Cooking and Serving: 27 minutes | 24 cookies
Ingredients
How to make gluten free chocolate chip cookies | Ingredient swaps | Easy mix-in ideas
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 24 cookies
Ingredients
How to make gluten free chocolate chip cookies
Expert tips
Ingredient swaps
Easy mix-in ideas
How to store the dough or cookies
Gluten free flour blend: Any of my recommended gluten free flour mixes
Baking soda: Helps with browning in the oven without overbaking or burning.
Salt: Balances the sweetness and sharpens the other flavors.
Granulated sugar – Adds sweetness and tenderness.
Light brown sugar – Provides extra moisture and a rich, caramel-like flavor.
Butter – Adds flavor and helps create crisp edges and chewy centers. Make
Eggs – Help the cookies rise and adds structure that is particularly helpful
Vanilla extract – Adds a warm background note that boosts all the other
Chocolate chips – Use your favorite gluten free variety. I love Trader Joe’s
Instructions
Collage of the next steps to make the recipe
of the next steps to make the recipe.
Shape the cookies – Scoop the dough with a spring-loaded scoop, roll into.
balls, and flatten into disks to ensure the exact right amount of spread in the.
oven. The dough will be thick but workable, and should easily hold its shape.
when rolled and pressed.
Chill the dough – For thick, chewy cookies that don’t spread too much, chill.
the shaped dough at least until firm—ideally overnight for flavor development.
You can also bake a few cookies right away, or after a short 30-minute.
refrigerator chill, and chill the rest overnight. After chilling, the dough will.
be firm to the touch; this is exactly what you want.
A collage showing how to shape the cookies
collage showing how to shape the cookies.
Bake – Bake at 350°F for about 12 minutes, just until the edges are golden.
and the centers are mostly set. Let the cookies sit on the baking sheet for a.
few minutes or they’ll fall apart. Once set, they’re very stable.
Close up of a single cookie
up of a single cookie.
EXPERT TIPS
THE SECRET TO DEEP FLAVOR: WHY WE CHILL THE DOUGH.
Making something as simple as chocolate chip cookies, it seems particularly.
annoying for me to ask you to chill your dough at all, much less overnight. But.
chilling the dough over time creates thick, flavorful cookies in 2 ways:.
Cold cookie dough bakes thicker and chewier since cold butter melts more.
slowly than warm or even room temperature butter.
The older the dough, the more flavorful it becomes as the sugars begin to.
lose some of their moisture both into the air and into the flour,.
intensifying the caramel flavor of the brown sugar.
As a bonus, if your flour has any grittiness, it will soften as the dough ages.
If you’re impatient, bake a few now and chill the rest overnight.
WHY WE DON’T CREAM THE BUTTER AND SUGAR.
Unlike a lot of cookie recipes that begin sugar until creamy, here we mix the wet ingredients into the dry ingredients.
Creaming the butter and sugar aerates the cookies to make them lighter and the.
cookie dough very smooth. Here, we want a dense and chewy cookie with the.
texture of a crackled, uneven top, so we mix wet-into-dry.
ADD EXTRA CHIPS ON TOP
For photo-worthy cookies, press a few extra chips into the tops before baking—or.
just make sure the shaped dough has some visible chips on top. You can also add.
a couple of extra chips to just-baked cookies before they’ve set.
SKIP THE MIXER
If you can, mix and creates a more uniform cookie texture. If you must use a mixer, work in the.
Metal mixing bowl with chocolate chips and thick light brown cookie dough.
mixing bowl with chocolate chips and thick light brown cookie dough.
Unlike other recipes that require you to add almond flour, these are naturally.
nut-free, and easy to adapt for dairy-free or egg-free baking, too.
DAIRY FREE
Swap the butter for Spectrum or Crisco vegetable shortening or block-style vegan.
butter (like Melt or Miyoko’s Creamery). Shortening makes crisp-edged cookies.
but doesn’t brown much, and the dough hardens in the refrigerator, so be sure to.
shape it before chilling. If you’re using vegan butter, chill the dough.
overnight to prevent spreading. And don’t forget to use dairy-free chocolate.
EGG FREE
Replace each egg with a “chia egg” (1 tablespoon ground white chia seeds + 1.
tablespoon warm water, mixed and gelled). Or try 100 grams plain Greek-style.
yogurt at room temperature and add 1 more tablespoon gluten free flour. Either.
way, chill the dough overnight for the best structure and texture.
Try swapping up to half of the chocolate chips,.
Flavored chips (like white chocolate or butterscotch—check for gluten!).
Chopped nuts (like pecans or walnuts).
Soft dried fruit (like cranberries or raisins).
HOW TO STORE THE DOUGH OR COOKIES
Room temperature: Baked cookies stay fresh in a sealed container at room.
temperature for up to 5 days.
Refrigerator: You can store shaped, unbaked cookie dough in the fridge for.
several days. Keep it in a sealed zip-top bag or airtight container and bake in.
Freezer: Freeze both baked cookies and raw, shaped dough for up to 3 months. You.
can bake the dough straight from frozen—just flatten the disks slightly first,.
and add 2 minutes to the baking time. Or let the raw disks come to cool room.
temperature before baking.
