These are the BEST gluten-free chocolate chip cookies out there! These gluten-free chocolate chip cookies are soft, chewy, and gooey on the inside topped with melted chocolate, and paired with a crisp edge to melt in your mouth. These gluten-free chocolate chip cookies are simple but effective!
* If you want tips, how-to’s, and videos, be sure to read the whole post below.
Do you love chocolate chip cookies, but can’t have gluten? Well, no need to worry! We’ve got the perfect recipe for you. These gluten-free chocolate chip cookies are soft, chewy, and gooey on the inside topped with melted chocolate, and paired with a crisp edge to melt in your mouth.
What makes these gluten-free chocolate chip cookies so good? Well, they are puffy and super soft and gooey in the center and also loaded with chocolate chips – so you’ll get that classic chocolate chip cookie taste. Plus, our recipe is super easy to follow – even if you’ve never baked gluten-free before.
These are the BEST gluten-free chocolate chip cookies out there! These gluten-free chocolate chip cookies are soft, chewy, and gooey on the inside topped with melted chocolate, and paired with a crisp edge to melt in your mouth. These gluten-free chocolate chip cookies are simple but effective! So what are you waiting for? Let’s start baking!
The Best Gluten-Free Chocolate Chip Cookies
If you’ve been scouring the internet and Pinterest for THE BEST gluten-free chocolate cookie recipe, you are in the right place! This is my go-to recipe for gluten-free chocolate chip cookies, and people who aren’t gluten-free can’t tell the difference between these gluten-free chocolate chip cookies and regular, bakery-style chocolate chip cookies.
All of my friends and family are surprised when I tell them this cookie recipe is gluten-free, so I want to help you make these ooey gooey gluten-free chocolate chip cookies to share with your friends and family too!
What makes these gluten-free chocolate chip cookies so good?
These cookies are soft and gooey on the inside (my favorite part!) and are golden and crispy on the edges, just like bakery-style chocolate chip cookies. The best part about this recipe is that they are not your run-of-the-mill, bland, and dry gluten-free cookie. These gluten-free chocolate chip cookies are what gooey, chewy, melted chocolate puddle dreams are made of!
The secret to these delicious gluten-free chocolate chip cookies is the combination of gluten-free flour and cornstarch. This helps create that chewy texture we love in chocolate chip cookies. The baking powder and baking soda also help with the rising and fluffiness of the cookies, while the salt enhances all the flavors in the cookies. Make sure to use high-quality dark chocolate wafers or chunks for the best results.
Why You’ll Love these Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are made with gluten-free flour, so they’re perfect for those who have a gluten intolerance or follow a gluten-free diet. Not only that, but these cookies taste just as delicious (if not more!) than regular chocolate chip cookies made with wheat flour. Plus, they’re easy to make from scratch – this cookie recipe is so easy and straightforward.
No need for pre-made gluten-free cookie dough here!
How to Make Gluten-Free Chocolate Chip Cookies from Scratch
This recipe is the easiest recipe to use when making gluten-free chocolate chip cookies from scratch. It’s almost foolproof!
First, combine dry ingredients in a large mixing bowl including gluten-free flour, cornstarch, baking soda, baking powder, and salt. In a separate bowl, preferably using a stand mixer, beat softened butter and sugars until creamy.
Next, add in the eggs and vanilla extract to the wet mixture and beat until well combined. Slowly add the dry ingredients to the wet mixture and mix until just combined.
Fold in chocolate wafers or chocolate chunks to the cookie dough batter. Using a cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper.
Tips for Baking Gluten-Free Chocolate Chip Cookies
- Properly measure the flour and dry ingredients – Gluten-free baking can sometimes be finicky, so it is important to properly measure the ingredients for the best results. If the flour is measured improperly, it can lead to either flat and runny cookies or overly dry cookies. I suggest investing in a food scale to accurately measure your ingredients. If you don’t have a food scale, spoon the flour into your measuring cup and level it off. Be sure to not pack the flour down or scoop the flour out of the flour container with the measuring cup.
- Sift all of your dry ingredients – When it comes to baking gluten-free, there are a few things to keep in mind. Make sure you thoroughly sift all of your dry ingredients before adding in the wet ingredients, this will ensure that everything is properly mixed and there are no clumps of flour or other dry ingredients left in your dough. Here is a great flour sifter.
