Gluten Free Chocolate Chip Cookies Recipe
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This gluten free chocolate chip cookies recipe bakes into cookies with crisp edges and soft, chewy centers for the perfect gluten free cookie.
These gluten free chocolate chip cookies are everything I love in a cozy homemade treat. They’re crisp at the edges, soft in the middle, and packed with melty chocolate in every bite. I first made these for a family member who has celiac disease and they were a hit!
Chilling the dough for at least an hour makes a huge difference in texture. It helps the cookies spread evenly while keeping their shape and giving you a soft center with perfectly set edges. It also lets the flour hydrate so the cookies bake up rich and golden.
I also love how well this dough works with different mix-ins. Chocolate chunks, chopped bars, or even a sprinkle of flaky salt for that salty-sweet treat!
Quick Bites About This Recipe
Skill Level: Easy for beginners.
Swaps: Use dairy free butter and chocolate for dairy free cookies.
Make Ahead: Chill the dough up to 48 hours before baking.
Freezer Friendly: Freeze baked cookies or dough balls for up to 2 months.
Variations & Substitutions: Add chopped nuts or try dark chocolate chunks.
Gluten Free Chocolate Chip Cookies Ingredients
Salted butter: Softened butter adds richness and keeps the centers soft. Dairy free butter works great too.
Light brown sugar: Adds moisture and that classic chewy texture.
Granulated sugar: Helps the edges crisp up.
Vanilla extract: Makes the cookies taste extra warm and cozy.
Egg: Holds the dough together. Applesauce works for a vegan option.
Gluten free flour: King Arthur gluten free flour gives a great bakery like texture.
Cornstarch: Helps keep the cookies soft.
Baking soda: Helps the cookies rise just enough.
Baking powder: Adds a touch of lift for softer centers.
Salt: Balances all the sweetness.
Semi sweet chocolate chips: Use your favorite brand or mix chips and chunks.
How to Make Gluten Free Chocolate Chip Cookies
- Preheat your oven to 375°F and line a baking sheet with parchment paper or a baking mat so it’s ready to go later.
- Beat the butter, brown sugar, and granulated sugar in a stand mixer until the mixture looks smooth and creamy.
- Add the egg and vanilla extract and mix just until everything comes together.
- Whisk the gluten free flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the mixer and gently blend until the dough forms. Stop as soon as the flour disappears so the cookies stay tender.
- Fold in the chocolate chips and chunks so they’re evenly mixed in.
- Cover the bowl and chill the dough for at least 1 hour. This helps the cookies spread evenly and bake with soft centers.
- Once chilled, scoop dough onto the baking sheet, leaving space between each cookie, and top with a few extra chocolate chips if you like.
- Bake the cookies for 9-10 minutes until the edges are set and the centers look slightly soft.
- Place a towel on the counter and carefully drop the cookie sheet onto it once to help the cookies settle.
- Let the cookies sit on the baking sheet for 2 minutes, then move them to a cooling rack to cool completely.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container for 3-4 days.
Freeze: Freeze baked cookies or dough balls for up to 2 months.
Reheat: Warm cookies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.
Recipe Tips and Notes
- Chilling the dough for at least 1 hour improves texture and reduces spreading, especially with gluten free flour.
- Add chocolate chips to the tops before baking or just after baking for picture perfect cookies.
- Don’t over bake. They may look slightly underbaked you want to let them continue to cook for 2 minutes on the baking sheet. Please refer to video for best example.
- The “drop” helps the cookies settle into bakery style cookies.
Gluten Free Chocolate Chip Cookies
Ingredients
- 2 sticks (2 sticks) salted butter
- 1 1/4 cup (266 g) light brown sugar
- 3/4 cup (149 g) granulated sugar
- 2 teaspoons (2 teaspoons) vanilla extract
- 2 large (2 large) eggs
- 3 cups (360 g) gluten free flour we used King Arthur gluten free measure for measure flour
- 1 1/2 teaspoons (1.5 teaspoons) cornstarch
- 1 teaspoon (1 teaspoon) baking soda
- 1/2 teaspoon (0.5 teaspoon) baking powder
- 1/4 teaspoon (0.25 teaspoon) salt
- 2 1/3 cup (397 g) semi-sweet chocolate chips divided
Instructions
- Preheat your oven to 375 degrees F.
- Line a baking sheet with a nonstick baking mat or parchment paper and set aside.
- In a stand mixer cream the butter, light brown sugar, and sugar together until creamy. Then add in the eggs and vanilla and beat for another 20 or so seconds until combined. Set aside.2 sticks salted butter, 1 1/4 cup light brown sugar, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 2 large eggs
- In a large bowl mix the gluten free flour, cornstarch, baking soda, and baking powder. Set aside.3 cups gluten free flour, 1 1/2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Add the dry ingredients to the butter mixture and mix until just combined, do not overmix.
- Fold in the chocolate chips with a rubber spatula, reserving some to top the cookies.2 1/3 cup semi-sweet chocolate chips
- Use a small cookie scoop and place 8-10 cookies on the baking sheet and bake for 9-10 minutes. We like to add extra chocolate chips to the top before baking.
- Place a towel on the counter and then remove the baking sheet from the oven. Carefully drop the cookie sheet onto the towel. Let the cookies sit on the baking sheet for 2 minutes and then you can transfer to a cooling rack. This step is optional but we find it gives the cookies the best texture.
- Remove cookies from the baking sheet and cool on a wire rack.
- Once cooled, enjoy or freeze for later.
Notes
- 9 minutes will give you more of a soft and chewy cookie, 11 minutes and after you’ll get more of a crispy cookie.
- Carefully dropping the cookie sheet onto a towel-lined counter after baking is our best cookie trick! After that, you can let the cookies sit on the baking sheet for 2 minutes, and then you can transfer them to a cooling rack. This step is optional but we find it gives the cookies the best texture. Be cautious doing this on a fragile counter. You can also allow the cookies to sink naturally on their own as they cool.
- To ensure your oven is cooking at the correct temperature we suggest using an oven thermometer to check.
- Add a few chocolate chips or chunks to the tops of the cookie dough balls before baking. This will make your cookies pretty when they come out and look full of chocolate chips on the top not just inside.
- Recipe adapted from my chocolate chip cookie recipe.
Nutrition
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