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Soft and chewy these best gluten free chocolate chip cookies are loaded with rich chocolate chips and classic flavor and amazing texture. This easy gluten free cookie recipe delivers bakery-style results everyone will love.
Why You’ll Love This Recipe!
One of the biggest challenges with gluten-free baking is getting the texture just right. Many gluten-free cookies can turn out gritty due to rice flour blends, but not these! Thanks to my favorite homemade gluten-free flour mix, this chocolate chip cookie recipe bakes up with the perfect texture—crisp on the edges and soft and chewy in the center, just like a classic chocolate chip cookie should be.
I first created this recipe years ago when my daughter was eating wheat-free and good gluten-free options were hard to find. A friend shared her flour blend with me, and even though there are many more store-bought options available now, this one is still my favorite. It takes a little extra effort to mix together, but the results are absolutely worth it. In fact, when I served these cookies to the rest of the family, they kept asking, “Are you sure these are gluten free?” They’re just 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 light 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 4-5 minutes in the bowl of a stand mixer with the paddle attachment at medium speed.
- 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 small cookie scoop to form cookie dough balls and place them on a prepared 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
- Use a high-quality gluten-free flour blend. The flour blend you use makes all the difference in gluten-free baking. Choose a well-balanced blend or a trusted homemade mix for the best texture and flavor. If I’m not using my own gluten free flour mix I like to use Bob’s Red Mill Gluten-Free Cup for Cup flour mix.
- Chill the dough if needed. If your dough feels too soft or sticky, chill in the fridge for 20–30 minutes before baking. This helps the cookies hold their shape and improves the chewy texture.
- Measure flour carefully. Too much gluten-free flour can lead to dry or dense cookies. Spoon the flour into your measuring cup and level it off rather than scooping directly from the container.
- Don’t overbake Gluten-free cookies can go from perfect to overbaked quickly. Remove them from the oven when the edges are lightly golden and the centers still look slightly soft—they will continue to set as they cool.
- Let cookies cool on the pan. Allow the baked cookies to cool for a few minutes on the baking sheet before transferring them to a rack. This helps them firm up and prevents breaking while still warm.
- Add nuts. Add in a cup of chopped walnuts or pecans for some extra crunch in your cookies.
- Dairy- free 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.
Why are my gluten free cookies gritty?
Grittiness usually comes from certain rice flours in gluten free blends. Using a finely milled flour mix and allowing the dough to rest before baking can help improve texture.
How should I store my gluten-free chocolate chip cookies?
Store them in an airtight container at room temperature for 3–4 days. You can also freeze baked cookies for longer storage and thaw as needed.
These gluten free chocolate chip cookies prove that you don’t have to sacrifice texture or flavor when baking without gluten. They’re everything a great cookie should be—soft, chewy, and loaded with chocolate—making them perfect for sharing with family and friends. Whether you’re baking for someone with dietary needs or simply want a delicious homemade treat, this recipe is one you’ll reach for again and again.
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:
- Use a high-quality gluten free flour blend. The flour blend you use makes all the difference in gluten-free baking. Choose a well-balanced blend or a trusted homemade mix for the best texture and flavor. If I’m not using my own gluten free flour mix I like to use Bob’s Red Mill Gluten-Free Cup for Cup flour mix.
- Chill the dough if needed. If your dough feels too soft or sticky, chill it for 20–30 minutes before baking. This helps the cookies hold their shape and improves the chewy texture.
- Measure flour carefully. Too much gluten-free flour can lead to dry or dense cookies. Spoon the flour into your measuring cup and level it off rather than scooping directly from the container.
- Don’t overbake Gluten-free cookies can go from perfect to overbaked quickly. Remove them from the oven when the edges are lightly golden and the centers still look slightly soft—they will continue to set as they cool.
- Let cookies cool on the pan. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a rack. This helps them firm up and prevents breaking while still warm.
- Add nuts. Add in a cup of chopped walnuts or pecans for some extra crunch in your cookies.
- Dairy- free cookies. If you need these cookies to be dairy-free use vegan butter.
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Nutrition Facts:
Joline Moore says
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.
Lisa says
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.
Leigh Anne says
So glad you loved the recipe!
Karen says
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.
Leigh Anne says
That very well could have been the problem since there is coconut flour in it. Try them again without refrigerating the dough.
Candice says
My cookies tasted great. The only problem I had was that they didn’t spread out- at all. Do you have any suggestions?
Leigh Anne says
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!
Dianne says
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
Leigh Anne says
sorry about the confusion. A stick of butter is 1/2 Cup. One package of chocolate chips is 12 ounces.