The Best Gluten Free Chocolate Chip Cookies Recipe you’ll ever taste, these homemade cookies are crisp and golden around the edges, soft and chewy in the center, and studded with sweet chocolate chips in every bite! Dairy-free option, too.
- Classic Chocolate Chip Cookies – Made Gluten-Free!
- Ingredients You’ll Need and Easy Substitutions
- Optional Add-Ins
- How to Make the Best Gluten Free Chocolate Chip Cookies Recipe From Scratch
- Baking Tips
- How to Make Ahead and Store for Optimal Freshness
- Common Questions About this Gluten Free Chocolate Chip Cookie Recipe
- More Gluten-Free Cookie Recipes
Classic Chocolate Chip Cookies – Made Gluten-Free!
Is there anything better than biting into a warm, freshly baked chocolate chip cookie? There’s just something so nostalgic about the sweet dough and gooey pockets of rich chocolate chips! Especially when paired with an ice cold glass of milk, or in our case oat milk.
However, traditional recipes aren’t exactly allergy-friendly, and they definitely aren’t gluten-free. But that doesn’t mean you have to give up your favorite treat! We believe everyone should get to enjoy their favorite foods, no matter their food restraints. That’s why we wrote our Gluten-Free Family Cookbook, after all!
So, naturally, gluten free chocolate chip cookies were at the top of our list of desserts to make. And not to toot our own horn, but we think we nailed it with this recipe. Crisp around the edges, soft in the center, and bursting with sweet chocolate chips, it’s everything you could want in a chocolate chip cookie – and then some!
In fact, these cookies are so good, you wouldn’t even realize they’re gluten free if we hadn’t told you. But don’t take our word for it, try them out, and decide for yourself.
Ingredients You’ll Need and Easy Substitutions
- Butter – Use unsalted butter or vegan butter to create a rich cookie dough that’s tender and holds its shape.
- Coconut Palm Sugar – This helps sweeten the cookies, keeping them soft and also adds a rich brown butter taste. Feel free to substitute brown sugar or golden monk fruit sweetener, if preferred.
- Raw Sugar – Feel free to use a sugar substitute instead to cut down on the sugar content.
- Egg – A large egg is included for extra richness and to help the cookies hold their shape.
- Vanilla Extract – Use pure vanilla extract (not imitation varieties) to enhance the flavor of the rest of the ingredients.
- Gluten-Free Flour – We use our homemade gluten-free flour blend to achieve the perfect texture, but a store-bought or a gluten-free 1-to-1 baking flour will also work. Just be sure it includes xanthan gum!
- Cinnamon – Technically optional, we love to include a pinch of ground cinnamon for extra depth and warmth.
- Chocolate Chips/Chocolate Chunks – We use dark chocolate chips, but semi-sweet chocolate chips or dairy-free chocolate chips also taste great.
- Sea Salt or Flakey Salt – Again, this is technically optional, but it makes for a bakery-worthy appearance and helps enhance the flavor of the chocolate!
Of course, you can always add extra ingredients to the dough for a boost of flavor and texture. For example, some of our favorite mix-ins include:
- Chopped Nuts
- Coconut Flakes
- White Chocolate Chips
- Dried Fruit
How to Make the Best Gluten Free Chocolate Chip Cookies Recipe From Scratch
There are no complicated steps or fancy equipment needed for this recipe. As long as you’ve got a few bowls, a mixer, and a baking sheet, it’s super easy!
- Mix the Wet Ingredients. Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. (Or, use a large bowl and a hand mixer.) Beat until the butter is smooth and creamy. Add the coconut sugar and raw sugar, and mix on low speed until the mixture is smooth. Add the egg and vanilla, and mix again on medium speed until combined.
- Add the Dry Ingredients to the Wet Ingredients. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon. Then mix the dry ingredients into the bowl of the wet ingredients until the batter is smooth and no streaks remain. *Be sure not to over mix. Fold in the chocolate chips.
- Chill the Dough. Shape the dough into a ball, place it in a bowl, and cover it with plastic wrap. Transfer the cookie dough to the fridge to chill.
- Portion and Bake. Preheat the oven, and line a large baking sheet with parchment paper. Then, use a 2 tablespoon cookie scoop to portion the dough, rolling it into balls. Place each cookie dough ball on the prepared baking sheet.
- Bake. Transfer the cookies to the oven, letting them bake just until the edges are slightly golden brown. Remove from the oven, and press a few extra chocolate chips on top along with a sprinkle of coarse sea salt.
- Cool. Allow the cookies to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
- Avoid Overmixing. Be sure to combine the ingredients for the dough just until they’re smooth. Continuing to mix will result in dense, tough cookies.
- Scrape the Bowl. We recommend stopping to scrape down the edges of the mixing bowl every so often when mixing to ensure all the ingredients get incorporated into the batter.
- Leave Space. Place the cookies on the baking sheet, leaving about 2 inches between each dough ball. This ensures they don’t clump together as they expand while they bake!
- Don’t Overbake. Keep a close eye on your oven, and remove the cookies as soon as the edges begin to look golden brown. The center may look underdone, but it will continue to bake as set as the cookies cool!
How to Make Ahead and Store for Optimal Freshness
It’s pretty rare that we ever have any leftovers when it comes to this recipe. They are called the best gluten free chocolate chip cookies for a reason, after all! However, if you do or if you want to prepare in advance, both the baked cookies and the cookie dough keep well!
- To Make Ahead: Prepare and portion the dough as the recipe card states. Then, arrange the dough balls on a baking sheet, and transfer them to the freezer for a couple hours or until solid. Once the dough is hard, transfer it to a freezer-safe bag or container, and keep the cookies frozen for up to 3 months. When you’re ready to eat, bake the dough from frozen, adding a few extra minutes as needed until the edges are golden.
- To Store: Transfer cooled cookies to an airtight container or sealable bag, and keep them stored at room temperature for up to 7 days.
- To Freeze: Store baked cookies in an airtight container in the freezer for up to 3 months. To eat, thaw them in the fridge overnight, and enjoy them cold, set them out to come to room temperature, or warm them up!
Common Questions About this Gluten Free Chocolate Chip Cookie Recipe
If your cookies are flat, it’s most often because the dough was too warm. Don’t skip chilling it in the fridge! Also, be sure to measure the butter and flour carefully.
On average, this recipe makes about 22 to 24 cookies.
Yes! It is naturally nut-free. Just be sure to double-check the ingredient lists on the items used to avoid any cross-contamination.
No, using all almond flour will not result in the soft, slightly fluffy texture we want with this recipe.
The most common reasons why these cookies may turn out dry are that xanthan gum was not included and they were not allowed to cool long enough after baking.
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