Gluten Free Chocolate Chip Cookies
Posted Mar 05, 2021, Updated Mar 12, 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.
These were so yummy! I didn’t have brown sugar so I used coconut sugar instead. Still very good!
Do any adjustments need to be made for high altitude I am at 5280?
Nope! I live 5,000 ft. above sea level and make the recipe as written.
Delicious! Made these in a hurry this morning before my son went to school, for his lunch and they turned out perfect. I baked them just till they were set as instructed and then let them cool. It was absolutely perfect! I used Krusteaz all purpose gluten free flour because that is what I had around the house, but it worked extremely well. Chewy, soft and just yummy! We put M&M’s on the top. Usually they crack but since the cooking time was shorter, they didn’t!
Easy to follow instructions, Delicious and HONESTLY don’t taste gluten free. I will absolutely make them again!
I just made these cookies and they turned out great!!! I forgot to flatten them before putting them in the oven, so they turned out pretty big, but they were still DELICIOUS. Thank you so much for these gluten-free recipes and I’ll definitely make these again!
This is a great recipe! I made a few changes to the recipe due to allergies. I used Earth Balnce butter, 1/2 cup of applesauce in place of the egg and 1/2 cup Enjoy Life mini semi sweet chocolate chips. Thank you for sharing this recipe.
First time ever that I baked gluten free anything and did so for my grandson’s friend who requested Chocolate Chip cookies when asked “what is your favorite?” Then he added he does not eat anything with gluten. Off to the market for ingredients!
My search online found your recipe and it was easy to follow your well written instructions. My family loved your cookies and I am certain they will love so many of your other recipes shown onsite. Thank you!
Thank you so much Linda, I’m so glad that you enjoyed this recipe!
My 19 year old daughter & I made 2 separate batches consecutively. We used 2 different GF flours to do a taste test. We also had my 17 year old son do a blind taste test. We all liked the GF Jules flour cookies better than the cookies made with the GF King Arthur, but it was a close “race!” All will be eaten & enjoyed! Enjoyed your recipe, thanks.
Thank you Suzanne! This information is SO helpful to many others who wonder what the best GF flour is!
Best gluten free cookie recipe I’ve made! 10/10 would recommend and I would make them again.
I am about to make your recipe for the first time. My son was just dx with Celiacs and today is his birthday. He really wants a cookie cake. Do you think this would work okay for a simple cookie cake? If so, should I double the recipe and about how long to cook? I’m sorry to be a bother, I am just totally new to all this and trying to do my best. I cant wait to make this either way! THANK YOU!!
I would suggest making this cookie cake recipe and subbing gluten free all purpose flour!