The Best Gluten-Free Chocolate Chip Cookies

Ever since becoming gluten, egg and soy free, I have been on a mission to find a gooey and delicious chocolate chip cookie recipe. Making them gluten-free is easy, but almost all store bought chocolate chips have soy in them. UNTIL, EnjoyLife foods came out with Semi-Sweet Chocolate Chips that are dairy, nut & soy free. I have bought them online before, but that isn’t the most convenient thing, especially when you are in a time crunch. But the other day I was at the store and I found them IN THE STORE in the organic food section. I about died I was so excited.

I found a recipe for Chocolate Chip Cookies on the back on the package and made a few tweaks to it so they came out just perfect. So here is my Gluten-Free Chocolate Chip Cookie Recipe.

Gluten-Free Chocolate Chip Cookies by Design, Dining + Diapers

5.0 from 1 reviews
The Best Gluten-Free Chocolate Chip Cookies
Recipe type: Dessert
Cuisine: Dessert
Serves: 34 cookies
The best gluten-free chocolate chip cookie recipe.
  • ⅔ Cup Coconut Oil (A very loose cup, not melted)
  • 1 Tbsp. Butter
  • 1 Cup Packed Brown Sugar
  • ½ Cup Granulated Sugar
  • 1 Tbsp. GF Vanilla Extract
  • ⅓ Cup Water
  • 1 Tbsp. Ener-G Egg Replacer + ¼ Cup Water
  • 2¼ Cup GF Flour Mix
  • 1 tsp. Salt
  • 1 tsp. Xanthan Gum
  • 1½ tsp. Baking Soda
  • ½ tsp. GF Baking Powder
  • 1 10 oz Bag of EnjoyLife Chocolate Chips
  1. Pre-heat oven to 375 degrees.
  2. Cream oils, butter, vanilla, water, sugar and 'eggs' together.
  3. Slowly add dry ingredients until smooth.
  4. Stir in chocolate chips.
  5. Place in refrigerator for at least 10-15 minutes.
  6. Drop a 2" spoonful of dough onto a cookie sheet. Place 2" apart.
  7. Bake for 8-10 minutes.

Now I’m off to make another batch :)



Taryn is the owner/editor of Design, Dining and Diapers, a lifestyle blog that focuses on DIY home decor, design, seasonal crafts, easy recipes and just being a mom! She is all about making things for less by upcycling thrift store finds and using what’s on hand. Taryn lives in the greater Seattle area with her husband, 3 year old daughter and 1 year old son.

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  1. says

    This is awesome! My brother in law is gluten, dairy and soy free and I never know what to make him for dessert! Thanks for the tip on the chocolate chips too! We have a good friend who has a deathly peanut allergy so they will come in handy when making stuff for her.

  2. says

    So excited to try these! My husband went vegan and gluten free about 6 months ago and it’s been a challenge. I did find an awesome coconut bar recipe I’d like to share – it’s chewy and awesome!

    Chewy Chocolate Coconut Bliss Bars
    What You Need
    • 2 cups flour 1½ sticks Earth Balance
    • 1 teaspoon baking powder 1 teaspoon vanilla extract
    • 2 cups brown sugar ½ teaspoon salt
    • 3 egg replacers (I used Ener-G) 1½ cups of vegan chocolate chips
    • 1 cup of shredded coconut
    1. Preheat oven to 350 F. Grease a 9×13 glass dish well and set aside (you could also line with parchment paper or greased foil)
    2. Mix together the Earth Balance, egg replacers, brown sugar and vanilla in a bowl.
    3. Add the flour, baking powder, and salt. Stir to combine, and then stir in coconut and chocolate chips.
    4. Pour in the baking dish and bake for about 25 minutes (oven times may vary).

    ~ Megin of VMG206

  3. says

    Thanks for sharing! My step-son is allergic to wheat and soy! I didn’t even realize that chocolate chips have soy in them. I’m going to have to pick up these chocolate chips. Pinning this.

  4. says

    Mmmm….those look fabulous! Alton Brown’s Chewy Gluten Free is my go-to recipe, but I’ll have to try this one, too. You can never have too many chocolate chip cookies (although my thighs would beg to differ)

  5. Nicole says

    This is an awesome recipe too –
    1 C almond butter
    1/4 honey
    1 egg
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    handful of choc. chips

    bake on parchment 350 for about 10 minutes – & my 3 boys love them! :-)

  6. JaneEllen says

    OH Taryn, those cookies look so good I can almost taste them, I’m embarrassed to say it but I’m almost drooling. My doc suggested it might be good for me to be gluten free due to my health problems. I haven’t yet gone that way but do try to be careful about sugar. I had to print that recipe out to try someday. I won’t tell hubs when I make them, what they are. Will look at “Sprouts” store to see if they have the choc chips. It’s newly opened so they just might have them, plus they’re right next door to Hobby Lobby.
    We eat alot differently than how hubs was raised, high fat, fried, really bad stuff. We’ve been eating low fat and trying to be careful for years. We’re both in pretty good health (other than my problems one of which I was born with).
    So glad you shared that great recipe for many of us. I’m really going to try them as I love choc chip cookies way too much.

  7. says

    These look and sound really good, Taryn. We have a pantry full of ENJOY life chocolate chips. I bought them up when they were on sale at our whole foods store. :) So glad your able to get them locally, now :)
    Have a great week, Taryn

  8. says

    I have seen Enjoy Life Chocolate chips at my local grocery store for over 2 years now. I’m surprised that you have had to order them. Btw the website looks great.

  9. Sylvia says

    I am also wondering what kind of flour you used for such great success. Different gluten free flours seem to vary results greatly. And I want a good chocolate chip cookie ASAP! :0) Thanks!

  10. andi klous says

    Just made these! However I think you had some typos. You wrote baking soda twice instead of baking powder once. After the oil butter sugar and eggs you forgot to say to add the water and vanilla. Im super excited to see how these turn out!!! Found this on Pinterest!

  11. Demi says

    I would love to know whether it’s supposed to be 1/2 tsp./ 1 1/2 tsp. baking soda or baking powder. Hope to hear back so I can make these! Thanks!

  12. JL says

    I know I asked you the same question about your molasses cookie recipe and you said you used Bob’s Red Mill all purpose flour, do you use the same in this recipe as well? Thanks!

    • says

      Hi Zeba – The amount of Egg Replacer in the recipe is equivalent to 2 eggs. I have personally never made the cookies with whole eggs before, but I would imagine that it would probably work. I’ve used egg replacer interchangeably with whole eggs in many recipes and it generally works out great. Hope that helps!


  13. Mel says

    So I tried making these cookies and the recipe just seemed off… First, when adding 1/3 cup of water when creaming the sugars it just turned to a liquidy concoction. Then when the dry ingredients were added it looked more like cake batter than cookie dough because of the liquids. I ended up adding more flour, so that I could actually make cookies. I don’t know that I’d try this recipe again…. Next time I’ll try Alton Brown’s recipe.

    • says

      Hey Mel! I’m so sorry you had problems with it. I actually make these cookies fairly often and I’ve never had a problem, but next time I make them I’ll keep your feedback in mind. Thanks for the suggestion!

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