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These gluten free chocolate chip cookies are a classic, bakery-style cookie made with simple ingredients and baked until the edges are just set while the centers stay soft and chewy. Thanks to a carefully balanced gluten-free flour blend and the right ratio of butter and sugar, this recipe delivers reliable structure, great texture, and that familiar chocolate-chip cookie flavor. No grit, no crumble, and no spreading too thin!
Table of Contents
- Quick Look: Gluten-Free Chocolate Chip Cookies
- Why You'll Love Gluten Free Chocolate Chip Cookies
- Ingredients You'll Need
- How to Make Gluten Free Chocolate Chip Cookies
- Tips for Perfect Gluten-Free Cookies
- Common Gluten-Free Cookie Mistakes
- How to Store and Freeze
- Recipe FAQs
- More Gluten-Free Treats
- The Best Gluten Free Chocolate Chip Cookies Recipe
- How to Store and Freeze
Quick Look: Gluten-Free Chocolate Chip Cookies
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 10 minutes
- 🕒 Total Time: 20 minutes
- 👥 Servings: 24
- 📊 Calories: ~201 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: oven-baked on two sheet pans at 375 °F
- 👩🍳 Flavor Profile: thick, bakery-style chocolate chip cookies with crispy edges and a soft, chewy middle. Made completely gluten-free!
- ⭐ Difficulty: Easy, perfect for any occasion
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Why You'll Love Gluten Free Chocolate Chip Cookies
If you love classic cookies like gluten-free peanut butter cookies or chocolate chip cookies but need a gluten-free version that actually works, this recipe truly delivers! If you've made my chocolate chip peanut butter protein cookies, these cookies bake up similarly - thick and soft with just enough structure to hold together without feeling dense or gritty. They're the kind of cookie you can confidently bring to a party, share with family, or bake just because you have the craving.
This recipe is also simple and approachable. No weird ingredients, no complicated steps, and no guessing about whether they'll spread or stay fluffy. If gluten-free baking has ever felt intimidating, these cookies are a great place to start! And if you're ever short on time, my gluten-free mug cake is another quick, satisfying way to fix a cookie craving fast.
Ingredients You'll Need
- Salted butter: Adds richness and helps balance the sweetness. Use a dairy-free butter if needed.
- Granulated sugar: Contributes to perfectly crisp edges.
- Light brown sugar: Keeps the centers soft and chewy.
- Vanilla extract: Adds warmth and depth of flavor.
- Egg + egg yolk: The extra yolk boosts richness and chew.
- Gluten-free 1:1 flour: I love the King Arthur Baking brand. It always delivers consistent results!
- Baking soda: Helps the cookies spread.
- Baking powder: Adds a little lift for a soft interior.
- Salt: Enhances the chocolate flavor.
- Chocolate chips: I use the Enjoy Life Dark Chocolate Chips. They work great and keep these dairy-free if needed!
If you love baking gluten-free cookies, try my gluten-free almond butter chocolate chip oatmeal cookies next!
How to Make Gluten Free Chocolate Chip Cookies
This gluten free chocolate chip cookie recipe comes together easily with just a few simple steps and makes about 24 medium cookies, which is perfect for sharing and easy to double if needed.
Step 1: Preheat your oven to 375°F and line two baking sheets with parchment paper. In a medium bowl, mix together the gluten-free flour, baking soda, baking powder, and salt.
Step 2: In a larger bowl, cream the butter and both sugars until fully combined. Beat in the egg, egg yolk, and vanilla extract.
Step 3: Add the dry ingredients to the wet ingredients and mix until fully combined. The dough will be thick, so a little elbow grease helps here.
Step 4: Stir in the chocolate chips. Refrigerate the dough for at least 30 minutes.
Step 5: Use a 1.5 tablespoon cookie scoop to portion the dough, then roll into balls. Place them 1-2 inches apart on the prepared baking sheets.
Step 6: Bake for 10-12 minutes, until the cookies are just starting to brown. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Tips for Perfect Gluten-Free Cookies
- Chilling the dough helps hydrate the flour blend and prevents the cookies from spreading too much. Don't skip this step!
