Gluten-Free Chocolate Chip Cookies

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These gluten-free chocolate chip cookies are my absolute favorite cookies to bake and eat. Using the usual pantry staples, this recipe is just plain easy and gives you perfect, chewy chocolate chip cookies every time.

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Why this recipe works

Everyone should have a reliable chocolate chip cookie recipe in their back pocket for days when they need a quick dessert or just want to bake something simple. These gluten-free chocolate chip cookies are my absolute favorite cookies to bake and eat. Using common pantry staples and allowing for a little bit of time to chill the dough, this recipe gives you perfect, chewy chocolate chip cookies every time!

Ingredients

Ingredient Notes

• Xanthan Gum – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour which already contains xanthan gum. If you use another blend that does not contain xanthan gum, you will need to add it to this recipe. 
• Chocolate – I like to use a combination of chocolates in my cookies for depth of flavor. In this recipe I used a combination of semi-sweet and dark chocolates. 
• Chocolate Chips vs. Chunks – I also like to use a combination of chips, chunks and chopped chocolate for varying textures and amounts of chocolate. Chopped chocolate is my favorite because it melts so easily creating puddles of chocolate in the cookie. Plus, you get little chocolate dust when chopping the chocolate that you can add to the dough for a speckled look.

Step-by-Step instructions

1. In a medium mixing bowl, combine gluten-free flour blend, xanthan gum (if using), baking soda and salt. Whisk to until just combined and then set aside.
2. In a large mixing bowl, add the room temperature butter, brown sugar, and granulated sugar. 
3. Cream the butter and sugars with an electric mixer for 2-3 minutes, until light and fluffy, scraping down the sides of the bowl with a spatula as needed. 
4. Add the eggs and vanilla extract to the butter and sugar mixture.
5. Mix the eggs and vanilla into the mixture using the electric mixture until it is smooth. This should only take a minute or two.
6. Add half of the flour mixture to the butter mixture.

7. Stir the mixture until just combined. Repeat with the remaining flour, stirring until no more streaks of flour remain.
8. Stir in 1 ½ cups of the chocolate chunks reserving the rest for later. 
9. 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. 
10. 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.
11. Top the cookie dough balls with the remaining chocolate before baking. This will help you get chocolate pockets on top of the cookies as they bake. 
12. 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.

Expert Tips

• I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour which already contains xanthan gum. If you use another blend that does not contain xanthan gum, you will need to add it to this recipe. 
• I like to use a combination of chocolates in my cookies for depth of flavor. In this recipe I used a combination of semi-sweet and dark chocolates. I also like to use a combination of chips, chunks and chopped chocolate for varying textures and amounts of chocolate. Chopped chocolate is my favorite because it melts so easily creating puddles of chocolate in the cookie. Plus, you get little chocolate dust when chopping the chocolate that you can add to the dough for a speckled look. 
• I like to add some additional chocolate to the tops of the cookie dough balls just before baking so that you get a melty chocolate appearance on the tops of the cookies as they bake. You can omit this step, but your cookies won’t have the chocolate chunk look on top.
• Be sure not to overbake your cookies if you’re going for a chewy texture. Overbaking will make for crunchier cookies. In our house, we always err on the side of under-baking!

Recipe FAQs

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Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are my absolute favorite cookies to bake and eat. Using the usual pantry staples, this recipe is just plain easy and gives you perfect, chewy chocolate chip cookies every time.

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

Servings: 24 cookies

Calories: 233kcal

Author: Megan

Ingredients

• ▢ 2 1/2 cups gluten-free flour blend (360 g)
• ▢ 1/2 tsp xanthan gum (if your blend doesn’t already contain it)
• ▢ 1 tsp baking soda (7g)
• ▢ 1 tsp salt (7g)
• ▢ 3/4 cup unsalted butter (at room temperature)
• ▢ 1 cup brown sugar (211g)
• ▢ 1/2 cup granulated sugar (113g)
• ▢ 2 eggs
• ▢ 1 tbsp pure vanilla extract
• ▢ 2 cups chocolate chunks or chips (divided (316g total))

Instructions

• In a medium mixing bowl, combine gluten-free flour blend, xanthan gum (if using), baking soda and salt. Whisk to combine. Set aside.
• In a large mixing bowl, add room temperature butter, brown sugar, and 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 the eggs and 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 chocolate 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

• I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour which already contains xanthan gum. If you use another blend that does not contain xanthan gum, you will need to add it to this recipe. 
• I like to use a combination of chocolates in my cookies for depth of flavor. In this recipe I used a combination of semi-sweet and dark chocolates. 
• I also like to use a combination of chips, chunks and chopped chocolate for varying textures and amounts of chocolate. Chopped chocolate is my favorite because it melts so easily creating puddles of chocolate in the cookie. Plus, you get little chocolate dust when chopping the chocolate that you can add to the dough for a speckled look. 
• I like to add some additional chocolate to the tops of the cookie dough balls just before baking so that you get a melty chocolate appearance on the tops of the cookies as they bake. You can omit this step, but your cookies won’t have the chocolate chunk look on top. 
• You can freeze the dough if you want to only bake off a few cookies at a time. Place the dough balls on a baking sheet and freeze for an hour. Then transfer the dough balls to a freezer safe container or bag and freeze until ready to bake. Bake straight from frozen. The cookies may take an extra minute or two to bake since they are frozen. 
• You can freeze the cookies after they are baked, as well. Freeze in a single layer and then transfer to a freezer safe container for longer storage. To defrost, bake at 200F for 3-4 minutes until soft and chewy. 
• You can refrigerate the fresh dough for up to 3 days before baking. Be sure to cover the dough so that it does not dry out.

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

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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!

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