Gluten Free Chocolate Chip Cookies by Love and Spoonfuls

Gluten Free Chocolate Chip Cookies

by Emily Johnson

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: bake dessert gluten-free cookie

Gluten and dairy free chocolate chip cookies. A classic.

Ingredients (2 1/2 dozen)

  • 3/4 cup sorghum flour
  • 1/2 cup potato starch
  • 3/4 cup millet flour
  • 1/2 tablespoon xanthan gum
  • 3/4 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup plus 2 T Earth Balance buttery sticks/buttery spread or butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tablespoon vanilla extract
  • 8-10 ounces vegan semi-sweet chocolate chips (or chocolate chips of choice)


  • Place softened butter and sugars into stand mixer with paddle attachment and cream together. Add egg and incorporate well, beating until just fluffy. Add vanilla and beat again until combined.
  • Add dry ingredients (not the chocolate chips). Mix until combined. Scrape down sides of bowl and add chocolate chips. Mix for a moment to incorporate. Refrigerate for at least 1 hour, up to 24 hours.
  • Preheat oven to 350 degrees. Scoop dough into 1 1/2 T size balls (I use a #40 cookies scoop) and place on silicone mat or parchment lined baking sheet. Bake for 14-15 minutes, switching pans between racks after 6 minutes, until JUST starting to brown and slightly underbaked in the center (this will cook slightly more while cooling). Allow to cool on pan for 5 minutes, then transfer to a cooling rack. (I just slide the entire silicone mat off of the tray onto the rack.) Store in sealed container for several days or freeze to maintain optimal freshness.