Chocolate chip cookies are my favorite cookie. Making them gluten and dairy-free was a challenge for me and I am so happy with the result.
Crispy on the outside, soft and chewy on the inside, these gluten-free, dairy-free cookies will remind you of the delicious chocolate chip cookies you thought you had to leave behind when you went gluten-free.
If you can tolerate dairy, replace the Earth balance with butter, and use milk chocolate, semi-sweet chocolate, or white chocolate chips instead of dark chocolate chips.
We hope you enjoy this cookie as much as we do and if you have any baking questions, please message us here and we will respond within 24 hours.
discover. cook. enjoy.
GF DF Soft & Chewy, Deliciously Decadent Chocolate Chip Cookie Recipe
Crispy on the outside, chewy on the inside, you'll love these decadently delicious cookies!
Suggested Tools
Spatulas
Glass Measuring Cups
Prep Bowls, 4 inch
Mixing Bowl Set
Stand Mixer
Sheet Pans and Cooling Rack
Scooper 1 1/3
The Ingredients
The Sugar Mix
- 224 g Earth Balance Buttery Spread, (16 tbsp) or butter if making dairyful
- 1 cup granulated sugar, 192 g
- 1 cup light brown sugar, packed, 192 g
The Dry Ingredients
- 130 g sweet rice flour
- 79 g white rice flour
- 79 g sorghum flour
- 190 g tapioca flour
- 48 g oats, gluten free, certified, Bob's Red Mill
- 12 oz chocolate chips, dark, semi-sweet, milk chocolate, white chocolate or your favorite
- 3 g xanthan gum
- 4 g baking soda
- 4 g baking powder
- .5 g cinnamon, or a pinch or so
- 6 g kosher salt
The Wet Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp honey
- 1 tsp lemon juice
The Process
Mise en Place
- Preheat your oven to 350 degrees.
- Prepare for by setting out your tools and measuring your ingredients.
- You will need two sheet pans if you bake all the cookies at one time. Cover each sheet pan with parchment paper.
- Measure all the dry ingredients into a bowl, set aside.
- Measure all the wet ingredients into a small bowl, set aside.
- Measure the both sugars and put into the stand mixer bowl.
- Measure the Earth Balance into a bowl, and then break it up into small pieces, either with a knife or your hands (which is messy but much more fun). Make sure the Earth Balance is cold and not room temperature.
Cream the Sugar and Butter
- Add the Earth Balance to the mixing bowl. Mix on low speed with the paddle attachment to slowly combine the sugar and butter, for about 30 seconds.
- Turn up the speed to 3 or 4 and mix until the sugar and Earth Balance becomes fluffy and starts to expand up the sides of the mixing bowl.
Add the Eggs, Vanilla, Honey and Lemon Juice
- Start the mixer on low and add the eggs, honey, lemon juice, and vanilla. Increase speed to 2 or 3 and mix until the eggs and other wet ingredients are well combined with the creamed sugars.
Add the Flour Blend
- Turn the mixer on low and add one cup of the flour blend. When it is fairly well combined, add another cup. You may need to increase the speed to 2 at this stage,
- When the second cup is combined, add more, and repeat this process until all the flour blend is added to the bowl and combined. Do not overmix. You are combing at this stage, not heavily mixing. Remove the paddle and bowl from the mixer.
Chill the Dough
- Place plastic wrap over the mixing bowl with the dough and place in the freezer for 20 minutes.
Portioning the Cookies
- After the dough has chilled, and using a 2 ounce scoop, or spoon size of your choosing, scoop out the dough and place on the sheet pan. Leave enough space between the dough balls to allow for expansion while cooking. Repeat until the pans are filled and there is no cookie dough left.
Bake the Cookies
- Place the sheet pan of portioned cookie dough into the 350 degree oven and bake for 15 minutes or until the cookies are starting to brown on the edges.
- When the cookies are done, the tops of the cookies will look a bit wet, and this is okay, and as they cool, this appearance will fade.
- Remove the cookies from the oven and let them cool for about 10-15 minutes. Then, remove the cookies from the pan with a spatula and put the cookies on a cooling rack to further cool.
Freeze the Dough
- If you do not want to bake all the cookies at one time, portion them onto a sheet pan and place in the freezer. Once the dough balls are frozen, transfer to a freezer bag and store in the freezer for up to three months.
- When you want to bake the frozen dough balls, place them on a sheet pan and bake for 15-20 minutes in a 350 degree oven.
Video
Notes
Although any certified gluten-free flours and starches will work wonderfully, I recommend Bob's Red Mill: https://www.bobsredmill.com/
If you have any questions, comments, or concerns when making pizza, send me a message: https://r7p.d98.myftpupload.com/bakinghelp/
Nutrition
Calories: 201kcalCarbohydrates: 37gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 201mgPotassium: 42mgFiber: 1gSugar: 22gVitamin A: 23IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
2 thoughts on “gf df chocolate chip cookie recipe”
Thank you! Thank you! Thank you! I have been so excited for your mixes and recipe and was not disappointed! This is a gluten free chocolate chip cookie without nightshades and had a gooey center! Chocolate chip cookies are my weakness and thing I miss the most, so thank you so much! I did only use a 12 oz bag of chlorate chips, which I thought was perfect for us. Otherwise followed recipe with regular butter and it was perfect. However, I definitely could taste some oats throughout, but personally, way happier with that over almond and coconut flour taste, so it was amazing. I made four, and we froze the rest, so excited to have these ready to go and when I run out…I’ll be ordering more for sure! Thanks!
Thank you so much for your comment!! Rich worked for months on the chocolate chip recipe to get it just right. Glad to hear it worked with conventional butter. We love pulling a dough ball out of the freezer and cooking it in the toaster oven when we are craving a cookie.
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