These Chocolate Chip Sugar Cookies are soft and chewy eggless sugar cookies that are loaded with mini chocolate chips! Best yet, they're also gluten free, nut free and easily vegan!!! Unlike many eggless cookies that go stale very quickly, these beauties stay soft for days!
These chocolate chip sugar cookies are the best combination! The sweetness of the sugar cookie paired with the chocolate chips; pure bliss! The first day these cookies are soft and chewy in the middle with crisp edges. Once stored in an airtight container, the cookies are soft throughout just like my Dark Chocolate Sugar Cookies.
For more sugar cookie recipes try super popular Sprinkle Sugar Cookies, Sugar Cookies with Chocolate and Apple Cinnamon Cookies.
Reasons to Love these Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Chewy- These cookies are gooey and soft in the middle and oozing with chocolate!
- Covered in Sugar- The sugar coating gives a nice sweetness just like in our Small Batch Sugar Cookies.
- Mini Chocolate Chips- These cookies are loaded and topped with allergy friendly mini chips!
- Quick Chill Time- You only need to chill the dough for 30 minutes!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Unsalted Butter or Vegan Baking Sticks- Don’t use melted or softened; the cookies will spread into a giant mess. If using vegan butter, make sure it's more on the cold side versus room temperature.
- Light Brown Sugar- Using this sugar gives the cookies this wonderful softness.
- Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Mini Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- Granulated Sugar- We use a little for rolling prior to baking to give the cookies a nice little crunch.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Sugar Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups of packed AP Flour (294 grams).
- Use 1 tablespoon milk of choice
- You still need to chill the dough due to the lack of eggs.
Making Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11-12 minutes. Reshape as needed. Should make 24 cookies.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Chip Sugar Cookies
Here are the step by step instructions to make these soft sugar cookies!
Step 1: Whisk Together Dry Ingredients
Firstly, in a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 ½ cups of light brown sugar until soft and creamy; about 2-3 minutes.
Step 4: Add in the other Wet Ingredients
After that, slowly beat the cornstarch water mixture, vanilla and milk into the creamed butter and sugar; it will look chunky.
Step 5: Add in the Dry Ingredients, Chocolate Chips and Chill
Slowly beat in the gluten free flour mixture a little at a time until just combined.
Pour in ½ cup plus 2 tablespoons of the mini chocolate chips use a spatula to combine.
Shape into a round flat disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 6: Form Dough into Balls
Using a large cookie scoop, scoop the dough out into 12 scoops.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Step 7: Press Dough in Mini Chips and Roll in Sugar
Press the top of each dough ball into the extra ¼ cup mini chocolate chips. Then roll each dough ball in the ¼ cup of granulated sugar.
It must be in that order or the mini chips will not stick to the dough.
Step 8: Bake the Cookies and Cool
Then, place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 13-14 minutes.
I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted or softened butter. Since these cookies have no eggs, if you use melted/softened butter, they will spread into a giant mess while baking. If using vegan butter, have it be more on the colder side vs room temperature.
- Chill the Dough- If you don’t chill the dough for at least 30 minutes, the cookies will spread and be flat and thin.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Reshape the Cookies- For nice and round cookies, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast.
Recipe FAQs
You can make the dough the night before. Keep it shaped in a disc, wrapped in plastic and place in a zip top bag.
If doing this, there is no need to chill it again, prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most gluten free cookies, they’re actually so soft they stay fresh for several days!
Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Other Chocolate Chip Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Chocolate Chip Sugar Cookies
Ingredients
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ½ cups light brown sugar , packed
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- ¾ cup plus 2 tablespoons mini chocolate chips , keep ¼ cup separate for rolling
- ¼ cup granulated sugar , for rolling
Instructions
- In a large bowl, whisk together the 1 ¾ cups gluten free flour, the 1 ½ teaspoons baking powder and the ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ½ cup unsalted room temperature butter or vegan baking stick and the 1 ½ cups light brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the 2 tablespoons milk and 1 teaspoon pure vanilla extract. The mixture might look slightly chunky and that’s ok.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl using a spatula.