- Make sure you are using gluten-free 1:1 flour – Gluten-free flours can vary greatly in texture and consistency, so it is important to use the correct type of flour specified in the recipe to get the best results.
- Make sure your gluten-free flour contains xanthan gum or another binding agent – Gluten helps baked goods to hold their shape, so using a gluten-free flour that includes a binding agent will help ensure that your cookies do not spread too much while baking. All gluten-free 1:1 flour (also known as cup for cup) will contain a binding agent. If you are using all-purpose gluten-free flour without a binding agent, add 1/4 teaspoon of xanthan gum per 1 cup of flour.
- Use a cookie scooper for your cookie dough balls – using a cookie scooper helps make the dough balls uniform in size and shape before baking. It also helps to prevent flattening or breaking the dough when shaping it with your hands.
- Top dough balls with garnish – before baking, top the dough balls with your desired mix-ins for added decoration and flavor. Just make sure to press them lightly into the dough so they do not fall off while baking. This will make your cookies look like bakery-style gluten-free cookies!
- Don’t overbake the cookies – Gluten-free cookies can easily become dry and crumbly if overbaked, so make sure to keep an eye on them and remove them from the oven once they are just starting to puff and become sturdier around the edges.
What is gluten-free flour needed to make chocolate chip cookies?
You can use a gluten-free 1:1 baking flour for this recipe, or a blend of gluten-free flours such as brown rice flour, oat flour, almond flour, and coconut flour. Just make sure to properly measure the flour and sift it before adding it to the wet ingredients in order to achieve the best texture and consistency in the cookies.
This is my favorite gluten-free flour to use in these gluten-free chocolate chip cookies. I find this flour works best in all of my gluten-free cookie recipes. It is my go-to gluten-free one-to-one flour.
Dry Ingredients for Gluten-Free Chocolate Chip Cookies
Gluten-free 1:1 flour: This is a combination flour that can be used to easily substitute regular wheat flour in baking recipes. It is made up of a mix of gluten-free flour including white rice flour, brown rice flour, whole grain sorghum flour, potato starch, and tapioca flour/starch. You can make your own version of gluten-free one-to-one flour or you can use a store-bought mix. This is my favorite gluten-free flour to use in these gluten-free chocolate chip cookies.
Cornstarch: This helps add structure to the cookies and helps create that chewy texture we love in chocolate chip cookies.
Baking powder and baking soda: Baking powder and baking soda help with the rising and fluffiness of the cookies. Without these ingredients, your cookies would be flat and sad.
Fine sea salt: A little bit of salt enhances all the flavors in the cookies. It’s that sweet and salty flavor, right? Adding salt to cookies balances the sugar in the recipe so the cookies aren’t overbearingly sweet.
Other Ingredients for Gluten-Free Chocolate Chip Cookies
Unsalted European butter: It’s important to use unsalted butter for baking because it allows for better control of the amount of salt in the recipe. Make sure your butter is at room temperature for this recipe.
Brown sugar: Brown sugar adds moisture and depth of flavor to these gluten-free chocolate chip cookies. Make sure to pack the brown sugar for accurate measurements. You can also opt to use a digital kitchen scale to measure your brown sugar.
Granulated sugar: Granulated sugar helps with the overall sweetness of the cookies and adds a nice crispy texture to the edges.
Eggs: The eggs in this recipe help bind the ingredients together and add richness. Use room-temperature eggs for the best results.
Vanilla extract: Vanilla extract adds flavor to the cookies and enhances all the other delicious ingredients in these gluten-free chocolate chip cookies. Vanilla extract is a must.
Dark chocolate wafers: Use high-quality chocolate wafers or chunks for these gluten-free chocolate chip cookies. The darker the chocolate, the richer and more intense the flavor will be in these cookies. My favorite dark chocolate percentage to use in this recipe is 72% dark chocolate. These are my favorite ones.
Do I have to use chocolate wafers instead of chocolate chips?
You can use chocolate chips in this gluten-free chocolate chip cookie recipe, but I highly recommend using chocolate wafers or chunks instead. The larger pieces of chocolate melt better and create that gooey, melty chocolate in every bite.
