Gluten Free Chocolate Chip Cookies Recipe

Gluten Free Chocolate Chip Cookies Recipe coming right up—soft, chewy, golden around the edges, and so good no one will guess they’re gluten free.

This is my go-to gluten free chocolate chip cookies recipe when I want something that tastes like the classic Toll House cookies I grew up with, but safe for my gluten-free family members. They’ve got a tender middle, crisp edges, melty chocolate, and that cozy, buttery flavor we all crave. I make these for game nights, bake sales, and honestly…for myself with a cup of coffee on a quiet afternoon.

I started working on this gluten free cookie recipe years ago when one of my kids had to give up gluten. The first batch was, well…let’s just say we used them as ice cream “crumble” because they were that dry. Over time, with a lot of testing (and a few burnt pans), this version became the house favorite. It’s simple, it doesn’t require chill time if you’re in a hurry, and it uses basic pantry ingredients you probably already have if you’re into gluten free baking.

Whether you’re brand new to gluten free dessert recipes or you’ve got a whole shelf of gluten free flours, this batch of homemade gluten free cookies is reliable, forgiving, and very family friendly.

Why You’ll Love This Recipe

Classic flavor, gluten free – Tastes like your childhood chocolate chip cookie, just without the gluten.
Soft and chewy texture – These are truly chewy gluten free cookies with crisp edges and soft centers.

Simple ingredients – No strange starches to track down; a good 1:1 gluten free flour blend does the heavy lifting.
No mixer needed – You can stir this gluten free chocolate chip cookie dough together with a wooden spoon.
Quick and easy – About 15 minutes of prep and 10–12 minutes in the oven; cookies on the table fast.

Freezer-friendly – Freeze the dough balls or the baked cookies for easy treats later.
Customizable – Turn this into the best gluten free cookies for your family with nuts, different chips, or a dairy-free twist.
Great for sharing – Even gluten-eaters love these; they’re perfect for potlucks, school events, and holiday cookie tins.

Ingredients

Here’s everything you’ll need for this Gluten Free Chocolate Chip Cookies Recipe. I’ll add a few notes so you know why each thing matters.

Dry Ingredients

2 ¼ cups (315 g) gluten free 1:1 all-purpose flour blend (I like King Arthur Measure for Measure or Bob’s Red Mill 1:1; make sure it contains xanthan gum)
1 teaspoon baking soda
½ teaspoon baking powder (helps lift and keep cookies soft)
½ teaspoon fine sea salt (use a bit more if using unsalted butter and you like a saltier cookie)

Wet Ingredients

1 cup (2 sticks, 226 g) unsalted butter, softened to room temperature (you can use salted butter and reduce added salt slightly)
¾ cup (150 g) granulated sugar
¾ cup (150 g) packed light brown sugar (gives that caramel flavor and chewy texture)

2 large eggs, at room temperature
2 teaspoons pure vanilla extract (good vanilla really shines in simple cookies like this)

Chocolate & Mix-Ins

1 ½ to 2 cups (255–340 g) semisweet chocolate chips (or a mix of semi-sweet and dark; use your favorite brand—Enjoy Life is great for dairy-free)
Optional: ½–1 cup chopped nuts (walnuts or pecans are classic)

Optional: Flaky sea salt for sprinkling on top (totally not required, but very lovely)

Ingredient Tips for Better Gluten Free Baking

Flour blend: For the best texture in gluten free chocolate chip cookies, use a measure-for-measure or 1:1 blend meant to replace regular all-purpose flour. Blends with rice flour, potato starch, and sorghum usually bake up nicely.
Butter: Butter should be soft but not greasy or melted; when you press it with a finger, it should make a slight indent. Overly soft butter can make the cookies spread too much.

Eggs: Room temperature eggs combine more easily and help the cookie dough hold structure. If you forget, set cold eggs in warm water for 5–7 minutes.

Directions

Follow these simple steps, and I’ll walk you through what to look for along the way.

Preheat and prepare your pans
Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. This helps the cookies bake evenly and prevents sticking—especially important with gluten free baking.
Whisk the dry ingredients
In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, and salt. Whisking adds a little air and helps everything distribute evenly so you don’t get random salty or baking soda bits. Set aside.

Cream the butter and sugars
In a large bowl, using a hand mixer or stand mixer (or good old elbow grease and a sturdy spoon), beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 2–3 minutes. The mixture should look light, fluffy, and slightly pale. This step builds structure and helps give you that soft, chewy crumb.
Add eggs and vanilla
Add the eggs, one at a time, mixing on low just until each is combined. Scrape down the sides of the bowl as needed. Add the vanilla and mix again. Don’t overbeat here; too much mixing at this stage can make cookies tougher, even with gluten free flour.
Bring in the dry ingredients
Add the dry ingredients to the wet mixture in two additions, mixing on low or folding with a spatula just until no streaks of flour remain. The dough will be thick but not dry. If it seems very sticky and loose, let it rest 5–10 minutes—gluten free flour absorbs moisture as it sits, which helps firm things up.

