Cooking and Serving: 30 minutes | 20 cookies
Ingredients
Gluten free flour blend: Be sure to use one of my recommended gluten free | Baking soda: Helps the cookies brown in the oven and neutralizes the acidity | Salt: Brings out the other flavors and balances sweetness.
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 20 cookies
Ingredients
Gluten free flour blend: Be sure to use one of my recommended gluten free
Baking soda: Helps the cookies brown in the oven and neutralizes the acidity
Salt: Brings out the other flavors and balances sweetness.
Sugars: Add sweetness and tenderness; white sugar helps the cookies crisp and
Butter: Adds texture, richness, flavor, and moisture. If you’re dairy-free,
Shortening: Helps the cookies hold their shape so they have those blunt edges
Vanilla: Adds depth of flavor.
Egg: Helps bind the cookie dough together, adds a bit of rise in the oven,
Water: Without adding some lukewarm water to the cookie dough, it won’t hold
Chocolate chips: Semi-sweet or dark chocolate chips work great here. You
Instructions
Ahoy cookie
Slice & bake: To achieve the shape of a packaged cookie, we roll the cookie.
dough into a log, chill it briefly, then slice baking. It’s easier than scooping and rolling cookie dough.
Nostalgic taste: It’s always exciting when a brand comes out with a gluten.
free variety of a famous snack, but this recipe makes cookies that taste more.
like the original than Nabisco’s!
Ingredients in gluten free chips ahoy cookies recipe in small bowls with.
identifying ingredient names.
in gluten free chips ahoy cookies recipe in small bowls with identifying.
Ahoy cookie
Slice & bake: To achieve the shape of a packaged cookie, we roll the cookie.
dough into a log, chill it briefly, then slice baking. It’s easier than scooping and rolling cookie dough.
Nostalgic taste: It’s always exciting when a brand comes out with a gluten.
free variety of a famous snack, but this recipe makes cookies that taste more.
like the original than Nabisco’s!
Ingredients in gluten free chips ahoy cookies recipe in small bowls with.
identifying ingredient names.
in gluten free chips ahoy cookies recipe in small bowls with identifying.
Notes
* How to make gluten free chips ahoy style cookies
* Recipe tips & tricks
* Storage & refreshing instructions
* Frequently asked questions
WHY I LOVE THIS COPYCAT RECIPE FOR GLUTEN FREE CHIPS AHOY
I first developed this recipe in 2012, and today, Nabisco sells its own version
of gluten free Chips Ahoy cookies. I’ve bought them, and eaten more than one
package myself. They’re delicious! But, unlike Nabisco’s gluten free Oreos, they
don’t taste like the “real thing” to me. This recipe does! Here’s why I love it:
* That famous texture: I love thick and chewy cookies, but there’s something
special about that thick, crispy satisfying texture of the original Chips
* Slice & bake: To achieve the shape of a packaged cookie, we roll the cookie
dough into a log, chill it briefly, then slice baking. It’s easier than scooping and rolling cookie dough.
* Nostalgic taste: It’s always exciting when a brand comes out with a gluten
free variety of a famous snack, but this recipe makes cookies that taste more
like the original than Nabisco’s!
Ingredients in gluten free chips ahoy cookies recipe in small bowls with
identifying ingredient names
in gluten free chips ahoy cookies recipe in small bowls with identifying
* Gluten free flour blend: Be sure to use one of my recommended gluten free
and include xanthan gum.
* Baking soda: Helps the cookies brown in the oven and neutralizes the acidity
* Salt: Brings out the other flavors and balances sweetness.
* Sugars: Add sweetness and tenderness; white sugar helps the cookies crisp and
brown sugar gives them that famous chocolate chip cookie flavor.
* Butter: Adds texture, richness, flavor, and moisture. If you’re dairy-free,
try using vegan butter instead. Be sure your butter is at room temperature,
not cold from the refrigerator, or it won’t combine properly with the other
* Shortening: Helps the cookies hold their shape so they have those blunt edges
and helps create that crisp texture. You can try replacing the shortening
with virgin coconut oil.
* Vanilla: Adds depth of flavor.
* Egg: Helps bind the cookie dough together, adds a bit of rise in the oven,
* Water: Without adding some lukewarm water to the cookie dough, it won’t hold
together well enough for you to slice it.
* Chocolate chips: Semi-sweet or dark chocolate chips work great here. You
could always use whatever type you like, or even replace half of them with
HOW TO MAKE GLUTEN FREE CHIPS AHOY STYLE COOKIES
MAKE THE CHILL THE COOKIE DOUGH
Whisk together the gluten free flour blend, baking soda, salt, and the sugars.
Mix in the melted shortening, butter, vanilla and beaten egg, and add water
until it holds together when you squeeze it in your palm. Mix in the chocolate
chips, press the dough together in logs, wrap in plastic and refrigerate for 30
SLICE, SHAPE, AND BAKE THE COOKIES
Once the dough is chilled, unwrap it, and slice it into disks with a serrated
knife. Press the disks back into a proper round shape in your palm. Bake at 350°F until golden brown.
PACK THE COOKIE DOUGH AS TIGHT AS YOU CAN
When you roll the cookie dough into a log and wrap it in plastic wrap, squeeze
the dough tightly to compress it all the way to the center. Otherwise, it may
split when you try to slice it.
DON’T CHILL THE DOUGH TOO MUCH
We only want the dough to chill in the refrigerator in plastic-wrapped logs for
about 30 minutes. If it chills for too much longer, it will be too hard to slice
properly. If you’ve chilled it until it’s too firm, just let it sit on the
counter for about an hour or until it’s soft enough to slice.
