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!
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Gluten 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
My GF flour doesn’t have xanthan gum, but I have some I can add to the recipe. How much should I put in if it’s separate from the flour?
I recommend adding 1/4 tsp of xanthan gum to the recipe 🙂
Hi Jenna!
I love your recipes, you always inspired me !
Question, can I sub the butter for coconut oil or Vegan Butter? I want to try and make it Dairy-Free.
Thanks!
Alexandra
I haven’t tested it but vegan butter would be your best bet 🙂
These looks delish! Is there an option you recommend for egg free? Like flax or egg replacer? Wasn’t sure which would be better esp for the egg yolk replacement… thanks! 🙂
I haven’t tested it but you could try swapping with flax eggs!
I tend to only use recipes from this blog!
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Aw thank you!
I’ve tried so many gluten free cookie recipes and these Are THE BEST!!! Thank you so much for this recipe! They taste so yummy- I’ve made 2 batches already!
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Aw thank you! So happy you enjoyed!
These are without a doubt the best gluten free cookies I’ve ever made. They’re a hit with all my non-GF friends and family as well, you’d never know they didn’t have gluten. I use dark chocolate bars that I chop up verse chocolate chips and I think that adds a lot. So so good.
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Yay so happy to hear this!
May I know why my cookie come out is not as flat as yours. The shape of my cookies are much more dome.
I recommend reading “how to make the cookie dough” within the blog post which has a few baking tips. I’d assume it’s due to the amount of flour used.
Thanks for your reply. I measure and weigh the flour exactly per your recipe. Would it be the reason I am using almond flour instead of oat flour?
They sound delicious! However I am allergic to egg as well as wheat. Do you know if anyone has tried these with an Egg substitute like yogurt or buttermilk? Unfortunately I’m also allergic to the easiest egg substitute, bananas. Thanks so much!
Then I would recommend trying my vegan chocolate chip cookies but sub the flour with a good all purpose gluten free baking flour. You’d have better luck with that recipe!
Do you think this recipe could be baked as a cookie cake?
Hmm…I haven’t tried it but I would definitely recommend my gluten free oatmeal chocolate chip skillet cookie instead!
Just made them and they are fantastic!
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Yay!!
Hello! I’m excited to make these. What brand of vanilla bean paste do you use?
I like Rodelle!
Most recipes claim to be the “best” or “greatest” and rarely live up to the hype. This cookie? This cookie is different. A soft and thick center, crumbly and *just* crispy enough edges, these are darn near my perfect cookie.
I used equal weight of Better Batter flour and am completely and truly in love with this recipe. Browned butter and flaky sea salt are optional but both will elevate this cookie!
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Aw yay! thank you so much!
I got the worst news the other day. I can’t eat any rice at all anymore. Which means all my 1 to 1 gf flours won’t work for me. They all have rice flour. A few companies have come out with rice free brands, Better Batter and Bob’s Red Mill. They are very different blends though. I may make my own if I don’t like those two, but I don’t think they would work with cookies. This is my favorite recipe, and I have made it multiple times and still have some in my freezer. I could cry. Well, my non gluten free husband really likes them, so I guess the rest are for him. Might you have any suggestions as to how I could convert this to a no rice recipe? Thank you.
Thank you for this recipe! I used almond flour and was a little nervous but the cookies came out round and perfect! It’s so nice to have a dessert option that my whole family can enjoy. Delicious!
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Hi! What brand if oat flour do you use?
Any works! But I like Bob’s Red Mill
Been wanting to make these for a while and finally made them today. Followed the recipe exactly and they turned out amazing!! I love how flat they turn out. Just like subways cookies.
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Wow!! Just.. wow!! I tried your apple hand pies after seeing them on Tik Tok and what a hit! My kids love them. Your lemon poppyseed cake is just fabulous and NONE of my coworkers knew it was gluten free. This morning the chocolate chip cookies came out perfectly! Thank you so much for your wonderful recipes. I am now a loyal follower❤️
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Love these cookies that just happen to be gluten free.
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I came across your TikTok and made the hand pies for my kids. They were a hit!!! Then.. I discovered that you have gluten free recipes. Yay!!! I’ve made this recipe at least 10 times and every single time they turn out perfectly. Thank you so much!!❤️❤️❤️
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Yay! You are very welcome!
These were AMAZING – Thank you so much for sharing the recipe! I only baked half a dozen and am freezing the rest of the dough balls so I can have fresh baked cookies anytime I have a craving.
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