Chewy Chocolate Chip Cookies
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These gluten free dairy free chocolate chip cookies are everything they should be. They taste perfectly buttery, chewy, doughy, and are loaded with melty semisweet chocolate chips -- enjoy with a warm glass of dairy free milk for all the cozy good feels.
The Chewiest Gluten Free Dairy Free Chocolate Chip Cookies
This recipe uses lots of chocolate chips, plenty of vanilla and butter flavor, and no weird hard-to-find ingredients -- you won't believe they're gluten and dairy free. We've linked our favorite gluten free flour in bulk below so you can save some money too.
Chewy Chocolate Chip Cookie Ingredients
- dairy free butter-- our go-to is Earth Balance Buttery Sticks
- gluten free all-purpose flour-- spoon and level method; scroll down to learn more about this. We use Bob's Red Mill Gluten Free 1 to 1 Baking Flour. You can purchase it in bulk here and save money. When extra bags are stored in a cool, dark place, they keep for months. This brand contains xanthan gum in the blend.
- xanthan gum-- omit if your gluten free all-purpose flour contains this or guar gum
- baking soda-- keep in mind this loses its potency after the container has been opened for more than 6 months. We label our container with the date when we first open it up to keep track easier.
- kosher salt
- brown sugar-- packed, light or dark
- granulated sugar
- large eggs-- room temperature
- vanilla extract-- our pantry is stocked with the McCormick brand vanilla extract
- semisweet chocolate chips-- there are several different brands to try. Our favorites are Enjoy Life Semisweet Mini Chips or Chunks and Nestle Toll House Allergen Free Semi-Sweet Morsels which we purchase at Walmart
- optional-- add in chopped nuts such as walnuts, pecans, or almonds for a nutty flavor
Kitchen Gadgets and Baking Essentials
- small saucepan
- hand mixer or electric stand mixer with the paddle attachment
- large cookie baking sheets-- here is the baking pan we've enjoyed baking on for years. We have a few of them.
- measuring cups
- small cookie scoop-- we use this for so many recipes and absolutely love it. It not only helps all your cookies to be the same size, but you will also find using a cookie scoop helps get these on the cookie sheet faster.
Recipe Tips
- Let melted butter cool before mixing it into the dough, so it doesn't scramble the eggs or melt the chocolate chips too early.
- Use the spoon-and-level method when measuring your gluten free flour -- packing in too much flour is the #1 reason cookies turn out dry or cakey (see the FAQ below for how).
- Check that your baking soda is still fresh -- it loses potency about 6 months after opening.
- Let the cookies cool on the baking sheet for a few minutes before moving them -- they firm up as they cool and are fragile straight out of the oven.
Recipe Variations
- Swap the semisweet chocolate chips for dairy free dark chocolate chunks, white chocolate chips, or a mix of chocolate and butterscotch chips.
- Stir in chopped walnuts or pecans for extra crunch.
- Sprinkle a little flaky sea salt on top before baking for a sweet-and-salty finish.
- Try dairy free butterscotch or peanut butter chips for a different flavor twist.
Frequently Asked Questions
Melted butter (instead of traditional softened butter) is one of the key tricks for a chewier cookie -- it's the main difference between this recipe and our super soft chocolate chip cookie recipe.
It's important to measure gluten free flour accurately, since many of us have been measuring it wrong for years without realizing it.
If a recipe calls for 1 cup of flour and you scoop the flour directly out of the bag with the measuring cup, you can end up packing in 1.25 times as much flour as you actually need -- which can seriously change the taste and texture of a recipe.
Instead, "spoon" the flour into the measuring cup with a large spoon, then level off the top by scraping a knife across the rim.
Yes! We almost always have a dozen or two of these cookies in the freezer. They thaw quickly for a grab-and-go snack, road trip, or birthday party -- and packing them frozen for travel is a great hack, since they arrive unbroken and ready to enjoy.
According to National Today, 35% of people prefer crunchy cookies, but a whopping 65% love their cookies chewy -- so you're in good company with this recipe!
We adapted this homemade recipe from a similar chocolate chip cookie recipe we found on the Lauren's Latest website. We altered the ingredient amounts and made gluten free, dairy free, and soy free ingredient substitutions so our entire family could enjoy these delicious cookies.
More Cookie Recipes You Will Love
- no bake cookies-- delicious bits of chocolate peanut butter covered oats formed into round-shaped cookies everyone loves. They taste rich, wonderful, and they melt-in-your-mouth.
- oatmeal chocolate chip cookies-- loaded with oats and semi-sweet chocolate chips for absolute perfection. You'll enjoy this soft and chewy classic cookie with crispy edges so much.
- caramel apple cookies-- flavored with warm apple pie spice, shredded fresh apple, and sweet apple juice. And they're topped with a thick, brown sugar frosting and roasted pecans for the ultimate sweet indulgence
want more desserts?
Ingredients
- 1 c dairy free butter 2 sticks
Dry Ingredients
- 2½ c gluten free all-purpose flour spoon and level method
- ½ teaspoon xanthan gum omit if gf all-purpose blend contains this or guar gum
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1 c brown sugar packed
- ½ c granulated sugar
- 2 large eggs room temperature
- 2½ teaspoon vanilla extract
- 2¼ c dairy free semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2-3 cookie baking pans with parchment paper and set aside.
- In a small saucepan, melt the butter over medium heat. When the butter melts and begins to boil, turn off the heat and allow to cool for 20 minutes.
- Then while the dairy free butter is cooling whisk the dry ingredients in a medium- sized bowl.
- In a large mixing bowl or in an electric stand mixer with the paddle attachment, combine the sugars, eggs, and vanilla extract until just combined.
- Scrape down the sides and bottom of the bowl as needed and add in the butter.
- Add the dry ingredients to the wet and combine on slow, again scrapping the sides and bottom of the bowl often. Be careful not to overmix the batter.
- Lastly fold in chocolate chips.
- Using a small cookie scoop or spoon, drop cookies 2-inches apart on a cookie baking sheet.
- Bake for about 9-10 minutes. The cookies will look slightly doughy still in the middle. Remove and they will continue baking on the cookie sheet.
- After 10 minutes remove cookies to a cooling rack. Serve and enjoy.
- Store leftovers in an airtight container on the countertop up to 5 days.
- Cookies maybe cooled and frozen up to 3 months.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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I have tried these cookies a couple of times, but the batter is always runny. I added more flour the first time and oats this time. The cookies are good, but I think they could be great if I could figure out what I’m doing wrong. I do live below sea level. Maybe it’s an elevation thing.
I am so sorry this is happening and I can't imagine what might be going wrong. I wish we could be more helpful, Jill
These cookies are so amazing!! I have been missing chewy chocolate chip cookies and these do not disappoint! You would never know they are gf and df! I’m obsessed!
Liz- we are THRILLED you enjoyed this cookie recipe. And thank you for the 5 star review, Jill