Anytime someone asks me what I do for a living, I jokingly tell them “I share gluten free chocolate chip cookie recipes on the Internet.” I mean, this explanation is not not true, and it usually works when trying to describe my crazy job to someone I’ve just met!
And now, it’s technically true. Sure, I have recipes for Almond Flour Chocolate Chip Cookies, and Brown Butter Oatmeal Chocolate Chip Cookies here on IGE, but a tried and true, classic Gluten-Free Chocolate Chip Cookie recipe has been missing…until now.
Friends, say hello to the last chocolate chip cookie recipe you’ll ever need. (Hi!!) We’re talking dense and chewy on the inside, buttery and crispy on the outside, chocolate chip cookie PERFECTION — made gluten free. I cannot wait for you to try these!!
Watch How to Make Them!
Simple Gluten Free Chocolate Chip Cookies
My requirement for a gluten free chocolate chip cookie is simple: it needs to be objectively good. Not just “good for gluten-free cookies”, but like, ANYBODY would eat one — then want 5 more.
These babies hit the mark!
While some people like their chocolate chip cookies soft and chewy, others like theirs thin and crisp. This recipe is the perfect mix of both styles. Like I said, chewy and dense on the inside, with a buttery crunch on the edges. Truly irresistible!
This recipe is a near exact replica of the chocolate chip cookie recipe I grew up making as a child. Notice I said making, and not eating. I was usually in the cookie making process for the dough and the dough alone — the thought of baking all. those. cookies. was a little daunting! That said, this recipe makes a trim 1-1/2 dozen cookies so you won’t be scooping and baking cookies for hours.
Ingredients Needed
I love that I always have the ingredients on hand to make Gluten Free Chocolate Chip Cookies. They’re all what I consider “normal” fridge and pantry staples. Here’s what you’ll need:
- Butter: softened to room temperature for even mixing. Feel free to use your favorite vegan butter for a dairy-free option. I’ve been loving Country Crock Plant Butter Sticks lately. Earth Balance is a great option too.
- Brown sugar: for that signature chew and sweetness.
- Granulated sugar: lends sweetness and a crisp edge to the baked cookies.
- Egg: I haven’t tested a vegan egg-replacer in this recipe, though I often use Bob’s Powdered Egg Replacer in my Gluten Free Sugar Cookie recipe with great results.
- Vanilla extract: for a boost of flavor and coziness!
- Gluten free flour baking blend: I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour blend. Your results may vary if you use another blend. Whatever you use, ensure the flour blend contains a binder like xanthan gum.
- Baking soda: this reacts with the brown sugar to give our cookies a nice, yet not too high, rise.
- Salt: to balance out the sweetness of our cookies. A sprinkle of finishing/coarse sea salt on top of the warm, baked cookies is highly recommended if you have it on hand!
- Gluten free chocolate chips: my go to is Enjoy Life Dark Chocolate Morsels. I recommend sticking with dark or semi-sweet chocolate chips/chocolate chunks, vs milk chocolate to avoid landing in too-sweet-cookie-territory.
Top 4 Tips for Perfect Gluten Free Chocolate Chip Cookies
This is not a recipe to overthink — it’s a chocolate chip cookie recipe for heaven’s sake! — but for perfect gluten free CCCs, here are my top tips:
- Rest the dough. For gluten free chocolate chip cookies with the best flavor and best texture, let the dough rest for 24 – 48 hours before baking. I’ll explain more on that below.
- Use a cookie scoop. For uniform cookies, use a cookie scoop so each dough ball is the same size. I also recommend rolling the dough between your palms to create a ball before placing on the cookie sheet for even baking.
- Dot the top. My secret for especially beautiful chocolate chip cookies is to dot the top of the dough balls with extra chocolate chips before baking. You’ll LOVE the final look!
- Don’t rush the cooling process. Gluten free chocolate chip cookies are more fragile than regular chocolate chip cookies when they’re piping hot out of the oven. That said, let the cookies rest on the baking sheet for a full 5 minutes to let them cool slightly and meld together, before transferring to a cooling rack to cool completely.
Why You Should Refrigerate Your Cookie Dough
I was first introduced to the concept of chilling cookie dough before baking from the viral New York Times Chocolate Chip Cookie recipe back in 2012.
It truly changed the way I bake CCCs!
Practically speaking, chilling the dough before baking prevents the cookies from spreading too thin and all over the baking sheet. More importantly though, chilling the dough first allows the flavors of the ingredients to meld together and intensify. My friend Tessa at Handle the Heat likens this step to letting the cookies “marinate” to develop their flavors, which I love.
