These are the HOLY GRAIL of gluten-free chocolate chips cookies.
I have hesitated to share my gluten-free and dairy-free chocolate chip cookie recipes for ages simply because every food blogger had a chocolate chip cookie recipe. But, it’s time to share this recipe because it’s been a hyper fixation lately in my house. When I think of a chocolate chip cookie, I want one soft in the center, with a crisp edge and pieces of chocolate that melt in your mouth anddddddd has a rich vanilla extract flavor.
Growing up, my mom would make chocolate chip cookies a lot, but we have very different styles of cookies that we like. She prefers a crunchy and crisp cookie where I want a big cookie baked for only 12 minutes, so it’s nice and soft with a tender edge. When we would make cookies as kids, we would make a batch for her and the rest of the family. Luckily my husband and I have the same taste in cookies, soft and delightful.
I have tested many versions of this recipe through the years to get it to where it is currently. I think the best cookies are the ones that have a balance between sweet, salty, chocolate, and vanilla. When I first started my cookie research for the ultimate, holy grail chocolate chip cookie, I saw so many recipes with wild ingredients, from vanilla bean powder to evaporated milk, which is just too much for me. I want my bakers to have all the ingredients in their pantry at any given moment.
High Quality Vanilla Extract
Starting with a high-quality vanilla extract is key for any baking recipe, but in a recipe like a classic chocolate chip cookie, the vanilla shines through because it plays off the chocolate chips. Unfortunately, vanilla is an expensive ingredient in baking, so I suggest making your own with my recipe here and then spending your money on vanilla paste. In my opinion, vanilla extract and vanilla paste are two ingredients that should be in everyone’s pantry. They don’t expire, and they elevate recipes like this one.
Favorite Vanilla Products (if you haven’t made vanilla yet)
These two products are my holy grail vanilla products. I can’t stress this enough, but I think that homemade vanilla extract is a must!Print
The holy grail gluten-free and dairy free chocolate chip cookies that taste like they are straight from the bakery. These cookies have a crisp edge, a soft center with pools of rich chocolate and sweet vanilla flavor. Your go-to cookie.
- 1/2 cup of vegan butter
- 1/2 cup of packed brown sugar
- 1/2 cup of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 teaspoons of vanilla extract
- 2 teaspoons of vanilla paste
- 1 egg or 1 flax egg (1 tablespoon of flax meal and 4 tablespoons of water)
- 3/4 cup of chopped dark chocolate or chocolate chips
- 1 1/2 cups of gluten-free flour ( I use Bobs Red Mill 1:1)
- Preheat the oven to 350°F and grease a baking sheet with vegan butter
- In a bowl using a hand mixer or in a stand mixer cream the vegan butter with the brown sugar and granulated sugar until creamy and lighter in color
- Add the egg or flax egg into the butter mixture and beat until fully combined
- Next add in the baking soda, vanilla extract and vanilla paste
- Add in the the gluten-free flour 1/2 cup at a time and mixing between 1/2 cups and mixing well to combine
- Roughly chop the dark chocolate bar and add 1 cup to the batter or add in roughly 3/4 cups of chocolate chips and fold in gently
- Scoop 1-2 tablespoon cookies onto the prepared cookie sheet and bake for 10-13 minutes depending on the size of your cookies – cookies should be crisp and golden brown on the edges and soft in the middle
- Eat and enjoy!
Keywords: gluten-free and dairy free chocolate chip cookies
Chopped chocolate vs. chocolate chips
Guys, I am team both. There is a time and a place for each, but my ideal is chopped chocolate. I like a dark chocolate bar with no dairy added and roughly chop the chocolate, so there is a combination of tiny shards and larger chunks. The little pieces of chocolate that come off when you chop the larger pieces add flavor throughout the cookie when they melt, and the larger chunks create melty pools of heaven – I mean chocolate in the cookie.
That being said, a good quality chocolate chip can add the same pool parts of chocolate in the cookie, but you won’t get the tiny shards scattered throughout. I love chocolate chips in recipes like banana bread, cookie bars, and more, but I prefer the chopped chocolate bar in these cookies.
Let me know what you think!
Take this recipe for a spin and let me know what you think! I would love to hear your feedback on how you feel about this recipe. How do you feel about the vanilla paste? Did you add chocolate chips or chopped chocolate? I would love to know! Happy baking friends!