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Gluten Free Chocolate Chip Cookies Recipe
This Gluten Free Chocolate Chip Cookies Recipe gives you soft, chewy, bakery-style cookies with golden edges, gooey chocolate chips, and zero gritty texture—just classic homemade comfort, without the gluten.
Meet Your New Favorite Gluten Free Chocolate Chip Cookies Recipe
If you’ve ever bitten into a gluten free cookie and thought, “Well… it’s good for gluten free,” I made this recipe for you. These are real-deal, pass-them-to-the-neighbors, nobody-knows-they’re-gluten-free chocolate chip cookies. They’re soft in the center, a little crisp on the edges, and loaded with melty chocolate in every bite.
As a 50-year-old mom who has watched family food trends come and go—low fat, low carb, sugar-free everything—gluten free baking has been the one that stuck around my house. My daughter was diagnosed with celiac disease ten years ago, and I made it my personal mission to crack the code on gluten free dessert recipes that didn’t feel like second best.
This Gluten Free Chocolate Chip Cookies Recipe is the result of years of tinkering with gluten free flour blends, butter temperatures, and chilling time. It’s simple enough for a Tuesday night craving, but special enough for Christmas cookie trays, birthday parties, and school bake sales. Honestly, these days I make this version more often than my old “regular” cookies.
You’ll use a good 1:1 gluten free flour blend (I’ll give you some brand ideas), the right mix of sugar for that chewy, soft texture, and a few small tricks that keep gluten free cookie dough from spreading into sad little pancakes.
And you know what? If this is your first time trying gluten free baking, this is a gentle, forgiving recipe to start with.
Why You’ll Love This Recipe
- No weird texture – These chewy gluten free cookies are soft and tender, without that sandy, gritty bite some gluten free cookie recipes have.
- Simple ingredients – You’ll use pantry staples plus a good gluten free flour blend—no fancy gums or special equipment needed.
- Quick to make – About 15 minutes of hands-on prep, a short chill, and then straight into the oven.
- Perfectly chewy centers – A blend of brown and white sugar plus one extra egg yolk keeps the centers soft for days.
- Great for gluten free beginners – Clear, easy directions and lots of tips so your first batch is a success.
- Freezer-friendly dough – Roll the chocolate chip cookie dough into balls and freeze; bake warm cookies whenever you like.
- Crowd-approved flavor – No one ever guesses these are homemade gluten free cookies—they just ask for the recipe.
- Customizable – Add nuts, change the chips, or make them dairy-free with simple swaps.
- Family tested – These cookies have survived teenage taste tests, holiday parties, and more than a few “just one more” moments in my kitchen.
Ingredients for Soft Gluten Free Chocolate Chip Cookies
Let’s walk through the ingredients for this gluten free cookie recipe and why they matter. A little understanding goes a long way in gluten free baking.
Dry Ingredients
- 2 cups (240 g) 1:1 gluten free baking flour
- Use a cup-for-cup blend labeled for baking (like Bob’s Red Mill 1:1 or King Arthur Measure for Measure). These blends usually include rice flour, starches, and xanthan gum for structure.
- ½ teaspoon xanthan gum (only if your blend doesn’t already include it)
- This acts like gluten, helping the cookies hold together and stay chewy.
- 1 teaspoon baking soda
- Helps the cookies rise slightly and spread just enough.
- ½ teaspoon baking powder
- A small amount adds a bit of lift and softness.
- ½ teaspoon fine sea salt
- Balances the sweetness and makes the chocolate taste richer.
Wet Ingredients
- ¾ cup (170 g) unsalted butter, softened but still cool
- About 1½ sticks. You want it soft enough to cream but not melty. If you’re dairy-free, use a high-fat vegan butter stick, not margarine from a tub.
- ¾ cup (150 g) packed light brown sugar
- Adds moisture, chew, and that classic butterscotch flavor. Dark brown sugar works too; you’ll get a deeper molasses flavor.
- ½ cup (100 g) granulated sugar
- Adds sweetness and helps with crisp edges.
- 1 large egg + 1 egg yolk, at room temperature
- The extra yolk boosts richness and helps with that soft, bakery-style center.
- 2 teaspoons pure vanilla extract
- Good vanilla matters here; this is your main flavor with the chocolate.
Chocolate & Add-Ins
- 1½ cups (270 g) semisweet chocolate chips
- Use good-quality chips—Guittard, Ghirardelli, or the allergy-friendly Enjoy Life chips are all great choices.
