Chewy, chocolatey, sweet, fluffy, easy to make, buttery but completely gluten free chocolate chip cookies! This is the perfect recipe to satisfy your sweet tooth and I promise you’d never know they’re gluten free!
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When I first started this blog, I was all about making healthier recipes of timeless classics. We have my paleo brownies and healthier chocolate chip cookies, but sometimes you just need a very classic (gluten free) chocolate chip cookie recipe filled with butter, refined sugar and all that good stuff.
Everyone needs a tried and tested chocolate chip cookie in their repertoire, and this is mine! It just happens to be both dairy free and gluten free. But trust me, if you did a blind taste test, you would NEVER know the difference.
They’re buttery, sweet, chewy and everything a cookie should be. Plus, they’ll be done and in your mouth in less than an hour if you get cooking right now, so let’s start, shall we?
How to make these cookies
These cookies are made just like regular cookies, only with a few tweaks to keep them both gluten and dairy free. Of course, if you aren’t dairy free, just swap the dairy free butter for regular butter.
Add the butter to a large mixing bowl. Unless it was already at room temperature, add it to the microwave for about 20-30 seconds. You want it to be soft, but not melted.
If you press your finger on the top slightly, it should leave an indent, but not completely fall apart. If your butter had previously been in the fridge, about 20 seconds in the microwave should soften it to this point.
Once the butter is softened, add both the brown sugar and granulated sugar to the bowl with the butter and beat with an electric mixer until fluffy and creamy.
Beat in both eggs and the vanilla. At this point, beat just until everything is well incorporated, you don’t want to force too much air into the batter.
Add in the dry ingredients and stir until combined. Careful not to over mix, just stir together until there are no visible clumps of flour.
Fold in the chocolate chips. Add the dough to the fridge and let sit for about 30 minutes. I know chilling cookie dough is annoying, but I promise it will be well worth it! Just 30 minutes helps to chill the butter which delays the spread of the cookies while they’re baking, which in turn yields really soft & pillowy cookies.
Use a cookie scoop and form into balls. If you want the cookies to be extra thick, make the dough a bit taller than a typical cookie dough ball.
Place on a baking sheet lined with parchment paper and bake for 11-14 minutes. If you want them to stay chewy, take them out of the oven when they still look a little raw in the middle (for my oven it’s 12 minutes, but all ovens are different).
As soon as the cookies come out, I like to sprinkle on some finely chopped chocolate from a chocolate bar, but you can also just chop up some chocolate chips and sprinkle those on. They’ll melt quickly if the cookies are still hot (which is good)!
Be sure to only place one cookie sheet in the oven at a time, and leave enough space between each cookie for them to spread. The cookies will continue to harden as they cool.
Once cool, transfer to a wire rack and then an air tight container for 5 days.
Can you sub oil for butter?
You can substitute the butter for oil if that’s all you have or if you prefer using oil. I generally recommend refined coconut oil for butter since it’s solid at room temperature and it’s fat profile more closely resembles butter compared to other oils.
However, you will want to put the dough in the fridge for at least 15 minutes before baking if you use oil instead of butter to prevent the cookies from spreading too much while baking. You want to make sure they have firmed up so they don’t end up completely flat after they bake!
Why do they spread so much?
The first is that there is too much baking soda in the recipe. Baking soda causes things to spread, whereas baking powder causes things to rise. This recipe uses only 1/2 tsp baking soda to prevent the cookings from spreading too much.
The second issue is that the dough was too wet or hadn’t been chilled before baking. Because this recipe uses a decent amount of flour, chilling the dough isn’t 100% necessary, but if you want thick and fluffy cookies that don’t spread, chill the dough before baking.
A final issue is the thickness of your baking sheet. A thicker baking sheet is going to heat the cookies differently than a thinner one. I suggest one somewhere in the middle, but make sure it is not too thin unless you want thin cookies!
- Once prepared, these gluten free chocolate chip cookies will store in an air tight container for about 5 days. Allow them to cool completely and then put a lit on a container so they don’t dry out prematurely. If you want them to taste like they’re fresh from the oven, pop them in the microwave for 10 seconds and they’ll be good as new.
- You can freeze this cookie dough! Since this makes a big batch you can make some now and save the rest for later. I suggest rolling them into balls before freezing to make life easier. Make sure they are in a freezer safe container and they’ll be good for about 2-3 months.
- A lot of chocolate chips these days are dairy free. Some are naturally dairy free, but if you have a genuine dairy allergy, make sure you get certified dairy free chocolate chips. I like the brand Lily’s or Enjoy Life.
- If your cookies end up flaky, one thing that probably happened was the flour wasn’t measured correctly. To avoid flaky cookies, be sure to spoon the flour into your measuring cup and then level off the top, avoid scooping the flour right from the bag or you will end up using too much.
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Best Gluten Free Chocolate Chip Cookies
- 3/4 cup (1 1/2 sticks) butter (I used dairy free)
- 2/3 cup granulated sugar
- 2/3 cup brown sugar (light or dark both work, I like to use a mix of both)
- 2 large eggs
- 2 tsp vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Add the butter to a large mixing bowl. Unless it was already at room temperature, add it to the microwave for about 20-30 seconds. You want it to be soft, but not melted. If you press your finger on the top slightly, it should leave an indent, but not completely fall apart.
- Once the butter is softened, add both the brown sugar and granulated sugar to the bowl with the butter and beat with an electric mixer until fluffy, creamy and well combined.
- Beat in both eggs and the vanilla.
- Add in all of the dry ingredients. Be sure to spoon and level the flour to measure, do not scoop from the bag.
- Stir together with a wooden spoon just until combined. Careful not to over mix, just stir together until there are no visible clumps of flour.
- Fold in the chocolate chips. Let the dough sit in the fridge for 30 minutes. This will firm up the dough and prevent them from spreading too thin while baking. The longer they chill, the thicker and more pillowy the cookies will be. I find they’re best right around 30 minutes in the fridge.
- Use a medium cookie scoop and roll into even sized balls. Press a few extra chocolate chips on the tops if desired.
- Place on a baking sheet lined with parchment paper and bake for 11-14 minutes. If you want them to stay chewy, take them out of the oven when they still look a little raw in the middle (for my oven it's just over 11 minutes, but all ovens are different). Be sure to only place one cookie sheet in the oven at a time, and leave enough space between each cookie for them to spread. The cookies will continue to harden as they cool.
- Since gluten free cookies don’t get the classic crinkly edges like regular cookies do, I like to take a fork and quickly go around the sides of the cookie right and make a perfect circle after they come out of the oven to give them the crinkle look. Totally optional though!
- Once cool, transfer to a wire rack and then an air tight container for 5 days.