eggs (or vegan substitute) and vanilla extract until fully combined.
- Slowly add your dry ingredients, mixing on low. Don’t overmix here—just until you see no more flour.
- Fold in those chocolate chips gently. You want them evenly spread, but don’t break them up—those gooey chocolate pockets are what make these chewy gluten free cookies irresistible.
- Chill the dough for at least 1 hour. This is a game changer. Chilling solidifies the fats, slows spreading, and deepens flavor. Trust me on this one—it’s your secret weapon.
Baking Instructions
- Preheat your oven to 350°F (175°C).
- Use a single cookie sheet lined with parchment paper. Overcrowding? Don’t do it. Give those cookies plenty of room to spread.
- Scoop dough balls about 2 tablespoons each, spaced 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. That shimmery oil on top? That’s when you know it’s perfect.
- Let cookies rest on the sheet for 5 minutes before transferring to a wire rack.
Tips & Troubleshooting for Perfect Gluten Free Cookies
Butter vs. Oil for Cookies
Butter is king here. Yes, you can use oil, but cookies made with butter develop a better structure and flavor—plus, that buttery aroma is unbeatable. Butter also helps create those nice golden edges while keeping centers soft. Most people mess this up by using too much oil or skipping butter.
Why Your Cookies Might Spread Too Much
- Too much baking soda or baking powder can cause excessive spreading.
- If your dough is too wet (softened butter too warm or adding extra liquid), the cookies will run.
- Thin baking sheets heat unevenly—try a heavier sheet or double up for more even baking.
Storage & Freezing Gluten Free Cookies
Keeping Cookies Fresh
Store your cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days — if you can resist that long! Reheat them in the microwave for 10-15 seconds to revive that fresh-baked warmth.
Freezing Dough & Baking from Frozen
- Scoop cookie dough balls onto a baking sheet and freeze until firm.
- Transfer frozen dough balls to a freezer bag.
- When ready, bake from frozen—add a couple of extra minutes to the baking time.
Vegan Option for Dairy Free Chocolate Chip Cookies
Want vegan gluten free chocolate chip cookies? No problem.
- Substitute eggs with 1/4 cup unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 3 tbsp water, chilled).
- Use dairy free butter and dairy free chocolate chips to keep it truly dairy free.
- This recipe adapts beautifully to those dietary needs while staying chewy and delicious.
Classic Gluten Free Chocolate Chip Cookies Recipe: Chewy, Soft & Dairy Free
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These classic gluten free chocolate chip cookies are soft, chewy, and packed with rich, melty chocolate chips — perfect for those craving a dairy free, allergy friendly treat that doesn’t compromise on flavor or texture.
Ingredients
- 1 cup unsalted butter, softened (or dairy free butter for dairy free version)
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs (or flax egg/applesauce for vegan version)
- 2 tsp vanilla extract
- 2 1/4 cups gluten free all-purpose flour (with xanthan gum included)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (dairy free if needed)
Instructions
- Preheat oven to 350°F (175°C).
- Soften butter until springy soft but not melted.
- Cream butter and sugars together until light and fluffy.
- Beat in eggs (or vegan substitute) and vanilla extract until combined.
- Slowly add dry ingredients; mix on low just until flour disappears.
- Fold in chocolate chips gently to evenly distribute.
- Chill dough for at least 1 hour.
- Line a baking sheet with parchment paper and scoop dough balls about 2 tablespoons each, spaced 2 inches apart.
- Bake for 12-15 minutes until edges are golden and centers still soft.
- Let cookies rest on sheet for 5 minutes before transferring to wire rack.
Notes
Use a gluten free flour blend with xanthan gum for best results. Chilling dough is key to prevent spreading and deepen flavor. Butter gives best texture and flavor, but dairy free butter works well too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gluten free chocolate chip cookies, dairy free cookies, chewy cookies, soft cookies
Related Recipes to Try
Nutrition Information per Cookie
| Nutrient | Amount | % Daily Value* |
| Calories | 150 | 7% |
| Total Fat | 8g | 10% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 110mg | 5% |
| Total Carbs | 20g | 7% |
| Dietary Fiber | 1g | 4% |
| Sugars | 12g | — |
| Protein | 2g | 4% |
*Percent Daily Values are based on a 2,000 calorie diet.
This nutrition info gives you a good sense of what’s inside each cookie so you can enjoy them guilt-free or balance your treats with your daily goals. Remember, gluten free and dairy free doesn’t mean flavor-free — these cookies pack plenty of indulgence with less compromise.
Frequently Asked Questions about Gluten Free Chocolate Chip Cookies
What is the best gluten free flour for cookies?
The best gluten free flour for cookies is typically a blend that contains rice flour, tapioca starch, and xanthan gum. This combination provides the right balance of structure and chewiness without the grainy texture some single-flour options have.
How do I prevent gluten free cookies from spreading too much?
Make sure your butter is softened but not melted, chill your cookie dough for at least an hour, and avoid overusing baking soda or baking powder. Using a thicker baking sheet also helps cookies bake evenly without excessive spreading.
Can I make these cookies dairy free as well?
Yes! Simply swap the butter for a good quality dairy free butter and use dairy free chocolate chips. This recipe works perfectly as a dairy free chocolate chip cookie recipe without sacrificing texture or flavor.
How do I store gluten free cookies to keep them fresh?
Store your cookies in an airtight container at room temperature. They stay fresh for up to 5 days. For longer storage, you can freeze the baked cookies or freeze the dough to bake fresh later.
Conclusion: Your New Favorite Gluten Free Chocolate Chip Cookies
There you have it — classic gluten free chocolate chip cookies that are soft, chewy, and packed with chocolatey goodness, all while being allergy friendly and easy to bake at home. The key is using the right gluten free flour blend, chilling your dough, and baking just right. Whether you’re baking for yourself, family, or friends with dietary needs, this recipe proves gluten free desserts can be deliciously satisfying.
So grab your mixing bowl, get that butter softened, and dive in. You’ll be biting into warm, melty chocolate chip cookie perfection in no time. Don’t forget to share your results and subscribe for more recipes that make gluten free baking simple and joyful. This cookie is the one I want to eat — and I bet it will be yours, too.
Call to Action
Love these cookies? Don’t forget to subscribe to my email list for more easy gluten free baking recipes. Tried the recipe? Drop a comment below and tell me how your cookies turned out — or share your tweaks! You can also find plenty of delicious gluten free dessert ideas and more on my Pinterest page.
If you follow these steps, you’re well on your way to mastering soft, chewy gluten free chocolate chip cookies that don’t compromise on taste or texture. This is the cookie I want to eat — and you will, too.