Gluten Free Chocolate Chip Cookies

Jump to Recipe

There is nothing like a warm chocolate chip cookie, especially when it's perfectly chewy and completely gluten free. After years of testing flour blends and butter ratios, this is the gluten free chocolate chip cookie recipe I reach for every single time. It's simple, reliable, and tastes just like the classic cookies you miss.

Why You’ll Love This Recipe

• Bakery-style texture – crisp, golden edges with soft, chewy centers that don't crumble.
• Easy pantry ingredients – no complicated mixes, just a good gluten free flour blend and basics you already have.
• Customizable – easily make them dairy free, extra thick, or mini for lunchboxes and parties.
• Make-ahead friendly – cookie dough freezes beautifully for fresh-baked cookies whenever you want.

Ingredients

• 1/2 cup (115g) unsalted butter (softened to room temperature; use vegan butter for dairy free)
• 1/2 cup (100g, packed) light brown sugar (adds chew and flavor)
• 1/3 cup (65g) granulated sugar (for crisp edges)
• 1 large egg (room temperature)
• 2 tsp (10ml) vanilla extract (pure vanilla for best flavor)
• 1 1/2 cups (210g) gluten free all-purpose flour blend (use a 1:1 baking blend with xanthan gum)
• 1/2 tsp fine sea salt
• 1/2 tsp baking soda
• 1 tbsp (8g) cornstarch (for softer, thicker cookies)
• 1 cup (170g) dark or semi-sweet chocolate chips (plus a few extra for topping)
• 1–2 tsp (5–10ml), optional milk of choice (only if dough looks dry; use plant milk for dairy free)
• pinch flaky sea salt (optional, for finishing)

Instructions

1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Add the egg and vanilla extract. Beat on medium speed for about 30 seconds, scraping down the sides of the bowl as needed, until fully combined and slightly thickened.
4. In a separate bowl, whisk together the gluten free all-purpose flour blend, fine sea salt, baking soda, and cornstarch until evenly combined.
5. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix just until no streaks of flour remain and a soft dough forms. If the dough looks crumbly or overly dry, mix in 1–2 teaspoons (5–10ml) of milk, just until it comes together in clumps.
6. Fold in the chocolate chips using a spatula, distributing them evenly through the dough without overmixing.
7. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes and up to 48 hours. Chilling helps the gluten free flour hydrate and prevents the cookies from spreading too much.
8. When ready to bake, scoop the dough into 1 1/2 tablespoon portions (about 30g each) and roll into balls. Place them on the prepared baking sheets, spacing them at least 2 inches (5cm) apart. For thicker bakery-style cookies, keep the dough balls tall rather than wide.
9. Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden and the centers look just set but still soft. Gluten free cookies firm up as they cool, so avoid overbaking.
10. Immediately after removing from the oven, gently tap the baking sheet on the counter once or twice to help the cookies settle. If desired, press a few extra chocolate chips into the tops and sprinkle with a pinch of flaky sea salt.
11. Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely. Enjoy warm for gooey centers or at room temperature for chewier texture.

Pro Tips & Variations

• Choose the right flour blend: Use a gluten free 1:1 all-purpose baking blend that already contains xanthan gum for the best structure and texture.
• Don't skip the chill: Chilling the dough gives the flour time to hydrate, reduces grittiness, and keeps the cookies thick and chewy.
• Dairy free version: Swap butter for vegan stick butter and use dairy free chocolate chips; milk can be replaced with oat, almond, or soy milk.
• Flavor upgrades: Brown the butter before mixing, stir in chopped toasted nuts, or add a pinch of espresso powder to deepen the chocolate flavor.

Storage & Serving

Store completely cooled gluten free chocolate chip cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag or container for up to 2 months; thaw at room temperature or warm in a 300°F (150°C) oven for 3–5 minutes. You can also freeze scooped dough balls for up to 2 months and bake from frozen, adding 1–2 extra minutes to the bake time. Serve slightly warm for gooey centers, or pair with cold milk or dairy free milk for a classic cookie-and-milk moment.

Nutrition (per serving)

Calories: 180 | Protein: 2g | Carbs: 23g | Fat: 9g | Fiber: 1g

Frequently Asked Questions

Are chocolate chips gluten free?

Many brands of chocolate chips are naturally gluten free, but always check the label for certified gluten free status and to be sure there is no barley malt or wheat-based ingredients and minimal cross-contamination risk.

Can I make these cookies dairy free as well as gluten free?

Yes. Use a dairy free butter substitute in stick form and choose dairy free chocolate chips. The rest of the ingredients are naturally dairy free, and you can use plant-based milk if your dough needs a touch of moisture.

Why are my gluten free cookies gritty or dry?

Grittiness often comes from rice-heavy flour blends that haven't had time to hydrate. Chilling the dough for at least 30 minutes, using a quality 1:1 flour blend, and not overbaking will all help create a soft, chewy cookie instead of a dry, gritty one.

Can I substitute almond flour or coconut flour in this recipe?

This recipe is developed for a gluten free all-purpose 1:1 flour blend and will not work the same with straight almond or coconut flour. Those flours absorb moisture differently and need a different ratio of liquids and binders.

How do I keep my gluten free cookies from spreading too much?

Make sure your butter is softened, not melted, chill the dough before baking, and use parchment-lined baking sheets. If your kitchen is warm, keep the dough in the fridge between batches so it stays firm.

You Might Also Like

• easy gluten free desserts
• more cookie recipes
• beginner-friendly baking tips