These Gluten Free Chocolate Chip Cookies are everything a cookie should be – golden and crisp on the outside, melty and chewy on the inside, and loaded with chocolate chips with a sprinkling of sea salt on top! They’re bursting with the flavor and texture of a regular chocolate chip cookie… only better!
What makes these the best gluten free chocolate chip cookies?
For starters, just look at that texture! These cookies are definitely up to par with regular gluten-filled chocolate chip cookies. They have all the right chewiness and gooiness that can sometimes be lacking in gluten free cookies.
This recipe also only calls for 2 types of gluten free flours – all purpose gluten free flour blend and oat flour. Both are very easy to get ahold of and helps makes this recipe super simple.
The dough also only needs to chill for 2 hours. Many of my cookie recipes require the dough to chill overnight, but not these! Just prep the dough in the morning and you can have freshly baked chocolate chip cookies by noon.
Last but not least, these cookies are NOT cakey. Gluten free cookies tend to be on the puffy and cakey side because it’s tough to achieve that chewy texture without the cookie falling apart. But with the use of brown sugar and an extra egg yolk, these cookies are dense and chewy perfection.
Tips for making gluten free cookies
The cookie dough is made just like any other, by creaming together the butter and sugar, mixing in the vanilla and eggs, then finishing it off with the dry ingredients and chocolate.
For this recipe, there are a few things to keep in mind when making the dough:
- Completely cream together the butter and sugar. And by that, I mean it should look like a thin paste when it’s ready. Run the mixer on medium high speed until the two blend together, just like the mixture above.
- Make sure to spoon and level your flours to ensure you don’t use too much, otherwise the cookies won’t spread properly. Spoon the flour into the measuring cup and level it off with a straight edge. Don’t pack it into the cup, otherwise it will be too much.
- You can choose to use vanilla bean paste or vanilla extract, but vanilla bean paste creates a deeper vanilla flavor that’s so delicious in this recipe!
- The extra egg yolk helps add that chewiness factor to create a much richer cookie. Don’t leave it out!
- Using a blend of semi sweet chocolate and bittersweet chocolate helps create an interesting depth of flavor in these cookies. You can choose whichever chocolate you like best, but I recommend this combo for the best results.
The best way to chill cookie dough
This is another important step that you can’t skip! Chilling the dough allows the dry ingredients to fully absorb the wet ingredients, creating a more robust dough that will spread more evenly when baked.
Pre-scoop the cookie dough using a large cookie scoop. Dot the tops with a few extra chocolate chips and transfer the uncovered dough to the fridge. They must chill for at least 2 hours, but it’s OK if they chill for longer.
If you need to let them chill overnight, allow them to sit in the fridge uncovered for 2-4 hours, then wrap the tray in plastic wrap and continue to let them chill overnight. This prevents the dough from drying out.
The trick to baking perfect chocolate chip cookies
This is the trick that makes these the BEST gluten free chocolate chip cookies… although it may seem kind of odd!
When the cookies come straight out of the oven, they’ll spread quite a bit. The center will still be soft and doughy while the edges will be a light golden brown.
Right when you take them out, use the inside curve of a fork to push in the sides. Work fast because as the cookies cool, the sides will firm up which makes it much for difficult to round out your cookies. See the picture above for how this works.
This creates a perfectly round cookie with those crispy and chewy wrinkly edges without over-baking the center. Sprinkle with a little sea salt and transfer to a cooling rack while you bake the second batch.
FAQs
My go-to for gluten free baking is always the Bob’s Red Mill gluten free 1-to-1 baking flour. It already has xanthan gum mixed in (the ingredient that mimics gluten), and it just never fails. It’s the perfect blend of gluten free flours that is as close to regular flour that you can get! The other flour in this recipe is oat flour. This flour is very absorbent, so it works really well to create that doughy but sturdy texture.
Yes! This is actually how I typically work with oat flour as I always have oats on hand. Simply add some gluten free oats to a food processor and blend them up into a flour… or as close as you can get. It’s OK if it’s not perfectly powder-like. Just make sure to use gluten free oats, whether they’re quick minute oats or old fashioned. Either will work!
If you can’t use oats, another great option is almond flour. These two are a great swap for one another in most instances. Although, almond flour isn’t as absorbent as oat flour. Try to use super-fine almond flour for best results. Just make sure the cookie dough is easily scoopable and holds its shape. If the dough is too thin, add a couple extra tablespoons of the all purpose gluten free flour blend.
