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+ servings
5 from 10 votes

Gluten Free Chocolate Chip Cookies

by: claire cary

Chewy, chocolatey, sweet, fluffy, 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!
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Prep: 30 mins
Cook: 10 mins
Total: 40 mins



  • ½ cup butter regular or dairy free
  • cup granulated sugar
  • cup light brown sugar
  • cup dark brown sugar
  • 1 large egg room temperature
  • 2 tsp vanilla extract



  • 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. 


If you are not gluten free, you can sub the GF all purpose flour for regular all purpose flour.
You can freeze this cookie dough! Since this makes a big batch (about 20 cookies depending on size) you can make some now and save the rest for later. I suggest rolling them into balls before freezing to make life easier. Make sure they are in a freezer safe container and they'll be good for about 2-3 months.
I LOVE the flavor of these using the mix of light, dark and regular granulated sugars. If you don't have both light and dark, I suggest using 1/2 cup white and then 1/2 cup of whichever brown sugar you have.
Serving: 1cookie / Calories: 242kcal / Carbohydrates: 29g / Protein: 4.9g / Fat: 9.6g / Fiber: 2.1g / Sugar: 18.1g

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