This gluten-free chocolate chip cookie recipe produces a gooey, soft cookie so good that you won’t realise it’s celiac safe.
Finally, a gluten-free chocolate chip cookie recipe that tastes like the Toll-House cookies I remember. I’ve been gluten-free for a while, but not always. And, like everyone, I have a favorite cookie. Today, we found it’s equal.
There is nothing quite like the aroma of fresh-baked cookies wafting from the kitchen. With crispy edges and a soft, chewy middle, even your gluten-eating friends will gobble them up. Therefore, my best tip: hide some for the gluten-free members of the family.
These gooey gluten-free chocolate chip cookies tick all of the right boxes
- Gluten-free (and celiac-safe)
- Safe for people who are lactose-free and can have butter
- Easy to make
- Uses only seven ingredients
- Prepared from common ingredients already in my pantry
- Even the raw dough tastes great (although it does have raw egg, so we are not recommending it)
- You can prepare the batter in advance and bake a few cookies as needed
- So good people will question whether or not they are gluten-free
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Our gluten-free chocolate chip cookie recipe in process
All gluten-free flours are not the same
We use a self-raising flour by Orgran made from maize starch, tapioca starch, rice flour, raising agents, and guar gum thickener. It is certified gluten-free, certified kosher, dairy-free, egg-free, vegan, wheat-free, GMO-free, and yeast-free. Plus, it has no artificial colors, flavors, or preservatives.
Also, to avoid any cross-contamination, we have made our kitchen gluten-free.
Making it dairy-free
Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.
The current recipe contains butter, something that I can have in small quantities despite being lactose intolerant. It’s best explained in this article by Healthline.
To convert the recipe to produce gluten-free, dairy-free chocolate chip cookies, we would need to do a few things. First, find a butter substitute. Secondly, check both the flour and the chocolate chips to be sure they are both dairy-free.
To date, we have not found a butter substitute we want to recommend in these cookies. We have seen vegetable shortening and vegan butter used in other recipes but haven’t tried either.
Gluten Free Chocolate Chip Cookies
So soft, chewy, and delicious that it's hard to believe they are gluten-free!
Ingredients
- 115 grams (½ cup) butter at room temperature
- 52 grams (¼ cup) granulated sugar
- 100 grams (½ cup) packed brown sugar
- 1 tsp vanilla extract
- 1 egg
- 180 grams self-raising gluten-free flour (It's just a bit larger than 1 cup)
- 85 grams dark chocolate chips (It's just a bit larger than ½ cup)
Instructions
- Cream butter and both sugars in a large mixing bowl.
- Add the egg and vanilla extract and beat again until well combined, scraping the sides of the bowl as needed.
- Mix in flour slowly until the batter becomes doughy.
- Fold in chocolate chips, cover the bowl and refrigerate for 2 hours.
- Preheat oven to 350ºF (180ºC) when you remove the dough from the refrigerator.
- Line baking sheet with unbleached parchment paper.
- Scoop out rounded Tablespoons of the chilled dough and roll into balls.
- Gently press each dough ball to make it about 1/2 inch (1.2 cm) thick and place them 2 inches (5 cm) apart on the paper-lined baking sheet.
- Bake for 8-10 minutes until the edges are slightly golden brown. Remove from the oven and leave on the cookie sheet for 5 minutes before transferring to a cooling rack.
Notes
Be sure to notice that this recipe requires cooling time in the fridge. If you skip this step, your dough will be sticky and your cookies will be hard and flat, rather than soft and chewy. However, you can refrigerate up to three days, allowing you to prepare the dough in advance.
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Nutrition Information:
Yield: 14 Serving Size: 2 biscuitsAmount Per Serving: Calories: 228Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 13mgCarbohydrates: 50gFiber: 1gSugar: 39gProtein: 2g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
Storing these gluten-free chocolate chip cookies
Wait until fully cooled. Store leftover chocolate chip cookies in an airtight container. They should stay fresh for about a week at room temperature, but ours are eaten within a few days.
However, if you think they are going to be around for more than a couple of days, you might want to freeze some. Put on a rack to defrost at room temperature and pop them in an oven for about a minute to get that fresh-baked goodness.
Want more? Check out this collection of 32 of our favorite gluten and dairy-free cookie recipes.
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Although the middle fell out of the cookie when I transferred off the cookie sheet. I wonder if this happened because they needed longer cooking time to crisp up/firm up more, or if it was because the cookie tray was already hot when I put them on (I had to cook in two batches as my oven is small so the tray had already been in the oven). What do you think?
I think cooking longer would firm it up but I like the center to be soft/chewy and not hard/crispy. Perhaps they were a bit too wet if you used a liquid barley malt to substitute for the brown sugar. I also do multiple batches with the cookie sheet warm at the start of the second (and follow on batches) Note: barley is a gluten grain so we would not use it in our house as we are gluten-free.
What if I use 2 eggs, ingredients can be changed as per taste?? please answer,
We never tried that, but instinctively I would think you would need to reduce some of the butter and increase the flour or they would be too wet to hold their shape.
This is looking so delicious and yummy chocolate chip recipe. Thank you for sharing this amazing recipe article.
delicious mmm i have been a ceoliac for years and i have never tasted such a delicous cookie recipe
Can you leave out The white sugar?
These turned out beautifully. I substituted barley malt syrup for brown sugar. I also used coconut sugar to replace the 1/4 cup white sugar. And I use 95% dark chocolate cut up into chunks. They are absolutely delicious. Thank you for the recipe đź‘Ťđź‘Ť
These cookies look amazing, and I love that you only need 7 ingredients to make them. Will be making them soon!
The dough looks fantastic, I have been looking for cookie recipes these days, so really glad I found your post! Will definitely try making these cookies 🙂
I need to make these for my gluten free mom! They look just like the regular flour counterparts and seem so easy, can’t wait to try!
My twins and I are gluten-free and we are always interested in trying new chocolate chip cookie recipes! I’ve never made chocolate chip cookies with self-rising flour. I am so intrigued!!! These really do look like the original toll house cookies!
Yum!! Can’t wait to try this recipe!
This gluten free chocolate chip recipe sounds like it will be come often used at my house. Thanks!
I’ve never gotten into the gluten free deal, but it’s challenging to find any type of flour just now. People have stopped stocking up on toilet paper and are now cramming their pantries with flour!
Look yummy!