- Pour in ½ cup plus 2 tablespoons of the mini chocolate chips and use a spatula to mix into the dough.
- Shape the dough into a disc, cover with plastic wrap and refrigerate for at least 30 minutes. This is very important. There are no eggs and if you don't do this step, the cookies will spread into a giant mess while baking,
- After 30 minutes, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the dough out of the fridge. Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 12 scoops.
- Push the top of each dough ball into a small bowl of the remaining ¼ cup of mini chocolate chips. The drop the dough ball into the remaining ¼ cup granulated sugar and coat completely. It must be in that order or the mini chips will not stick to the dough.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies in the middle rack at 325 degrees Fahrenheit for 13-14 minutes or until golden on the bottoms. Carefully use a cookie spatula to check.I only bake 6 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough balls.
Katie
These muffins are so easy and delicious! I used Namaste flour and oat milk. I love your website! We are a family with multiple allergies and food sensitivities to manage and I really appreciate all that of your recipes come from a fellow “allergy mom” who gets it! My niece who has no allergies (& has probably never tried a gluten free baked good before) loved these muffins as well. Thank you! ❤️ I’m going to try your red velvet muffins next.
Lee
Thank you so so much for sharing all this info! And thank you so much for your kindness!
Domenique Massari
Any alternative to vegan butter?
Lee
Hi there! I actually use regular butter. I mention using vegan butter in the substitutions and variations for those who are vegan or allergic. If you're looking for a recipe without butter, you can try my Olive Oil Cookies or my No Butter Chocolate Chip Cookies. Hope this makes sense!
Krissy
So good! I used unbleached all purpose flour and kept everything wlse the same. They turned out perfect!
Lee
So glad thank you!!!
TrendingInTribeca
DELICIOUS!! I used regular all purpose flour because it’s what I had on hand, and they still turned out deliciously chewy and chocolatey! Love! This is a keeper recipe!
Lee
So glad thank you so much!
Austria Lakhani
They turned out amazing! I made mine vegan as well. For me they got even better the second day & I am so glad I finally got around to making one of the many recipes on here & I will definitely be making more! Thank you for sharing:)
Lee
So so glad! Thank you!
Daphne Conner
I made this recipe with AP flour and one tablespoon of milk like the substitutes recommended and they were super good! Mine weren’t as thick as the recipe suggested though but they came out exactly how I like my cookies. Will definitely make these a lot more!!
Lee
SO glad it worked out!!! Thanks so much!!!
Jennifer
Absolutely loved this recipe! Simple ingredients that I had on hand. It’s so nice to able to a bake and include those with dietary restrictions! Gluten eaters couldn’t even tell they were anything different! Will definitely make these again and try more recipes! 🥰
Lee
So glad...thank you so much!
Taylor
Love this cookie recipe. A lot of gluten free recipes are so so or taste relatively the same, but this one is one of the best I’ve had. I skip the extra chocolate chip step, but that’s a personal preference. I’ll keep this recipe in my back pocket forever!
Lee
SO glad thanks so much!!
Micaela
Hi! I am sensitive to corn (full body inflammation and bloating for DAYS- it’s awful) and am wondering what you think of me making flax eggs instead of cornstarch for this recipe! I’m going to attempt regardless because I’m desperate for a gf vegan cookie but wanted to know if you’d tried it! Thank you!
Lee
Hi there! Sadly I cannot use flax due to my son's allergies but ideally it should work. I would replace the cornstarch water with 1 flax egg mixture. Or you can try arrowroot starch (it would be the same amount as the cornstarch) or you can mix together: 2 tablespoons of water with 2 teaspoons of baking powder and 1 teaspoon of vegetable oil. Hope this helps.
Dom
Made these cookies this past weekend. They are incredible!! Will be definitely making them again.
Lee
So glad!! Thank you so much!
Nancy
I made the cookies and the family loved them! Thank you so much!
Nancy DIPaola
I made the cookies and the family loved them! Thank you so much!
John
These turned out so delicious and yummy! Will definitely make again!
Nancy DIPaola
I can not wait to make these cookies ! I know my children will love them. They like sugar cookies and chocolate chips. You can't get better than that.