The BEST Gluten Free Chocolate Chip Cookies

The BEST Gluten Free Chocolate Chip Cookies

A classic thick and chewy delight, these gluten free chocolate chip cookies set the standard for everything a cookie should be. Plus, they’re easy drop cookies, ready in a flash any time at all. And they’re even better than Toll House!

A classic thick and chewy delight, these gluten free chocolate chip cookies set the standard for everything a cookie should be. And they're easy drop cookies, ready in a flash! https://glutenfreeonashoestring.com/thick-chewy-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. I’m going to go out on a limb and tell you something important, so I want to make sure you’re listening đź’¬: these are better.

If we were face to face, I might be a bit more diplomatic on the subject. A little less swagger and bragging in the cookie dough, you know? This recipe is a version of the thick and chewy chocolate chip cookies that I was *ahem* famous for long before I started baking gluten free for my son (and you).

Like, for years before that. And I started baking gluten free in 2004.

A classic thick and chewy delight, these gluten free chocolate chip cookies set the standard for everything a cookie should be. And they're easy drop cookies, ready in a flash! https://glutenfreeonashoestring.com/thick-chewy-gluten-free-chocolate-chip-cookies/

They only require the simplest, most basic gluten free pantry ingredients (think gluten free flour, butter, sugar, eggs, vanilla). I’ve also made them dairy free by replacing the butter with Spectrum healthy vegetable shortening*, and they come out beautifully.

They still brown. They hold the same glorious shape. They are thick, and they are chewy. They are ever so slightly crisp on the very edges and the bottom, but just enough that they are ridiculously satisfying to bite into. 🍪

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?). But keep in mind that, past about 14 ounces of chips, the more chips you add to the cookie dough, the less the cookies will keep their perfect shape during baking.

And no matter what you do, reserve at least a few to place on top of the disks of dough. It just makes them that much more beautiful, really.

*That’s an affiliate link. If you click through and purchase something, I earn a very small commission at no extra cost to you.

A classic thick and chewy delight, these gluten free chocolate chip cookies set the standard for everything a cookie should be. And they're easy drop cookies, ready in a flash! https://glutenfreeonashoestring.com/thick-chewy-gluten-free-chocolate-chip-cookies/

There are plenty of other cookie recipes (even other chocolate chip cookie recipes) here on the blog. Some crispy, some chewy.

Some thin, others thick. And all the combinations in between. But this recipe? This is the super simple chocolate chip drop cookie recipe that is simply perfect for so many occasions:

  • They’re perfect when you’re just starting out on a gluten free diet, and you want to bake something simple that you absolutely know will be a success. I always recommend starting out with a drop cookie recipe—this recipe to be exact.
  • They’re perfect for I-can’t-show-up-empty-handed emergencies, as they’re so easy and use such basic ingredients. I have made them countless times for a roomful of gluten-eaters, and they’re still the first dessert to disappear at a dinner party.
  • 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. Bake them right from the freezer. You may need to add another minute or two to the baking time.

This recipe is so special, in fact, that a version of it was one of the first recipes I posted on this blog way back in 2009 (not a typo), and is in my very first cookbook, Gluten Free on a Shoestring.

It will always be a part of my life. If that sounds a bit melodramatic, it’s just because you haven’t tried these cookies yet. đź’•

Looking for a video how-to, so you can watch me making gluten free chocolate chip cookies? I’ve got that, too, to go along with my OMG New York Times-Style Gluten Free Chocolate Chip Cookies:

Just hit PLAY ▶️!

A classic thick and chewy delight, these gluten free chocolate chip cookies set the standard for everything a cookie should be. And they're easy drop cookies, ready in a flash! https://glutenfreeonashoestring.com/thick-chewy-gluten-free-chocolate-chip-cookies/

Like this recipe?

Prep time: Cook time: Yield: 24 cookies


2 1/4 cups (315 g) all purpose gluten free flour (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)

1/2 teaspoon kosher salt

1 teaspoon baking soda

3/4 cup (150 g) granulated sugar

3/4 cup (164 g) packed light brown sugar

12 to 16 ounces semisweet chocolate chips

8 tablespoons (112 g) unsalted butter, at room temperature

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 tablespoon pure vanilla extract


  • Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set 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. Place about 12 ounces of the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients, toss to coat the chips and set aside. Create a well in the center of the dry ingredients, and add the butter, eggs and vanilla, mixing to combine after each addition. Add the chips and reserved dry ingredients, and mix until evenly distributed throughout. The cookie dough will be thick but not stiff.

  • Divide the cookie dough into about 24 portions 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. Scatter a few chocolate chips on top of each disk of dough, and place the baking sheet in the freezer for 5 minutes, or until the dough is cold.

