Description
A delicious collection of gluten free chocolate chip cookie recipes: double chocolate, oatmeal, dairy free, and Bob’s Red Mill versions—each chewy, rich, and perfect for any dietary need.
Ingredients
For Double Chocolate:
½ cup butter (softened)
½ cup brown sugar
¼ cup white sugar
1 egg
1 tsp vanilla extract
¾ cup gluten free all purpose flour
¼ cup cocoa powder
½ tsp baking soda
¼ tsp salt
¾ cup gluten free chocolate chips
For Oatmeal Chocolate Chip:
½ cup butter (softened)
½ cup brown sugar
¼ cup white sugar
1 egg
1 tsp vanilla extract
¾ cup gluten free flour
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
1¼ cups gluten free rolled oats
¾ cup chocolate chips
For Dairy Free:
½ cup coconut oil (solid)
½ cup brown sugar
¼ cup maple syrup
1 egg (or flax egg)
1 tsp vanilla extract
¾ cup gluten free flour
½ tsp baking soda
¼ tsp salt
¾ cup chocolate chips
For Bob’s Red Mill Version:
½ cup butter or vegan butter
½ cup brown sugar
¼ cup white sugar
1 egg
1 tsp vanilla
1 cup Bob’s Red Mill gluten free 1:1 flour
½ tsp baking soda
¼ tsp salt
¾ cup chocolate chips
Instructions
1. Cream butter (or oil) with sugars. Add egg and vanilla.
2. Mix dry ingredients in a separate bowl.
3. Combine wet and dry ingredients into soft dough.
4. Fold in chocolate chips.
5. Chill dough for 20 minutes if time allows.
6. Scoop 1 tbsp portions onto parchment-lined sheet.
7. Bake at 350°F for 10–12 minutes until edges are golden.
8. Cool on baking tray 5 minutes before transferring to rack.
Notes
You can substitute the egg with a flax egg for egg-free versions.
Use certified gluten free oats to avoid cross-contamination.
Coconut oil works well for dairy free cookies.
Chilling dough helps prevent overspreading in gluten free bakes.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 8g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg