These classic gluten free chocolate chip cookies are deliciously rich and thick, with slightly crisp brown edges and the perfect chewy center. They really are the best you'll find!
What makes these “the best” gluten free chocolate chip cookies?
It's entirely possible that you already have a recipe for classic gluten free chocolate chip cookies that you think is straight-up the best. But I'm here to tell you, these are better.
This recipe is a version of the thick and chewy chocolate chip cookies that I was small-f famous for, long before I started baking gluten free for my son (and you) in 2004. In fact, I'd been making them for years before that.
They still brown. They hold the same glorious shape. They're thick, and they are chewy.
They're ever so slightly crisp on the very edges and the bottom, but just enough that they are ridiculously satisfying to bite into. This is the super simple chocolate chip drop cookie recipe that is simply perfect for so many occasions.
To be clear, they're crispy on the edges, thick throughout, and chewy in the center. If you prefer a cookie that isn't crisp at all, and bakes up thin and chewy, try our recipe for soft and chewy gluten free chocolate chip cookies.
Tips for baking these gluten free chocolate chip cookies
This recipe for gluten free chocolate chip cookies is incredibly easy. And it's fairly forgiving, too, making it perfect for beginner gluten free bakers as well as seasoned pros. But still, there are some tips and tricks that can help you make these gluten free cookies bake perfectly and last longer.
Can you freeze the raw dough?
Both the shaped dough and the cookies themselves freeze perfectly. I almost always have a batch of the cookies themselves, and a batch of the cookie dough disks in my freezer.
You can bake them right from frozen, but if you plan to do that, I recommend pressing the raw disks of cookie dough flatter, since they'll spread less if you bake them from frozen. You'll also need to add another minute or two to the baking time.
Do you have to chill the gluten free cookie dough?
If your cookie dough is at room temperature to begin with, you will only need to chill the shaped dough for a few minutes before baking. It will maintain its shape during baking, crackling a bit toward the end of baking.
If you live in a hot and/or humid climate, chilling the shaped cookie dough becomes more important. The best way to know how important chilling the dough will be is if your “room temperature” butter is nearly liquified.
If you press your finger lightly into the butter, and it leaves a shallow impression, your butter is at perfect room temperature. If the butter barely resists your touch, your butter is too soft.
Your cookie dough may end up a bit greasy, so be sure you're mixing it a bit extra (ideally in a stand mixer) and then chilling it until firm after shaping. For more tips on making gluten free cookies of all kinds, see our tips and tricks for making gluten free cookies.
How many chocolate chips should you add?
You'll notice that there is actually a range of chocolate chips that you can add to this recipe. You begin with 12 ounces of semi-sweet chocolate chips, and you can add up to another 4 ounces for a total of 16 ounces, or 1 full pound.
It's really a matter of personal taste (how many chips are you hoping for in each and every bite?). If you add more than about 14 ounces of chips, the less the cookies will keep their perfect shape during baking.
How to store gluten free chocolate chip cookies
If you don't want to freeze the cookies, I recommend wrapping them tightly or placing in an airtight container. Then keep them in the refrigerator for up to 5 days. Although I doubt they'll hang around that long, as they're just so good!
Mix all the dry ingredients first
It's important that you whisk all the dry ingredients, apart from the brown sugar, together first, just like the recipe tells you. This way, the dry ingredients are properly and consistently incorporated throughout the cookie dough.
If you try and make gluten free chocolate chip cookies by just throwing everything in a bowl altogether, you'll find that your cookies won't be consistent and will most likely have problems like excessive spreading, no rise, or clumps of improperly blended dry ingredients.
Save yourself the headache and take the extra 30 seconds to blend the dry ingredients before you add the brown sugar and the wet ones. And once you've added the brown sugar, be sure to break up any lumps in your sugar before adding the butter, eggs and vanilla.
Mix the wet ingredients into the dry ingredients
We make this cookie dough using the “reverse cream method,” which means that we add the wet ingredients into the dry, instead of creaming the butter first. Using the reverse cream method avoids incorporating air into the cookie dough the way creaming the butter first would do, and allows us to make the chewiest, most deliciously dense gf chocolate chip cookies. Gf cookies should taste like cookies, not gf cake (all due respect to gluten free cake!).
Use a silicone spatula to press the wet ingredients into the dry ingredients
When you're mixing the eggs, butter, and vanilla into the dry ingredients in the cookie dough in this recipe, begin by mixing the wet ingredients together in the center, and then draw the dry ingredients into the wet by pressing the back of a silicone spatula firmly into the wet ingredients. It will hydrate the dry ingredients more slowly, making it easier to create a smooth, uniform gf cookie dough.
