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Chocolate Chip Cookies (gluten-free, dairy-free option)

Servings 18 cookies
Calories 156 kcal


  • 1/2 cup butter, softened (or coconut oil, for dairy-free)
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups gluten-free flour (I use Bob's Red Mill gluten-free 1-to-1 flour)
  • 2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup chocolate chips (dairy-free if necessary)


  1. To begin, preheat your oven to 350 and line two pans with parchment paper.

  2. In a large mixing bowl, add your butter and sugars and cream them together with a hand mixer for a couple minutes. Add in your egg and vanilla and lightly blend it together again.

  3. In a separate mixing bowl, add your dry ingredients and stir them together (flour, cornstarch, baking soda and salt).

  4. Pour your dry ingredients into your wet ingredients and stir/fold them together till you have one consistent, thick cookie dough. Add your chocolate chips and fold them into your batter.

  5. Scoop your cookie dough onto your pans with a small cookie scoop, evenly spaced apart (at most 12 cookies per pan).

  6. Bake for 10-12 minutes, or till the edges of the cookies are just set and the center is still a touch underdone.

  7. Let the cookies cool for about 20-30 minutes on the pan, and then transfer them to a cooling rack till they are cooled entirely.

  8. Devour!

Recipe Notes

Stored in an airtight container, these cookies taste best within the first 4 days. You can also freeze them (after baking) if you'd like to eat one a couple months later!