Gluten Free Chocolate Chip Cookies
Chewy, chocolatey, sweet, easy to make, buttery but completely gluten free chocolate chip cookies! This is the perfect recipe to satisfy your sweet tooth and I promise you’d never know they’re gluten free!
When I first started this blog, I was all about making healthier recipes of timeless classics.
We have my paleo brownies and healthier chocolate chip cookies, but sometimes you just need a very classic (gluten free) chocolate chip cookie recipe filled with butter, refined sugar and all that good stuff.
Everyone needs a tried and tested chocolate chip cookie in their repertoire, and this is mine! It just happens to be both dairy free and gluten free.
But trust me, if you did a blind taste test, you would NEVER know the difference. Kind of like my M&M cookies!
They’re buttery, sweet, chewy and everything a cookie should be. Plus, they’re totally freezer friendly, nut free and require BASIC pantry staple ingredients. Try my white chocolate macadamia cookies, small batch chocolate chip cookies or chocolate chip snickerdoodles next!
How to make gluten free chocolate chip cookies
First, add the butter to a large mixing bowl. Unless it was already at room temperature, add it to the microwave for about 20 seconds. You want it to be soft, but not melted.
If you press your finger on the top slightly, it should leave an indent, but not completely fall apart. If your butter had previously been in the fridge, about 20 seconds in the microwave should soften it to this point.
Once the butter is softened, add both the brown sugar and granulated sugar to the bowl with the butter and beat with an electric mixer until fluffy and creamy.
Beat in the egg and the vanilla. At this point, beat just until everything is well incorporated, you don’t want to force too much air into the batter. Add in the dry ingredients and beat until combined.
Fold in the chocolate chips. Use a 2 tablespoon cookie scoop and scoop onto a baking sheet lined with parchment paper. Place in the fridge to chill for 2 hours. I know chilling cookie dough is annoying, but I promise it will be well worth it!
When there is about 20 minutes left of chilling, preheat the oven to 350. Bake for 10-14 minutes. If you want them to stay chewy, take them out of the oven when they still look a little raw in the middle (for my oven it’s 12 minutes, but all ovens are different).
As soon as the cookies come out, I like to sprinkle on some finely chopped chocolate from a chocolate bar, but you can also just sprinkle on the chocolate chips. They’ll melt quickly if the cookies are still hot (which is good)!
Be sure to only place one cookie sheet in the oven at a time, and leave enough space between each cookie for them to spread. The cookies will continue to harden as they cool.
Once cool, transfer to a wire rack and then an air tight container for 5 days. Try my gluten free blondies next!
Oil vs. butter for cookies
For this recipe, I don’t recommend using oil. Butter generally works best for cookies, especially chocolate chip.
Not only will you miss out on all of the delicious buttery flavor (even with dairy free butter), but it will change the way the cookies bake.
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If you must use oil instead of butter, I suggest refined coconut oil which has the most similar flavor and baking characteristics as butter.
Why do they spread so much?
Several things can cause cookies to spread too much while baking, making them flat and probably crispier than you would like.
The first is that there is too much baking soda in the recipe. Baking soda causes things to spread, whereas baking powder causes things to rise.
This recipe uses only 1/2 teaspoon baking soda to prevent the cookings from spreading too much. They will be thin, but still very chewy. If you prefer thicker cookies, use 1/4 teaspoon baking soda instead of 1/2.
The second issue is that the dough was too wet or hadn’t been chilled before baking. You MUST chill the dough before baking! At least two hours is ideal for both flavor and texture.
A final issue is the thickness of your baking sheet. A thicker baking sheet is going to heat the cookies differently than a thinner one. I suggest one somewhere in the middle, but make sure it is not too thin unless you want thin cookies! This one is my personal favorite!
How to store and freeze
Once prepared, these gluten free chocolate chip cookies will store in an air tight container for about 5 days. Allow them to cool completely and then put a lit on a container so they don’t dry out prematurely.
If you want them to taste like they’re fresh from the oven, pop them in the microwave for 10 seconds and they’ll be good as new.
To freeze, you’ll still want to chill the dough for the 2 hours in the fridge, then transfer to a freezer safe bag and store for up to 2 months.
To bake from frozen, decrease the oven temperature to 325 and bake for a few extra minutes to account for the frozen dough.
Can I make them vegan?
You can likely sub the egg for apple sauce or a flax egg, but for best results, I suggest following the recipe as written. I have tons of vegan and gluten free cookie recipes on the blog, including these classic chocolate chip!
You can, however, use dairy free butter and chocolate chips for a dairy free option! I like Earth Balance butter sticks.
You’ll also love…
- Almond Flour Blondies
- Avocado Chocolate Mousse
- Chocolate Chip Banana Bread
- Mini Chocolate Chip Muffins
- Chewy Snickerdoodles
- Single Serve Chocolate Chip Cookies
- Vegan Gluten Free Cookie Roundup
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. If you make this recipe, be sure to leave a comment below so I can see your creation!
Gluten Free Chocolate Chip Cookies
by: claire cary
Ingredients
Wet:
- ½ cup butter regular or dairy free
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ⅓ cup dark brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
Dry:
- 1 ½ cups Bob’s Red Mill GF 1:1 Baking Flour Blue Bag
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Add the butter to a large mixing bowl. Unless it was already at room temperature, add it to the microwave for about 20-30 seconds. You want it to be soft, but not melted. If you press your finger on the top slightly, it should leave an indent, but not completely fall apart.
