Gluten-Free Chocolate Chip Cookies
Published
These gluten-free chocolate chip cookies are one of the most popular cookie recipes on my website, and it’s easy to see why! Each cookie is perfectly chewy, has a slightly crisp edge, and is loaded with gooey chocolate chips. I promise no one will even know they’re gluten-free! This recipe also includes dairy-free and vegan options. These cookies are my family’s favorite, and I love how they come together quickly in one bowl and require no chilling time.
Easy Gluten-Free Chocolate Chip Cookies Recipe
I really missed the Nestle Toll House Cookies when I turned gluten-free. Those are my favorite types of cookies—crunchy on the edges but soft and chewy in the center. No recipe I tried or store-bought cookie I purchased compared to the ones I remembered. After many trials and errors (crumbly cookies, burnt edges, flat discs), I finally found the perfect combination of ingredients and techniques to create the best gluten-free chocolate chip cookies ever. Each bite is filled with flavor from the chocolate chips, vanilla extract, and sweetness from molasses and sugar. These cookies turn out perfectly every time!
Ingredients
- All-Purpose Gluten-Free Flour with Xanthan Gum: I use Pillsbury gluten-free flour because it already contains xanthan gum. I can’t guarantee the same results with other gluten-free flour blends. If your blend doesn’t contain it, you’ll need to add a ½ teaspoon of xanthan gum for every cup of flour.
- Unsalted Butter: Makes the cookies rich and buttery. I used Smart Balance butter to make gluten-free dairy-free chocolate chip cookies, but any vegan butter will work.
- Sugar: I combine granulated sugar and brown sugar to achieve the perfect amount of sweetness and a chewy texture.
- Molasses: Adds flavor and moisture to the cookies. I use Grandma’s® Molasses (Original). You can leave this out if you don’t have any on hand, but I highly recommend using it.
- Pure Vanilla Extract: Adds a warm, sweet flavor to the dough.
- Egg: Binds the ingredients together and adds structure to the cookies. For an egg-free/vegan option, I use Bob’s Red Mill Gluten-Free Egg Replacer.
- Baking Soda: Gives the cookies a little lift and helps them spread.
- Baking Powder: Also helps with the rise and adds a slight crunch to the edges. Make sure to use gluten-free baking powder.
- Salt: Enhances the flavors and balances out the sweetness.
- Chocolate Chips: Use your favorite brand of chocolate chips or chop up a chocolate bar into chunks. I personally love semi-sweet chocolate chips! For dairy-free/vegan cookies, I use Nestle Simply Delicious or Enjoy Life mini chocolate chips.
Tips and Suggestions
- Don’t skip the step to soften the butter. Take the butter out of the refrigerator and allow it to soften on the counter for 15-30 minutes. If you’re using dairy-free or vegan butter, you shouldn’t need to soften it.
- My preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. This recipe will not work with almond or coconut flour.
- I’ve found the best way to measure gluten-free flour is the “spoon & level” method. I use a spoon to scoop the flour into the measuring cup, then use the back of a knife to level off the top. Scooping the measuring cup directly into the bag of gluten-free flour will give you more flour than is called for in this recipe.
- I always use a greased cookie scoop. I use a 1 ½ tablespoon cookie scoop.
- If you want your chocolate chip cookies to be gooey, the trick is to not over-bake them (bake for 8 minutes).
- If you want your cookies to be more fluffy, chill the cookie dough for 30 minutes.
What Is The Best Gluten-Free Flour to Make Cookies?
Different flours each have unique properties that can affect the texture and taste of your cookies. In this recipe for gluten-free chocolate chip cookies, I use Pillsbury gluten-free flour, which is a rice flour cup-for-cup blend. A cup-for-cup all-purpose gluten-free flour blend already has starches and xanthan gum. The xanthan gum helps replace the elasticity and texture of gluten. Don’t add any extra xanthan gum to your flour if it already includes it. I recommend using the flour your chosen gluten-free cookie recipe calls for.
Can I Freeze The Cookie Dough?
Yes, freezing cookie dough is so easy! Portion out the cookie dough balls onto a baking sheet. Then, place the portions in the freezer to flash-freeze them for 10 minutes. Once the cookie dough is flash-frozen (a little frozen), place it into a freezer bag. Frozen raw cookie dough can last up to 3 months in the freezer.
You don’t need to thaw the cookie dough before baking. However, you’ll need to bake the cookies for an extra minute or two, so please watch your cookies.
Can I Use Sugar Alternatives?
I haven’t tried this recipe with sugar alternatives, but some of my readers have! You can try using a sugar-free substitute for the granulated and brown sugar, such as the Lakanto Monkfruit Sweetener or Swerve Brown Sugar Substitute. Another option would be swapping the brown sugar for maple syrup (1 cup of brown sugar = ¾ cup of maple syrup) and adding a little more flour. Keep in mind that using a sugar alternative may affect the texture and taste of the cookies, and I cannot guarantee the same results as those shown in my original recipe.
Storage Instructions
Keep your homemade gluten-free chocolate chip cookies in an airtight container for up to a week. You can also freeze them in a freezer-safe container for up to 3 months. Before serving, thaw the cookies at room temperature or reheat them in the microwave for 10-15 seconds for that fresh-baked taste.
More Classic Desserts To Try
- Gluten Free Pumpkin Pie is the perfect fall dessert prepared with crushed Chex cereal as a crunchy crust and filled with a creamy from-scratch pumpkin pie filling.