Add a few more chocolate chips
If you're rolling your cookie dough, and you feel like you just can't see enough chocolate chips, go ahead and add a few more to each of the cookie dough balls.
Chill the cookie dough for at least 12 hours
I know this is not what anyone wants to hear, because this is a simple recipe that should produce quick, easy, delicious home baked gf cookies in minutes! And it can, but if you want your cookies to stay thick, you'll need to chill them at least until they're cold. And if you want the cookies to have that beautiful caramel flavor that the best chocolate chip cookies have, you'll need to chill them for at least 12 hours.
Substitutions for gluten free chocolate chip cookies ingredients
As I mentioned earlier, this recipe for gluten free chocolate chip cookies is easy. And it's pretty forgiving. So you can make some substitutions and still get really great, tasty gluten free cookies. But please be cautious, particularly if you've never made them before.
Gluten free dairy free chocolate chip cookies
I have successfully made this recipe with Spectrum healthy vegetable shortening (an affiliate link) in place of butter, and they come out beautifully. They don't brown as much in the oven, but they're still crisp on the edges. Keep in mind that shortening will get very hard in the refrigerator, so be sure to shape the dough before chilling it or you won't be able to shape it at all.
Avoid using vegan spreads as, like margarine, these will cause your gluten free chocolate chip cookies to spread excessively during the bake.
You can also try using Melt or Miyoko's Kitchen brand vegan butter. Those are generally my favorite butter substitutes for baking.
Gluten free egg free chocolate chip cookies
You can try replacing the two eggs in this recipe with a “chia egg” each (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
These are such simple cookies that the texture may not be the same when you make such an important substitution, but it's definitely worth trying.
If you'd like to make a recipe that is written to be dairy-free and egg-free, try our vegan gluten free chocolate chip cookies recipe.
Can you make these gluten free chocolate chip cookies with alternative sugars?
These are not healthy cookies. They're gluten free chocolate chip cookies, meant to have all the good stuff: butter, sugar, eggs, vanilla. But you might be able to make them with a sugar substitute.
If you would like to try them with a sugar substitute, I recommend Lankato brand monk fruit granulated sugar replacement for the granulated sugar, and their “golden” variety as a replacement for the brown sugar. You can also replace the brown sugar with coconut sugar one-for-one.
Those sugar alternatives do tend to be drying, though, so you may need to add water by the half-teaspoonful as necessary to achieve the proper cookie dough consistency. Watch the video carefully before trying the swap.
FAQs
What's the best flour to use for gluten free chocolate chip cookies?
The best gluten free flour for these chocolate chip cookies is a high-quality gluten free flour blend. I've used Better Batter here, but you can also use my Better Than Cup4Cup blend if you prefer to make your own.
Just be sure to avoid anything that's too grainy and coarse or that tends to be inconsistent. Check out my gluten free flour guide for more detail.
Why are my gluten free chocolate chip cookies dry and crumbly?
There are several reasons why your gluten free chocolate chip cookies might be dry and crumbly:
- You didn't let them cool and firm on the baking sheet for long enough after baking.
- You didn't use enough xanthan gum, or any at all
- You used a poor-quality all purpose gluten free flour blend that uses gritty rice flour and/or is just poorly balanced so nothing you make with it will turn out as intended
- Your butter was too cold when you made the cookie dough, so it never got fully mixed into the cookie dough, leaving it in big pockets here and there
- You got a measurement wrong so the cookies had too much gf flour
Why are my gluten free cookies flat?
If your gluten free chocolate chip cookies are flat, it could be because the butter was melted or just too greasy when you made the cookie dough, or your cookie dough was too warm for another reason when you put your batch in the oven. Remember, your cookie dough must be at least cold before it goes in the oven or the fat will melt too quickly, leading to flat cookies.
What can I use instead of xanthan gum?
I get the best results with xanthan gum, but if you're really set on baking gluten free chocolate chip cookies, or really any gluten free recipes without it, here are some potential alternatives:
- Ground psyllium husk (note that I do not like the taste or texture that this ingredient adds to baked goods, but some have had success with it)
- Guar gum (although it's better in cold applications; xanthan gum is better for heated recipes, like this one)
- Konjac powder (this is by far the most promising xanthan gum substitute)
The BEST Gluten Free Chocolate Chip Cookies
Ingredients
- 2 ¼ cups (315 g) all purpose gluten free flour blend (I use Better Batter, but my Better Than Cup4Cup blend works well, too)
- 1 teaspoon xanthan gum omit if your flour blend already contains it
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¾ cup (150 g) granulated sugar
- ¾ cup (164 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter at cool room temperature
- 2 (100 g (weighed out of shell)) 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. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, salt, baking soda and granulated sugar, and whisk to combine well.