Placing additional chocolate wafers or chocolate chips on top of the dough balls before putting them in the oven also helps create that irresistible melty chocolate on top of the cookies.
How to Make Gluten-Free Chocolate Chip Cookies
Combine Dry Ingredients
In a medium mixing bowl, sift together the gluten-free flour, cornstarch, baking powder, baking soda, and salt. Set the dry ingredients aside.
Beat Butter and Sugar
In a stand mixer with the paddle attachment (or a large mixing bowl with a hand mixer), add the butter and sugars. Beat on medium-high speed until combined. This mixture should be fluffy. Scrape the bowl down as needed during mixing.
Beat in Egg and Vanilla Extract
Add the eggs and vanilla to the stand mixer bowl. Beat the ingredients on medium for around 2-3 minutes. Scrape the bowl down as needed during mixing.
Beat in Dry Ingredients
Slowly add in the dry ingredients and mix on medium speed until the ingredients are combined.
Add Chocolate Morsels
Remove the bowl from the stand mixer. Fold the chocolate wafers in with a silicone spatula or wooden spoon.
Scoop and Chill
Prepare your cookie sheet with a piece of parchment paper. Using a 2oz cookie scoop, scoop the dough balls and set them aside on a sheet of parchment paper. Shape the dough balls in your hand so that they are perfect balls.
Place the dough balls on the cookie sheet 1 ½ – 2 inches apart. Garnish additional chocolate wafers on top of the dough.
Chill
Place the cookie sheet in your fridge and let the dough chill for a minimum of 24 hours.
Bake
Preheat the oven to 350F and remove the cookies from the fridge. Bake for 11-13 minutes, or until the edges of the cookies are golden and the center is puffy and formed.
Cool
Remove the cookie sheet from the oven and let the cookies cool on the sheet for 5 minutes before placing them on a cooling rack for the remainder of the cooling time. Enjoy!
How do you get perfectly round cookies?
To ensure perfectly round cookies, use a cookie scoop to evenly portion out the dough, and shape them in your hands before placing them on the baking sheet.
If your cookies come out of the oven and they have not maintained their perfectly round shape, fear not – we can still fix it!
While the cookies are still warm, grab a glass or cookie cutter slightly larger than the baked cookies and place the glass or cookie cutter over the cookie, surrounding the edges, but not squishing the cookie. Very softly rotate the glass or cookie cutter around the cookie, smoothing out its edges.
How to Store these Gluten-Free Chocolate Chip Cookies
Store in An Air Tight Container
These gluten-free chocolate chip cookies can be stored in an airtight container at room temperature for up to 5 days.
I personally like to keep my cookies in the fridge because I feel like it preserves the gooey-ness over a few days!
How to Freeze Gluten-Free Chocolate Chip Cookies
You can freeze these gluten-free chocolate cookies in two different ways.
Freeze Dough
Place the cookie dough balls on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen cookie dough balls to a freezer bag or container and keep them frozen for up to 3 months. Bake as directed, adding an extra 1-2 minutes to the bake time.
Freeze Baked Cookies
Once the cookies have cooled, place them in a freezer bag or container and freeze them for up to 3 months. Thaw at room temperature before enjoying, or you can pop them in the microwave to warm them back up.
Can you over-mix gluten-free flour?
Yes, you can over-mix gluten-free flour. For these chocolate chip cookies, it is important to mix the dry ingredients and wet ingredients separately before combining them to avoid over-mixing. Also, when folding in the chocolate morsels, be gentle so as not to over-mix the dough. If you overwork the dough it can get rubbery.
Does gluten-free cookie dough need to rest?
For these gluten-free chocolate chip cookies, it is important to let the dough rest in the fridge for a minimum of 24 hours. This resting time allows the flavors to meld and helps prevent the cookies from spreading too much during baking.
Chewy Gluten-Free Chocolate Chip Cookies
To make these gluten-free chocolate chip cookies even more chewy, you can add an additional egg yolk to the mixture. Adding an egg yolk instead of the whole egg will add more moisture and create a chewier texture.
Crispy Gluten-Free Chocolate Chip Cookies
If you prefer crispy gluten-free chocolate chip cookies, try baking the cookies for 1-2 minutes longer than directed. You can also use less butter in the dough to create a crispier cookie. Just make sure not to reduce the butter too much, as it will affect the texture and flavor of the cookie.
