Gluten Free Chocolate Chip Cookies
Posted Mar 05, 2021, Updated Jul 14, 2021
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These gluten free chocolate chip cookies are crispy on the outside, chewy on the inside, buttery and perfectly sweet. These gluten free cookies are easy to make and don’t require chilling! They are the best and no one can even tell they’re gluten-free!
Since I receive many questions about making our famous chocolate chip cookie recipe gluten-free, I decided to share the recipe for the best gluten-free chocolate chip cookies ever!
These gluten free chocolate chip cookies are crispy on the outside, chewy on the inside, buttery and perfectly sweet. They are easy to make and don’t require chilling! They are seriously the best and no one can even tell they’re gluten-free!
Gluten Free Chocolate Chip Cookies: Ingredients & Substitutions
These gluten-free cookies are made with a handful of simple ingredients that we’ll discuss now!
- Gluten-Free all-purpose flour. Use a 1:1 all-purpose gluten-free flour made for baking – my favorite is Bob’s Red Mill.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Salted Butter. Unsalted butter can be used in place of salted butter in these gluten-free chocolate chip cookies.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar – I don’t use sugar substitutes so I can’t recommend them, but if you try it let me know in the comments.
- Light brown sugar. I don’t recommend making substitutions for the light brown sugar. Using dark brown sugar works, but it will impart a bolder molasses taste.
- Chocolate chips. Choose your favorite variety of chocolate chips. I prefer semi-sweet or dark.
How to make Gluten Free Chocolate Chip Cookies
Like I said above, I adapted my famous Chocolate Chip Cookie Recipe to make it gluten-free. So this recipe is easy, and requires no chilling! As always we’ll walk through the steps together, and don’t forget to watch the video.
Combine dry ingredients
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
Beat butter & sugars
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Beat in egg & vanilla
Then, add egg and vanilla and beat until combined.
Add dry ingredients
Once the wet ingredients are well-mixed, add the dry ingredient mixture and beat on low speed until combined. You may need to pause, scrape down the sides and beat again to ensure all the dry ingredients are evenly incorporated.
Add chocolate chips
Lastly, add the chocolate chips and stir until evenly distributed throughout the dough, either by hand or by beaten them in on low speed.
Portion & Bake
Use a small cookie scoop to measure out 1 ½ TBS portions of dough, then roll into balls and place on prepared baking sheets at least 2” apart (I usually put 8 or 9 cookies on each baking sheet).
Bake in preheated oven for 9-10 minutes, or until cookies are barely set. Do not over-bake.
Cool
Cool the cookies on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely.
How to store gluten free chocolate chip cookies
Once cooled, store these gluten free chocolate chip cookies in an airtight container at room temperature for 3-5 days.
To Freeze:
You can freeze these gluten-free chocolate chip cookies two ways:
- Freeze the dough before baking. Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the gluten free cookie dough balls to an airtight container until you’re ready to bake.
- To bake: remove the cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you’re ready to enjoy them.
- Freeze baked cookies. To freeze baked gluten free chocolate chip cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the gluten free chocolate chip cookies cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
Recipe FAQs
An all-purpose gluten-free baking flour is preferred. My top choice is King Arthur Flour Gluten-Free Baking Flour.
Follow this recipe exactly and you will make the best gluten-free chocolate chip cookies ever!
If you love this recipe, try these:
- These classic no-bake cookies are gluten-free, easy to make and out-of-this-world delicious. Also try these healthy no bake cookies!
- Try these flourless brownies (favorite recipe), black bean brownies, or these fudgy paleo brownies for gluten-free brownies you will love!
- Everyone adores this flourless chocolate cake – the most decadent gluten-free chocolate dessert ever.
- These no-bake chocolate peanut butter oatmeal bars are also gluten-free and SO GOOD.
- These flourless peanut butter cookies are easy to make with 5 ingredients and are delicious gluten-free cookies! Also try these gluten-free peanut butter blossoms!
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
Gluten Free Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup salted butter
- ½ cup white sugar
- ½ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 ½ cups gluten-free all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp fine sea salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper, set aside.
- In a small bowl, combine gluten-free flour, baking soda, baking powder and sea salt. Set aside
- In the bowl of a standing mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy.
- Add egg and vanilla and beat until combined.
- Add dry ingredient mixture and beat until the dough is uniform throughout
- Add chocolate chips and stir until evenly distributed.
- Use a small cookie scoop to measure out 1 ½ TBS portions of dough, then roll into balls and place on prepared baking sheets at least 2” apart (I usually put 8 or 9 cookies on each baking sheet).
- Bake in preheated oven for 9-10 minutes, or until cookies are barely set.
- Cool on baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely.
Video
Notes
Ingredient substitutions
- Gluten-Free all-purpose flour. Use a 1:1 all-purpose gluten-free flour made for baking – my favorite is King Arthur Flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Salted Butter. Unsalted butter can be used in place of salted butter in these gluten-free chocolate chip cookies.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. I don’t recommend making substitutions for the light brown sugar. Using dark brown sugar works, but it will impart a bolder molasses taste.
- Chocolate chips. Choose your favorite variety of chocolate chips. I prefer semi-sweet or dark.
Store
Once cooled, store these gluten free chocolate chip cookies in an airtight container at room temperature for 3-5 days.How to freeze gluten-free chocolate chip cookies
You can freeze these gluten-free chocolate chip cookies two ways:- Freeze the dough before baking. Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the gluten free cookie dough balls to an airtight container until you’re ready to bake.
- To bake: remove the cookie dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you’re ready to enjoy them.
- Freeze baked cookies. To freeze baked gluten free chocolate chip cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the gluten free chocolate chip cookies cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos in this post were taken by Angela from Moments of Sugar.
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The best gluten free chocolate chip recipe I’ve found. My family agrees. Perfect blend of crispy on the outside and soft on the inside.
Yummy, soft cookies.
super fun and easy to make
Made them tonight and they are delicious! I did have to bake them for a little longer, but baking times can change due to so many factors. These are light but crispy and chewy! My husband loves them too!
These are amazing, and definitely my favorite recipe!! I followed the recipe exactly! No one can EVER tell they’re GF. Thanks for sharing 🙂
I want to make these with UNSALTED vegan butter. You do mention you can make these like so, but don’t mention anywhere how much salt to use in this case. So, how much salt???
1/2 teaspoon should be good!
They were awesome! Toll House quality as far as flavor and texture go but more importantly GF and vegan. Gotta be careful though cause they’re very addictive. Thank you for this recipe!
I love these so much, and I highly recommend!
Can I use cane sugar instead of light brown sugar in these cookies?
Thank you for sharing this wonderful recipe. We have two celiacs in our house but everyone loves them!! I even made some for work to share, they were a huge hit!!!
Mmmm sooo yummy! Thank you for the recipe! I used cup4cup brand gluten-free flour and I used mini chocolate chips because it’s what I had. They really hit the spot!