An easy recipe for gluten-free chocolate chip cookies baked in just 8 minutes with no chilling time. This gluten-free cookie recipe also has a dairy-free and vegan option.
Duration:
Servings: 48 cookies
Ingredients
- 1 cup unsalted butter, softened For dairy-free use Smart Balance butter, or vegan butter.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon molasses
- 1 teaspoon pure vanilla extract
- 1 large egg For egg-free/vegan use Bob’s Red Mill Gluten-Free Egg Replacer.
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 2 cups chocolate chips For dairy-free/vegan use Nestle Simply Delicious or Enjoy Life mini chocolate chips.
Instructions
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Preheat oven to 375°F.
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In a large bowl beat the softened butter, granulated sugar, and brown sugar until creamy.
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Add the egg (or egg replacer), molasses, and pure vanilla extract to the butter mixture and mix until fully combined.
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Add the gluten-free flour, baking soda, baking powder, and salt to the butter mixture and mix until fully combined.
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Either stir in the chocolate chips with a spoon or use your mixer on low to mix the chocolate chips into the cookie batter.
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Drop by rounded tablespoon or use a greased cookie scoop. (I used a 1 1/2 tablespoon cookie scoop). Place the cookies 2 inches apart on a parchment-lined cookie sheet.
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Bake for 8-10 minutes until they start to turn golden brown (the centers of the cookies will be soft). Please watch your oven because all ovens are different.
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Cool and store leftovers in an air-tight container. Enjoy!
Notes
- My preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. This recipe will not work with almond or coconut flour.
- Measure the flour using the ”spoon & level” method.
- I always use a greased cookie scoop. I use a 1 ½ tablespoon cookie scoop.
- For the dairy-free option, I used Smart Balance butter and Nestle Simply Delicious Morsels. I also like Enjoy Life Mini Chocolate Chips.
- For the vegan (egg-free) option use Earth Balance butter, Nestle Simply Delicious Morsels, or Enjoy Life Mini Chocolate Chips (or your favorite vegan butter and chocolate chips) and Bob’s Red Mill Gluten-Free Egg Replacer.
- Store leftovers in an air-tight container for up to a week.
- The cookie dough can be frozen for up to 3 months.
- Mama says, “Check all of your labels!”
Nutrition
Serving: 1cookie | Calories: 118kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 76mg | Potassium: 12mg | Sugar: 11g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg
