These gluten free chocolate chip cookies deliver a bold delight you’ll love. They use a reliable gluten free flour blend and rich chocolate chips to create a soft, chewy cookie that never feels dry. You follow simple steps to cream butter and sugars, fold in the cookie dough, and bake until edges turn golden. Whether you need the perfect gluten free treat for a gathering or a quick sweet snack, this recipe proves you can have classic chocolate chip cookies—without gluten—every time.
Table of Contents
Ingredients
Main Ingredients
- 2¼ cups gluten free flour blend
Use a 1:1 measure-for-measure blend (e.g., King Arthur Measure for Measure GF Flour) for light structure and consistent bake.
- 1 teaspoon baking soda
Leavens the cookie dough for gentle rise and soft edges.
- ½ teaspoon salt
Balances sweetness and enhances chocolate chip flavor.
- 1 cup unsalted butter, softened
Provides richness and moisture; swap vegan butter for a dairy-free version.
- ¾ cup brown sugar, packed
Adds chewiness and caramel notes.
- ½ cup granulated sugar
Promotes crisp edges and helps cookies spread evenly.
- 2 large eggs
Bind ingredients and add moisture; use two flax “eggs” (2 Tbsp ground flax + 6 Tbsp water) for a vegan twist.
- 2 teaspoons vanilla extract
Delivers warm, aromatic depth.
- 1½ cups chocolate chips
Choose milk, dark, or dairy-free chocolate chips for melty pockets of sweetness.
Optional Mix-Ins & Substitutions
½ cup chopped nuts (walnuts or pecans) for crunch.
½ cup certified gluten-free oats to boost texture.
¼ teaspoon ground cinnamon for subtle warmth.
Almond flour addition: Replace up to ½ cup of the gluten free flour blend with almond flour for tender, nutty cookies.
Equipment & Tools
Measuring cups & spoons for accurate flour and sugar ratios.
Mixing bowls (one for dry, one for wet ingredients).
Hand mixer or stand mixer to cream butter and sugars smoothly.
Silicone spatula for gentle folding of chocolate chips.
Cookie scoop for uniform dough balls.
Baking sheet lined with parchment paper to prevent sticking.
Cooling rack to let baked cookies firm up without getting soggy.
These ingredients and tools ensure dependable cookie dough, reliable bake time, and consistently soft, chewy gluten free chocolate chip cookies.
Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone mat.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk 2¼ cups gluten free flour blend, 1 teaspoon baking soda, and ½ teaspoon salt.
Set the dry mix aside.
Step 3: Cream Butter and Sugars
In a large bowl, beat 1 cup softened butter, ¾ cup brown sugar, and ½ cup granulated sugar with a hand mixer on medium speed.
Continue until the mixture is light and fluffy, about 2–3 minutes.
Step 4: Add Eggs and Vanilla
Crack in 2 large eggs, one at a time, beating well after each addition.
Stir in 2 teaspoons vanilla extract until fully incorporated.
Step 5: Incorporate Dry Mix
Gradually add the dry ingredients to the butter–sugar mixture.
Use a silicone spatula to fold until no streaks of flour remain, forming the cookie dough.
Step 6: Fold in Chocolate Chips
Gently stir 1½ cups chocolate chips into the dough.
Ensure an even distribution of chips without overmixing.
Step 7: Chill Dough (Optional)
For thicker cookies, cover the bowl and chill cookie dough in the refrigerator for 30 minutes.
Skip this step if you prefer a quicker bake and thinner cookies.
Step 8: Portion Dough
Use a cookie scoop (about 1.5 tablespoons) to form uniform cookie dough balls.
Place dough balls 2 inches apart on the prepared baking sheet.
Step 9: Bake the Cookies
Bake cookies for 10–12 minutes, or until edges are set and centers look slightly underbaked.
Rotate the sheet halfway through bake time for even browning.
Step 10: Cool Completely
Let cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
Allow cookies to cool fully; this step prevents gluten-free cookies from falling apart and ensures they set properly.
Your gluten free chocolate chip cookie dough transforms into warm, chewy cookies with melty chocolate chips. Enjoy them fresh or store cooled cookies in an airtight container for up to 5 days.
Pro Tips and Variations
Pro Tips
Prevent Crumbling: Add 1 teaspoon xanthan gum if your flour blend lacks it. This binds moisture and stops gluten-free cookies from falling apart.
Control Spread: Chill cookie dough for 30 minutes. Cold dough holds shape on the baking sheet and helps cookies bake evenly.
Boost Chewiness: Swap 2 tablespoons granulated sugar for an equal amount of brown sugar. The extra molasses keeps cookies soft inside.
Avoid Dry Cookies: Measure flour accurately—spoon it into the cup and level off. Too much flour dries out the dough and makes cookies crumbly.
Even Bake: Use a cookie scoop for uniform dough balls. Rotate the baking sheet halfway through bake time to brown edges evenly.
Thicken Dough: If dough seems loose, add 1–2 tablespoons more gluten-free flour blend before scooping. This yields a firmer dough that won’t flatten too much.
Variations
Vegan & Dairy-Free: Replace butter with vegan butter and use dairy-free chocolate chips. Use flax “eggs” (2 Tbsp ground flax + 6 Tbsp water) instead of eggs.
Nutty Twist: Stir in ½ cup chopped pecans or walnuts. For almond-flavored cookies, replace ½ cup flour blend with almond flour.
Oat-Boosted Cookies: Add ½ cup certified gluten-free oats to the dry mix. The oats add texture and a subtle nutty taste.
Cinnamon-Chocolate Chip: Mix ¼ teaspoon ground cinnamon into the flour blend for warm spice notes that complement the chocolate chips.
Double-Chocolate Delight: Swap ½ cup of chocolate chips for unsweetened cocoa powder in the dry mix, then fold in 1 cup chips for rich, dark cookies.
Mini Cookie Bites: Use a 1-tablespoon scoop and bake for 8–10 minutes. These bite-size cookies make perfect grab-and-go snacks or party treats.
These pro tips and variations help you master the best gluten free chocolate chip cookies, customize them to your taste, and achieve consistent, chewy results every batch.
Serving Suggestions
Classic Pairing: Serve warm cookies with a cold glass of milk. The creamy milk highlights the chocolate chips and balances sweetness.
Coffee or Tea: Pair cookies with coffee, latte, or black tea. The slight bitterness of the drink contrasts the bold delight of the cookies.
Ice Cream Sandwiches: Place a scoop of vanilla or dairy-free ice cream between two cookies. Press gently and freeze for 30 minutes for a soft-serve–style treat.
Dessert Platter: Arrange cookies alongside fresh fruit (strawberries or raspberries) and small bowls of mixed nuts for a party-friendly dessert board.
Gift Box: Stack cooled cookies in a decorative box or jar. Add a ribbon or label for homemade gifts that travel well.
Storage Tip: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months.
Reheat Option: Warm cookies for 5–10 seconds in the microwave or 2 minutes in a 300°F (150°C) oven to restore that fresh-baked texture.
Conclusion
These gluten free chocolate chip cookies hit the mark with soft centers and crisp edges. You use a reliable gluten free flour blend and simple steps to create chewy, flavorful cookies every time. With tips for perfect texture and easy variations, you can bake the best gluten free chocolate chip cookies for any occasion. Enjoy this bold delight fresh from the oven or share it as a homemade gift.
FAQs
How do you keep gluten-free cookies from falling apart?
Add a binder like xanthan gum (1 teaspoon) or use a blend with built-in binders. Chill dough before baking and avoid overbaking to maintain structure.
How long do gluten-free cookies keep?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a sealed bag for up to 3 months.
Why do gluten-free cookies crumble?
Too much flour or lack of binder causes crumbling. Measure flour correctly (spoon and level), include xanthan gum, and don’t overbake to keep cookies intact.
Are gluten-free cookies dry?
They can be if the dough has excess flour or bakes too long. Use the correct flour blend ratio, add extra brown sugar for moisture, and remove cookies when centers look slightly underbaked.
How do you thicken gluten free cookie dough?
If dough is too loose, stir in 1–2 tablespoons more gluten free flour blend or chill the dough for 30 minutes to firm it before scooping.Why do chocolate chip cookies go flat?
Flat cookies often mean too little flour or warm dough. Chill dough, use a firm flour blend, and avoid over-creaming butter and sugars to control spread.