Fold in the chocolate chips
Stir in the chocolate chips (and nuts, if you’re using them) by hand. This prevents overmixing. The chocolate should be well distributed, and the dough should feel soft but scoopable.
Scoop the dough
Use a medium cookie scoop or tablespoon to portion the dough into balls, about 1 ½ tablespoons each. Place them on the prepared baking sheets about 2 inches apart. For thicker cookies, you can chill the dough balls for 20–30 minutes, but honestly, they bake up nicely even without chilling.
Bake the cookies
Bake one sheet at a time on the middle rack for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft. Remember: gluten free cookies firms up as they cool, so don’t wait until they look “fully” baked or they’ll be dry.

Finishing touches
If you’d like, sprinkle a tiny pinch of flaky sea salt on the tops as soon as they come out of the oven. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely (or at least until they’re cool enough not to burn your tongue—speaking from experience here!).
Repeat and enjoy
Repeat with the remaining dough. If your kitchen is warm, keep the dough in the fridge between batches for slightly thicker cookies. Pour a glass of milk, make some tea, and enjoy your batch of soft gluten free chocolate chip cookies while they’re still just a little warm.

Servings & Timing

Yield: About 28–32 cookies (depending on size)
Prep Time: 15–20 minutes
Bake Time: 10–12 minutes per tray
Total Time: Around 30–35 minutes (a bit longer if you bake multiple trays or chill the dough)

If you’re making these for a party or cookie exchange, I’d plan on a double batch—they disappear fast.

Variations

Here’s where you can have a little fun with this gluten free dessert recipe.

Dairy-Free Gluten Free Chocolate Chip Cookies – Use dairy-free buttery sticks (like Earth Balance) and dairy-free chocolate chips for a fully dairy-free cookie.
Chunky Cookie Bar Version – Press the dough into a greased 9×13-inch pan and bake at 350°F for 22–26 minutes for gluten free cookie bars you can slice.

Oatmeal Chocolate Chip Twist – Replace ½ cup of the flour with certified gluten free rolled oats for a heartier, bakery-style cookie.
Double Chocolate Cookies – Swap ¼ cup of the flour for ¼ cup unsweetened cocoa powder and use dark chocolate chips.
Festive Holiday Cookies – Stir in ½ cup red and green candies or chopped peppermint bark for a seasonal tray.

Nutty Toffee Cookies – Add ½ cup chopped pecans and ½ cup toffee bits for a richer, more grown-up cookie.

Storage & Reheating

You know what? One of my favorite parts of this recipe is how well it stores. It’s very “busy-week friendly.”

At room temperature:
Store cooled cookies in an airtight container at room temperature for 3–4 days. Place a piece of parchment between layers if you’re stacking them so they don’t stick together.
In the fridge:
If your kitchen runs warm or you like a slightly firmer cookie, you can keep them in the fridge for up to a week. Let them sit out for about 10 minutes before serving, or microwave one cookie for 8–10 seconds to bring back that fresh-baked softness.

Freezer – baked cookies:
Place cooled cookies in a freezer-safe bag or container, squeeze out extra air, and freeze for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.
Freezer – cookie dough:
Scoop dough into balls and freeze on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen at 350°F, adding 1–2 minutes to the baking time. This is my secret weapon when grandkids show up and “need” cookies right now.

Notes

Flour brand really matters: Different gluten free flour blends absorb moisture differently. If your dough looks too dry and crumbly, you can splash in 1–2 teaspoons of milk. If it’s very sticky, let it rest a bit or add 1–2 tablespoons more flour.
Resting the dough: Even a short 10–15 minute rest lets the flour hydrate and helps your cookies hold shape. I do this when I’m not rushing.

Baking time sweet spot: In my oven, 11 minutes is the magic number for soft gluten free chocolate chip cookies that stay chewy even the next day. Keep an eye on that first batch and adjust by a minute either way.
Size consistency: Using a cookie scoop isn’t just cute; it helps all your cookies bake evenly so some don’t burn while others are underdone.
Pan color: Darker pans tend to brown the bottoms faster; if you’re using dark nonstick pans, check the cookies 1–2 minutes early.

Altitude and humidity: If you live at high altitude or in very humid climates, you may need tiny adjustments to flour or bake time. Start with the recipe as written, then tweak based on how the first tray behaves.

FAQs

1. Can I make this Gluten Free Chocolate Chip Cookies Recipe dairy free?
Yes. Use dairy-free buttery sticks or coconut oil (solid but soft), and choose dairy-free chocolate chips. The texture will be slightly different—often a bit more tender—but still delicious.

2. Do I need xanthan gum for this recipe?
If your gluten free flour blend already has xanthan gum (many 1:1 blends do), you don’t need extra. If it doesn’t, add about ½ teaspoon xanthan gum per cup of flour for better structure.

3. Why are my gluten free cookies gritty or sandy?
Some rice-based flour blends can taste a bit gritty right out of the oven. Let the cookies cool completely; the texture often improves after they rest. Overbaking can also make them feel dry and sandy.

