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The Best Gluten-free, Dairy-free Chocolate Chip Cookies

Submitted by on March 1, 2010 – 7:34 pmNo Comments
The Best Gluten-free, Dairy-free Chocolate Chip Cookies

There is probably nothing quite as satisfying as a crispy-on-the-outside, chewy-in-the-middle, homemade chocolate chip cookie. I remember baking them with my mom when I was a kid, and my husband and I used to make regular stops at numerous bakeries and cookie shops before we became a gluten-free family.

But since we’ve gone gluten free, it’s been a challenge to find a good recipe (that we could also make dairy-free, if needed) that would produce the crispy/chewy cookies I remembered. But there was a twist.

When we first moved to Colorado, I remember the Nestles Toll House recipe I had always used didn’t work quite as well here as at lower altitudes. The cookies would spread too much and turn out more crispy than I wanted. Recently, a neighbor who moved here a couple of years ago, complained of the same results. But she was having the same troubles that I had: the “standard” butter and wheat flour recipe just wasn’t turning out the same up here at a higher altitude.

As I searched the internet for ideas, I came across a concept that gave me hope: using melted butter (or in my case, margarine) instead of room-temperature butter. “Spread” in cookies is caused in part by creaming the butter with sugar, causing aeration. If you start with a melted product, you don’t get that aeration. A nice side benefit is that the sugar dissolves a bit in the liquid, which gives it a more chewy texture and better flavor. Christopher Kimball, from America’s Test Kitchen, and Alton Brown, both favor this method.

Gluten-free Chocolate Chip Cookies Ingredients

  • 2 1/3 cups gluten-free flour blend (cookie blend)
  • 1 tsp xanthan gum
  • 1/2 tsp baking soda
  • 12 tbsp dairy-free margarine (such as Earth Balance), melted
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp gluten-free vanilla extract
  • 12 oz dairy-free chocolate chips (usually semi-sweet)


  1. Mix gluten-free flour blend, xanthan gum and baking soda together in a medium bowl with a whisk.
  2. In a large mixing bowl, mix melted margarine and sugars together for about 1 minute. Mix in egg, yolk, and vanilla. Wait 2-3 minutes, and then mix again for a minute. Repeat one more time.
  3. Gradually add dry ingredients until well combined. Stir in chocolate chips. The dough will be quite soft.
  4. Refrigerate dough for at least 2 hours, and preferably 24 hours or longer.
  5. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  6. Scoop dough into 1-2 inch balls and place on cookie sheet about 2-3 inches apart. Bake smaller size cookies for 10-13 minutes, larger cookies for 15-18 minutes. The cookies should be golden brown with the edges hard and the centers still soft and puffy.
  7. Cool cookies on baking sheets. Serve them warm for best
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    results. Store cookies in an airtight container. You can freeze the baked cookies and warm them in the microwave for 30-40 seconds.

gluten-free chocolate chip cookies

Delicious, gluten-free, chewy-on-the-inside, crunchy-on-the-outside chocolate chip cookies are easy to make with my recipe.

This dough keeps well in the refrigerator for a few days and freezes well. As explained in this New York Times article, refrigerating them for a day or more actually improves the consistency of the final product because the flour absorbs more moisture. I sometimes shape some cookie dough balls and freeze them on a sheet. Once frozen, I can grab a few and bake them any time I want.

I hope you enjoy the recipe and let me know what you think!

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