Gluten-Free Dairy-Free Chocolate Chip Cookies

Chocolate Chip Cookies to Make Any Day Better

I think there’s nothing that freshly baked chocolate chip cookies can’t fix (well in my opinion at least).

When I was a little girl, I loved digging into a bag of Famous Amos chocolate chip cookies, their aroma wafting through my nostrils as I greedily gobbled up those little round cookies.

Today, I’m sharing a copycat recipe of those beloved cookies.

These tasty gluten-free dairy-free chocolate chips cookies are crunchy, flavorful, with perfectly crispy edges, and are just the right size for snacking on.

I’d recommend eating these with a tall glass of milk, or tea if you prefer.

Why This Recipe Works:

• Simple Ingredients: The ingredients required for making these gluten and dairy-free chocolate chip cookies are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the gf chocolate chip cookie dough is just a matter of mixing the wet and dry ingredients together, then chilling the dough before forming dough balls and baking.
• Perfect Texture and Taste: These tasty morsels are crispy, crunchy and buttery flavor, and of course, filled with chocolate chips for all you chocolate lovers! They’re a copycat version of the Famous Amos chocolate chip cookies that everyone loves!
• Totally Gluten-Free & Dairy-Free: The best part is that these healthy chocolate chip cookies are 100% gluten-free and dairy-free too, which means that even those with Celiac disease or gluten or dairy intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free dairy-free chocolate chip cookie recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use softened refined coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, regular unsalted butter will work just as well.
• Shortening: Adding a little bit of shortening helps to prevent the cookies from spreading out too much as they bake, as well as give them an airier texture, so make sure to add it in.
• Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 brown sugar substitute the is zero glycemic index and will not raise your blood sugar).
• White Sugar: I used white sugar, but you can also use cane sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute the is zero glycemic index and will not raise your blood sugar).
• Yolk: You can either use a yolk, or 1/3 of an egg. Alternatively, if you are allergic to eggs or simply prefer to make vegan chocolate chip cookies, you may also use acquafaba, an egg-replacer or a flax egg if you prefer.
• Vanilla Extract: Vanilla extract adds extra flavor to these gluten-free dairy-free chocolate chip cookies, so make sure to add it in.
• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) which will result in a denser final texture. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent used in this gluten-free chocolate chip cookie recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Chocolate Chips: I used mini dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular semisweet chocolate chips instead.

How to Make Gluten-Free Dairy-Free Chocolate Chip Cookies (Step by Step):

1. Beat Butter, Shortening & Sugar

In a large mixing bowl, add the butter, shortening, brown sugar and white sugar. Use a hand mixer to blend together until fluffy.

2. Add Egg & Vanilla

Add the egg and vanilla extract and beat again until combined.

3. Whisk Dry Ingredients

In another bowl, sift the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, and salt. Whisk well to combine.

4. Add Dry Ingredients to Wet Ingredients

Add the flour mixture to the bowl with the wet ingredients and use a rubber spatula to fold in the dry ingredients until everything is incorporated.

5. Fold in Chocolate Chips

Add in the dairy-free chocolate chips and then fold those in until they are evenly distributed in the cookie dough.

6. Chill Dough

Cover the raw cookie dough with plastic wrap and let dough chill in the refrigerator for 3 hours.

7. Preheat and Line

Towards the end of the dough-chilling period, preheat the oven to 350F and line a large baking sheet with parchment paper.

8. Scoop Dough Balls

Use a tablespoon cookie scoop to scoop out pieces of dough on a baking sheet. Keeping each about 2 inches apart. Fill the cookie sheet and place in the preheated oven.

9. Bake Until Golden

Bake cookie dough balls for 14-15 minutes until the edges of the cookies have firmed up and turned golden brown.

10. Cool Completely

Let the cookies cool completely at room temperature on a wire rack until they become crispy.

11. Serve and Enjoy

Once cookies have cooled, serve them and enjoy!