4. My cookies spread too much—what went wrong?
Butter may have been too soft, or there was a bit too much sugar or too little flour. Try chilling the dough 20–30 minutes before baking or adding 1–2 tablespoons more flour to the next batch.

5. Can I make the dough ahead of time?
Yes. You can refrigerate the dough, covered, for up to 48 hours. Let it sit at room temperature for 10–15 minutes if it’s too firm to scoop, then bake as directed.

6. How do I make smaller or larger cookies?
For mini cookies, use about 1 tablespoon of dough and bake 8–9 minutes. For bakery-style large cookies, scoop about 3 tablespoons of dough and bake 12–14 minutes, watching the edges closely.

7. Can I reduce the sugar?
You can cut the sugar by about ¼ cup total without hurting the recipe too much, but the texture may be a little less chewy. Sugar helps with browning and softness, especially in gluten free cookies.

8. Are these safe for celiac disease?
They can be—just be sure all your ingredients are certified gluten free (especially flour, oats if you use them, and chocolate chips), and avoid cross-contact with gluten in your kitchen.

Conclusion

This Gluten Free Chocolate Chip Cookies Recipe gives you everything you want in a classic cookie—soft centers, crispy edges, rich caramel notes from the brown sugar, and plenty of melty chocolate—while still being safe for gluten free eaters. It’s simple enough for a busy weeknight but special enough for holidays and family gatherings.

Give these a try, and let me know how they turned out for you—did you make them plain, add nuts, or maybe turn them into bars? Leave a comment with your tweaks, and if you’re on a gluten free baking kick, you might enjoy exploring my other gluten free dessert recipes like brownies, banana bread, or peanut butter cookies next.

Gluten Free Chocolate Chip Cookies

Soft, chewy gluten free chocolate chip cookies with crisp edges, melty chocolate, and classic Toll House-style flavor. Easy to make, no chill required, and a hit with both gluten-free and gluten-eating crowds.

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Prep Time 20

Cook Time 12

Total Time 35

Course Dessert

Cuisine American

Servings cookies

Calories 180 kcal

Ingredients

2 1/4 cups gluten free 1:1 all-purpose flour blend about 315 g; measure-for-measure blend that contains xanthan gum

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt use a bit more if you prefer a saltier cookie
1 cup unsalted butter 2 sticks, 226 g; softened to room temperature
3/4 cup granulated sugar about 150 g
3/4 cup light brown sugar about 150 g, packed
2 large eggs at room temperature
2 teaspoons pure vanilla extract
1 1/2–2 cups semisweet chocolate chips 255–340 g; or a mix of semisweet and dark chocolate
1/2–1 cup chopped nuts optional; walnuts or pecans
flaky sea salt optional, for sprinkling on top after baking

Instructions

Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats to help the cookies bake evenly and prevent sticking.

In a medium bowl, whisk together the gluten free flour blend, baking soda, baking powder, and fine sea salt until well combined. Set aside.
2 1/4 cups gluten free 1:1 all-purpose flour blend, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
In a large bowl, using a hand mixer, stand mixer, or a sturdy spoon, beat the softened butter, granulated sugar, and light brown sugar together on medium speed for 2–3 minutes, until light, fluffy, and slightly pale.
1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
Add the eggs one at a time, mixing on low just until each is incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract just until combined; do not overbeat.
2 large eggs, 2 teaspoons pure vanilla extract

Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low or folding with a spatula just until no streaks of flour remain. The dough will be thick but not dry. If it seems very sticky and loose, let it rest for 5–10 minutes to allow the gluten free flour to absorb moisture.
2 1/4 cups gluten free 1:1 all-purpose flour blend, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
Using a spatula or wooden spoon, fold in the chocolate chips and, if using, chopped nuts until evenly distributed throughout the dough.
1 1/2–2 cups semisweet chocolate chips, 1/2–1 cup chopped nuts
Use a medium cookie scoop or tablespoon to portion the dough into balls, about 1 1/2 tablespoons each. Place them on the prepared baking sheets at least 2 inches apart. For slightly thicker cookies, you can chill the dough balls for 20–30 minutes, though this is optional.

Bake one sheet at a time on the middle rack for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft. The cookies will firm up as they cool, so avoid overbaking.
If desired, sprinkle a small pinch of flaky sea salt on each cookie immediately after removing from the oven. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
flaky sea salt
Repeat scooping and baking with the remaining dough. If your kitchen is warm, keep the dough in the refrigerator between batches for slightly thicker cookies. Serve slightly warm or at room temperature.

Notes

Yield: about 28–32 cookies, depending on size.
Storage: Store cooled cookies in an airtight container at room temperature for 3–4 days, or in the refrigerator for up to 1 week. For longer storage, freeze baked cookies or dough balls for up to 3 months. Bake dough balls from frozen at 350°F, adding 1–2 minutes as needed.
Tips: Different gluten free flour blends absorb moisture differently. If the dough seems too dry and crumbly, add 1–2 teaspoons of milk. If it is very sticky, let it rest 10–15 minutes or add 1–2 tablespoons more flour. In many ovens, 11 minutes is ideal for soft, chewy cookies.