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stack of gluten free cookies
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Gluten Free Chocolate Chip Cookies

Soft and chewy gluten free chocolate chip cookies with perfect texture and rich chocolate flavor. An easy homemade gluten free cookie recipe everyone will love.
Course Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 14 minutes
freeze dough 30 minutes
Total Time 29 minutes
Servings 36 cookies
Calories 173kcal
Author Leigh Anne Wilkes

Equipment

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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add nuts. Add in a cup of chopped walnuts or pecans for some extra crunch in your cookies.
  7. Dairy- free cookies. If you need these cookies to be dairy-free use vegan butter.

Nutrition

Serving: 3g | Calories: 173kcal | Carbohydrates: 33g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 124mg | Potassium: 34mg | Fiber: 1g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 0.8mg