1 cup unsalted butter, softened (use Smart Balance or any vegan butter for dairy-free version)

¾ cup granulated sugar

¾ cup brown sugar, packed

1 teaspoon molasses

1 teaspoon pure vanilla extract

1 large egg (or use Bob’s Red Mill Gluten-Free Egg Replacer for vegan/egg-free option)

½ teaspoon baking soda

½ teaspoon gluten-free baking powder

½ teaspoon salt

2 ½ cups all-purpose gluten-free flour with xanthan gum (Pillsbury recommended)

2 cups chocolate chips (dairy-free/vegan options: Nestle Simply Delicious or Enjoy Life mini chips)

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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, cream the butter, granulated sugar, and brown sugar until smooth and fluffy.
Add the egg (or egg replacer), molasses, and vanilla extract to the butter mixture. Mix until fully combined.
Stir in the gluten-free flour, baking soda, baking powder, and salt until a soft dough forms.
Fold in the chocolate chips using a spoon or mixer on low speed.
Use a 1 ½ tablespoon cookie scoop (or rounded tablespoon) to drop dough onto the prepared baking sheet, leaving 2 inches between cookies.
Bake 8–10 minutes until the edges are lightly golden but the centers remain soft. Oven times vary, so watch closely.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Store in an airtight container.

Use softened butter for best texture. Vegan butter may require no softening.
Measure flour carefully using the spoon & level method. Scooping directly can lead to dry cookies.
Flash-freeze cookie dough balls for up to 3 months. Bake from frozen with 1–2 extra minutes in the oven.
For fluffier cookies, chill the dough for 30 minutes before baking.
Check all labels if using dairy-free or gluten-free products to ensure they meet your dietary needs.