How to Make Gluten-Free Dairy-Free Chocolate Chip Cookies
To make these gluten-free chocolate chip cookies dairy-free, use a dairy-free alternative for the butter such as coconut oil or vegan butter. You can also use dairy-free chocolate chips or chocolate chunks instead of regular chocolate morsels.
Can these gluten-free cookies be made into bars?
Yes, these gluten-free chocolate chip cookies can easily be made into bars. Instead of scooping the dough onto a baking sheet, press it evenly into a greased 9×13 inch baking dish and bake for 25-30 minutes or until the edges are lightly browned. Let cool before cutting into bars.
Gluten-Free Chocolate Chip Cookie Recipe FAQs
What is the best gluten-free flour for cookies?
This can vary based on personal preference, but some popular options for gluten-free flour in cookies are almond flour, oat flour, and a gluten-free all-purpose flour blend. This is my favorite gluten-free flour to use in these gluten-free chocolate chip cookies.
Can these gluten-free chocolate chip cookies be made without eggs?
These cookies can potentially be made without eggs by using a flax egg or another egg substitute, but the texture and taste may slightly differ from the original recipe. I have not tested this variation, so proceed with caution and at your own risk.
Can I make these gluten-free chocolate chip cookies vegan?
Yes, these gluten-free chocolate chip cookies can be made vegan by using a dairy-free alternative for butter and using dairy-free chocolate chips or chunks. You can also potentially make them egg-free by using a flax egg or another egg substitute, but the texture and taste may slightly differ from the original recipe. I have not tested this variation, so if you try it, comment on how it went below.
How do you keep gluten-free cookies soft?
To keep these gluten-free chocolate chip cookies soft, make sure to store them in an airtight container at room temperature. You can also add a slice of bread or a moist paper towel to the container to help keep the cookies soft and chewy.
Do you have to cook gluten-free cookies longer?
In general, gluten-free cookies may need to be baked for 1-2 minutes longer at a slightly lower temperature than traditional cookie recipes. But it is important to keep an eye on the cookies and not overbake them as they can become dry and crumbly. Every oven is different, so make sure to check on the cookies a few minutes before the recommended baking time.
Can these gluten-free chocolate chip cookies be frozen?
Yes, these gluten-free chocolate chip cookies can be frozen for up to 3 months. Place them in a freezer-safe container or bag, and let thaw at room temperature before enjoying. You can also freeze the dough balls and bake them directly from frozen for an extra gooey treat. Just add 1-2 minutes to the baking time.
Are these gluten-free chocolate cookies nut-free?
Yes, these gluten-free chocolate chip cookies are nut-free! However, always check to make sure the specific gluten-free flour and chocolate chips you are using are also nut-free to ensure they are safe for those with allergies. Or, try making them with a nut-free alternative flour such as oat or coconut flour.
Can I add other mix-ins to these gluten-free chocolate chip cookies?
Yes, feel free to add in your favorite mix-ins such as nuts, dried fruit, or even different types of chocolate chips or chunks. Just make sure to not add too many additional mix-ins as it could change the texture and baking time of the cookies.
How many cookies does this recipe make?
This gluten-free chocolate chip cookie recipe makes about 16 cookies. But the number may vary slightly depending on the size of your scoop or how big you make each cookie. For larger cookies, the yield may be closer to 12. And for smaller cookies, it could yield up to 20.
Troubleshooting
How to Make Gluten-Free Chocolate Chip Cookies More Dense
If you prefer a denser texture for your gluten-free chocolate chip cookies, try decreasing the number of eggs in your recipe. This could mean taking out the additional egg yolk. You can also chill the cookie dough for longer before baking to prevent spreading and give them a denser texture.
Why are my gluten-free cookies dry and crumbly?
To prevent dryness in this gluten-free chocolate chip cookie recipe, make sure you are measuring the flour correctly (measuring with a digital food scale or using the spoon and level method) and not overbaking the cookies. Adding in a little bit of oil or using a gluten-free all-purpose flour blend with xanthan gum can also help prevent dryness.
How can I improve my gluten-free cookie texture?