For more delicious gluten free dessert recipes, check out my:
- The BEST Gluten Free Vanilla Cupcakes with Chocolate Buttercream
- No Bake Vegan Cookie Dough Cheesecake Bars (Gluten Free)
- BEST Flourless Peanut Butter Cookies (Vegan Option)
- Gluten Free Dark Chocolate Cake Donuts
- Easy FUDGY Vegan Brownies (Gluten Free)
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Gluten Free Chocolate Chip Cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
PrintGluten Free Chocolate Chip Cookies
- Total Time: 40 minutes + 2 hours chilling
- Yield: 15-16 cookies
- Diet: Gluten Free
Description
You would never guess that these chocolate chip cookies are gluten free. They’re soft and chewy on the inside, crispy on the outside, and loaded with chocolate chips!
Ingredients
- 1/2 cup (110g) unsalted butter, melted
- 1/2 cup (110g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 1 large egg + 1 egg yolk
- 1 cup + 1 tbsp (150g) gluten free all-purpose flour with xathan gum (I recommend this one)
- 1/2 cup (60g) oat flour *SEE NOTES
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (80g) bittersweet chocolate, chopped
- 1 cup (160g) semisweet chocolate chips + a handful more for sprinkling
- Flaky sea salt for sprinkling
Instructions
- Whisk together the flour, oat flour, baking soda, and salt and set aside.
- Cream together the melted butter and sugars until it turns into a paste-like consistency (mix on medium-high speed with the paddle attachment for 3-5 minutes).
- Mix in the vanilla and eggs until smooth. Scrape down the bowl and mix again.
- Mix in the dry ingredients. Once combined, fold in the chocolate.
- Use a large cookie scoop and scoop the cookie dough side-by-side on a small tray lined with wax paper. You should have 15-16 cookies. Dot the tops with a few more chocolate chips and place in the fridge for at least 2 hours.
- Once chilled, bake at 375F on a large baking sheet lined with parchment paper (do not use a silpat). Bake 5-6 cookies at a time for 10-12 minutes. They should be lightly golden around the edges and puffed/doughy in the center.
- Right when you take them out of the oven, quickly push in the sides of the cookies using the inside curve of a fork (see picture in post). They’ll spread quite a bit, so pushing in the sides to form perfectly round cookies gives you wrinkly and crispy edges.
- Sprinkle the tops with a little flaky sea salt and transfer to a cooling rack.
- Allow them to cool for about 15 minutes then dig in!
Notes
- *Oat flour is preferred, but almond flour can also be used. Add an additional tablespoon of the all purpose gluten free flour when using almond flour.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten free chocolate chip cookies, gluten free cookies, gluten free
Alene says
Looking at these makes me want to bake them right now! But I already have a gluten free banana bread in my oven. I have 2 ovens, but I think my husband will look at me in dismay as we still have gf brownies left over from serving our company this weekend! I have always loved to bake, but my gluten free thing threw me for a loop. Thank you so much for your gf recipes.
Jenna says
Haha I know exactly how you feel! Just gotta bookmark this one when the banana bread is gone 😉
Afra says
Can I replace the white sugar to erythirol or monk fruit and the brown sugar for coconut sugar ?
Jenna says
I haven’t tested it, but I would replace all sugar with coconut sugar.
Afra says
Thanks I will try it .
Bianca Diaz says
Can I sub almond flour or all purpose flour For the gluten free all purpose flour?
Jenna says
You can sub all purpose flour if you don’t need these to be gluten free
Maggie says
All I want to say is that these have become my go-to chocolate chip cookies. Period. The fact that they don’t have gluten is an added bonus! My boyfriend is celiac and adores them. You’ve outdone yourself. Thank you!!!!
Jenna says
Aw yay! This makes me so happy to hear!!
Anna says
Can you freeze the extra dough or do you recommend baking right away?!
Jenna says
Yep you can freeze it! Freeze the individual balls in a freezer safe bag.
Dominique says
I put the dough in the fridge for a few hours before cooking and it didn’t work like traditional wheat flour cookies. It became a very hard Mads. The pre-balling idea is a great one.
Mareez says
Tried this recipe today and it turned out so delicious. Thank you for this. 🙂
Quick question, if I lessen the amount of sugars, will it make a difference?
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Jenna says
Oh yay thanks for sharing! I definitely don’t recommend reducing the sugar as this changes how the cookies will turn out.
Ann says
Just made this recipe today and it was my first time with gluten-free baking. Let me just say that they were phenomenal!! I had 3 today. And my boyfriend (not gluten-free) ate 2. He also loved them! They’re soft and chewy. But, you can’t even tell they’re not from regular flour. They are just like wheat flour cookies to me. My flour blend was one I made myself with 2 parts gf flour (1/2 brown rice, 1/2 toasted quinoa flour), 1 part starch (tapioca), 1 Tbsp gum (psyllium husk in my case). I also used dairy-free chocolate chips. Will make again!