Dish by Dish Tips/Tricks:

• Make Larger Cookies: This recipe makes 20 small chocolate chip cookies, but you can make 12 larger cookies if you prefer.
• Use White Chocolate Chips: If you prefer white chocolate chip cookies, simply swap out the dark chocolate chips for dairy-free white chocolate chips instead.
• Sprinkle Sea Salt: If you enjoy the sweet-salty flavor combo, feel free to sprinkle the cookie dough balls with sea salt before baking.
• Freeze Cookie Dough: Alternatively, you may also freeze the cookie dough by wrapping the dough in plastic wrap and freezing for up to 2 months. Let the frozen dough thaw completely in the refrigerator overnight before forming dough balls and baking.

Recipe FAQs:

Chocolate Chip Recipes to Enjoy:

• Chickpea Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Banana Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Chocolate Chip Blondies (Gluten-Free, Dairy-Free)

Other Gluten-Free Dairy-Free Cookies to Bake:

Gluten-Free Chocolate Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Dairy-Free Chocolate Chip Cookies

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• Author: Felicia Lim
• Total Time: 3 hours 30 minutes
• Yield: 20 cookies 1x
• Diet: Gluten Free

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Description

Buttery, crunchy and filled with chocolate chips, these gluten-free dairy-free chocolate chip cookies are a copycat version of Famous Amos cookies. Keep this recipe handy because you’ll be baking them on repeat!

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Ingredients

Units USM Scale 1x2x3x

• 6 tablespoons unsalted dairy-free butter, softened
• 1 tablespoon shortening
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/8 cup gluten-free measure-for-measure flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dairy-free semisweet chocolate chips

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Instructions

1. Beat Butter, Shortening and Sugar: In a large mixing bowl, add the butter, shortening, brown sugar and white sugar. Use a hand mixer to blend together until fluffy.
2. Add Egg and Vanilla: Add the egg and vanilla extract and beat again until combined.
3. Whisk Dry Ingredients: In another bowl, sift the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder, and salt. Whisk well to combine.
4. Add Dry Ingredients to Wet Ingredients: Add the flour mixture to the bowl with the wet ingredients and use a rubber spatula to fold in the dry ingredients until everything is incorporated.
5. Fold in Chocolate Chips: Add in the chocolate chips and then fold those in as well.
6. Chill: Cover the cookie dough with plastic wrap and let dough chill in the refrigerator for 3 hours.
7. Preheat and Line: Towards the end of the dough-chilling period, preheat the oven to 350F and line a large baking sheet with parchment paper.
8. Scoop Dough Balls: Use a tablespoon cookie scoop to scoop out pieces of dough on a baking sheet. Keeping each about 2 inches apart. Fill the cookie sheet and place in the oven.
9. Bake Until Golden: Bake cookie dough balls for 14-15 minutes until the edges of the cookies have firmed up and turned golden brown.
10. Cool Completely: Let the cookies cool completely to become crispy just like the Famous Amos cookies.
11. Serve and Enjoy: Once cookies have cooled, serve them and enjoy!

Notes

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, regular unsalted butter will work just as well.

Shortening: Adding a little bit of shortening helps to prevent the cookies from spreading out too much as they bake, as well as give them an airier texture, so make sure to add it in.

Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 brown sugar substitute the is zero glycemic index and will not raise your blood sugar).

White Sugar: I used white sugar, but you can also use cane sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute the is zero glycemic index and will not raise your blood sugar).

Yolk: You can either use a yolk, or 1/3 of an egg. Alternatively, you may also use acquafaba or an egg-replacer if you prefer.

Vanilla Extract: Vanilla extract adds extra flavor to these gluten-free dairy-free chocolate chip cookies, so make sure to add it in.

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) which will result in a denser final texture. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent used in this gluten-free chocolate chip cookie recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Chocolate Chips: I used mini dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular semisweet chocolate chips instead.

Storing/Freezing: To store, place these dairy-free gluten-free chocolate chip cookies in an airtight container and store at room temperature for up to 3 days. To freeze, place the cookies in a freezer-safe container or freezer bag and freeze for up to 2 months. Let the frozen cookies thaw overnight in the refrigerator or reheat them lightly in the oven to warm them up before eating.

• Prep Time: 15 mins
• Chilling Time: 3 hours
• Cook Time: 15 mins
• Category: Cookies
• Method: Baking
• Cuisine: American