ADD WATER A BIT AT A TIME
You will definitely have to add some lukewarm water to the raw cookie dough for
it to hold together when pressed, but add it slowly. You can always add more but
you can’t remove what you’ve already added.
SAW THE DOUGH WITH A KNIFE TO SLICE
Don’t try to slice the logs of chilled dough in one swift motion or it’s likely
to crack. Saw it back and forth with a serrated knife like you would a steak.
That will help it keeps its shape.
STORAGE & REFRESHING INSTRUCTIONS
When they first come out of the oven, like any cookies, these are very soft.
They will crisp as they cool, and should sit on the baking sheet until they’re
firm (about 10 minutes). To keep their crisp texture, store them at room
temperature in a sealed glass container for about 1 week.
For longer storage, you can freeze these cookies for up to 3 months in a
freezer-safe container like a zip-top bag. Squeeze as much air out of the bag as
you can, since trapped air causes freezer burn. Let them defrost at room
temperature. You can sprinkle them lightly with a few drops of water and refresh
them in a 300°F toaster oven for that fresh-baked taste.
Blue and white Nabisco brand gluten free Chips Ahoy cookie package with some
cookies coming out of open package
and white Nabisco brand gluten free Chips Ahoy cookie package with some cookies
coming out of open package
FREQUENTLY ASKED QUESTIONS
Is there a gluten free Chips Ahoy cookie to buy?
Regular Nabisco Chips Ahoy cookies are not gluten free, but in 2024, Nabisco
introduced a variety of the famous cookie as gluten free Chips Ahoy.
Can I make these cookies dairy free?
Yes, you can try replacing the butter with vegan butter. Miyoko’s Creamy brand
is my favorite. Butter-flavored shortening might also work, but it has very
little moisture so you’ll need to add more water to get the dough to hold
Can I make them egg-free?
You should be able to replace the egg with a “chia egg” (1 tablespoon ground
white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
Why is my cookie dough too crumbly to slice?
If your dough doesn’t hold together well enough after chilling to slice, you
probably didn’t add enough water to the dough. Try sprinkling it lightly with a
few drops of lukewarm water and squeezing it together tightly before reshaping
and slicing it. Also, don’t try to slice the cookie dough too thin or you won’t
be able to get clean slices.
Can I make these as drop cookies instead of slice and bake?
Yes! If you don’t care about the blunt edges and proper shape, just roll pieces
of the dough into balls and press them into disks, chill briefly, and then bake.
About 1 dozen thick light brown cookies with chocolate chips on white paper on
1 dozen thick light brown cookies with chocolate chips on white paper on baking
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GLUTEN FREE CHIPS AHOY RECIPE
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Chilling time: 30 minutes mins
gluten free Chips Ahoy in stack
free Chips Ahoy in stack
These gluten free Chips Ahoy style cookies are thick and crispy, and taste even
more like Nabisco’s cookies than their own gf version!
* 2 cups (280 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for full info on appropriate blends)
* 1 teaspoon xanthan gum, (omit if your blend already contains it)
* ½ teaspoon baking soda
* ¼ teaspoon kosher salt
* ⅝ cup (125 g) granulated sugar
* ¼ cup (55 g) packed light brown sugar
* 4 tablespoons (56 g) unsalted butter, at room temperature
* 4 tablespoons (48 g) vegetable shortening, melted and cooled (I really like
* 1 ½ teaspoons pure vanilla extract
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* 8 ounces semi-sweet chocolate chips
* Line rimmed baking sheets with unbleached parchment paper and set it aside.
* In a large bowl, place the flour blend, xanthan gum, baking soda, salt and
granulated sugar, and whisk to combine well. Add the brown sugar and whisk,
working out any lumps in the brown sugar.
* Add the butter, shortening, beaten egg and vanilla, and mix to combine.
* The dough will be thick and somewhat dry. Add the water half-teaspoonful and knead the dough with clean hands until the cookie dough
* Add the chocolate chips to the mixture, and mix until they are evenly
distributed throughout the dough.
* Transfer one-half of the dough to a large sheet of plastic wrap. Shape it
into a log about 2 1/2 inches in diameter, squeezing it as tightly as
possible to help it hold together well. Close the plastic wrap tightly over
the log. Repeat with the other half of the cookie dough.
* Place the dough logs in the refrigerator for about 30 minutes, or just until
the dough begins to firm up a bit.
* While the dough is chilling, preheat your oven to 350°F.
* If you chill the dough too long and find that it’s actually hard and very
solid, just let it sit, covered, at room temperature until it softens all the
* Remove one log of cookie dough from the refrigerator, unwrap it, and roll it
back and forth on the counter to round out the bottom edge, which will have
flattened where it rested.
* Using a large serrated bread knife, sawing back and forth, slice the dough
thickly in cross-section into rounds that are nearly 3/4-inch thick. If any
of the dough has split during slicing, place the disk of dough in the palm of
your hand and coax it back together into a round.
* Place the rounds about 1-inch apart on the prepared baking sheet.
* Repeat with the other log of cookie dough.
* Place one baking sheet of cookies into the center of the preheated oven and
bake for about 15 minutes, or until the cookies are lightly golden brown and
* Allow the cookies to set on the baking sheet for about 10 minutes or until
firm. They will crisp as they cool.
Trans Fat: 0.4g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 73mg | Fiber: 2g
| Sugar: 13g | Vitamin A: 88IU | Calcium: 11mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an