Gluten Free Chocolate Chip Cookies
Posted Mar 05, 2021, Updated Jun 10, 2024
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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’s are Bob’s Red Mill or 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 – 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.
Stir in 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 Tablespoon 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.
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.
Gluten Free Chocolate Chip Cookie Recipe FAQs
An all-purpose gluten-free baking flour is preferred. My favorite’s are Bob’s Red Mill or King Arthur Flour.
Follow this recipe exactly and you will make the best gluten-free chocolate chip cookies ever!
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Gluten Free Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup salted butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon 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
- Gluten-Free all-purpose flour. Use a 1:1 all-purpose gluten-free flour made for baking – my favorite’s are Bob’s Red Mill or 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. Or use browned butter.
- 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.
- Freeze the dough before baking. portion out the dough and roll it into balls.Store the dough balls in an airtight container in the freezer until you’re ready to bake (up to 2 monhts)
- 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.
Started eating GF less than a year ago due to autoimmune related issues. This the BEST review I have found so far. Baked and brought the cookies to work and my coworkers were begging me to make more. Definitely recommend this recipe!
This was my first time making gluten free cookies and I’m so impressed with them. I made them for a friend who eats only gluten free stuff and made a few small changes. I substituted 1/2 cup coconut oil for the butter, 1/2 cup almond flour for 1/2 cup GF flour; I added a heaping teaspoon of applesauce, and I reduced the chocolate chips to about 3/4 cup. Also the recipe says to use 1/2 tsp baking soda and 1/4 tsp baking powder, which didn’t sound right to me. I reversed that to 1/4 tsp baking soda and 1/2 tsp baking powder. The cookies are really good and I’m truly grateful for the recipe.
Yummy flavor! I accidentally accidentally used the full amount of normal salt but thought it was not too much at all. I was bummed that they were very flat and huge. Not sure what I could have done wrong! But still yummy😊
I used 2 1/2 tablespoons less flour mix. For the flour I used King Arthur Pancake mix. Skipped the levening ingredients and used only coconut sugar. 1/2 the chocolate chips, and 1/2 cup pecans.
Salted the tops right out of the oven. 😋
Delicious recipe. Thank you so much!
Some of THE BEST cookies I’ve ever made!! They turned out perfect both times. I made no changes to the recipe.
Made these for my friend who just discovered she is gluten free. She has been so down about it. These certainly cheered her up. The rest of us that are not gluten free could not tell the difference. Excellent!!!
I just made these chocolate chip cookies for my daughter – she is celiac – and I had to try one right out of the oven! Oh my goodness, they are so delicious! Thank you so much for this awesome recipe! Can’t wait for her to taste them.
Cookies came out great! Just as described! I did make an adjustment to replace the butter with coconut oil for a dairy free cookie. And coconut sugar not granulated or brown sugar.
I haven’t made these yet but I plan to tomorrow, I am wondering though if maybe adding half the sugar might be okay? I prefer less sweetness in my foods just for taste purposes, but I’m not sure if the cookies would still turn out okay or not consistency-wise. Any thoughts?