After resting, the cookies bake and brown more evenly, have the perfect balance of chewy centers and crispy edges, have a more complex taste, AND the gluten free flour has a chance to hydrate which produces cookies that aren’t grainy or gritty. Honestly — and you know me, I have like zero patience when it comes to this stuff (just give me the dang cookie!) — resting the dough makes SUCH a difference in the final cookie. You will not regret this extra step!
ALL THAT SAID, if you simply don’t have the time or patience to wait 24-48 hours, chill the dough for at least 2 hours in the fridge before scooping and baking.
How to Make Gluten Free Chocolate Chip Cookies
- Step 1: Add softened butter, brown sugar, and granulated sugar to the bowl of an electric stand mixer, or large mixing bowl if using a hand-held mixer, then beat until smooth and creamy.
- Step 2: Scrape down the sides of the bowl then add an egg and vanilla extract then beat again to combine.
- Step 3: Whisk together gluten free 1-to-1 baking flour blend, baking soda, and salt in a medium bowl, then add the dry ingredients to the wet ingredients and beat to combine.
- Step 4: Add chocolate chips then beat to combine.
- Step 5: Scoop the dough into an airtight container then refrigerate for 24 — 48 hours.
Step 6: Let the gluten free cookie dough rest on the countertop for 10-20 minutes to make it easier to scoop, then scoop 2 Tablespoons worth of dough, roll into a ball between your hands, and place onto a parchment-paper lined cookie sheet.
TIP: If you want your cookies to look tré-professional, dot the top of the cookie dough balls with extra chocolate chips before baking!
Step 7: Bake the cookies for 8-10 minutes, or until the outsides are golden brown and the centers are pale brown. Let the baked cookies rest on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
This is an important step because hot, baked gluten free chocolate chip cookies are more fragile than regular ol’ CCCs and so they have a tendency to fall apart if you try and transfer them when they’re piping hot.
How To Freeze the Dough and Cookies
Just like regular chocolate chip cookies, the gluten free version of both the dough and baked cookies freeze beautifully.
- To freeze the dough: Scoop the rested cookie dough onto a parchment paper lined baking sheet — you can crowd the baking sheet, just ensure the dough balls aren’t touching each other — then place inside the freezer and freeze solid. Transfer the frozen cookie dough balls into a gallon-size Ziplock freezer bag then freeze for up to 3 months.
- To bake the cookies from frozen, place them onto a parchment paper-lined baking sheet then let sit at room temperature while the oven preheats. Add a few extra minutes onto the baking time.
- To freeze the cookies: Cool the chocolate chip cookies completely then arrange in a gallon-size Ziplock freezer bag, seal, and freeze for up to 3 months.
Now go forth and bake then devour these AMAZING Gluten Free Chocolate Chip Cookies! Enjoy!
More Easy Gluten Free Cookie Recipes
- Soft and Chewy Gluten Free Sugar Cookies
- Almond Flour Chocolate Chip Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Gluten Free Ginger Molasses Cookies
- Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
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Gluten Free Chocolate Chip Cookies (With Video)
Description
Gluten Free Chocolate Chip Cookies are crisp on the outside, dense and chewy on the inside, and made with everyday ingredients. Meet your new go-to CCC recipe!
Ingredients
- 1/2 cup (1 stick) butter, softened to room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/4 cups gluten free flour baking blend WITH binder (see notes)
- 1/2 teaspoon baking soda
- rounded 1/4 teaspoon salt
- 1 cup gluten free chocolate chips (I like Enjoy Life)
Directions
- Add butter, brown sugar, and granulated sugar to the bowl of an electric stand mixer, or a large mixing bowl if using a hand-held mixer, then beat until the mixture is smooth and creamy, 1 minute. Scrape down the sides of the bowl then add egg and vanilla. Beat on medium speed until egg is just combined.
- To a medium bowl add gluten free flour, baking soda, and salt then whisk to combine. Add dry ingredients to wet ingredients then mix until just combined. Add chocolate chips then mix until combined. Scoop the cookie dough into an airtight container then chill in the refrigerator for 24 — 48 hours. If you just can't wait, let the dough chill for at least 2 hours.
- Remove the cookie dough from the fridge then let sit on the counter for 10-20 minutes so it's easier to scoop. Preheat oven to 375 degrees then line a half sheet pan with parchment paper. Scoop 2 Tablespoons worth of dough then roll between your hands to create a ball and place onto prepared baking sheet. Bake cookies for 8-10 minutes or until the outside edges are golden brown and the centers are pale brown.
- Let cookies cool for 5 minutes on the sheet pan before transferring to a cooling rack to cool completely. Don’t rush this step as gluten free chocolate chip cookies are more fragile when hot than regular chocolate chip cookies. Once cool, store in a gallon-size Ziplock bag or airtight container.
- Leave a comment and star rating if you loved the recipe!
Notes
- I tested this recipe using Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Your results may vary if using a different GF flour blend.
