Chocolate Chip Cookies (Gluten-Free)

These gluten-free chocolate chip cookies have that classic cookie texture: chewy in the center, lightly crisp around the edges, and loaded with chocolate chips. They’re soft without being cakey, with just the right amount of spread and plenty of chocolate in every bite.

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Gluten-free bakery-style cookies

These bakery-style chocolate cookies are rich, deeply chocolaty, and packed with the perfect mix of crisp edges and soft, chewy centers. If you love rich chocolate bakes, you might also want to try my Chocolate Chip Muffins.

They’re easy to make with simple ingredients and no complicated steps. These soft and chewy cookies are the kind of gluten-free recipe you’ll want to make again and again. They’re perfect for any occasion and freeze beautifully!

What goes in: ingredients notes

Some NOTES about the main ingredients of this recipe:

• Flour: gluten-free all-purpose flour blend.
• Sugar: both brown sugar and white sugar.
• Butter: unsalted butter softened at room temperature.
• Eggs: room-temperature eggs are better
• Chocolate: chocolate chips, but you can also use chocolate chunks.

How to make Gluten-Free Chocolate Chip Cookies

Whisk together gluten-free all-purpose flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar until smooth and creamy.

Beat in the egg and vanilla extract until incorporated.

Add the dry ingredients and mix just until the dough comes together. Avoid overmixing once the flour is incorporated.

Mix in 3/4 cup of the chocolate chips, reserving the remaining chocolate chips for the tops of the cookies.

Cover the dough and refrigerate for at least 1 hour.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.

Roll tablespoons of dough into balls and arrange them on the prepared baking sheets, leaving space between each cookie. Gently press each ball down to flatten it slightly, then press the remaining chocolate chips onto the surface.

Bake for 10–12 minutes, or until the cookies are golden brown. The cookies will still be soft when they come out of the oven. Let them cool before transferring them to a rack so they can finish setting without breaking.

Let cool before removing to a rack.

Store the cookies covered at room temperature for up to 3 days or in the refrigerator for 5 days.

You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag, for up to 3 months.

Good to know: baking tips

• Use room-temperature butter and egg; softened butter creams more evenly with the sugar, while a room-temperature egg incorporates more easily into the dough.
• Keep the cookies a similar size; using roughly the same amount of dough for each cookie helps them bake evenly.
• Leave space between the cookies, as they spread as they bake, so avoid placing them too close together on the baking sheet.
• Don’t over-bake the cookies; the bottoms should be lightly golden, while the centers may still look slightly soft when you take them out of the oven. They will continue to set as they cool. Baking them until they look completely firm can result in a less soft and chewy center.
• Let the cookies cool before removing them to a rack; freshly baked cookies are delicate. Giving them time to cool on the baking sheet helps them firm up enough to transfer without breaking.

You might wonder: FAQ

How do you keep gluten-free chocolate chip cookies chewy? The combination of the ingredients and the refrigerator rest helps create the soft, chewy texture of these cookies. It’s also important not to overbake them, since they continue to set as they cool.

For more gluten-free cookie recipes

• Peanut butter chocolate cookies
• Red velvet cookies
• Chocolate brownie cookies
• Easy chocolate cookies (Vegan)

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