Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are chewy, slightly crisp at the edges, and forgiving to make even if you don’t bake every day. I’ve tested this recipe dozens of times to get the texture right with a 1:1 gluten-free flour blend, and it consistently comes out balanced and deeply chocolatey. I’ll walk you through the simple techniques I use to avoid gummy or crumbly cookies.

Why Make This Recipe

• They deliver the classic chocolate chip cookie flavor with an accessible gluten-free texture that pleases both gluten-free eaters and wheat-eaters.
• The recipe is quick: dough comes together in about 15 minutes, and most of the time is passive (chilling or baking).
• These cookies store and freeze well, so they’re great for batch baking and bringing to gatherings.
• With small ingredient swaps the recipe can be dairy-free or vegan, making it flexible for dietary needs.
• I love this recipe because using a little extra brown sugar and an extra yolk gave me reliably chewy cookies every test batch; it’s my go-to when I want dependable results. Also check this related chocolate sweet gluten-free bread I adapted ideas from for texture.

Recipe Overview

Prep time: 15 minutes (plus 30 minutes chilling, optional)
Cook time: 10–12 minutes per batch
Total time: 55 minutes (including chilling and cooling)
Servings: About 20–24 cookies (1½ tablespoon scoop)
Difficulty: Easy
Method: Creaming method (cream butter and sugars, add eggs and dry ingredients), scoop dough, chill briefly, then bake at 350°F (175°C).

My Experience Making This Recipe

I tested variations using butter, browned butter, and coconut oil to tune chew and flavor. Chilling for 30 minutes made the biggest difference: cookies spread less and developed a better edge-to-center contrast. I also learned that weighing the flour or spoon-and-leveling the cup prevented flat cookies.

How to Make Gluten-Free Chocolate Chip Cookies

This recipe uses the creaming method to trap air and develop tenderness. You’ll cream butter and sugars until light, add eggs and vanilla, then gently fold in a 1:1 gluten-free all-purpose flour blend with baking soda and salt. Scoop dough onto a lined sheet, chill briefly if you prefer thicker cookies, then bake until edges are golden and centers still look slightly underdone.

Ingredients

• 1 3/4 cups (210 g) gluten-free all-purpose flour blend (1:1, with xanthan gum)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1/2 cup (115 g) unsalted butter, softened (or 1/2 cup solid coconut oil for dairy-free)
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg + 1 egg yolk (room temperature)
• 1 teaspoon pure vanilla extract
• 1 cup (175 g) semisweet chocolate chips
• Optional: 1/2 cup chopped toasted nuts or oats (certified gluten-free oats)

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat. Use a 1½-tablespoon scoop for uniform cookies.
2. Whisk flour, baking soda, baking powder, and salt in a bowl. Set aside.
3. In a large bowl, cream softened butter and both sugars with a hand mixer or stand mixer on medium speed until light and slightly fluffy, about 2–3 minutes. Scrape sides.
4. Beat in the egg, extra yolk, and vanilla until combined. Add dry ingredients on low speed and mix until just combined—avoid overmixing. Fold in chocolate chips.
5. Scoop dough onto the prepared sheet about 2 inches apart. For thicker cookies, chill dough balls 30 minutes on the tray.
6. Bake 10–12 minutes, rotating the pan halfway if needed; edges should be set and golden while centers look slightly soft. Let cool 5 minutes on the sheet, then transfer to a wire rack to finish cooling.

Equipment notes: Use a digital scale if possible, a cookie scoop for even sizing, and a silicone mat or heavy-duty parchment for best browning.

Expert Tips for Success

• Use a certified 1:1 gluten-free flour blend that contains xanthan gum; blends vary, so stick with one brand you trust. Weighing flour (210 g) prevents too-lean dough.
• Chill the dough for 30 minutes when using warm butter or in warm kitchens; chilling controls spread and improves chew.
• Don’t overmix once you add the flour; overwork activates starches and can make cookies gummy. Fold until just combined.
• Use an extra egg yolk (in addition to a whole egg) for chewiness and moisture without thinning the dough.
• Bake on the middle rack and use an oven thermometer; many home ovens run hot or cool and 10–12 minutes at 350°F (175°C) is calibrated to an accurate oven.

