Crisp edges, soft and chewy on the inside, and loaded with chocolate chips make these Gluten Free Chocolate Chip Cookies the best. In my opinion, these cookies are the perfect little treat!
Egg Free Baking
While many of the recipes that you see here on The Gluten Free Gathering contain eggs, the truth is, I am highly allergic to them. The majority of the personal baking that I do is egg free for this reason. And one of my favorite gluten free and egg recipes is this one fore Gluten Free Chocolate Chip Cookies.
While eggs do indeed play a vital role in many recipes, it is completely possible to bake without eggs AND without commercial egg replacers. Many people opt for substitutes like applesauce, “chia egg”, flax egg, and even banana; I, however, prefer to experiment with a recipe until it is perfected without eggs or any replacements. It is possible in many cases (not all).
Is Overmixing Bad?
I have found that one essential step in the recipe preparation process is mixing (obviously, right?). Many recipes will warn you not to overmix. Even recipes on this blog will offer a similar warning. Overmixing biscuit dough, for instance, would be disastrous. But I have found that thoroughly mixing cookie dough, when eggs are absent, allows the dough to really come together and hold together. This makes a huge difference in the final product.
How Long Should I Cool the Chocolate Chip Cookies?
Another very important step in ensuring that egg free cookies hold together is the cooling process. If you were to remove a baking sheet from the oven and immediately transfer those cookies to a cooling rack, your cookies would likely fall apart.
There is something that happens during the cooling process that allows all of the ingredients to hold together. You will see this recommendation and warning in nearly all of my gluten free recipes. Allowing for proper cooling makes a huge difference.
When I remove a tray of cookies from the oven, I allow them to sit on the tray to cool for at least 10 minutes before moving them to a cooling rack to further cool. You will know the cookies are ready to move when they begin to stiffen up a bit.
Tips to Make the Perfect Gluten & Egg Free Chocolate Chip Cookies
- Start with cold butter. Immediately before beginning, take your butter out of the refrigerator. I like to cut each stick of butter into 8 sections for easier mixing. I find that cold butter, as opposed to softened butter, bakes up better. The same applies to cream cheese: cold, straight from the fridge.
- Cream together the butter, cream cheese, sugars, and vanilla very well. There should be no visible chunks in the mix.
- Be sure to use a gluten free flour blend that contains xanthan gum. For this recipe, I used King Arthur’s Measure for Measure Gluten Free Flour (which I totally love).
- Add the flour, baking soda, and baking powder into the butter mixture. Mix for 1-2 minutes until the dough has come together. If the dough is sandy in texture and not holding together, continue to mix.
- Add in the chocolate chips last and mix until incorporated evenly into the dough.
- Always line your baking sheet with parchment paper.
- Use a spring loaded cookie scoop to portion out the dough. Scoop level scoops of dough; roll the dough lightly in the palm of your hand to form a ball. Place the balls of dough on the prepared baking sheet at least 2 inches apart.
- Be sure your oven in preheated before you begin baking.
- For soft baked cookies bake 12 minutes. For crispier cookies bake for 14 minutes.
- Once you remove the baking sheet from the oven allow the cookies to sit on the baking sheet for at least 10 minutes before transferring them to a cooling rack.
Exactly What I Used to Make This Recipe:
Gluten Free Chocolate Chip Cookies (Egg Free)
Delicious, soft, chewy, and full of chocolate goodness. The perfect cookie without eggs.
- 16 tablespoons cold salted butter, each stick cut into 8 sections
- 1 ounce cold cream cheese
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 2 & 1/4 cups gluten free flour blend with xanthan gum (I used King Arthur’s Measure for Measure)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 10 ounces allergy friendly chocolate chips (I used Simple Truth’s from Kroger)
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- Take 2 sticks of salted butter from the refrigerator. Cut each stick into 8 pieces. Place into the bowl of stand mixer fitted with a paddle attachment. Cream together until completely smooth. Add in the cream cheese and mix together until the butter and cream cheese are smooth.
- Add in the brown sugar, granulated sugar, and vanilla. Mix together until smooth with no chunks of butter or cream cheese remaining.
- Sift together the flour, baking soda, and baking powder. Add the flour mixture into the butter mixture all at once. Start the mixer on low to combine the ingredients. Gradually increase the speed to medium high and mix the ingredients together for 60-90 seconds or until the dough holds together with no small particles left.
- Add in the chocolate chips and mix together until the chocolate chips are evenly distributed throughout the dough.
- Using a 1 & 1/2 tablespoon spring loaded cookie scooper**, scoop out level scoops of dough. Roll the dough lightly between the palms of your hands to form a uniform ball. Place the dough onto the prepared baking sheet, keeping the dough balls 2″ apart.
- Bake for 12 minutes for softer cookies or 14 minutes for cookies with a bit more crunch.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet (without moving them) for 10 minutes. Using a thin-edged spatula, transfer the cookies to a cooling rack to cool completely.
**If using a large cookie scoop, you may need to bake your cookies for a bit longer (1-2 minutes). For a smaller scoop reduce the cooking time by 1-2 minutes.
Other Gluten & Egg Free Recipes You Will Love
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