Gluten Free Chocolate Chip Cookies
These are the best gluten free chocolate chip cookies ever! They have slightly chewy golden edges and a soft gooey center. Every bite is buttery, sweet and loaded with melted chocolate chips. They are quick, easy and require no dough chilling. Great for birthdays, holidays and rainy days!
Why You’ll Love This Recipe
- These gluten free chocolate chip cookies are easy to make.
- Only pantry staple ingredients needed.
- No dough chilling required.
- These cookies are made in one mixing bowl.
- They are sweet and buttery.
- Every bite contains chocolate chips.
- They are soft and gooey in the middle.
- The edges are slightly chewy.
- This recipe is gluten free and nut free.
- Check out these Gluten Free Oatmeal Chocolate Chip Cookies for another sweet treat!
Ingredients & Substitutions
These are the main ingredients and substitutions for gluten free chocolate chip cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use softened butter. Take the 2 sticks of butter out of the fridge about 1 hour before baking. Place on countertop. Use unsalted butter. If using salted, omit the pinch of sea salt.
Both light brown sugar and white sugar add sweetness. Tightly pack the brown sugar. I do not recommend a sugar alternative.
Two eggs help bind these cookies together. I have had success replacing the 2 eggs with a total of ½ cup unsweetened applesauce. Check out these Eggless Chocolate Chip Cookies!
Vanilla extract adds warmth.
Use a gluten free flour blend. These usually contain xantham gum. King Arthur Flour and Bob’s Red Mill are great options. Do not use almond flour, oat flour, cassava flour or coconut flour. If you have finely ground almond flour, try these Almond Flour Cookies!
Add in a pinch of sea salt. If desired, add even more. A little bit goes a long way.
Both baking powder and baking soda help leaven these cookies.
Any type of chocolate chips work. I recommend using a combination of chocolate chips and chopped chocolate. Chopped chocolate melts nicely. Both dark and semi sweet chocolate chips are great too.
Use softened butter. Cold butter makes these cookies thicker. Alternatively, melted butter would make these cookies very flat. Softened butter is the perfect choice here.
Take butter out of fridge one hour before baking.
When you press your fingers into the butter, it should make a small indent. See photos below for reference.
Taste & Texture
These gluten free chocolate chip cookies taste like classic cookies! No one can tell they are gluten free. These cookies are buttery, sweet and chocolaty.
The texture is soft and gooey in the middle. The edges are slightly chewy.
What is Gluten Free?
Gluten is the protein found in wheat. This protein is found in grains, most commonly wheat. People with Celiac disease become sick when consuming wheat.
A gluten free diet avoids all consumption of gluten, barley, rye and wheat. Gluten allows baked goods to become elastic. Even a few years ago, gluten free foods were dry, crumbly and bland.
Those with Celiac disease become very sick when eating gluten. In addition, there are some people who have gluten intolerances. Due to that, there are millions of people who eat gluten free.
Gluten free baking can be challenging at first. Since gluten free flour does not contain gluten, it is not naturally as elastic.
Thankfully gluten free products are great nowadays. Gluten free 1 to 1 flour is a near perfect replacement for all purpose flour.
These gluten free chocolate chip cookies taste exactly like cookies with gluten. I have served them to family and friends and nobody guessed they were gluten free!
Check out this Guide to Gluten Free Baking for more tips and tricks.
How to Make
First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add softened butter, brown sugar and white sugar. Mix for 2 to 3 minutes, or until no clumps of butter remain.
Add in the eggs and vanilla extract. Stir to combine.
Add in gluten free flour, sea salt, baking powder and baking soda. Stir to combine.
Fold in the chocolate chips.
Use ice cream scoop to drop balls of dough onto prepared baking sheets. Space at least 3 inches apart. Dot with extra chocolate chips on top if desired.
Bake for 9 to 10 minutes or until the edges are just barely golden brown. The middles will still look a little soft and gooey.
Remove from oven. Allow gluten free chocolate chip cookies to cool on the pan for 7 to 8 minutes. Then very carefully transfer to a cooling rack to finish cooling.
