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These gluten free chocolate chip cookies are amazing! You get all of the flavor and texture, without the gluten.
Why You’ll Love This Recipe!
Great Texture: The main problem I have found with gluten free baking is not so much the taste but the texture. Because most recipes use rice flour or a flour mix with rice flour, you often get a somewhat gritty texture to your bake goods. This recipe for gluten-free chocolate chip cookies uses my favorite gluten free flour mix and the texture is perfect! The texture of these cookies is perfect, crisp on the edges and chewy in the middle.
Favorite Gluten Free Flour Mix. When I first made these gluten-free cookies for my daughter who was wheat free there weren’t many gluten- free flour options available. A friend shared her gluten free flour mix recipe with me. I know there are a lot more gluten free flour options available now but I still think this flour mix is the best. It’s a little bit more work to make it but so worth it!
When I made them gluten free the rest of the family kept asking, “Are you sure there is no gluten in these?” They were that good.
Ingredients Needed
- Gluten Free Flour Mix, mine is a comination of coconut flour, rice flour, gluten free oat flour, tapioca flour, cornstarch, and xanthan gum. You can also use your favorite cup for cup gluten free flour.
- Baking Soda
- Baking Powder
- Sea Salt
- Butter, salted
- Sugar, granulated sugar and brown sugar
- Eggs
- Vanilla Extract
- Semi-Sweet Chocolate Chips
How to Make Gluten Free Chocolate Chip Cookies
- Cream butter and sugar until very light, about five minutes in the bowl of a stand mixer with the paddle attachment.
- Add eggs, mixing well after each.
- Mix in vanilla.
- Add in dry ingredients and mix until just combined.
- Pour in chocolate chips.
- Refrigerate cookie dough two hours (I put it in the freezer for 30 minutes)
- Use a cookie scoop to form cookie dough balls and place them on a baking sheet covered with parchment paper and bake at 350 degrees F oven for 12-14 minutes on parchment lined cookie sheets until golden brown around the edges.
Tips from leigh Anne
- You can use a ready made gluten free flour mix. I recommend using Bob’s Red Mill Gluten-Free Cup for Cup flour mix.
- Switch up your chocolate chips by using milk chocolate chips, white chocolate chips or dark chocolate chips. My favorite is a combination of milk, white and semi sweet chocolate chips!
- Add in a cup of chopped walnuts or pecans for some extra crunch in your cookies.
- If you need these cookies to be dairy-free use vegan butter.
Frequently Asked Questions
Does cookie dough need to be refrigerated before baking?
The recipe calls for the dough to be refrigerated for 2 hours but I was impatient and I popped it in the freezer for 30 minutes and it worked great.
Can I make these cookie with regular flour?
If you do not need these cookies to be gluten free, you can substitute the gluten free flour mix for 2 1/4 cups cake flour and 2 cups all purpose flour.
Can I freeze this dough?
Yes, just follow my directions for freezing cookie dough found here.
For more gluten free recipes here on blog be sure and try:
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Gluten Free Chocolate Chip Cookies
Ingredients
- 4 1/4 cups gluten free flour mix
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 1/2 sticks salted butter, room temperature (1 1/4 C butter)
- 1 1/4 cups packed brown sugar
- 1 cup granulated sugar plus 3 Tbsp
- 2 large eggs
- 1 Tbsp vanilla extract
- 18 oz chocolate chips
Instructions
- Cream butter and sugar until very light, about five minutes.
- Add eggs, mixing well after each.
- Add in vanilla.
- Add in dry ingredients. Mix until just combined.
- Add in chocolate chips.
- Refrigerate dough two hours (I put it in the freezer for 30 minutes)
- Use a cookie scoop to form balls of dough and place on a parchment paper lined baking sheet.
- Bake at 350 degrees F oven on prepared cookie sheets.
- Bake 12-14 minutes or until lightly golden brown.
Tips & Notes:
- You can use a ready made gluten free flour mix. I recommend using Bob’s Red Mill Gluten-Free Cup for Cup flour mix.
- Switch up your chocolate chips by using milk chocolate chips, white chocolate chips or dark chocolate chips. My favorite is a combination of milk, white and semi sweet chocolate chips!
- Add in a cup of chopped walnuts or pecans for some extra crunch in your cookies.
- If you need these cookies to be dairy-free use vegan butter.
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Nutrition Facts:
Hope Leko says
Delicious
Pat DeKay says
Last school year I learned that one of the boys in my grandson’s kindergarten class is gluten intolerant so he never got to have a cookie. I made chocolate chip cookies and substituted dairy-free margarine and dairy-free chocolate chips, For the little boy they were his first ever chocolate chip cookies. As for the rest of the kids they wanted more. Thanks.
Leigh Anne says
Pat, How sweet of you! I am so glad he loved the cookies and everyone else. it is the best recipe ever!
Angela says
I can eat neither coconut, nor almond flour. Any suggestions what I could substitute for the coconut flour in these? I also react to oats….Thanks!
Leigh Anne says
Angela, You could try just replacing the coconut with more of one of the other flours.