Delicious gluten-free chocolate chip cookies that are soft, chewy, and perfect for any gluten-sensitive chocolate lover.
What kind of gluten-free flour works best?
1:1 gluten-free baking flour blend (with xanthan gum) works best for texture and consistency. Brands like Bob’s Red Mill or King Arthur Measure for Measure are reliable options.
Can I make cookies dairy-free too?
Absolutely. Just substitute the butter with a plant-based alternative and use dairy-free chocolate chips (like Enjoy Life or Hu).
Do gluten-free cookies taste different from regular chocolate chip cookies?
Not really! These cookies are chewy, rich, and chocolatey — just like classic cookies. Some people can’t even tell they’re gluten-free.
Why did my cookies turn out crumbly?
Gluten-free flours absorb more liquid. Be sure to measure carefully, don’t overbake, and consider adding a bit of applesauce or an extra egg yolk for extra moisture.
Can I use almond flour or coconut flour instead?
Almond flour can work, but it changes the texture and may require extra binding. Coconut flour is very absorbent and not a 1:1 substitute — we don’t recommend using it alone.
Delicious gluten-free chocolate chip cookies that are soft, chewy, and perfect for any gluten-sensitive chocolate lover.
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips gluten-free
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mgSodium: 85mgPotassium: 40mgFiber: 1gSugar: 13gVitamin A: 200IUCalcium: 20mgIron: 0.7mg
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Yummy! I added walnuts and they turned out great. Took them to a potluck and everyone loved ’em! Will be my go-to recipe from now on.
Just tried them, not bad. But why do gluten-free cookies always feel so crumbly? 🤔
I dunno, I feel like gluten-free cookies often taste chalky. Maybe I just used bad flour? But these were ok, better than most I’ve tried.
Isn’t it weird how gluten-free stuff can be so hit or miss? I thought these were kinda dry. Maybe I overbaked them? Not sure I’d make again.
These cookies are AMAZING! Finally, a gluten-free recipe that tastes just like the real thing. My family devoured them!
I’m glad you loved them! I’ve been searching for a good gluten-free cookie recipe and this sounds perfect. Can’t wait to try it!