Growing up, my family would often make homemade sweets and treats, however, we were big into the Pillsbury Cookie dough game. When I went gluten-free, I began trying to make gluten-free chocolate chip cookies that tasted just as good. Finding a recipe (over ten years) for a soft chewy chocolate chip cookie was impossible. Most chocolate chip cookies were hard, dry, and crumbled.
For a soft chewy cookie, you’ll have to read below for troubleshooting gluten-free recipes, but, I promise if you follow the recipe, you’ll get the soft chewy cookie you’re looking for.
After years of testing and trying, these cookies are great. So much so, that I make gluten-free chocolate chip cookies and sell them at my local farmer’s market to people who aren’t even gluten-free! The cook time on these cookies is short, and the ingredients are simple. Let’s make these cookies.
Is It Easy to Make These Gluten-Free Chocolate Chip Cookies?
Yes! The prep time is less than 5 minutes and then the cook time is less than 15. While there’s a chill time of 1 hour, it’s so easy when your prep time is so low. It’s the perfect dessert for the end of the day, or, if you want to make them in the morning and bake them later in the day. Low prep time, and low stress.
What Tools Will I Need?
- wire rack
- paddle attachment
- stand mixer (or a handheld mixer)
- cookie scoop
- baking sheet x 2-4
- parchment paper or baking mat
Can I Make Any Substitutes to This Recipe, Such as Vegan or Dairy-Free?
As always, not all gluten-free flour is made equal. My preference for cookie dough is King Arthur Gluten Free Measure for Measure All Purpose flour blend. It has xanthan gum but is a dairy-free flour blend. I think it’s the best gluten-free flour for cookie dough because it tastes the closest to regular cookies.
If you do use another gluten-free flour blend then make sure it has xanthan gum in it (and note it may not yield the same results as this recipe.)
If you wish to make this recipe dairy-free (be sure not to use the Cup4Cup blend as this gluten-free flour contains milk powder). You’ll have to substitute the room temperature butter with a dairy-free butter. I haven’t done so myself, but a good butter substitute option is Earth Balance. If not, you can try a vegan butter. Also, for the little bit of milk, you can substitute water or a dairy-free milk. Last, use dark chocolate chips instead of semi-sweet chocolate or milk chocolate.
See the paragraph above. However for the egg substitute, I’m a bit unsure. You can try using “Just Egg” which is a vegan egg substitute.
I don’t have vanilla extract, can I substitute?
Almond extract is a nice flavor that pairs well with chocolate chip cookies!
What Types of Chocolate Chips are Best?
When making chocolate chip cookies, you generally think “there are chocolate chips” in those cookies. While this is usually the case, it isn’t always, but we will get to that.
My preference of chocolate chips is milk chocolate however semi-sweet is just as good or if you need to avoid dairy for a dietary reason (or preference) you can use dark chocolate chips.
Some people use chocolate discs and/or chocolate chunks! The world is your chocolate. Make your choice!
I Only Have Granulated Sugar; Can I Just Use This?
The brown sugar in the recipe gives it a really nice flavor. So, I would advise using both, not just granulated sugar. If you’re in a pinch, then you can, but, it isn’t my favorite.
What’s the Best Gluten-Free Flour to Use for Gluten-Free Chocolate Chip Cookies?
King Arthur Gluten Free Measure for Measure All Purpose flour is my suggestion, however, if it’s not available where you are I suggest going with a one-for-one mix. Whatever you do, make sure your mix has xanthan gum in it. It helps bind the baked goods together.
Not all gluten-free flours are made equal, but some options for 1:1 flour blends are:
1. King Arthur
2. Bob’s Red Mill
If you google what the best flour is, you’ll get “brown rice flour,” but I think this is mistaken. You’ll want a mix.
How Do I Make Gluten-Free Chocolate Chip Cookies Moist?
The best gluten-free chocolate chip cookies are moist cookies. While you’re making your cookie dough, you’re going to want to make sure the cookie dough is moist. The way to do this is by using just enough butter and milk. Gluten-free flour can be dry compared to regular flour when baking so it’s a balancing act of finding how to get the right amount of moisture into your bakes. Butter needs to be at room temperature to really incorporate properly into your cookie dough, and milk will help give it that extra little bump.
My Gluten-Free Chocolate Chip Cookies Are Crumbly. How Do I Fix This?
This all comes down to the flour mixture you’re using. If you’re not using one with xanthan gum, it will yield a more crumbly cookie and will not taste as good!
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 6 oz chocolate chips, I used milk chocolate – semi sweet is good as well
- 1 tbsp milk
- 1 tsp baking soda
- 8 tbsp unsalted butter, room temperature
- 2 tsp vanilla extract
- 1.5 cup gluten free flour, I used King Arthur Gluten Free All Purpose Flour Measure for Measure – with xanthan gum
For full recipe and instructions go to Sift.