Gluten-Free Chocolate Chip Cookies are a sweet, indulgent treat that everyone can enjoy, whether or not they follow a gluten-free diet. With a soft, chewy texture and the perfect balance of sweetness, these cookies are a crowd-pleaser for all ages. Made with gluten-free flour, they’re just as delicious as their traditional counterparts, without any of the gluten!
To begin, start by mixing gluten-free all-purpose flour, baking soda, and a pinch of salt in a bowl. This will form the dry ingredients of the dough. In a separate bowl, cream together softened butter and brown sugar until light and fluffy. Add granulated sugar, an egg (or flax egg for a vegan version), and a splash of vanilla extract. Mix until everything is fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick and slightly sticky. Then, fold in a generous amount of gluten-free chocolate chips, ensuring an even distribution throughout the dough.
Once the dough is ready, scoop it onto a parchment-lined baking sheet, spacing each cookie about 2 inches apart. Gently flatten the tops of the dough balls with the back of a spoon or your fingers for an even bake. Bake the cookies in a preheated oven at 350°F (175°C) for 10–12 minutes or until the edges are golden brown but the centers remain soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The result is a batch of Gluten-Free Chocolate Chip Cookies that are perfectly chewy, with crisp edges and loaded with chocolatey goodness.
These cookies are the ideal treat for anyone following a gluten-free diet or anyone who just loves a classic chocolate chip cookie. Enjoy them with a glass of milk or as a sweet snack anytime you crave something comforting and indulgent!
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.
Absolutely. Just substitute the butter with a plant-based alternative and use dairy-free chocolate chips (like Enjoy Life or Hu).
Not really! These cookies are chewy, rich, and chocolatey — just like classic cookies. Some people can’t even tell they’re gluten-free.
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.
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.
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