- Add the brown sugar, and whisk again to combine, working out any lumps in the brown sugar. If you are finding many lumps, try using the tines of a fork to break up any stubborn ones.
- Create a well in the center of the dry ingredients, and add the butter, eggs, and vanilla, and mix until well-combined.
- You can use a stand mixer fitted with the paddle attachment to make quick work of it.
- Add 12 ounces of chocolate chips and mix until evenly distributed throughout the cookie dough. The cookie dough will be thick but not stiff. Add more chocolate chips if you like, and mix thoroughly.
- Divide the cookie dough into 21 portions (or 24 if you’ve used all 16 ounces of chips), and roll each tightly into a ball about 1 1/2 inches in diameter (and about 50 grams each).
- Press each of the balls of dough into a disk about 1/2-inch thick and place about 2 inches apart on the prepared baking sheets.
- As you’re rolling the dough, add a few more chocolate chips to each ball, if desired, and roll them into the dough.
- To ensure the thickest cookies with the best flavor and color, cover the dough on the baking sheet and refrigerate the shaped cookie dough for at least 12 hours and up to 5 days.
- Remove the chilled dough from the refrigerator and place the baking sheets, one at a time, in the center of the preheated oven.
- Bake until the cookies are golden brown around the edges, light golden brown all over and set in the center (about 12 minutes).
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.
Notes
Nutrition
The BEST Gluten Free Chocolate Chip Cookies
Ingredients
- 2 ¼ cups (315 g) all purpose gluten free flour blend (I use Better Batter, but my Better Than Cup4Cup blend works well, too)
- 1 teaspoon xanthan gum omit if your flour blend already contains it
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¾ cup (150 g) granulated sugar
- ¾ cup (164 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter at cool room temperature
- 2 (100 g (weighed out of shell)) 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. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, salt, baking soda and granulated sugar, and whisk to combine well.
- Add the brown sugar, and whisk again to combine, working out any lumps in the brown sugar. If you are finding many lumps, try using the tines of a fork to break up any stubborn ones.
- Create a well in the center of the dry ingredients, and add the butter, eggs, and vanilla, and mix until well-combined.
- You can use a stand mixer fitted with the paddle attachment to make quick work of it.
- Add 12 ounces of chocolate chips and mix until evenly distributed throughout the cookie dough. The cookie dough will be thick but not stiff. Add more chocolate chips if you like, and mix thoroughly.
- Divide the cookie dough into 21 portions (or 24 if you’ve used all 16 ounces of chips), and roll each tightly into a ball about 1 1/2 inches in diameter (and about 50 grams each).
- Press each of the balls of dough into a disk about 1/2-inch thick and place about 2 inches apart on the prepared baking sheets.
- As you’re rolling the dough, add a few more chocolate chips to each ball, if desired, and roll them into the dough.
- To ensure the thickest cookies with the best flavor and color, cover the dough on the baking sheet and refrigerate the shaped cookie dough for at least 12 hours and up to 5 days.
- Remove the chilled dough from the refrigerator and place the baking sheets, one at a time, in the center of the preheated oven.
- Bake until the cookies are golden brown around the edges, light golden brown all over and set in the center (about 12 minutes).
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.
Carolyn says
I have diabetes and would like to know what I can do to use less sugar.
Nicole Hunn says
Please see the text of the blog post where I discuss using alternative sugars. You cannot reduce the sugar, as sugar is both a sweetener and a tenderizer.
Dana says
How do you adjust this recipe to include walnut pieces? (I like chocolate chip cookies with more nuts than chocolate.)
Nicole Hunn says
Sure, Dana, you can replace any amount of the chocolate chips, by weight, with nut pieces!
Sheila Blank says
Wow! This receipe is really similar to the Toll House Cookie Recipe on the back of the bag. Can oats be substituted for the gf flour?
Also, I purchased a bag of Ghiradelli chocolate chips with no sugar added.
Is there a way I can mix these with the regular chocolate chips? I’d also like to cut back on the amount of sugars in the recipe, as I have done in “former” days. Would reducing the sugars from 3/4 to 1/2 cup each work?
Thanks again Nicole.
Sheila
Nicole Hunn says
No, you can’t reduce the sugars without affecting not just taste but also texture as sugar is a tenderizer in baking. You can definitely use any chips you like. No, you cannot use oats as an all purpose gluten free flour. For a gf oatmeal chocolate chip recipe, please see that post on the blog.
Nicole R says
Wow. These cookies are incredible. I have tried many GF recipes for chocolate chip cookies and these are by far the best. The texture is amazing as well as the flavor. Will make them again. Thank you!