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Home / Latest Posts / Recipes / Ingredients / Gluten Free / Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

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By: Leigh Anne WilkesPosted: 2/19/20Updated: 6/19/25

This post may contain affiliate links. Please see disclosure policy here.

Gluten Free Chocolate Chip COokie

These gluten free chocolate chip cookies are amazing! You get all of the flavor and texture, without the gluten.

pile of gluten free chocolate chip cookies

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.Ā  Because most recipes use rice flour or a flour mix with rice flour, you often get a somewhat gritty texture to your bake goods.Ā  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?”Ā  They were that good.

gluten free chocolate chip cookies on a cooling rack

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
stack of gluten free chocolate chip cookies on a plate.

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.
gluten free chocolate chip cookies on a cooling rack

Tips from leigh Anne

  1. You can use a ready made gluten free flour mix. I recommend using Bob’s Red Mill Gluten-Free Cup for Cup flour mix.
  2. 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!
  3. Add in a cup of chopped walnuts or pecans for some extra crunch in your cookies.
  4. If you need these cookies to be dairy-free use vegan butter.
stack of gluten free cookies

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 forĀ 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:

  • Gluten Free Biscuits
  • Gluten Free Lemon Bars
  • Dairy Free and Gluten Free Banana Bread

Be sure and follow me over onĀ You TubeĀ for weekly cooking demos.

5 from 2 votes
stack of gluten free cookies

Gluten Free Chocolate Chip Cookies

Recipe From: Leigh Anne Wilkes
Cookies so delicious you won’t even miss the gluten!  
serves: 36 cookies
Prep:15 minutes minutes
Cook:14 minutes minutes
freeze dough:30 minutes minutes
Total:29 minutes minutes
Rate Recipe

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:

  1. You can use a ready made gluten free flour mix. I recommend using Bob’s Red Mill Gluten-Free Cup for Cup flour mix.
  2. 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!
  3. Add in a cup of chopped walnuts or pecans for some extra crunch in your cookies.
  4. If you need these cookies to be dairy-free use vegan butter.

Recommended Products

Cookie Scoop (1.5 Tbs)
Parchment Paper
Sheet Pan

Nutrition Facts:

Serving: 3g Calories: 173kcal (9%) Carbohydrates: 33g (11%) Protein: 2g (4%) Fat: 4g (6%) Saturated Fat: 2g (13%) Cholesterol: 11mg (4%) Sodium: 124mg (5%) Potassium: 34mg (1%) Fiber: 1g (4%) Sugar: 22g (24%) Vitamin A: 45IU (1%) Vitamin C: 0.1mg Calcium: 43mg (4%) Iron: 0.8mg (4%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Cookies
Cuisine:American
stack of gluten free cookies
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  1. Joline Moore says

    Posted on 2/2 at 2:24 pm

    Tried your cookies with the GF recipe that you had with coconut flour. They turned out great. They did not spread out like yours either…and I did not refrigerate because they were solid enough to put on the cookie sheet with a scoop. I did use parchment paper and I might try it without next time and just on the cookie sheet. I also put 1/4 cup of Shortening in with the margarine (I did not use butter), so I’m thinking that could have effected the spread out as well. However, it didn’t matter because we really loved them.
    I also used Andes Mint chips along with chocolate chips…..and they were amazing. Took them to a Superbowl party and everyone loved them and no one else is GF…..so there you have it. I intend to try your GF flour mix in other things and see how it goes. THANKS.

    Reply
  2. Lisa says

    Posted on 11/30 at 2:22 pm

    I just made your gluten free chocolate chip cookie and they are fantastic. I changed the recipe I sub brown rice flour for white I ran out and sub arrowroot for corn starch I can not have it. I also sub the gum with Organic India whole husk psyllium flakes. I am having the same problem the cookies are not spreading out like yours so what I did is that I rolled the dough into a small ball and flattened them down with my fingers on the parchment paper. This helped. I am wondering why the dough started do crumble and not hold??? I am so happy I tried your recipe. I have been baking gluten free for five months and it has been a challenge. But I am getting there.

    Reply
    • Leigh Anne says

      Posted on 11/30 at 2:31 pm

      So glad you loved the recipe!

      Reply
  3. Karen says

    Posted on 8/15 at 2:59 pm

    I had the same problem, these cookies tasted great but did not spread and look like yours. I wish I did not put them in the refrig, because the dough was very dry when I took them out. I think that is due to the fact coconut flour will stuck up all the moisture from the dough. What a waste of 4-1/4 cups of Gluten Free flour.

    Reply
    • Leigh Anne says

      Posted on 8/15 at 9:43 pm

      That very well could have been the problem since there is coconut flour in it. Try them again without refrigerating the dough.

      Reply
  4. Candice says

    Posted on 2/1 at 12:42 pm

    My cookies tasted great. The only problem I had was that they didn’t spread out- at all. Do you have any suggestions?

    Reply
    • Leigh Anne says

      Posted on 2/2 at 8:22 am

      Candice There are so many variables that can affect that – the type of cookie sheet you use, was your cookie dough at room temperature? The temperature of your oven can also cause cookies not to flatten if it isn’t baking hot enough.
      Glad they tasted great!

      Reply
  5. Dianne says

    Posted on 1/6 at 1:45 pm

    Hi, I’m baking in Australia and have no idea how much a “stick” of butter is – 100gms 250gms? Or how much a packet of choc chips is – 250gms or 375gms?
    Please could you include some other reference – maybe cups as well – butter also can be measured in mls cos it weighs the same as water.
    Thanks
    Dianne

    Reply
    • Leigh Anne says

      Posted on 1/6 at 4:45 pm

      sorry about the confusion. A stick of butter is 1/2 Cup. One package of chocolate chips is 12 ounces.

      Reply
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