These gluten-free chocolate chip cookies are crispy on the edges but soft and chewy in the middle! Super easy recipe, yet unbelievably delicious! They also just happen to be dairy-free, but you won't believe there's no wheat flour or real butter in these!
Gluten-free Chocolate Chip Cookies
Chocolate chip cookies are a classic treat, and there's no reason why you should give up on amazing chocolate chip cookies just because you're gluten-free! Or dairy-free!
These gluten-free chocolate chip cookies are just as good as the original gluten-filled recipe!
You want crisp edges? It's got em.
You want a soft and chewy center that makes you question whether it's fully cooked? Got that too.
You want melty chocolate, but also vanilla, but also a touch of salt to balance the sweetness? Yes, yes, and yes!
What makes these the BEST gluten-free chocolate chip cookies?
I've tried many gluten-free chocolate chip cookie recipes. And they're all either dry, cakey, or not soft and chewy in the center. I want my cookies to be so good, even people who aren't gluten-free or dairy-free would want to make them!
After many trials and errors, this is the winning recipe. The bottom and edges are crispy thanks to the combination of vegan butter and coconut oil, but the center of the cookie is soft and even gooey when it's fresh out of the oven by adjusting the bake time. If you need to make gluten-free cookies this holiday season, this is it!
Tips to make perfect gluten-free chocolate chip cookies
Use a scale to measure out your ingredients. Using measuring cups is traditional, but it's very inconsistent. You could very easily add too much flour to your cookie dough and end up with dry, doughy cookies.
Make sure your flour contains xanthan gum. Xanthan gum makes up for the lack of gluten and adds structure to your cookies, so check the ingredient list of your gluten-free all-purpose flour!
Rest your batter for at least 2 hours in the fridge. You can keep it in the fridge overnight as well, which is what I like to do.
Add extra chocolate chips before baking. Before you put the cookies in the oven, add about 5 or 6 extra chocolate chips on top!
Underbake the cookies, and let them finish cooking on the cookie sheet. By underbaking the cookies, you're ensuring that the center of the cookie stays nice and soft.
Use a circle cookie cutter to make your cookies perfectly circular. If your cookies are nicely underbaked, your wonky cookies can be made into a circle by using a circular cookie cutter to enclose the baked cookie and shuffled until it forms a perfect circle.
Sprinkle on some flaky sea salt. Before the cookie dough goes into the oven, sprinkle a pinch of flaky salt onto each dough ball. A little sprinkle of flaky salt adds a salty bite to balance the sweetness, as well as add a little crunch.
How long do the cookies last?
The cookies will last about 3 days if kept in an airtight container left at room temperature. That said, they're definitely the tastiest on the day they're baked!
Gluten-free baked goods just don't last as long as their gluten-filled counterparts.
Can I freeze them?
Yes! I would scoop out the chilled dough onto a piece of parchment paper, and let them freeze completely before putting the dough balls into a freezer bag to store in the freezer.
When you're ready to bake them, take them out about 10-15 minutes before the oven is preheated. You may need to bake them for an extra minute, depending on how cold your dough stays.
More cookie recipes!
- Chickpea chocolate chip cookies
- Chai white chocolate cookies
- Chocolate chip cookies with browned butter and hazelnuts
- Rudolph cookies
- Matcha Christmas tree cookies
Gluten-free & Dairy-free Chocolate Chip Cookies
- ⅔ cup (151g) dairy-free butter, softened at room temperature
- ⅓ cup (73g) coconut oil, melted
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon (5g) honey or maple syrup
- 1½ teaspoons (7.5g) vanilla extract
- 2½ cups (370g) gluten-free all purpose flour with xanthan gum
- ¾ teaspoon (4.5g) fine sea salt
- ½ teaspoon (3g) baking soda
- ½ teaspoon (2g) baking powder
- 2 cups (360g) dairy-free chocolate chips (plus extra for topping)
- flaky salt
- In a large bowl, cream the butter, coconut oil, brown sugar, and granulated sugar. Add the egg and mix again. Add honey and vanilla, and mix. Set aside.
- In a separate bowl, combine flour, salt, baking soda, and baking powder. Add this mixture to the butter mixture, and mix until combined. Add the chocolate chips and mix until the chocolate chips are evenly spread out. Cover the bowl and put it in the fridge to chill for at least 2 hours.
- Preheat the oven for 375°F/190°C. Line a baking sheet or cookie sheet with parchment paper. Scoop out cookie dough onto parchment paper using a cookie scoop (mine holds 1 tablespoon and 1 teaspoon, or 20ml). Top with extra chocolate chips and sprinkle a pinch of flaky salt on each cookie. Bake for 8-10 minutes. Let them cool on the cookie sheet for at least 10 minutes before moving them onto a wire rack to cool completely.