There’s something truly magical about biting into a warm, gooey cookie, and these Gluten-Free Chocolate Chip Cookies make sure absolutely no one misses out on that experience! Classic, nostalgic, and outright irresistible, this recipe delivers those bakery-style cookies you crave—even without the gluten. Whether you’re gluten-sensitive or just looking to switch things up, you’ll love the tender crumb and melty chocolate chips in every bite. Welcome to the easiest way to make everyone at the table smile!
Ingredients You’ll Need
Making Gluten-Free Chocolate Chip Cookies is all about using simple ingredients that bring big results. Each component plays its own special role, from building structure to adding richness and gooey pockets of chocolate. Here’s a closer look at why these pantry staples make such a delicious difference:
- Gluten-free all-purpose flour blend (2 1/4 cups, with xanthan gum): A high-quality blend ensures a chewy texture and reliable structure, almost indistinguishable from traditional cookies.
- Baking soda (1 teaspoon): Gives the cookies their delightful lift, creating that soft yet slightly crisp edge.
- Salt (1/2 teaspoon): Just enough to balance sweetness and accentuate the rich flavors.
- Unsalted butter, softened (1 cup): Infuses each cookie with indulgent flavor and keeps the center perfectly tender.
- Granulated sugar (3/4 cup): Adds that classic sweetness and helps form slightly crisp edges.
- Light brown sugar, packed (3/4 cup): Lends moisture, slight caramel notes, and essential chewiness.
- Large eggs (2): Bind everything together while contributing to a luxurious, soft center.
- Pure vanilla extract (2 teaspoons): Boosts bakery-level flavor and complements the chocolate perfectly.
- Semi-sweet chocolate chips (2 cups): The star of the show—melty, rich, and just the right amount of chocolate in every mouthful.
How to Make Gluten-Free Chocolate Chip Cookies
Step 1: Prep the Oven and Pans
Begin by heating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking—this also ensures your Gluten-Free Chocolate Chip Cookies slide right off, golden and perfect. A little prep at the start sets the tone for baking success!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. This helps evenly distribute the leaveners and seasonings, making sure every cookie bakes up just right. No one likes a bite of unblended flour, so take a moment to whisk well.
Step 3: Cream Butter and Sugars
In a large bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar until the mixture looks pale and fluffy. This step is key to achieving those chewy cookie centers and lovely edges—don’t rush it! Use an electric mixer if you like, but a strong arm and a sturdy spoon work in a pinch.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Then stir in the pure vanilla extract—this fragrant splash takes your dough from simple to spectacular, enhancing both taste and aroma for your Gluten-Free Chocolate Chip Cookies.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the butter-sugar mixture, mixing until just combined. It’s important not to overwork the dough, which can make the cookies dense. You should have a soft, scoopable dough at this stage.
Step 6: Fold in the Chocolate Chips
Now, the best part—gently fold in those generous cups of semi-sweet chocolate chips. Make sure they’re evenly distributed so every cookie gets a gooey, chocolatey center. This is the moment where the dough starts to look irresistible (don’t eat it all now, I know it’s tempting!).
Step 7: Scoop and Bake
Drop rounded tablespoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake 10 to 12 minutes, just until the edges are lightly golden and the centers appear soft. This ensures you get perfectly chewy Gluten-Free Chocolate Chip Cookies every time.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling completely. This extra rest means they set up with just the right texture—crispy on the outside, soft on the inside, and an absolute joy to eat.
How to Serve Gluten-Free Chocolate Chip Cookies
Garnishes
Add a playful touch by sprinkling your warm Gluten-Free Chocolate Chip Cookies with a pinch of flaky sea salt right after baking. It heightens the chocolate flavor and makes every bite a little more memorable. A drizzle of melted chocolate or a dusting of powdered sugar is also pure magic, especially for dessert platters.
Side Dishes
Pair your cookies with a tall glass of cold milk for that quintessential cookie experience. If you want something different, try serving alongside vanilla ice cream or even some fresh berries to add a refreshing pop of color and flavor contrast.
Creative Ways to Present
Want to wow your guests? Stack the cookies in a glass jar tied with ribbon for homemade gifting, or sandwich a scoop of your favorite ice cream between two cookies for an instant gluten-free ice cream sandwich. Arrange them on a pretty platter with a scattering of extra chocolate chips to show off their bakery-worthy appeal.
Make Ahead and Storage
Storing Leftovers
To keep your Gluten-Free Chocolate Chip Cookies fresh, store any leftovers in an airtight container at room temperature. They’ll taste just-baked for several days, maintaining that perfect balance of softness and chew. A slice of gluten-free bread tucked in the container can help keep cookies super soft!
Freezing
These cookies are fantastic for freezing. Let them cool completely, then layer between sheets of parchment paper in a freezer-safe container. They’ll keep well in the freezer for up to 3 months—just thaw at room temperature whenever a cookie craving hits.
Reheating
If you want that fresh-from-the-oven warmth, pop a cookie (or two) in the microwave for about 10 seconds. Alternatively, heat them in a 300°F oven for 3-4 minutes. This brings back the gooey chocolate and slightly crisp edges we all love.
FAQs
Can I use dairy-free butter to make these cookies vegan?
Absolutely! Swap the butter for your favorite plant-based alternative, and use a flax egg or egg replacer, plus dairy-free chocolate chips. The cookies will still have that classic chewy texture with all the rich chocolate flavor you crave.
What’s the best gluten-free flour blend for Gluten-Free Chocolate Chip Cookies?
Choose a gluten-free all-purpose blend that contains xanthan gum for best results. Brands like Cup4Cup, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure work beautifully and provide a texture nearly identical to traditional cookies.
Why are my cookies spreading too much or too little?
Cookie spread is often affected by butter temperature or flour measurement. Make sure your butter is just softened, not melted, and measure your flour using the spoon-and-level method. Too much flour will make cookies thick, too little will lead to excess spreading.
Can I add nuts or other mix-ins?
Definitely! Try folding in chopped pecans, walnuts, or even dried fruit for extra crunch and character. Just keep the total mix-in volume close to 2 cups so the cookies hold together well.
How do I know when the cookies are done?
Look for edges that are set and lightly golden, with centers that still look a little soft—they’ll firm up as they cool. Overbaking is the enemy of chewy Gluten-Free Chocolate Chip Cookies, so start checking at the 10-minute mark.
Final Thoughts
If you’ve been missing the comfort (and joy!) of homemade chocolate chip cookies, give these Gluten-Free Chocolate Chip Cookies a try. They’re easy, crowd-pleasing, and every bit as satisfying as their classic counterpart. So preheat that oven and share a batch—your taste buds will thank you!
Print
Gluten-Free Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in these delicious Gluten-Free Chocolate Chip Cookies that are chewy, buttery, and loaded with chocolate chips. They are easy to make and perfect for anyone, whether gluten-free or not.
Ingredients
Dry Ingredients:
- 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Mix-Ins:
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- Cream butter and sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Stir in chocolate chips: Fold in the chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 10-12 minutes until lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use a high-quality gluten-free flour blend with xanthan gum for best texture.
- These cookies freeze well; store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