- Optional: ½ cup chopped walnuts or pecans
- Adds crunch and a toasty flavor; make sure they’re certified gluten free if needed.
- Optional: flaky sea salt for topping
- A tiny sprinkle on warm cookies lifts the flavor and makes them taste like fancy bakery treats.
Ingredient Tips
- Measure your gluten free flour correctly. Spoon it into your measuring cup and level it off, or use a kitchen scale if you have one. Too much flour is the quickest way to dry cookies.
- Room temperature eggs mix better. If you forget to take them out, just place the eggs (in the shell) in a bowl of warm water for about 10 minutes.
- Check labels. For a true gluten free dessert recipe, make sure your baking soda, baking powder, and vanilla are all marked gluten free or made in safe facilities.
Step-by-Step Directions for the Best Gluten Free Cookies
Follow these steps and you’ll have a plate of warm, soft gluten free chocolate chip cookies before you know it.
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Prepare your baking sheets and oven.
Line 2 large baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and gives the cookies nice, even bottoms. Preheat your oven to 350°F (175°C) so it’s ready when the dough is chilled. -
Whisk together the dry ingredients.
In a medium bowl, whisk the gluten free flour, xanthan gum (if needed), baking soda, baking powder, and salt. Whisking helps lighten the flour and distributes the leavening evenly, which is especially important in gluten free baking. Set aside. -
Cream the butter and sugars.
In a large mixing bowl (a stand mixer with the paddle attachment works great, but a hand mixer is fine), beat the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes. The mixture should look lighter in color and a bit fluffy. This step adds air and helps with that soft center. -
Add the eggs and vanilla.
Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat on medium-low just until everything looks smooth and combined. Scrape down the sides of the bowl so no streaks remain. -
Combine wet and dry ingredients.
With the mixer on low speed, gradually add the dry ingredient mixture. Mix just until no big flour pockets remain. The dough will be a little thicker and stickier than typical wheat-based cookie dough—this is normal for gluten free cookie dough. -
Fold in the chocolate chips (and nuts, if using).
Use a spatula or wooden spoon to stir in the chocolate chips and nuts (if you’re using them). Folding by hand keeps the dough from getting overmixed and tough. -
Chill the dough.
Cover the bowl and refrigerate the dough for 30–45 minutes.- This step helps in two big ways:
- It firms up the butter so the cookies don’t spread too much.
- It gives the gluten free flour time to hydrate, which helps with texture.
If you’re in a big hurry, you can chill just 20 minutes, but for the best gluten free cookies, try for at least 30.
- This step helps in two big ways:
-
Scoop the cookie dough.
Use a 1½-tablespoon cookie scoop or a rounded tablespoon to portion the dough. Roll into balls if you like a smoother shape and place them 2 inches apart on the prepared baking sheets. For bakery-style looks, press a few extra chocolate chips on top of each dough ball. -
Bake the cookies.
Bake one sheet at a time on the middle rack for 10–12 minutes, or until:- The edges are set and lightly golden.
- The centers look just a bit underdone and puffy.
They’ll continue to cook on the hot baking sheet as they cool, which keeps that soft, chewy center.
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Cool and finish with flaky salt (optional).
Let the cookies cool on the baking sheet for 5–10 minutes before moving them to a wire rack. If you’re using flaky sea salt, sprinkle a tiny pinch on top of each cookie while they’re still warm. Let them cool at least another 10 minutes before you judge the final texture—gluten free cookies often firm up as they sit.
Servings & Timing
- Yield: About 24–28 medium cookies (depending on your scoop size)
- Prep Time: 15–20 minutes
- Chill Time: 30–45 minutes
- Bake Time: 10–12 minutes per tray
- Total Time: About 1 hour 15 minutes (most of that is hands-off chilling and baking)
If you’re baking for a crowd, this gluten free chocolate chip cookies recipe doubles very well—just use a larger bowl and keep an eye on your mixing times.
Variations: Fun Twists on This Gluten Free Cookie Recipe
You can absolutely play around with this base gluten free dessert recipe. Here are some quick ideas:
- Dairy-Free Version: Use a dairy-free butter stick and dairy-free chocolate chips; chill the dough a bit longer (45–60 minutes) as vegan butters can be softer.
