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Gluten-free Chocolate Chip Cookies: 7 Easy Steps for Success!

Gluten-free chocolate chip cookies

These gluten-free chocolate chip cookies are soft, chewy, and packed with rich dairy-free chocolate chips. Easy to prepare in just 7 simple steps, they cater to both gluten-free and dairy-free diets without compromising flavor.

Ingredients

Scale
  • 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup solid coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 large egg (or flax egg: 1 tbsp flaxseed meal + 2 1/2 tbsp water)
  • 1 teaspoon vanilla extract
  • 1 cup dairy-free chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheet with parchment or silicone mat.
  2. In a medium bowl, whisk flour, baking soda, and salt.
  3. Cream coconut oil and coconut sugar with a hand mixer until light and fluffy (2-3 minutes). Mix in maple syrup.
  4. Beat in the egg (or flax egg) and vanilla extract until fully incorporated.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
  6. Gently fold in dairy-free chocolate chips.
  7. Scoop dough onto baking sheet, flatten slightly, and bake 10-12 minutes until edges are golden. Cool on baking sheet 5 minutes, then transfer to wire rack.

Notes

  • Gluten-free flour swap: Use almond flour and rice flour mix if needed.
  • Vegan option: Substitute egg with chia or flax egg.
  • Nut-free version: Ensure flour blend is nut-free; use sunflower seed butter.
  • Flavor boost: Brown the coconut oil for a richer, nuttier taste.
  • Garnishes: Sprinkle coarse sea salt before baking or drizzle with melted dark/white chocolate after cooling.
  • Serving ideas: Pair with almond milk, oat milk, coffee, or tea.
  • Storage: Store in airtight container up to 1 week, or freeze up to 3 months.
  • Reheating: Warm in 350°F oven for 5-10 minutes to restore texture.

Nutrition

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