Gluten Free Chocolate Chip Cookies Recipe
These thick and chewy gluten free chocolate chip cookies bake up with crisp edges, soft centers, and deep, rich flavor—just like the classics you remember.
Servings: 24 cookies
Ingredients
- 2 ¼ cups all purpose gluten free flour blend (See Recipe Notes)
- ½ teaspoon xanthan gum omit if your flour blend already contains it; use a heaping 1/2 teaspoon
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 8 tablespoons unsalted butter at cool room temperature (69°F is ideal)
- 2 eggs at room temperature, beaten
- 1 tablespoon pure vanilla extract
- 12 ounces semisweet chocolate chips plus more as desired, up to 16 ounces total
Instructions
- Preheat your oven to 350°F (unless you plan to chill your cookie dough overnight). Line baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour blend, xanthan gum, salt, baking soda, and granulated sugar.
- Add the brown sugar and whisk again, breaking up any lumps with a fork if needed.
- Create a well in the center and add the butter, eggs, and vanilla. Mix the wet ingredients together in tight circles in the center, then stir into the dry ingredients until combined.
- Fold in 12 ounces of chocolate chips. The dough will be thick but workable. Add more chips if desired.
- Divide the dough into 21 (or up to 24, if you used more chips) portions, about 50 grams each. Roll into balls, then flatten into disks about 1 1/2-inches in diameter and 1/2-inch thick.
- If you like, press a few extra chips onto each dough ball for a more chocolatey look.
- Arrange cookies about 2 inches apart on the lined baking sheets.
- Cover and chill the shaped dough for at least 12 hours—or up to 5 days—for the thickest, best-flavored cookies.
- Bake one sheet at a time until the cookies are golden on the edges and just set in the center, about 12 minutes.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
Flour blend options
This recipe works best with Better Batter’s original blend or Nicole’s Best multipurpose flour. Bob’s Red Mill 1-to-1 works, too, but I recommend adding an extra ½ teaspoon xanthan gum to hold the cookies together and keep them fresh longer. I don’t recommend Cup4Cup anymore—the formula has changed and results have become inconsistent. Want to make your own blend? Check out my mock all purpose gluten free flour blends. Dairy-free tips
Swap the butter with an equal amount (by weight) of vegetable shortening—Crisco and Spectrum are my go-to choices. Shape the dough before chilling, since shortening hardens in the fridge. You can also use block-style vegan butter, but be sure to chill the dough overnight. And don’t forget to use dairy-free chocolate chips. Egg-free tips
Replace both eggs with two chia or flax “eggs,” or use 100 grams of plain Greek-style yogurt plus 1 tablespoon more gluten free flour. Whichever you choose, chilling the dough overnight is key to preventing too much spread during baking. Approximate nutrition information is based on 12 ounces chocolate chips.
This recipe works best with Better Batter’s original blend or Nicole’s Best multipurpose flour. Bob’s Red Mill 1-to-1 works, too, but I recommend adding an extra ½ teaspoon xanthan gum to hold the cookies together and keep them fresh longer. I don’t recommend Cup4Cup anymore—the formula has changed and results have become inconsistent. Want to make your own blend? Check out my mock all purpose gluten free flour blends. Dairy-free tips
Swap the butter with an equal amount (by weight) of vegetable shortening—Crisco and Spectrum are my go-to choices. Shape the dough before chilling, since shortening hardens in the fridge. You can also use block-style vegan butter, but be sure to chill the dough overnight. And don’t forget to use dairy-free chocolate chips. Egg-free tips
Replace both eggs with two chia or flax “eggs,” or use 100 grams of plain Greek-style yogurt plus 1 tablespoon more gluten free flour. Whichever you choose, chilling the dough overnight is key to preventing too much spread during baking. Approximate nutrition information is based on 12 ounces chocolate chips.
Nutrition
Serving: 1cookie | Calories: 220kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 114mg | Potassium: 97mg | Fiber: 2g | Sugar: 18g | Vitamin A: 144IU | Calcium: 18mg | Iron: 1mg