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Jenna says
Yay! So happy you enjoyed 🙂
Renee Montgomery says
These are the best GF choc cookies I’ve made.
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Jenna says
Oh yay! Thanks for sharing!
Astri says
Hi.. just made these cookies.. taste great esp with the salt sprinkle at the end..
But why did my cookies didn’t spread? They shaped like a dome.. and can i change the butter with coconut oil? How about the measurement?
Thx so much..
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Jenna says
It could be the flour used since there’s a lot of variety in GF flour. I prefer bob’s red mill gluten free baking flour. Make sure you don’t use too much, so spoon it into your measuring cup rather than scooping the flour from the bag.
Gina D. says
This was my first attempt at making gluten free cookies and they were terrific! I will definitely make these again!
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Jenna says
Yay! Thanks for sharing!
Heather says
The best I’ve made and our family has been GF for over 2 years! I weighed Cup 4 Cup flour and the oat flour. I made 12 cookie dough balls and baked them 10 minutes in 2 batches.
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Ali says
Better than my normal cookie recipe!!!!! I’ve been looking everywhere for a good GF recipe with no luck. This one hits the nail on the head! Even mixed in some peanut butter.
Hethyr says
These are, hands down, the BEST chocolate chip cookies I’ve EVER had…and I’m including the time in my life before I had to go gluten-free almost 10 years ago. I do adjust the recipe a bit by using vegan butter, coconut sugar (to replace the brown and white), and dairy-free dark chocolate chunks. The first time I made them, I almost cut back on the amount of chocolate called for, but I am so glad I decided to follow the recipe’s suggested amount. I’ve never been much of a cookie person (don’t get me wrong, I like cookies, but I’d usually opt for a different dessert given choices) but I swear I dream about and crave these cookies now. I’m using National Cookie Day today (12/4/20) as an excuse to make them again. 🙂
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Jenna says
Wow so glad to hear this! Thanks for sharing!
Belinda says
These are amazing! I used almond flour instead of oat and vanilla extract, as your recipe alternate suggested.
I also made a batch with white chocolate chips and pecans. They also freeze well too! Thanks. This recipe is a keeper!
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Jenna says
Yay! So happy it worked out!
Hilary says
These were killer!!! I just tried 3 recipes in a row for GF chocolate chip cookies because I was determined to find a good one and the first two were terrible. This one was AWESOME! I only added one tsp of vanilla (by accident), used light brown sugar instead of dark (bc that’s what I had on hand) and only chilled in the freezer for 15 minutes before making. And they still turned out to be the best cookies ever. Thank you!!! I’m saving this one for good.
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Jenna says
Ah yay! So happy to hear this!
Celina says
Can they go straight from freezer to oven or should I let them thaw?
Jenna says
Let them thaw while you preheat the oven. Then they may need to bake for a couple extra minutes.
Daniela says
What can I use instead of the gluten free all purpose flour w xanthan gum? I don’t live in the US and there’s nothing like it where I live, there are different kinds of gluten free flour (rice, almond, etc) and xanthan gum but not mixed together. Could I use rice flour and mix it with the xantham gum? If so in what proportions? Thanks!
Jenna says
Hi Daniela – Your best option would be to look up a homemade gluten free flour blend recipe. There’s tons of recipes online, but just make sure to find one that has xanthan gum!
Brenna says
Hi there! How long would you say these cookies stay fresh once made?
Jenna says
About 4-5 days. But for the best taste and texture, consume within 2 days of making them.
Peter says
I don’t understand the witchcraft behind these cookies! Absolutely delicious, hand down the best GF recipe I’ve ever had. Thank you for sharing!
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Jenna says
Haha yay!
Shelby W. says
I’ve been struggling to find a cookie recipe that is GF and have the perfect chewy consistency. Lately my homemade cookies from other bakers have been too dry..even when it was labeled a chewy recipe! This one in particular was just perfect! Having the extra egg yoke and putting the dough in the fridge for 2 hours really help in the chewy aspect. I don’t have much patience when I bake anything but letting it sit in the fridge is MUST for this recipe!
I am making it for a second time as we speak. This time though, I ran out of oat flour so I used my GF flour twice. (used 1/2 C of GF flour when it called for the 1/2 C of oat flour). I’m hoping it still turns out just as great.
I made mine sugar free too by using coconut sugar instead of brown sugar and stevia for the sugar content. Even my choc chip cookies were made with stevia! Such a good recipe! Will never use another for choc chips cookies!
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Jenna says
Yay! So happy to hear they still work with modifications!