These gluten-free chocolate chip cookies are the best soft and chewy gluten-free cookies made with a gluten-free 1:1 flour blend and other pantry-staple ingredients for a delicious, classic chocolate chip cookie.
This recipe for gluten-free chocolate chip cookies is an easy gluten-free dessert recipe that makes the best chewy chocolate chip cookies with a crisp edge! This recipe uses a gluten-free 1:1 flour blend with other classic chocolate chip cookie ingredients to make these delicious cookies.
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Why You'll Love This Recipe
- Gluten-free dessert
- Kid-friendly
- Chewy cookie recipe
Ingredients & Substitutions
- Butter - Butter is essential for chewy and soft cookies. We recommend using butter softened at room temperature.
- Sugar - This recipe calls for both cane sugar and brown sugar to keep the cookie insides chewy with a crisp edge.
- Eggs - We use an egg and one yolk in this recipe to provide structure to the cookies.
- Vanilla Extract - Pure vanilla extract adds delicious classic flavor to the cookies.
- Gluten-Free Flour - A high-quality gluten-free 1:1 flour blend is essential for delicious cookies.
- Tapioca Starch - Tapioca starch helps to thicken the cookie dough. You can use corn starch as a substitute.
- Baking Soda and Baking Powder - Baking soda and baking powder help the cookies to rise while baking.
- Salt - Every recipe needs a little salt to enhance the flavors.
- Chocolate Chips - Chocolate chips are key to making these chocolate chip cookies. You can use semi-sweet, milk chocolate, dark or white chocolate for these cookies.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Mixer - We recommend using a stand mixer or a hand mixer to mix the cookie dough ingredients together.
- Mixing Bowl - If you are using a hand mixer, you will need a mixing bowl to mix the dough together.
- Cookie Scoop - A cookie scoop makes it easier to scoop the dough into similar size balls for baking.
- Sheet Pan - You will need a sheet pan to bake the cookies on.
How to Make Gluten-Free Chocolate Chip Cookies
Step 1. Mix the wet ingredients together.
Step 2. Add the dry ingredients and mix into a ball of dough.
Step 3. Scoop the dough into balls.
Step 4. Bake in the oven.
Recipe Serving Suggestions
This recipe makes 2 dozen chewy gluten-free chocolate chip cookies that can be served warm with a glass of milk, stored at room temperature to enjoy all week long, or frozen for later.
If you like this recipe, you will love our other easy, delicious dessert recipes that can be made gluten-free.
- Classic Scotcharoos (without corn syrup)
- Fudgy Brownies
- Chocolate Chip Cookie Bars
- No Bake Cookies
- Key Lime Pie Bars
- Strawberry Cobbler
- Peanut Butter Cake
Expert Tips & Variations
- Chill the dough. We recommend chilling the dough for at least 2 hours but up to 24 hours before baking the cookies. This keeps the fats in the dough cool which keeps the cookies from spreading too much while baking in the oven. Chilling the dough is essential for thick, chewy cookies.
- Allow the sheet pan to cool completely. A hot sheet pan will cause the cookies to spread than cookies started on a cool sheet pan.
- Freeze balls of dough. We highly recommend shaping the dough into balls and freezing in a freezer-safe container. Whenever you're craving fresh cookies, you can preheat the oven, place the frozen dough on a sheet pan and bake the cookies.
How to Store Gluten-Free Chocolate Chip Cookies
- Countertop - in an airtight container for up to 6-7 days.
- Freezer - in a freezer-safe container for up to 3 months.
Recipe FAQ
The combination of brown sugar, an extra egg yolk and the perfect amount of softened butter gives these cookies the perfect chewy texture.
More Dessert Recipes
Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are the best soft and chewy gluten-free cookies made with a gluten-free 1:1 flour blend and other pantry-staple ingredients for a delicious, classic chocolate chip cookie.
Ingredients
- 1.5 sticks (¾ cups) butter, softened at room temperature
- ½ cup cane sugar
- 1 cup brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 + ¼ cups gluten-free flour
- 1.5 teaspoons tapioca starch
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- In the bowl of a stand mixer, add the softened butter and sugars.
- Cream the butter and sugars together on low to medium speed for 2-3 minutes.
- Add the egg, egg yolk and vanilla extract to the bowl and mix to combine with the creamed butter and sugar for 1 minute.
- Pour the flour, baking powder, baking soda, salt, and tapioca starch into the bowl of the stand mixer and beat on low to mix into the wet ingredients.
- Add the chocolate chips to the bowl and use a spatula to fold the chocolate chips into the cookie dough.
- Remove the cookie dough from the bowl and wrap it in plastic wrap or place inside a ziplock bag.
- Place the covered dough in the fridge to chill for at least 2 hours or overnight.
- Once the dough has chilled, remove it from the fridge and remove the plastic covering.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Use a cookie scoop to scoop out dough balls and place on the cookie sheet.
- Place the cookie sheet in the oven and bake for 8 minutes.
- Remove the pan from the oven at 8 minutes and use a circle cookie cutter or biscuit cutter to form the cookies into perfect circles.
- Place the pan back in the oven and bake for 1 additional minute.
- Remove the pan after a minute and allow to cool for 2-3 minutes before transferring to a wire rack to cool completely.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 108mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 1g
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