There’s nothing quite like pulling a warm tray of homemade cookies out of the oven, and these Gluten Free Chocolate Chip Cookies bring all the joy of a classic treat, without any gluten. I first made this recipe for a friend who couldn’t have regular flour, and honestly, I didn’t expect them to turn out this good. But the moment I tasted one, still warm and gooey in the center, I knew I had found something special. They’re soft, chewy, slightly crisp on the edges, and packed with melty chocolate chips. The best part? No one can ever tell they’re gluten-free. They taste just like the real deal, maybe even better.
Why You’ll Love This Recipe
- Soft & Chewy Texture: These cookies stay tender in the center with perfectly crisp edges, just like traditional chocolate chip cookies.
- No Gritty Texture: Using a good-quality gluten-free flour blend gives a smooth, bakery-style crumb, no sandy or chalky feeling.
- Melty Chocolate in Every Bite: Chocolate chips and chunks create gooey pockets throughout the cookie.
- Quick & Easy: No fancy ingredients, no chilling required (optional if you want extra thickness).
- Naturally Gluten-Free Without Sacrificing Flavor: They taste identical to classic cookies, making them perfect for serving to mixed crowds.
- Perfect for Meal Prep: They stay soft for days and freeze beautifully.
- Customizable: Works with dairy-free butter, different chocolate, and add-ins like nuts or toffee.
Ingredients
For the Cookies:
- 2 ¼ cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups chocolate chips or chocolate chunks
- Flaky sea salt for topping (optional)
Recommended Baking Tools
Cookie Scoop Set – helps you scoop the dough evenly for perfect snowball cookies.
Baking Sheet Set – gives even heat and prevents cookies from burning.
Silicone Baking Mats – stop sticking and make baking easier.
Measuring Cups & Spoons – help you measure ingredients accurately.
Preparation Steps
Step 1: Cream the Butter and Sugars
- Add the softened butter, brown sugar, and granulated sugar to a bowl.
- Beat until light, creamy, and fluffy.
- Mix in the eggs and vanilla extract until smooth.
Step 2: Combine the Dry Ingredients
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
- Make sure there are no lumps.
Step 3: Bring the Dough Together
- Slowly add the dry mixture to the wet mixture.
- Mix until a dough forms, thick, slightly sticky, but workable.
- Fold in the chocolate chips or chunks.
Step 4: Optional Chilling
- For thicker, bakery-style cookies, chill the dough for 30–60 minutes.
- If you prefer faster cookies, bake right away, still delicious.
Step 5: Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Scoop 2-tablespoon portions onto a lined baking sheet.
- Bake for 10–12 minutes until edges are golden and centers look slightly soft.
Step 6: Add the Finishing Touch
- Immediately sprinkle warm cookies with flaky sea salt if desired.
- Let the cookies cool on the tray for 10 minutes before moving them.
Cooking Notes
- Use a gluten-free blend with xanthan gum for best texture.
- If your blend does not include it, add ½ teaspoon xanthan gum to the dry mix.
- Dough may look slightly softer than regular cookie dough, that’s normal.
- Letting the cookies cool on the tray helps them firm up perfectly.
Serving Suggestions
- Serve warm with a glass of cold milk.
- Add them to school lunches or cookie boxes.
- Crumble them over ice cream for a gluten-free sundae topping.
- Pair with a warm latte or hot chocolate for a cozy treat.
Variations
- Replace chocolate chips with dark chocolate chunks.
- Add ½ cup chopped walnuts or pecans.
- Fold in ¼ cup toffee bits for extra sweetness.
- Use dairy-free butter and dairy-free chocolate to make them fully dairy-free.
Tips
- Do not overbake, the centers should look slightly underdone when you remove them.
- If the dough is too sticky, chill it for 15 minutes.
- For extra thick cookies, scoop dough tall rather than wide.
- Use room-temperature ingredients for the best mixing consistency.
- Let cookies cool on the baking sheet so they don’t crumble.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
Nutritional Information
(Per Cookie, based on 24 cookies)
Approx. 180 calories | 8g fat | 24g carbs | 2g protein
FAQs
Can I use almond flour instead of gluten-free flour?
- Not for this recipe. Almond flour behaves differently and will make the cookies too soft and crumbly. Use a gluten-free all-purpose flour blend for the correct texture.
Do these cookies taste like regular chocolate chip cookies?
- Yes! When made with a good-quality gluten-free flour blend, the texture is smooth and chewy, no gritty texture at all.
Can I make these dairy-free as well as gluten-free?
- Absolutely. Simply replace the butter with vegan butter sticks and use dairy-free chocolate chips. The texture stays very similar.
Why did my cookies turn out grainy?
- This usually happens with low-quality gluten-free blends. Choose a blend with finer starches and xanthan gum for the best results.
Can I freeze the dough?
- Yes. Freeze dough balls on a tray, then transfer to freezer bags. Bake from frozen by adding 1–2 minutes.
Why did my cookies spread too much?
- Gluten-free dough can be softer. Simply chill the dough longer, or add 2–3 tablespoons extra flour blend if needed.
How do I store these cookies?
- Keep them in an airtight container. They stay soft for 4–5 days at room temperature and freeze beautifully for up to 2 months.
Conclusion
These Gluten Free Chocolate Chip Cookies prove that you don’t need gluten to enjoy the soft, chewy, chocolate-packed cookies everyone loves. With a bakery-style texture, rich flavor, and melty chocolate in every bite, they’re perfect for families with gluten sensitivities, or anyone who just wants a delicious cookie. Simple to make, incredibly satisfying, and beautifully consistent every time, this recipe will quickly become your go-to gluten-free treat.