To improve the texture of gluten-free cookies, make sure you are using a gluten-free flour blend that includes xanthan gum. You can also try chilling the dough longer before baking and slightly decrease the baking time to prevent overbaking. Adding in a little bit of oil or extra egg yolk can also help with texture if your cookies are not chewy enough.
Why are my cookies too flat?
If your gluten-free chocolate chip cookies are spreading too much and becoming flat, make sure you are chilling the dough longer before baking. You can also try decreasing the amount of sugar in the recipe or measuring the sugar with a digital food scale to ensure you are not using too much. You can also use a gluten-free flour blend that includes xanthan gum to help with structure and prevent spreading.
Why are my cookies too puffy and not spreading?
If your gluten-free chocolate chip cookies are not spreading and turning out too puffy, try increasing the amount of butter in the recipe or decreasing the baking time. You can also try chilling the dough longer before baking to prevent spreading. And make sure you are using a gluten-free flour blend that includes xanthan gum for structure.
Can I use a different type of gluten-free flour for these cookies?
Yes, as long as it is a gluten-free all-purpose flour blend, you can use it in this recipe. Just note that the texture and baking time may vary slightly depending on the specific blend you are using. And if your blend does not include xanthan gum, it may result in a less chewy texture and increased spreading. If your flour blend does not include xanthan gum, add 1/4 teaspoon of xanthan gum per cup of gluten-free flour.
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The Best Gluten-Free Chocolate Chip Cookies
Description
These are the BEST gluten-free chocolate chip cookies out there! These gluten-free chocolate chip cookies are soft, chewy, and gooey on the inside topped with melted chocolate, and paired with a crisp edge to melt in your mouth. These gluten-free chocolate chip cookies are simple but oh-so effective!
Ingredients
- 2 1/3 cups (280g) gluten-free 1:1 flour (my favorite is King Arthur Measure for Measure Flour)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted European butter, room temperature
- 1 cup (200g) brown sugar, firmly packed
- 1/4 (50g) cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate wafers
Instructions
- In a medium mixing bowl, sift or whisk together the gluten-free flour, cornstarch, baking powder, baking soda, and salt. Set the dry ingredients aside.
- In a stand mixer with the paddle attachment (or a large mixing bowl with a hand mixer), add the butter and sugars. Beat on medium-high speed for about 2 minutes until combined. This mixture should be light and fluffy. Scrape the bowl down as needed during mixing.
- Add the eggs and vanilla to the stand mixer bowl. Beat the ingredients on medium for around 2-3 minutes. Scrape the bowl down as needed during mixing.
- Slowly add in the dry ingredients and mix on medium speed until the ingredients are combined.
- Remove the bowl from the stand mixer. Fold the chocolate wafers in with a silicone spatula or wooden spoon.
- Prepare your cookie sheet with a piece of parchment paper.
- Using a 2oz cookie scoop, scoop the dough balls and set them aside on a sheet of parchment paper.
- Shape the dough balls in your hand so that they are perfect balls.
- Place the dough balls on the cookie sheet 1 ½ – 2 inches apart. Garnish additional chocolate wafers on top of the dough.
- Place the cookie sheet in your fridge and let the dough chill for a minimum of 24 hours.
- Preheat the oven to 350F and remove the cookies from the fridge.
- Bake for 11-13 minutes, or until the edges of the cookies are golden and the center is puffy and formed.
- Remove the cookie sheet from the oven and let the cookies cool on the sheet for 5 minutes before placing them on a cooling rack for the remainder of the cooling time. Enjoy!
Notes
Flour – I suggest investing in a food scale to accurately measure your ingredients. If you don’t have a food scale, spoon the flour into your measuring cup and level it off. Be sure to not pack the flour down or scoop the flour out of the flour container with the measuring cup.
Whisking/Sifting – Make sure you thoroughly sift all of your dry ingredients before adding in the wet ingredients, this will ensure that everything is properly mixed and there are no clumps of flour or other dry ingredients left in your dough. Here is a great flour sifter.
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I am the recipe creator, curator, cook, and baker behind Gluten Free Daily Bread. Here is where I share my favorite gluten-free recipes with you. Everyone deserves the chance to have delicious, gluten-free indulgence!