- The longer you let the dough sit in the fridge before baking, the better these cookies will be!
- To freeze the dough: Scoop the rested cookie dough onto a parchment paper lined baking sheet — you can crowd the baking sheet, just ensure the dough balls aren't touching each other — then place inside the freezer and freeze until solid. Transfer the frozen cookie dough balls into a gallon-size Ziplock freezer bag then freeze for up to 3 months. To bake the cookies from frozen, place them onto a parchment paper-lined baking sheet then let sit at room temperature while the oven preheats. Add a few extra minutes onto the baking time.
- To freeze the cookies: Cool the chocolate chip cookies completely then arrange in a gallon-size Ziplock freezer bag, seal, and freeze for up to 3 months.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Photos by Ashely McLaughlin
My cookies did not flatten out. Flavor was good. Do you have any idea why mine did not flatten out? I used the same flour as in your notes.
Hi Vicki, I’m so glad you enjoyed the flavor of the cookies! Likely the dough was too cold. Were you able to it sit at room temperature for about 20 minutes before baking?
These look so good! Do you think butter flavored coconut oil would work in place of the butter or would they spread too much? Thanks!
Hi there! I haven’t tried this recipe with anything other than butter so I can’t say for sure!
These were delicious.. Soft and chewy. I did sprinkle just a bit of salt on them before I cooked them. Gave it a salty sweet taste. If I didn’t tell you they were gluten free you would never guess. I used King Arthur Measure to Measure gf flour. I’m keeping them rolled up in the fridge taking out 1/2 dozen at a time.
I’m thrilled to hear this, Jackie, and love the sprinkling of salt on top. YUM! Thank you so much for your feedback and recipe rating!
Made these cookies today they are awesome. My husband raved that they are 5 star cookies! Will make again.
YAY!! Thrilled to hear that, Susan! Thank you so much for your feedback and recipe rating!
I think this may be one of those baking mysteries, Kristin. I used butter, I measured Bob’s 1:1 flour as stated in recipe, and I let the dough sit on the counter for at least 15 minutes before I started scooping and rolling the cookies. The cookies taste good, but they do not look like your nicely flattened cookies.
One thing you can do too is rap the baking sheet on the counter right when they come out of the oven – that should help deflate them!
I was so excited to see these flat gf chocolate chip cookies! But…I’m not sure why mine did not flatten. I let them sit in fridge for at least 36 hours, rolled into balls,, baked on parchment lined sheets. I watched the video where oven temp was 350°, so first batch was at that temperature. No spreading. So second batch, I followed the 375° oven temperature. Still no spreading. The cookies taste good, but they are puffy and definitely not gooey and chewy. Any thoughts on what happened. FYI, I am not in a high altitude area. Thanks!
Hi Patti! I’m sorry to hear that! Is it possible the flour was mismeasured (meaning too much was added)? Did you use butter or margarine? Did you let the cookie dough come to temperature for 10-20 minutes before scooping/baking as outlined in direction #3? Eager to help!!
Awesome Gf cookie. Was out of white sugar so substituted maple syrup and they were perfectly moist! Thank you!!
Yum!!! So glad you were able to make these with what you had on hand, Trish!
This tastes exactly like the cookies my mom made when I was kid. They are amazing! Gooey in the middle. Next time I’m definitely doubling the recipe
I went GF a few months ago for health reasons, and these are such a treat! We couldn’t wait 24 hours to let the dough chill, maybe made it 20 minutes, and they are still delicious! Next time I’ll try to wait a day. Thanks Kristin!
I’m SO glad you enjoyed, Stephanie! Thank you so much for your feedback and recipe rating!
These cookies are amazing. Directions great and easy to follow. I think the key is to leave the dough sit for 24-48 hours!
These cookies are so good! I did half chocolate half butterscotch chips and stored them in the fridge after baking. Thanks for my new go-to recipe!
That sounds DIVINE, Justine! I’m so glad you loved these cookies, and thank you for your recipe rating, too!
We made these for our super bowl party and doubled the recipe. They were a hit with everyone, including The gluten-eating crowd! Definitely better slightly underdone and definitely let it rest in the fridge for as long as possible. We sprinkled a little bit of sea salt on the top at the end too when they came out of the oven.We made toll House cookies using cup for cup last week. The recipes are close but these held together better.
Ahh, love hearing that, Michelle! Thank you so much for your feedback – I’m so happy they were a hit with everyone at your party!!
These are delicious!! I’ve made them 3 times already. My entire family and I can’t get enough. Perfect texture and taste great! They will be my go-to chocolate chip cookie recipe from now on.
Beyond thrilled to hear this, Nikki!! Thank you so much for your feedback and recipe rating!
Look delicious!!
Thank you, Victor!