Thick, chewy, and easy gluten-fee Crumbl chocolate chip cookies. These are my new obsession. They’re the softest and most delicious gluten-free chocolate chip cookies I’ve ever tried. Perfectly crisp edges with a fluffy, delicate center layered with gooey chocolate chips.
We’ve all heard about Crumbl cookies—they’ve become a massive hit in the bakery world. But for those of us who are gluten-free, we haven’t been able to enjoy them until now. These are my version of their chocolate chip cookies, a copycat, if you will. Made with ingredients I always have in my pantry, this thick style of cookies is one of my favorites because they stay soft and chewy even days later.
My classic gluten-free chocolate chip cookies are one of the most popular recipes and now you can have a gluten-free bakery-style cookie too! They’re made irresistibly soft with a method of chilling and cooking in batches. I’ve been making these for friends and family, and they can’t get enough!
Gluten-Free Crumbl Chocolate Chip Cookies
Ingredients
- 3 ½ cups gluten free flour, 490 grams, (Cup4Cup is the brand I use)
- ½ teaspoon xanthan gum, only if your flour blend doesn’t already include it
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, (227 grams) partially melted
- 1 ¼ cup light brown sugar, (250 grams) packed
- ½ cup granulated sugar, (100 grams)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ½ cups milk chocolate chips, divided
Instructions
- Line a large baking sheet with parchment paper. Set aside for now.
- In a medium bowl, whisk together gluten free flour, xanthan gum (if needed), cornstarch, baking soda, baking powder and salt. Set aside for now.
- In a large bowl, combine butter, brown sugar and granulated sugar and beat on high speed until light and fluffy (about 2 to 3 minutes).
- Beat eggs and vanilla extract into the butter mixture until light and fluffy (about 1 minute).
- Beat dry ingredients into wet ingredients only until combined. Do not overmix. Just mix until all the dry ingredients are incorporated.
- Stir (not beat) 2 ¼ cups of chocolate chips into the batter until fully combined. Set the remaining ¼ cups of chocolate chips aside for now.
- Place the batter into the fridge to chill for about 10 minutes. The batter is quite sticky and wet so this chilling time will help when it’s time to form the cookie dough into balls.
- After the dough has chilled, form into cookie dough balls. These are large cookies. Each cookie should be about ½ cup in size (5 ounces or 145 grams). This recipe will make 10 large cookie dough balls. As each cookie dough ball is formed, place it on the prepared parchment lined baking sheet. The cookies can be close together (but not touching) for this next step.
- Using the remaining ¼ cup of chocolate chips, gently press a few chocolate chips into the tops of each cookie.
- Place the tray of cookies into the freezer for 20 minutes. This will help the cookies to not spread too much during baking.
- Preheat oven to 375°F.
- Place about 3 cookies (depending on the size of your baking sheet) onto a new baking sheet lined with parchment paper. Make sure the cookies are at least 3 inches apart as they will spread while cooking. Only bake 1 tray of cookies at a time to ensure even baking time and temperature for all cookies.
- Bake cookies for 15 to 17 minutes. The edges and tops should look set (no longer wet) but the top shouldn’t be browning yet. Slight browning of the cookie edges is fine. Brown tops will indicate over baked cookies. Over baked cookies will not be the soft, chewy texture you’re looking for.
- After removing the cookies from the oven, let cool on baking sheet for at least 10 additional minutes so they finish baking on the hot tray outside the oven.
- Repeat these steps with the remaining cookies.
- Store cookies in a sealed food-safe container for up to 5 days at room temperature.
Notes
- Check all of your ingredients to ensure they are gluten-free. Don’t forget to read the cross-contamination warnings on packages as well.
- Crumbl uses Guittard milk chocolate chips, and so did I. You can use your favorite brand or whatever you have.
- Use room-temperature butter and eggs. This ensures the dough mixes evenly, leading to consistent results.
- When baking cookies, the amounts of each ingredient can make or break your cookies. It’s important to weigh ingredients like flour, sugars, and butter to make sure you are adding the correct amount of each ingredient. Too little flour will lead to cookie dough that is too sticky to handle and cookies that spread too much during baking. Too much flour will lead to cookie dough that is too crumbly to stick together. Too much butter and your cookies will spread too much and won’t be thick and chewy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Crumbl Chocolate Chip Cookies
Gather all your ingredients together.
Grab a large baking sheet and line it with parchment paper. In a mixing bowl, whisk together 3 ½ cups gluten-free flour, ½ tsp xanthan gum (if needed), 2 tsp cornstarch, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Set the dry ingredients aside.
In another mixing bowl, beat together on high speed 1 cup martially melted unsalted butter, 1 ¼ cups packed light brown sugar, and ½ cup granulated sugar. The mixture should be light and fluffy after 2-3 minutes.
Beat in 2 large room-temperature eggs and 1 tbsp vanilla extract until they’re fully combined and fluffy. About 1 minute. Beat the dry ingredients into the wet ingredients. Mix until the ingredients are fully combined, but be careful not to overmix.
Using a spatula, stir in 2 ¼ cups chocolate chips. Cover the batter with plastic wrap and chill in the refrigerator for about 10 minutes. Chilling a sticky dough will help when it’s time to form the dough balls.
Form the dough into dough balls using ½ cup of dough for each (5 oz or 145 grams). These cookies are large, and you should get 10 cookies out of the batter. Once formed, place each dough ball onto the lined baking sheet. The cookies can be close for the next step, but make sure they don’t touch.
Press the remaining ¼ cup of chocolate chips into each dough ball. Place the tray of dough balls into the freezer and chill for another 20 minutes. This chill time prevents the cookies from spreading too thin while baking.
While the dough balls chill, preheat the oven to 375°F. Line a smaller baking sheet with parchment paper and place about 3 cookies, 3 inches apart, on it. Bake 1 tray of cookies (about 3 cookies) at a time. This ensures the cookies are baked evenly.
Bake each batch of cookies for 15-17 minutes, or until the edges and sides are set but the tops remain unbrowned. This method gives you chewy, soft cookies. The cookies will continue to bake on the hot baking sheet after removal from the oven. Leave them on the sheet for an additional 10 minutes before transferring to a cooling rack.
Repeat with the remaining dough. Serve the Crumbl cookies warm or at room temperature, and enjoy!
Serving Suggestions
Gluten-free Crumbl chocolate chip cookies are great served with a cold glass of milk or with tea and coffee. I like to enjoy one as my after-dinner sweet treat.
Storage Instructions
These cookies stay soft and chewy for days. Store them in an airtight container on the counter for 5 days.
Do you have a substitute for corn starch?
Hi Susie, you could try Tapioca or potato starch