- Salted Dark Chocolate Cookies: Swap half or all of the semisweet chips for chopped dark chocolate and finish with a generous sprinkle of flaky sea salt.
- Nutty Chocolate Chip Cookies: Add ½–¾ cup chopped pecans or walnuts to the dough for crunch and a toasty flavor.
- Peanut Butter Chocolate Chip: Replace ¼ cup of the butter with creamy peanut butter and use peanut butter chips plus chocolate chips.
- Mini Cookie Bites: Use a teaspoon to scoop tiny dough balls, bake 7–8 minutes, and use them as an ice cream topping.
- Oatmeal Chocolate Chip (Gluten Free): Replace ½ cup of the flour with certified gluten free rolled oats for extra texture and flavor.
Storage, Freezing & Make-Ahead Tips
One of my favorite things about these easy gluten free cookies is how well they store and freeze. That makes them perfect for busy weeks, holidays, or whenever you want a little treat waiting in the wings.
Counter Storage
- Store completely cooled cookies in an airtight container at room temperature for 3–4 days.
- If your home runs dry (hello, winter heat), add a small piece of bread or a slice of apple in the container to keep them soft.
Refrigerator Storage
- For slightly longer storage, keep them in an airtight container in the fridge for up to 1 week.
- Let them sit at room temperature for 10–15 minutes before eating, or warm in the microwave for about 8–10 seconds for that fresh-baked feel.
Freezing Baked Cookies
- Place cooled cookies in a single layer on a baking sheet and freeze until solid.
- Transfer to a freezer bag or container and freeze for up to 3 months.
- To enjoy, thaw at room temperature, or warm in a 300°F oven for 4–5 minutes.
Freezing Cookie Dough Balls (My Favorite Trick)
- Scoop the gluten free chocolate chip cookie dough into balls and place them on a baking sheet.
- Freeze until solid, then store the frozen dough balls in a freezer bag for up to 3 months.
- Bake from frozen at 350°F, adding 1–2 extra minutes to the baking time.
This make-ahead method is perfect if you like having a little “cookie insurance” tucked away.
Notes from My Gluten Free Baking Experiments
I’ve tested more batches of homemade gluten free cookies than I care to admit, and here are a few lessons that can save you some frustration:
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Flour blends really matter.
Different gluten free flour blends absorb moisture differently. If your dough looks very dry and crumbly, stir in 1–2 teaspoons of milk until it just comes together. If it’s very sticky and loose, chill it on the longer side (45–60 minutes) before baking. -
Don’t skip the chill.
I know, chilling the dough is annoying when you’re craving cookies now. But especially with gluten free baking, this rest time lets the flour hydrate and keeps the cookies from spreading too far. -
Underbake just a little.
These gluten free chocolate chip cookies should look set at the edges and still slightly soft in the center. They’ll firm up as they cool, and that’s how you get that classic chewy texture. -
Use parchment or silicone mats.
Gluten free cookies can stick more than wheat-based ones. I’ve had far fewer broken cookies since I started always using parchment or Silpat-style mats. -
Bake one tray at a time for even results.
I know it’s tempting to squeeze in two, but most home ovens have hot spots. If you bake one tray at a time in the center, you get more even browning and more consistent results. -
Let the cookies cool before judging them.
Fresh out of the oven, they may seem too soft or fragile. Give them a good 15–20 minutes, and you’ll see the true final texture. It’s worth the wait, I promise.
If you’re a data-minded baker like I am, you’ll appreciate that small changes in butter temperature, flour brand, and chill time can change spread by as much as 20–30%. Once you know how your kitchen behaves, you can tweak this gluten free cookie recipe to match your ideal cookie mood—thicker and chewy, or thinner with crispy edges.
FAQs: Your Gluten Free Chocolate Chip Cookie Questions Answered
1. Can I make this recipe completely dairy-free?
Yes. Use a dairy-free butter stick (like Earth Balance or Miyoko’s) and allergy-friendly chocolate chips. Chill the dough closer to 45–60 minutes since dairy-free butter can be softer.
2. Do I need xanthan gum if my gluten free flour blend already has it?
No. If your blend lists xanthan gum or guar gum, skip adding extra. Too much can make cookies gummy or tough.
3. My cookies spread too much—what did I do wrong?
This usually means the butter was too soft or warm, the dough wasn’t chilled long enough, or there was a bit too little flour. Next time, chill longer and make sure your butter is soft but not greasy or melted.