- Once the butter is softened, add all sugars to the bowl with the butter and beat with an electric mixer until fluffy, creamy and well combined.
- Beat in the egg and the vanilla.
- Add in all of the dry ingredients. Be sure to spoon and level the flour to measure, do not scoop from the bag.
- Beat together until combined.
- Fold in the chocolate chips. Scoop using 2 tbsp of dough (I used the medium cookie scoop) and form into balls.
- Place on a baking sheet lined with parchment paper. Place in the fridge to set for 2 hours. (don’t skip this!) When you have about 15 minutes left, preheat the oven to 350 degrees Fahrenheit.
- Bake for 10-14 minutes, depending on preferred texture. For gooey cookies, take them out when the centers still look slightly undercooked. Be sure to only place one cookie sheet in the oven at a time, with only 5-6 cookies on each sheet as these will spread.
- When they come out of the oven, take a round cookie cutter and shuffle it around each cookie to encourage a perfect circle shape. Sprinkle on a few extra chocolate chips when they’re still hot.
- Once cool, transfer to a wire rack and then an air tight container for 3-5 days.
Notes
Comments
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As someone who is GF, this will be my new go-to chocolate chip cookie recipe! My husband, who is not GF, raved about these as well. These were fluffy and gooey on the inside while have a perfect crisp on the outside. Thank you for sharing this recipe!
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I don’t know what I do wrong! I have tried your confetti cookies and these multiple times and they never spread! They are delicious but I have to smooch them down at the end becasue they never spread. I leave them in the fridge for 20+ every time as instucted. I am using vegan butter (Mykonos which is coconut oil). What gives? Was so excited to try based on the reviews.
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Sorry you’re having issues! What flour are you using? Are you making sure to spoon and level the flour to measure and not scooping from the bag? It could be your oven is a bit weak (this is very common!). I’d suggest getting an oven thermometer to test the actual temperature of your oven and increase as needed. If that fails, you can skip the fridge step or flatten them down a bit before baking. Hope that helps!
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Best GF chocolate chip cookies
Came out perfect -
If I only Have small eggs, do I need to use 2?
Also I’ve made this recipe so many times and everyone always LOVES them.
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You want the weight of the egg out of the shell to be about 50 grams. If yours is significantly less than that, I would add in more from a second egg until you reach that weight.
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I just made gluten-free cookies for the first time and I chose this recipe. I made no changes, but added some more chocolate chips. It’s great, but I’m still getting used to alternative flours, so four stars from this recently diagnosed celiac. Thanks, and I’ll be back to check out more recipes.
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Thanks, Kris! Can’t wait to see what else you make.
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This has been a staple for my household this summer! I just happened to come across this recipe and WOW. I’ve made it about 7 times since. Have you tried browning the butter and letting it set before incorporating? Wondering how this would affect the recipe. Thanks!!
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If you brown the butter it kind of reduces the volume so the cookies may end up a bit dry. I have another brown butter choc chip cookie recipe on the site you can try!
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Excellent gf chocolate chip cookie. Will be my new go-to. I used all brown sugar and my own gf flour mix. Only chilled for 30 minutes. They did not spread much but were the perfect combination of chewy center and slightly crispy edges. The extra vanilla compared to many other recipes makes the difference. Love it.
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lol dog ate them all. didnt even get to try. they looked good though, so they worked!
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I baked these and yummy
I didn’t refrigerate and they are just fine.
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Can I use the yellow bag almond flour Bob’s red mill?
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No, you need gluten free all purpose flour here, not almond!
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These are delicious. I’m new to gluten free baking and was skeptical but they are so soft and light and scrumptious. My hand said if I don’t tell people they are gf they would never know 😂
Wondering if anyone has tried adding a scooch more butter? Like an extra 1/4 cup ?-
If you add more butter the cookies will spread completely flat- I don’t recommend that!
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Delicious! My new go-to recipe!
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I’ve made this recipe several times now. They never disappoint!! I’ve made them with both regular butter and dairy free butter (Earth Balance brand), and every time this recipe yields a soft, chewy cookie with the perfect amount of chocolate chips! I don’t think I’ll ever try another gluten free chocolate chip cookie recipe again.
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Thank you, Katie! So glad you found a winner 🙂
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OMGGGG these are incredible. We followed the recipe exactly…I’m going to keep experimenting with ratios as mine went pancake flat but they tasted so good I couldn’t care less. We made using Earth Balance original and Bobs GF Blue Bag and there wasn’t a cookie left – even the most discerning of critics gobbled them up – and THEN we told them they were gluten and dairy free. Everyone was stunned. Safe to say this is a staple in our house from now on. THANK YOU!!!!!
Ps. For a next level “sundae”, serve alongside Talenti Dairy Free coffee Sorbetto w a little chocolate sauce of your choosing… ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
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So glad they were such a hit! You can try chilling the dough for longer to ensure they don’t spread too much!
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So yea. It’s official: These are the best cc cookies (GF DF or not) we’ve ever had. Even the frozen ones left from Sunday are now gone. And you’re absolutely right. Freezing them (and air frying 325 for 10 minutes) did the trick. Heavenly. Now I’m gonna work the way thru the rest of your recipes. Thank you for helping this household find new staples! 💕🙌🏻
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Ohhh love the idea of air frying! I’ll have to try that 🙂
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amazing!!
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