How to Serve Gluten-Free Chocolate Chip Cookies

• Serve warm with a glass of cold milk (dairy or plant-based) for classic comfort.
• Plate three cookies with a scoop of vanilla ice cream and a drizzle of caramel for an easy dessert.
• Pack in a small box lined with parchment as a homemade gift for holidays or teacher appreciation.
• Crumble a cooled cookie over plain yogurt or ice cream for a quick parfait topping.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 7 days in airtight containers to keep them from becoming too soft. Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. To freeze dough, portion into balls, flash-freeze, then store in a bag for 2–3 months; bake from frozen adding 1–2 minutes to the baking time. Reheat briefly in a 300°F (150°C) oven for 5–7 minutes or microwave one cookie for 8–12 seconds to refresh softness.

Recipe Variations

• Dairy-free/vegan: Use 1/2 cup solid coconut oil or vegan butter and replace the egg with 3 tablespoons aquafaba (whipped) or a commercial egg replacer; results can be slightly less chewy.
• Chewy & caramelized: Brown the butter before creaming to add nutty depth; chill dough to control spread.
• Thick & chewy: Add 2 tablespoons more gluten-free flour or chill dough a full hour and bake a bit longer.
• Add-ins: Swap half the chips for chopped toasted walnuts, pecans, or dried cherries for texture and flavor contrast.

Nutritional Highlights

• These cookies are gluten-free when you use certified gluten-free flour and oats—suitable for people with celiac disease if all ingredients are certified.
• They provide quick energy from carbohydrates and some protein from eggs and optional nuts; portion control matters because each cookie is a treat.
• Allergens: Contains egg and (if using butter) dairy; chocolate chips may contain soy lecithin and traces of nuts. Label-checking is essential for allergy safety.

Troubleshooting Common Issues

• Cookies spread too much: Your butter was too soft or you didn’t chill dough; use slightly firmer butter, chill dough 30–60 minutes, or add 1–2 tablespoons more flour.
• Cookies are dry or crumbly: You may have over-measured flour or baked too long; decrease flour slightly and trim baking time by a minute. Adding an extra yolk helps moisture.
• Cookies are gummy or dense: Likely overmixing after adding flour or using a flour blend with too much xanthan gum; fold gently and consider a different blend or reduce xanthan slightly.

Frequently Asked Questions

Q: Can I use almond flour instead of a gluten-free blend?
A: Almond flour behaves very differently because it is high in fat and low in starch. You can use it, but you’ll need to reduce butter slightly and add a binder like 1 teaspoon xanthan gum or an extra tablespoon of gluten-free flour to get structure. Expect a denser, more tender cookie.

Q: How do I make these dairy-free without losing flavor?
A: Use a high-quality solid coconut oil or a vegan stick butter and add an extra 1/8 teaspoon salt and 1/2 teaspoon vanilla to enhance flavor. Browning a vegan butter alternative can also add depth, but be careful with temperature because coconut oil melts earlier.

Q: Can I bake these as larger cookies or one big cookie?
A: Yes. For larger cookies increase baking time by a few minutes; for a skillet or “cookie cake” bake at 350°F (175°C) for 18–25 minutes depending on size. Watch for edges set and center slightly soft.

Q: Are these safe for people with celiac disease?
A: They can be if every ingredient is certified gluten-free (flour blend, oats, baking powder, chocolate chips). Cross-contamination is the main risk, so clean equipment and verify labels.

Conclusion

If you want more tested gluten-free chocolate chip recipes and variations for texture and thickness, check out this roundup from Meaningful Eats. For another crowd-pleasing, chewy take, see the recipe at JoyFoodSunshine. Nutrition-focused bakers may like the tips and swaps at Nutrition to Fit. If you prefer a thick and chewy version, try the method in this well-tested recipe at Gluten Free on a Shoestring. For a straightforward, approachable version with allergy notes, visit Eat With Clarity.

Print