4. My cookies didn’t spread at all and stayed like little balls. Help!
That’s often a sign of too much flour or an extra-absorbent blend. Try reducing the flour by 2 tablespoons next time, or gently press the dough balls down slightly before baking.
5. Can I use almond flour or coconut flour instead of a 1:1 blend?
Not in this recipe as written. Almond flour and coconut flour behave very differently and would need a separate gluten free cookie recipe built for them. Look for recipes specifically written for those flours.
6. How do I make the cookies thicker and chewier?
Chill the dough on the longer side (45–60 minutes), slightly underbake them, and keep the scoop size on the larger side. You can also add 1 extra tablespoon of brown sugar for a bit more chew.
7. Can I make the dough ahead and bake the next day?
Absolutely. Chill the dough (covered) for up to 24–36 hours. Let it sit at room temperature for about 15 minutes so it’s scoopable, then bake as directed. The flavor actually improves with a longer rest.
8. Are these cookies safe for someone with celiac disease?
Yes—as long as you use certified gluten free ingredients and avoid cross-contact in your kitchen. Check your flour blend, chocolate chips, nuts, and baking powder especially.
Conclusion: Time to Turn On the Oven
This Gluten Free Chocolate Chip Cookies Recipe gives you everything you want in a classic cookie—soft centers, crisp edges, gooey chocolate—without the gluten and without any “good for gluten free” compromises. It’s simple enough for a weeknight sweet tooth, but special enough for holiday platters and birthday celebrations.
If you bake a batch, I’d love to hear how they turned out for you—leave a comment, tell me which flour blend you used, and whether you went classic or tried one of the fun variations. And if you’re craving more gluten free baking ideas, look around for my brownies, muffins, and other easy gluten free dessert recipes that keep my family (and our neighbors) happily spoiled.
Gluten Free Chocolate Chip Cookies
Ingredients
- 2 cups 1:1 gluten free baking flour 240 g; use a cup-for-cup blend labeled for baking (e.g., Bob’s Red Mill 1:1, King Arthur Measure for Measure)
- 1/2 teaspoon xanthan gum only if your flour blend does not already contain xanthan or guar gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter 170 g; softened but still cool; about 1½ sticks
- 3/4 cup light brown sugar 150 g; packed; dark brown sugar may be substituted for deeper flavor
- 1/2 cup granulated sugar 100 g
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips 270 g; use good-quality or allergy-friendly chips
- 1/2 cup chopped walnuts or pecans optional; ensure certified gluten free if needed
- flaky sea salt optional; for sprinkling on warm cookies
Instructions
- Line 2 large baking sheets with parchment paper or silicone baking mats. Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the gluten free flour, xanthan gum (if using), baking soda, baking powder, and fine sea salt until well combined and lightened. Set aside.2 cups 1:1 gluten free baking flour, 1/2 teaspoon xanthan gum, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a stand mixer fitted with the paddle attachment or a hand mixer on medium speed for 2–3 minutes, until lighter in color and slightly fluffy.3/4 cup unsalted butter, 3/4 cup light brown sugar, 1/2 cup granulated sugar
- Add the egg, egg yolk, and vanilla extract to the creamed mixture. Beat on medium-low just until smooth and fully combined, scraping down the sides of the bowl as needed.1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until no dry flour pockets remain. The dough will be slightly thicker and stickier than wheat-based cookie dough.
- Using a spatula or wooden spoon, fold in the chocolate chips and, if using, chopped walnuts or pecans until evenly distributed, avoiding overmixing.1 1/2 cups semisweet chocolate chips, 1/2 cup chopped walnuts or pecans
- Cover the bowl and refrigerate the dough for 30–45 minutes, until slightly firm. This helps prevent excessive spreading and allows the gluten free flour to hydrate.
- Use a 1½-tablespoon cookie scoop or rounded tablespoon to portion the chilled dough. Roll into smooth balls if desired and place them 2 inches apart on the prepared baking sheets. For a bakery-style look, press a few extra chocolate chips on top of each dough ball.
- Bake one tray at a time on the middle rack for 10–12 minutes, or until the edges are set and lightly golden and the centers look slightly underdone and puffy. The cookies will continue to cook and set on the hot baking sheet.
- Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle a small pinch of flaky sea salt over each cookie while still warm. Let cool at least 10 more minutes before assessing final texture.flaky sea salt
