Gluten Free Chocolate Chip Cookies

The first time you make my delicious gluten-free chocolate chip cookie recipe, you’ll be hooked. The crispy edges and chewy center make the perfect gluten free cookie.

If you’re searching for a recipe for a really good chocolate chip cookie that’s gluten free, you’ve come to the right place! If you have a handful of basic ingredients, you can make this easy GF recipe for bakery-style cookies.

My entire family loves when I make these chewy Chocolate Chip Cookies. They’ve even been mistaken for regular chocolate chip cookies!

They’re easy to make too, especially if you have a stand mixer. And there’s no need to add extra chocolate chips – they’re perfectly loaded!

Ingredients

• 2 ¼ cups of gluten-free all-purpose flour
• ¾ teaspoon of baking soda
• ½ teaspoon of baking powder
• ¾ teaspoon of sea salt
• ¾ cup of salted butter
• ¾ cup of granulated sugar
• ¾ cup of light brown sugar
• 2 teaspoons of pure vanilla extract
• 2 large eggs
• 1 ½ cups of semi-sweet chocolate chips

Equipment

• Measuring cups and spoons
• Mixing bowl
• Whisk
• Stand mixer with paddle attachment
• Baking sheets
• Parchment paper
• Silicone spatula
• Spatula
• Wire cooling racks

By the Numbers: How to Make Gluten Free Chocolate Chip Cookies

Follow these simple step by step instructions to learn how to make chocolate chip cookies that are crispy around the edges and chewy on the inside.

Step 1: Preheat Oven and Prepare Baking Sheets

Preheat oven to 375˚ F. Line 2 baking sheets with parchment paper and set them aside.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, combine 2 ¼ cups of gluten-free flour, ¾ teaspoons of baking soda, ½ teaspoon of baking powder and ¾ teaspoon sea salt. Set the bowl to the side.

Step 3: Cream Butter and Sugar

In the bowl of a stand mixer fitted with a paddle attachment, cream together ¾ cup of salted butter, ¾ cup of brown sugar and ¾ cup of granulated white sugar until it’s smooth and well combined.

Step 4: Add Eggs and Vanilla

Add 2 large eggs and 2 teaspoons of pure vanilla extract to the mixer bowl and continue beating until they’re incorporated. Scrape the sides of the bowl with a silicone spatula as necessary (while the stand mixer is turned off).

Step 5: Add Dry Ingredients

Add the dry ingredient mixture you made earlier to the wet ingredients in the mixer bowl and keep beating until the dough is even and smooth.

Step 6: Add Chocolate Chips

Finally, add 1 ½ cups of semisweet chocolate chips to the bowl and mix just until they’re evenly distributed throughout the cookie dough. Let the dough chill in the refrigerator for at least 30 minutes before proceeding.

Step 7: Make Cookie Dough Balls

Measure out rounded tablespoons of the chilled cookie dough and place the dough balls on your prepared baking sheets. It’s best if you can place them at least 2” apart.

Step 8: Bake Cookies

Bake your cookies in the preheated oven for 9-10 minutes, or until they’re completely set and golden brown around the edges. This cookie sheet is smaller than the standard size, so the cookies did run together, but they separate very easily.

Step 9: Cool Cookies

Cool the baked cookies on the baking sheet for 5-10 minutes before transferring them to a wire cooling rack to cool completely to room temperature.

Step 10: Serve Cookies

Once cooled to room temperature, you can enjoy your delicious gluten free chocolate chip cookies with a glass of milk (or homemade almond milk).

Tips for Making Gluten Free Chocolate Chip Cookies

Answers to all of your questions about making the best gluten-free chocolate chip cookies, including tips and substitution ideas.

Best flour for gluten-free cookies

While there are many blends that will work, my favorite GF flour for making cookies is Bob’s Red Mill 1 to 1 flour (the blue bag). Its ingredients include: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour and Xanthan Gum.

As long as your gluten-free flour blend has similar flours and xanthan gum, it should work to make this recipe. Cookies are more forgiving than things like sandwich bread.

Substitutions and variations

If you’d like to alter this recipe to your dietary needs or preferences, here are some ideas:

• For dairy free cookies, substitute vegan butter or refined (solid) coconut oil
• Substitute ½ cup of pecans or walnuts for ½ cup of the chocolate chips
• Choose milk chocolate or dark chocolate chips instead of semi-sweet

Make smaller cookies

If you’d like to make smaller cookies, you’ll need to also adjust the baking time down. I’d start with 5 minutes, and check them every minute after that until they’re set and golden brown around the edges.

Storage tips

Once cooled to room temperature, you can store your homemade gluten free chocolate chip cookies on the counter in an airtight container for up to 4 days. They should last for about a week in the fridge or 2 months in the freezer.

You can either freeze balls of unbaked cookie dough (the same way I freeze tomato paste). Or you can freeze baked cookies and defrost them one at a time. Either way, it’s best to use the frozen cookie dough within 2 months.

More gluten free cookie recipes

If you’re in the mood for baking, try another delicious gluten-free cookie recipe:

• Gluten Free Peanut Butter Cookies
• Gluten Free Ginger Molasses Cookies
• Gluten Free White Chocolate Macadamia Nut Cookies
• Gluten Free Snickerdoodles
• Gluten Free Gingerbread Men

Secrets to gluten-free baking

I’ve been gluten free for over a decade and have a lot of knowledge and experience to share. Sign up to learn my 7 Secrets to Gluten Free Baking. Just add your name and email and it’ll be delivered to you for free.

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