Gluten-Free Chocolate Chip Cookies

Think gluten-free chocolate chip cookies can’t be chewy and golden with gooey centers? This recipe changes everything.

These cookies are crisp at the edges, soft in the middle, and full of classic chocolate chip flavor—without any strange texture or dryness. They bake up just like the cookies you remember.

This is the recipe I’ve been baking for over a decade—and it’s the one readers come back to again and again.

Ingredients

Ingredient Notes

• Gluten-free all-purpose flour – I use Bob’s Red Mill 1-to-1 Baking Flour (blue bag). It includes xanthan gum, so no need to add extra.
• Butter – Use unsalted butter, softened to room temperature. This helps it cream smoothly with the sugars.
• Brown + granulated sugar – Brown sugar adds moisture and chew; granulated sugar helps create that crisp edge.
• Eggs – Two large eggs bind the dough and add richness.
• Vanilla extract – Use a high-quality vanilla for the best flavor payoff.
• Chocolate chips – I like to use a mix of chocolate chips, chunks, and chopped chocolate for the best texture.

Serving suggestions

These gluten-free chocolate chip cookies are delicious warm from the oven—but they’re also super versatile.

• Make a cookie sandwich. Add a swipe of frosting between two cookies. My peanut butter frosting or chocolate cream cheese frosting are both great here.
• Turn them into ice cream sandwiches. A scoop of chocolate peanut butter ice cream or coffee ice cream between two cookies? Yes, please.
• Use them for s’mores. Skip the graham crackers and sandwich marshmallows between cookies. They’re especially fun on a s’mores board.

More gluten-free cookies to try

All Cookies

Gluten-Free Cookie Cake

Gluten-Free Coconut Macaroons

Gluten-Free Fluffernutter Cookies

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Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are my absolute favorite cookies to bake and eat. They're crispy on the outside, chewy on the inside, and loaded with ooey-gooey chocolatey goodness in every bite. This recipe is just so easy and gives you perfect, chewy chocolate chip cookies every time! 

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Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 24 cookies

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Ingredients

• ▢ 2 1/2 cups gluten-free flour blend - 360 g
• ▢ 1 teaspoon baking soda - 7g
• ▢ 1 teaspoon salt - 7g
• ▢ 3/4 cup unsalted butter - at room temperature
• ▢ 1 cup brown sugar - 211g
• ▢ 1/2 cup granulated sugar - 113g
• ▢ 2 large eggs - 100g
• ▢ 1 tablespoon pure vanilla extract
• ▢ 2 cups chocolate chunks or chips - divided (316g total)

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Instructions

• In a medium mixing bowl, combine 2 1/2 cups gluten-free flour blend, 1 teaspoon baking soda and 1 teaspoon salt. Whisk to combine. Set aside.
  
• In a large mixing bowl, add 3/4 cup room temperature butter, 1 cup brown sugar, and 1/2 cup granulated sugar.
  
• Cream with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed.
  
• Add 2 eggs and 1 tablespoon vanilla extract and mix until smooth.
  
• Add half of the flour mixture to the butter mixture and stir until just combined. Repeat with the remaining flour, stirring until no more streaks of flour remain.
  
• Stir in 1 ½ cups of the chocolate chunks reserving the rest for later.
  
• Chill the dough for at least one hour.
  
• Preheat the oven to 350F. Line a baking sheet with parchment paper.
• Scoop the dough into 2-3 tablespoon balls. You should get about 24 dough balls in total.
  
• Place the cookie dough balls on the prepared baking sheet, leaving at least 3-4 inches in between each one. I can typically get 6-8 cookies on a sheet at a time. Place any remaining dough balls in the refrigerator until ready to bake.
• Top the cookie dough balls with the remaining 1/2 cup of chocolate chunks before baking. This will help you get chocolate pockets on top of the cookies as they bake.
• Bake in the middle rack of the oven at 350F for 11-13 minutes, until the edges of the cookie are lightly browned and the middle is no longer shiny. Let cool on the baking sheet for 4-5 minutes before removing to a cooling rack to cool completely. Repeat with remaining dough.
  

Notes

• Gluten-Free Note: I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum. If your blend doesn’t, add ½ teaspoon per cup of flour.
• Chocolate Tips: I use a mix of semi-sweet and dark chocolate—chips, chunks, and chopped bars all work well. Chopped chocolate melts into puddles and adds chocolate dust for a speckled look. Press a few extra pieces on top of each dough ball before baking for that bakery-style finish.
• Before Baking: Chill the dough for at least 1 hour. This hydrates the flour (for better texture) and keeps the cookies from spreading too much.
• Freezing Tips:
  
  • To freeze dough: scoop onto a tray, freeze for 1 hour, then transfer to a bag. Bake from frozen—add 1–2 minutes to the bake time.
  • To freeze baked cookies: cool completely, freeze in a single layer, then transfer to a container. Defrost at room temperature.

Nutrition

Calories: 233kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 100mg | Fiber: 2g | Sugar: 19g | Vitamin A: 204IU | Calcium: 29mg | Iron: 1mg

This recipe was originally posted on May 23, 2012 and updated on October 29, 2021 with new photos, tips and tricks to help you make these gluten-free chocolate chip cookies perfectly every time!