Gluten Free Chocolate Chip Cookies

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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!  

stack of 4 Gluten Free Chocolate Chip Cookies the top one with a bite taken out

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!  

stack of 5 Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies: Ingredients & Substitutions

These gluten-free cookies are made with a handful of simple ingredients that we’ll discuss now! 

overhead photo of the labeled ingredients in this gluten free chocolate chip cookie recipe
  • 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. 
one Gluten Free Chocolate Chip Cookie with a bite taken out of it

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.

overhead photo showing How to Make Gluten Free Chocolate Chip Cookies

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. 

two overhead photos showing How to Make Gluten Free Chocolate Chip Cookies

Beat in Egg & Vanilla

Then, add egg and vanilla and beat until combined.

two overhead photos showing How to Make Gluten Free Chocolate Chip Cookies

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. 

two overhead photos showing How to Make Gluten Free Chocolate Chip Cookies

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. 

two overhead photos showing How to Make Gluten Free Chocolate Chip Cookies

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.

two overhead photos showing How to Make Gluten Free Chocolate Chip Cookies

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: 

  1. 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.
    1. 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. 
  2. 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.
    1. 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. 
overhead photo of 8 Gluten Free Chocolate Chip Cookies
Which gluten free flour is best for cookies?

An all-purpose gluten-free baking flour is preferred. My favorite’s are Bob’s Red Mill or King Arthur Flour.

How do you make gluten free chocolate chip cookies from scratch?

Follow this recipe exactly and you will make the best gluten-free chocolate chip cookies ever!

front view of a stack fo 5 Gluten Free Chocolate Chip Cookies, the top one bitten

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Gluten Free Chocolate Chip Cookies

Laura
These gluten free chocolate chip cookies are crispy on the outside, chewy on the inside, buttery and perfectly sweet. They are the best gluten-free cookies – and no one can even tell they’re gluten-free!
4.99 from 223 votes
Course cookies, Dessert
Cuisine American
Servings 16 Cookies
Calories 200
Prep Time10 minutes
Cook Time10 minutes
Total Time30 minutes

Ingredients 
 

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’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. 
Store
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: 
  1. 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)
    1. 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. 
  2. 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.
    1. 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

Serving: 1cookie | Calories: 200kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 176mg | Potassium: 21mg | Fiber: 1g | Sugar: 20g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.99 from 223 votes (128 ratings without comment)

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167 Comments

  1. 5 stars
    Absolutely loved the recipe! I’ve been looking for a good gluten free cookie recipe. This is the 4th one I have tried and they came out perfect. I did bake them for 12 minutes and softened the butter before mixing. Thank you for your recipe!❤️

  2. 5 stars
    I have tried numerous chocolate chip cookie recipes over the last 10+ years and after using with your recipe I no longer have to search! These are absolutely delicious and I love that they still have that crispy outside and soft on the inside. I followed your recipe and used King Arthur’s one-to-one gluten-free flour, and I also also weighed my ingredients except for the baking powder, baking soda, salt, and vanilla extract. I saved some of the dough and frozen in a roll to send with my granddaughter for an out of town trip this weekend. She was recently diagnosed with celiac, so I’m sure she’s going to be excited about these. My grandkids all loved my mothers chocolate chip cookie dough recipe, which is made Using buttermilk, and my granddaughter with celiac was very disappointed that I have not been able to find the correct adjustments and make them come out as good as with regular flour. She is going to love your recipe!

    1. Thank you so much Debbie! I’m so glad you were able to find this recipe and share it with your loved ones!

  3. 4 stars
    These tasted good, but did not flatten out at all. I was left with round cookies that required additional baking time. Not sure what went wrong as I followed the recipe exactly.

  4. 5 stars
    These are amazing! I used the mini dairy free chocolate chips, only used 3/4 cup and added chopped walnuts! My husband and grandson loved them too! I’ll definitely make them again.

  5. 5 stars
    We made these because a friend with celiac is staying with us and they were very good. I melted some dark chocolate and drizzled it on top, making them look really good and they were definitely very delicious.

  6. 5 stars
    This has been my go-to chocolate chip cookie recipe for months now and I’ve become somewhat famous at my kid’s school and our church for bringing the best cookies. So THANK YOU for this flawless recipe. They come out perfectly everytime.

    For reference, I usually use King Arthur’s 1 to 1 GF flour, Trader Joe’s dark chocolate chips and both regular butter and Trader Joe’s vegan butter Block work well. (Just need to chill the dairy free dough a bit before baking)

  7. 5 stars
    Excellent recipe. I made it exactly as posted and they were a big hit for my celiac granddaughter and non GF family. Thank you.