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.