- This Pineapple Upside Down Cake is the classic soft butter cake with a brown sugar glaze that coats the pineapple slices and maraschino cherry topping.
- Light and airy, this Gluten Free Angel Food Cake is ready to be topped with your favorite toppings.
More Gluten-Free Cookie Recipes to Try!
- Gluten-Free Monster Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Oatmeal Cookies
- Gluten-Free Red Velvet Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened, For dairy-free use Smart Balance butter, or vegan butter.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon molasses
- 1 teaspoon pure vanilla extract
- 1 large egg , For egg-free/vegan use Bob's Red Mill Gluten-Free Egg Replacer.
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 2 cups chocolate chips, For dairy-free/vegan use Nestle Simply Delicious or Enjoy Life mini chocolate chips.
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl beat the softened butter, granulated sugar, and brown sugar until creamy.
- Add the egg (or egg replacer), molasses, and pure vanilla extract to the butter mixture and mix until fully combined.
- Add the gluten-free flour, baking soda, baking powder, and salt to the butter mixture and mix until fully combined.
- Either stir in the chocolate chips with a spoon or use your mixer on low to mix the chocolate chips into the cookie batter.
- Drop by rounded tablespoon or use a greased cookie scoop. (I used a 1 1/2 tablespoon cookie scoop). Place the cookies 2 inches apart on a parchment-lined cookie sheet.
- Bake for 8-10 minutes until they start to turn golden brown (the centers of the cookies will be soft). Please watch your oven because all ovens are different.
- Cool and store leftovers in an air-tight container. Enjoy!
Notes
- My preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. This recipe will not work with almond or coconut flour.
- Measure the flour using the ”spoon & level” method.
- I always use a greased cookie scoop. I use a 1 ½ tablespoon cookie scoop.
- For the dairy-free option, I used Smart Balance butter and Nestle Simply Delicious Morsels. I also like Enjoy Life Mini Chocolate Chips.
- For the vegan (egg-free) option use Earth Balance butter, Nestle Simply Delicious Morsels, or Enjoy Life Mini Chocolate Chips (or your favorite vegan butter and chocolate chips) and Bob’s Red Mill Gluten-Free Egg Replacer.
- Store leftovers in an air-tight container for up to a week.
- The cookie dough can be frozen for up to 3 months.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Chocolate Chip Cookies Step-by-Step
Preheat your oven to 375°F. Beat together 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and ¾ cup of packed brown sugar in a large bowl until smooth and creamy.
Add 1 large egg (or egg replacer), 1 teaspoon of molasses, and 1 teaspoon of pure vanilla extract to the butter and sugar. Mix until well combined.
Mix in 2 ½ cups of all-purpose gluten-free flour with xanthan gum, ½ teaspoon of gluten-free baking powder, ½ teaspoon baking soda, and ½ teaspoon of salt until fully combined.
Fold 2 cups of chocolate chips into the cookie batter using a spoon or your stand mixer on low.
Drop rounded tablespoonfuls of the dough onto a parchment-lined baking sheet. You can also use a greased cookie scoop (I use a 1 ½ tablespoon cookie scoop). Leave about 2 inches between each cookie to allow room for spreading. You’ll need to bake the cookies in batches, as this recipe yields about 48 cookies total.
Bake your gluten-free chocolate chip cookies for 8-10 minutes until they turn golden brown. The centers will still be soft—this is normal for a chewy cookie. Please watch your oven! All ovens are different, so your cookies may take a more or less time to bake. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Great recipe, we didn’t get 48 and we made smaller cookies? The bake time was also longer.
100 0ut of 100
The family loved these chocolate chip cookies but I found the texture a bit grainy. Will bake again.
I have made these cookies for years, many dozens of them. They are every bit as good as gluten-containing cookies. They are quick and easy to make and no refrigeration of the dough is necessary. Use good quality butter, chocolate chips and vanilla.
I’ve got to say these chocolate chip cookies taste as good as my regular recipe! I have an 8 year old recently diagnosed with celiac disease and your recipes have been such a godsend. I use Cup4Cup flour and they teuly turn out just perfect. All 4 of my kids approve!
The cookies tasted like the Cebele’s gluten free confetti cookies. It did not taste very good, but it sufficed for my dessert. I used vegan butter, and the cookies turned out very greasy, but at the same time tasted dry and floury.
My fav Gf chocolate chip cookie recipe, thank you!! Have made these SO many times with King Arthur 1:1 and it works perfectly.
In case this helps anyone, I often make a sugar free version just to cut down on added sugars and calories…I sub monk fruit sugar for white sugar and Truvia brown sweet complete for the brown sugar. I bake them for about 11 mins, tap the pan hard when I take them out so they spread a little, then sprinkle with sea salt while hot. They work perfectly once totally cooled!
Thanks for a great versatile GF recipe!
I wish you would post your recipes with weights of ingredients…seems to be a more accurate way too bake gluten-free? Measuring cups all seem to vary.
thanks!
Hi Ginger, thank you for the feedback. We are adding the metric measurements going forward.
Thanks for the recipe! Its taste is great, even when subbing both diary and eggs! If I were to bake the dough from the fridge, how long do you recommend? Cooking for 10 minutes, and they were still a little doughy. But, I don’t want to over bake them either. Thanks!
Hi Jenny, if they were still doughy, I might add a minute or two and then check!
10/10