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    Home » Dessert

    Chocolate Chip Sugar Cookies

    Published: Jul 8, 2022 · Modified: Aug 21, 2022 by Lee · This post may contain affiliate links · 14 Comments .

    Jump to Recipe Jump to Video

    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!

    A bitten Chocolate Chip Sugar Cookie with shiny crystallized sugar.

    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. 

    If you're looking for more sugar cookie recipes try super popular Sprinkle Sugar Cookies, Sugar Cookies with Chocolate and Apple Cinnamon Cookies.

    Jump to:
    • Reasons to Love these Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Chocolate Chip Sugar Cookies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Cookie Recipes You'll Love
    • 📖 Recipe
    • Chocolate Chip Sugar 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 the most perfect texture. 
    • 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

    The ingredients for Chocolate chip sugar cookies which are gluten free flour, light brown sugar, cornstarch water, butter, milk, baking powder, vanilla, kosher salt, granulated sugar and mini chocolate chips in separate containers.
    • 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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Unsalted Butter or Vegan Baking Sticks- Only use room temperature. If you use melted, the cookies will spread too much while baking.
    • Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. 
    • Mini Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • 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. 

    How to 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.

    This recipe has not been tested with 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!

    A plate of sugar cookies ready to be enjoyed.

    How to Make Chocolate Chip Sugar Cookies

    Here are the step by step instructions to make these cookies!

    Step 1: Whisk Together Dry Ingredients

    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.

    A whisk with the white dry ingredients.
    Step 1
    Cornstarch water in a bowl.
    Step 2

    Step 3: Beat the Butter/Vegan Baking Stick and Sugar

    In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ½ cups of the light brown sugar until it is soft and creamy. About 2-3 minutes.

     Step 4: Mix the Wet Ingredients

    Slowly beat the cornstarch water mixture, the vanilla and milk into the creamed butter and sugar. It will look chunky.

    Brown sugar and creamed butter in a bowl.
    Step 3
    Mixing in vanilla and milk until smooth.
    Step 4

    Step 5: Beat in the Dry Ingredients

    Slowly beat in the dry ingredients until just combined. 

    Step 6: Add the Mini Chocolate Chips

    Pour in ½ cup plus 2 tablespoons of the mini chocolate chips into the dough and use a spatula to mix all through the dough.

    Step 7: Chill the Dough

    Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. You MUST chill the dough.

    Dry ingredients and chocolate chips added and mixed.
    Step 6
    Wrapping the cookie batter in plastic wrap.
    Step 7

    Step 8: Scoop the Dough

    After the 30 minutes of chilling, scoop the dough. I use an ice cream scoop. It makes 12 scoops. 

    Step 9: 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 else the mini chocolate chips will not stick to the dough.

    A scoop of chocolate chip batter on parchment paper.
    Step 8
    Ball of chocolate chip cookie dough sitting in a bowl of sugar.
    Step 9

    Step 10: Bake the Cookies

    Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 13 minutes. 

    Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time. 

    Immediately reshape the cookies into a circle with a spatula when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.

    If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.

    A whole gluten free cookie on a parchment paper.

    Expert Baking Tips

    • Use Room Temperature Butter- Do NOT use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
    • Chill the Dough- If you don’t chill the dough for at least 30 minutes, the cookies will spread and be flat and thin. 
    • Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Either use a spatula to push them back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.

    Recipe FAQs

    Can I make the dough ahead of time?


    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.

    Can I make these cookies ahead of time?


    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!

    Can I use a smaller cookie scoop?


    Yes! You can use a small cookie scoop. 

    Bake the cookies at the same temperature but for 11 minutes. Reshape as needed. Should make around 24 cookies.

    How do I store these chocolate chip sugar cookies?


    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.

    A few dozen mini chocolate chips melted slightly atop a cookie.

    Other Cookie Recipes You'll Love

    • Cookies and Cream Cookies
    • S'mores Cookies
    • Happy Birthday Cookie
    • Dark Chocolate Sugar Cookies

    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

    A bitten Chocolate Chip Sugar Cookie with shiny crystallized sugar.

    Chocolate Chip Sugar Cookies

    Author: Lee
    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!
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 13 mins
    Chill Time 30 mins
    Total Time 1 hr 3 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 311 kcal

    Ingredients
     
     

    • 1 ¾ cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
    • 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 gluten free flour, the baking powder and the kosher salt. Set aside.
    • 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. 
    • In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the room temperature butter or vegan baking stick and the 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 vanilla and milk. 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 an ice cream scoop, scoop the dough out. You should have 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. 
    • Space the cookies 3-4 inches apart on the lined baking sheet. I bake 6 at a time. Put the other 6 dough balls back in the fridge until they're ready to bake.
    • Bake the cookies in the middle rack for 13 minutes or until golden brown on the bottoms. Carefully use a cookie spatula to check.
    • When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle. 
    • Do not take the cookies off the baking sheet for 5 minutes. If you try, they will fall apart. After 5 minutes, transfer cookies to a cooling rack and cool completely before storing.

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chips. 
    All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cup packed regular flour (294 grams) and 1 tablespoon milk. Still chill the dough. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
    Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. 
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 311kcalCarbohydrates: 53gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 167mgPotassium: 43mgFiber: 2gSugar: 39gVitamin A: 266IUVitamin C: 0.1mgCalcium: 82mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Nancy DIPaola

      July 08, 2022 at 1:11 pm

      5 stars
      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.

      Reply
    2. John

      July 08, 2022 at 3:18 pm

      5 stars
      These turned out so delicious and yummy! Will definitely make again!

      Reply
    3. Nancy DIPaola

      July 08, 2022 at 5:12 pm

      5 stars
      I made the cookies and the family loved them! Thank you so much!

      Reply
    4. Nancy

      July 08, 2022 at 5:13 pm

      5 stars
      I made the cookies and the family loved them! Thank you so much!

      Reply
    5. Dom

      October 18, 2022 at 10:39 am

      5 stars
      Made these cookies this past weekend. They are incredible!! Will be definitely making them again.

      Reply
      • Lee

        October 18, 2022 at 10:42 pm

        So glad!! Thank you so much!

        Reply
    6. Micaela

      October 21, 2022 at 8:42 am

      5 stars
      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!

      Reply
      • Lee

        October 22, 2022 at 1:03 am

        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.

        Reply
    7. Taylor

      November 09, 2022 at 3:41 pm

      5 stars
      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!

      Reply
      • Lee

        November 10, 2022 at 11:04 am

        SO glad thanks so much!!

        Reply
    8. Jennifer

      December 12, 2022 at 12:27 pm

      5 stars
      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! 🥰

      Reply
      • Lee

        December 12, 2022 at 2:27 pm

        So glad...thank you so much!

        Reply
    9. Daphne Conner

      December 15, 2022 at 9:02 pm

      5 stars
      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!!

      Reply
      • Lee

        December 15, 2022 at 9:11 pm

        SO glad it worked out!!! Thanks so much!!!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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