- Use a trusted gluten-free 1:1 flour blend for best results, since different blends behave very differently. I love using the King Arthur brand.
- Pull the cookies from the oven while the centers still look slightly soft. They'll finish setting as they cool.
- Feel free to add M&Ms and/or nuts to switch it up a bit!
If you love these gluten free chocolate chip cookies but secretly prefer the dough before the chocolate chips are even mixed in, you have to try my chocolate chipless cookies. They have that same buttery, brown sugar flavor and soft-baked texture, just without the chocolate.
Common Gluten-Free Cookie Mistakes
- Skipping the chill time: Gluten-free flour needs time to hydrate. If you bake right away, the cookies may spread too much or turn out gritty.
- Overbaking: The centers should still look slightly soft when you pull them from the oven. They'll continue setting as they cool.
- Using the wrong flour blend: Not all gluten-free flours behave the same. A 1:1 blend that includes xanthan gum works best for proper structure and chew.
How to Store and Freeze
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- To freeze, place baked cookies in a freezer-safe bag and freeze for up to 2 months. You can also freeze the dough balls and bake straight from frozen with an extra minute or two added to the bake time. For the best texture, let frozen baked cookies thaw at room temperature rather than microwaving.
Recipe FAQs
Dry cookies usually come from too much flour or skipping the rest time. This recipe uses a 1:1 gluten-free flour blend and chills the dough so the cookies stay soft and chewy!
Yes! Chilling helps hydrate the flour blend and improves both texture and structure in gluten-free cookies.
You can, but results may vary. A 1:1 gluten-free flour blend with xanthan gum works best for this recipe.
Yes! Use a stick-style dairy-free butter and dairy-free chocolate chips (I like the Enjoy Life brand) for the best texture and structure.
More Gluten-Free Treats
The Best Italian Wedding Cookies Made Gluten Free
Easy Gluten Free Magic Bars (Dairy-Free Option!)
Easy Gluten Free Peanut Butter Blossoms Recipe
The Best Gluten Free Chocolate Chip Cookies
Ingredients
- ¾ cup salted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1.5 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 ¼ cups Gluten Free 1:1 Flour, I like King Arthur Baking brand
- 1 tsp baking soda
- ½ tsp baking powder, make sure it's gluten free!
- ¼ tsp salt
- 1.5 cups chocolate chips, I like using Enjoy Life Dark Chocolate Chips
Instructions
- Preheat oven to 375. Line 2 baking sheets with parchment paper.
- In a medium bowl, mix the gluten free flour, baking soda, baking powder, and salt.
- In a separate larger bowl, cream the butter and sugars together until combined. Beat in the egg, egg yolk, and vanilla extract.
- Add the dry ingredients into the wet ingredients bowl and mix to combine. You will need to use some elbow grease to combine the dough!
- Add in chocolate chips. Refrigerate the dough for at least 30 minutes.
- Use a 1.5 tbsp cookie scoop and roll the dough into balls. Place them 1-2 inches apart on your baking sheets. You will have 24 cookies total.
- Bake for 10-12 minutes until just starting to brown. Remove and let them cool for 5 minutes on the baking sheet, then transfer to a cooling rack. Enjoy!
Notes
- Chilling the dough helps hydrate the flour blend and prevents the cookies from spreading too much. Don't skip this step!
- Use a trusted gluten-free 1:1 flour blend for best results, since different blends behave very differently. I love using the King Arthur brand.
- Pull the cookies from the oven while the centers still look slightly soft. They'll finish setting as they cool.
- Feel free to add M&Ms and/or nuts to switch it up a bit!
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- To freeze, place baked cookies in a freezer-safe bag and freeze for up to 2 months. You can also freeze the dough balls and bake straight from frozen with an extra minute or two added to the bake time. For the best texture, let frozen baked cookies thaw at room temperature rather than microwaving.
How to Store and Freeze
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- To freeze, place baked cookies in a freezer-safe bag and freeze for up to 2 months. You can also freeze the dough balls and bake straight from frozen with an extra minute or two added to the bake time. For the best texture, let frozen baked cookies thaw at room temperature rather than microwaving.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