Expert Tips & Tricks
For best results, measure all ingredients carefully.
Use softened butter. See photos above for how it should look.
Mix butter and sugars until no clumps of butter remain. This takes about 2 to 3 minutes in a stand mixer.
I recommend King Arthur Flour or Bob’s Red Mill.
Use an ice cream scoop to scoop balls of dough. This prevents your hands from having to touch the dough. In addition, it ensures the cookie dough balls are evenly sized.
Place gluten free cookie dough balls at least 3 inches apart.
Do not over bake gluten free chocolate chip cookies! Remove from oven when the edges are lightly golden. Mine were perfect at 9 minutes.
How to Serve & Store
Serve gluten free chocolate chip cookies once cool enough to handle. They are gooey!
Serve with a tall glass of milk or ice cream.
Store in an airtight container at room temperature for up to 4 days.
How to Freeze
To freeze the dough, scoop into dough balls and then freeze on pan. Once frozen, feel free to place the frozen dough balls into a baggie.
Then, remove dough balls from freezer. Allow them to come to room temperature before baking.
To freeze the cookies, place in an airtight container or baggie. Freeze for up to 2 months.
These cookies are delicious straight from the freezer!
Frequently Asked Questions
Sure, make these Dairy Free Chocolate Chip Cookies.
As written, these cookies are nut free.
No, there is no need to chill the dough.
I do not recommend trying another flour. For grain free, try these Paleo Chocolate Chip Cookies.
This recipe outlines exactly how to make gluten free chocolate chip cookies.
Chips Ahoy cookies contain wheat, therefore they are not gluten free.
Hand Mixer: This is a great hand mixer for these gluten free chocolate chip cookies.
KitchenAid Stand Mixer: This is the best kitchen appliance for any cookie recipe!
USA Pan 3 Piece Cookie Sheet Set: I only use these baking sheets for cookies.
Pre-Cut Parchment Paper Sheets: Always use parchment paper to prevent sticking. In addition, this provides easy clean up.
Pyrex 3 Glass Mixing Bowls: These sturdy mixing bowls are great.
Pyrex Glass Measuring Cups: Use these high quality glass measuring cups for this recipe.
You May Also Like
- Vegan Chocolate Chip Cookies
- Gooey Chocolate Chip Cookies
- Oreo Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies
- Vegan Gluten Free Peanut Butter Cookies
If you make this gluten free chocolate chip cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! Join my exclusive Facebook Group for a behind the scenes look. For more ideas, check out these Gluten Free Recipes.
Get the Recipe: Gluten Free Chocolate Chip Cookies
- First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add softened butter, brown sugar and white sugar. Mix for 2 to 3 minutes, or until no clumps of butter remain.
- Add in eggs and vanilla. Stir to combine.
- Add in gluten free flour, sea salt, baking powder and baking soda. Stir to combine.
- Fold in chocolate chips.
- Use ice cream scoop to drop balls of dough onto lined pan. Space at least 3 inches apart. Dot with extra chocolate chips on top if desired.
- Bake for 9 to 10 minutes or until the edges are just barely golden brown. The middles will still look a little soft and gooey.
- Remove from oven. Allow cookies to cool on the pan for 7 to 8 minutes. Then very carefully transfer to a cooling rack to finish cooling.
- Use softened butter. I remove mine from the fridge and place on my countertop for 1 hour before starting this recipe.
- See photos above in blog post for how the butter should look.
- Mix butter and sugars for 2 to 3 minutes or until no clumps of butter remain.
- Use gluten free 1 to 1 flour. I recommend King Arthur Flour or Bob’s Red Mill.
- Use an ice cream scoop to scoop balls of cookie dough. Cookie dough may be very slightly sticky, so avoid using your hands to shape the dough balls.
- Place dough balls at least 3 inches apart. These cookies will spread in the oven.
- Bake only until the edges are lightly golden. The middles will look gooey and soft still. They will slightly firm up at room temperature.
- Allow cookies on cool on pan before transferring to a cooling rack.
- Store in an airtight container for up to 4 days.
- Freeze for up to 2 months.
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