A batch of light brown cookies with chocolate chips baked on a tray lined in.
batch of light brown cookies with chocolate chips baked on a tray lined in brown.
GLUTEN FREE CHOCOLATE CHIP COOKIES RECIPE
Prep Time: 15 minutes mins.
Cook Time: 12 minutes mins.
Chilling time: 12 hours hrs.
stack of 5 gluten free chocolate chip cookies top one broken.
of 5 gluten free chocolate chip cookies top one broken.
These thick and chewy gluten free chocolate chip cookies bake up with crisp.
edges, soft centers, and deep, rich flavor—just like the classics you remember.
INGREDIENTS
2 ¼ cups (315 g) all purpose gluten free flour blend.
INGREDIENTS
2 ¼ cups (315 g) all purpose gluten free flour blend.
Notes
* ½ teaspoon xanthan gum, omit if your flour blend already contains it; use a
* ½ teaspoon kosher salt
* 1 teaspoon baking soda
* ¾ cup (150 g) granulated sugar
* ¾ cup (164 g) packed light brown sugar
* 8 tablespoons (112 g) unsalted butter, at cool room temperature (69°F is
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 1 tablespoon pure vanilla extract
* 12 ounces semisweet chocolate chips, plus more as desired, up to 16 ounces
* Preheat your oven to 350°F (unless you plan to chill your cookie dough
overnight). Line baking sheets with parchment paper and set aside.
* In a large bowl, whisk together the flour blend, xanthan gum, salt, baking
soda, and granulated sugar.
* Add the brown sugar and whisk again, breaking up any lumps with a fork if
* Create a well in the center and add the butter, eggs, and vanilla. Mix the
wet ingredients together in tight circles in the center, then stir into the
dry ingredients until combined.
* Fold in 12 ounces of chocolate chips. The dough will be thick but workable.
Add more chips if desired.
* Divide the dough into 21 (or up to 24, if you used more chips) portions,
about 50 grams each. Roll into balls, then flatten into disks about 1
1/2-inches in diameter and 1/2-inch thick.
* If you like, press a few extra chips onto each dough ball for a more
* Arrange cookies about 2 inches apart on the lined baking sheets.
* Cover and chill the shaped dough for 12 hours—or up to 5 days—for the
thickest, best-flavored cookies. Even chilling the dough for 30 minutes will
help control oven spread.
* Bake one sheet at a time until the cookies are golden on the edges and just
set in the center, about 12 minutes.
* Let cool on the baking sheet for 5 minutes before transferring to a wire rack
This recipe works best with Better Batter’s original blend or Nicole’s Best
multipurpose flour. Bob’s Red Mill 1-to-1 works, too. If you aren’t chilling the
raw dough overnight before baking, add an extra ½ teaspoon xanthan gum.
I don’t recommend Cup4Cup anymore—the formula has changed and results have
become inconsistent. Want to make your own blend? Check out my mock all purpose
gluten free flour blends
Swap the butter with an equal amount (and Spectrum are my go-to choices. Shape the dough before chilling, since
shortening hardens in the fridge. You can also use block-style vegan butter, but
be sure to chill the dough overnight. And don’t forget to use dairy-free
Replace both eggs with two chia or flax “eggs,” or use 100 grams of plain
Greek-style yogurt plus 1 tablespoon more gluten free flour. Whichever you
choose, chilling the dough overnight is key to preventing too much spread during
Approximate nutrition information is based on 12 ounces chocolate chips.
Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 114mg | Potassium: 97mg | Fiber:
2g | Sugar: 18g | Vitamin A: 144IU | Calcium: 18mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Closeup of cookies on a small round metal plate on white cloth.
of cookies on a small round metal plate on white cloth.
Do I really have to chill the cookie dough?
Yes and no. Chilling helps control spread, enhances the texture, and deepens the
flavor. You can bake the shaped cookies right away and they will still taste
great, but even 30 minutes of chilling time will help control spread. Maybe bake
some now, and chill the rest!
Why are my cookies dry or crumbly?
You may have overmeasured the flour, skipped xanthan gum, or used butter that
was too cold to mix in properly. Or maybe you just didn’t let them cool long
enough—they’re delicate at first!
Why are my cookies flat?
Your dough may have been too warm, your butter too soft, or your baking sheet
still hot from the last batch.
What can I use instead of xanthan gum?
If your flour blend doesn’t contain xanthan gum, adding guar gum or konjac
powder instead can work in equal amounts, but results may vary. I favor konjac
Can I refrigerate the dough before rolling it into balls?
Yes, you can refrigerate the raw cookie dough in a sealed container before
shaping it. Just don’t pack it down too much in the container or it will be too
hard to scoop. You may have to let it sit at room temperature briefly until it’s
A classic thick and chewy delight, these gluten free chocolate chip cookies set
the standard for everything a cookie should be.
classic thick and chewy delight, these gluten free chocolate chip cookies set
the standard for everything a cookie should be.
Raw disks of light brown dough with chocolate chips on a baking tray lined with
disks of light brown dough with chocolate chips on a baking tray lined with