Gluten Free Chocolate Chip Cookies

These gluten free chocolate chip cookies are crisp at the edges, tender in the middle, and packed with melty chocolate — a crowd-pleaser that proves GF baking can be easy and delicious. I’ve tested this recipe dozens of times, tweaking flour weight and chill time until the texture felt spot-on. For a quick primer on gluten-free flour blends that work well here, see this helpful gluten-free chocolate chip cookie guide.

Why Make This Recipe

• Classic chocolate chip flavor that satisfies cookie cravings without gluten-related guilt.
• Reliable texture: crisp edges and tender centers when you follow the techniques below.
• Quick to mix — ready to bake in about 20 minutes of prep, making it great for weeknight treats.
• Versatile: easy to adapt to dairy-free, nutty, or extra-chocolate variations. I love this recipe because it’s forgiving; small swaps still yield excellent cookies.
• Makes a dependable batch for holidays, lunchboxes, or last-minute guests — try a dairy-free spin with this crinkle-style alternative.

Recipe Overview

Prep time: 20 minutes (plus 30–60 minutes chill if possible)
Cook time: 10–12 minutes per sheet
Total time: 40–75 minutes (including optional chilling)
Servings: about 24 standard cookies (1 tablespoon dough each)
Difficulty: Easy — beginner-friendly with a few pro techniques
Method: Cream butter and sugars, add eggs and vanilla, fold in a gluten-free all-purpose flour blend, shape and bake at 350°F (175°C) on lined baking sheets.

My Experience Making This Recipe

When I first made this recipe the centers were too cakey; reducing the flour by weight and adding a short chill corrected that. Repeated tests taught me that the dough benefits from a 30–60 minute rest in the fridge for better spread control and more complex flavor.

How to Make Gluten Free Chocolate Chip Cookies

Start by creaming 1 cup (226 g) unsalted butter (softened) with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed brown sugar until light and fluffy, about 3–4 minutes in a stand or hand mixer. Beat in 2 large eggs and 2 teaspoons vanilla until combined. Whisk together 2 1/4 cups (about 315 g) gluten-free all-purpose flour (with xanthan gum), 1 teaspoon baking soda, and 1/2 teaspoon fine salt; fold into the wet ingredients until just mixed. Stir in 2 cups (340 g) semisweet chocolate chips. Chill the dough 30–60 minutes for even spread, scoop onto a parchment-lined baking sheet with a 1-tablespoon cookie scoop, and bake at 350°F (175°C) for 10–12 minutes until edges are golden. Let cool 5 minutes on the sheet before transferring to a rack.

Expert Tips for Success

• Measure flour by weight (grams) for consistent results; spoon flour into the cup and level if you must use cups. For reference, 2 1/4 cups ≈ 315 g. See a helpful note on gluten-free baking fundamentals in this gluten-free bread resource.
• Use room-temperature eggs and butter so they incorporate quickly; overly cold butter leads to uneven creaming.
• Chill the dough: 30–60 minutes firms the fat, slows spread, and deepens flavor — essential for a chewy center.
• Don’t overmix once the flour is added; overworking gluten-free blends can produce odd textures. Fold until no dry streaks remain.
• Use good-quality chocolate chips (look for dairy-free if needed) and a silicone baking mat or parchment to prevent sticking and promote even browning. For more texture tips and mix-ins, check this Italian coconut cookie page.

How to Serve Gluten Free Chocolate Chip Cookies

• Serve warm with a glass of milk, almond milk, or a scoop of vanilla ice cream for an indulgent dessert.
• Pack them in tiffins or cookie tins for picnics, bake sales, or lunchbox treats — they travel well at room temperature for a day.
• Arrange on a platter and dust lightly with powdered sugar for holiday or party presentation.
• Offer flavor pairs like flaky sea salt, chopped toasted pecans, or orange zest for a twist.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 4 days on a parchment layer to prevent sticking. Freeze baked cookies in a single layer on a sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. To reheat, warm a cookie in a 300°F (150°C) oven for 4–6 minutes or microwave one cookie for 8–12 seconds to restore that just-baked softness.

Recipe Variations

• Dairy-free: Substitute 1 cup (226 g) dairy-free butter or solid coconut oil and use dairy-free chocolate chips; baking time is the same.
• Chewy double-chocolate: Replace 1/2 cup (60 g) of the all-purpose blend with unsweetened cocoa powder and add 1/4 cup (45 g) chocolate chunks.
• Nutty oat mix: Fold in 1/2 cup chopped toasted walnuts and 1/2 cup gluten-free rolled oats for chew and crunch.
• Holiday spice: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg, or try a festive batch inspired by these easy gluten-free Christmas cookies.

Nutritional Highlights

These cookies provide quick energy from carbohydrates and fat; the eggs contribute a bit of protein and structure. Allergen note: recipe contains eggs and dairy (unless you use dairy-free swaps) and may contain soy or milk solids in some chocolate chips. Portion guidance: aim for 1–2 cookies (about 150–200 kcal each depending on size) as a reasonable snack portion.

Troubleshooting Common Issues

• Cookies spread too thin: Chill the dough longer, check your oven temperature with an oven thermometer (350°F target), or reduce butter by 1–2 tablespoons.
• Centers are cakey: You likely used too much flour — weigh flour next time and slightly reduce by 10–15 g, or bake a minute less.
• Cookies stick to the pan: Use parchment, a silicone mat, or bake on a light-colored baking sheet to avoid over-browning and sticking.

Frequently Asked Questions

Q: Can I use a single-flour gluten-free blend or do I need different flours?
A: A well-formulated 1:1 gluten-free all-purpose blend that contains a binder (like xanthan gum) works best for texture and ease. If your blend lacks xanthan, add 1/2 teaspoon per cup of flour.

Q: Do I have to chill the dough?
A: Chilling is recommended but optional. It improves flavor and controls spread; if you skip it, reduce baking time by 1 minute and watch the first sheet closely.

Q: How do I make these crispier or chewier?
A: For crispier cookies, flatten slightly before baking and bake 1–2 minutes longer. For chewier centers, use more brown sugar than white and underbake by about 30–60 seconds.

Q: Can I freeze the raw cookie dough?
A: Yes — scoop dough onto a tray, freeze until solid, then store in a bag for up to 3 months. Bake frozen scoops at 350°F for 12–14 minutes (add a minute or two to the usual time).

Conclusion

If you want another tested version to compare technique and texture, this Gluten-Free Chocolate Chip Cookies (5-Star Recipe!) – Meaningful Eats is a great reference for alternative mix ratios and helpful visuals.

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