  • Remove the chilled dough from the freezer 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.

  • Recipe first published on the blog in 2009. Method updated slightly, photographs updated completely in 2016. 


Comments are closed.

  • B Hulme
    September 8, 2016 at 6:51 PM

    I have a GF friend in Iceland who I wanna bake some cookies for, and I need a choc chip recipe that will travel and keep well :/ These look sturdy but do you know how long they last after you make them? I’ll be sending them by fastest post, but it could still take a week…

    • September 26, 2016 at 4:35 PM

      They’re quite sturdy, but a week in transit is quite a lot to ask of anything perishable, B Hulme. I’m picturing them sitting out in the hot sun…

  • Rebecca S.
    August 17, 2016 at 6:17 PM

    You are such a genius. Made these last night with mock cup for cup flour. I can’t believe how good they are!!!!i haven’t shown them to my kids yet. Lol.

  • Anne Lairmore
    March 27, 2016 at 10:52 PM

    I made these cookies and your fabulous lemon pound cake for Easter (we are paleo, but couldn’t resist a holiday treat!). Both recipes turned out fabulous!!! I always use your flour recommendations and put arrowroot instead of cornstarch in the pound cake with perfect results — you are a genius!). Thank you so much for the treats!

  • JES
    March 23, 2016 at 10:28 AM

    These were AMAZING and are now my new go to choc chip cookie recipe! Thank you so much for all that you offer here!

  • Samantha
    March 21, 2016 at 11:28 AM

    I’m new to your blog…and GF cooking – and so far, so good! But I’m wondering if know what to do for high-altitude GF baking?? Simple trick with “regular” baking is simply add 2 Tbs. flour to the batter for a high-altitude adjustment. Any idea if that would hold true with GF flour blend?? I really want to get back to baking….. Thanks!

  • youngbaker2002
    March 19, 2016 at 7:51 PM

    Hi Nicole! Today I used your new vanilla cake recipe to make cupcakes and I frosted them with the chocolate buttercream frosting you used to frost your chocolate cutout cookies (using a star tip to make them pretty) . EVERYBODY ABSOLUTELY LOVES THEM. LOVES THEM. PERIOD.
    Thank you so much for the great recipe Nicole. :) I will always use that recipe when I want vanilla cake or cupcakes.
    XOXO -Mena

  • Kali Rae Perrone
    March 19, 2016 at 12:22 PM

    Do you think these will still be as fantastic with coconut sugar instead of cane? They look perfect, I can almost taste them! I’m afraid I will be dissatisfied if I sub out the sugar, but I guess I will never know until I try. I’ve loved every one of your recipes I’ve made, love your books, thanks for all your hard work!

  • Charlie
    March 19, 2016 at 1:41 AM

    These are great with the milk chocolate chips too.

  • Steohanie
    March 18, 2016 at 4:00 PM

    This is toll house recipe with gf flour! Do it all the time!!

    March 18, 2016 at 1:33 PM

    What would happen if you skipped the freezer part??

    • March 18, 2016 at 1:44 PM

      Hi, Carole, They won’t be as thick and the edges won’t be as clean. You really need to chill them before baking.

    • S.
      March 18, 2016 at 8:41 PM

      Sometimes they just spread too thin and become bubbly if you don’t freeze them first.

  • youngbaker2002
    March 18, 2016 at 11:12 AM

    Hi Nicole! i was wondering, what is the difference between these cookies and the soft batch chocolate chip cookies straight out of Classic Snacks? (which we love by the way) :)

  • […] It’s private! Some like their cookies thin & crispy (like me). Others swear by a nice thick & chewy CCC. They like a cookie meal.But can’t we all just get along? Sure we can. Let’s go along […]

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  • Sarah
    August 27, 2011 at 10:44 PM

    I made these for non-gluten free friends and they loved them! I’m making a second batch tonight. Thanks for the great recipe!

    • Nicole
      August 28, 2011 at 2:26 PM

      Hi, Sarah,
      They’re a major favorite in my house. Glad you enjoyed them!
      xoxo Nicole

  • Darlene
    August 9, 2011 at 6:38 PM

    I’ll be making these soon but…”I’m such a sucker for a sad gluten free face. It’s those puppydog eyes of yours. They get me every time” I heard that in Humphrey Bogart’s voice. Don’t tell anyone dead movie stars talk to me.

    • Nicole
      August 9, 2011 at 7:54 PM

      Your secret’s safe with me, Darlene.
      xoxo Nicole

  • June 15, 2011 at 9:13 PM

    I just found your blog – and I am so excited! I have a long list of your recipes to try, but tonight I made these cookies. I swear, I couldn’t even tell that they are GF!!

    I love that your recipes use “normal” ingredients – things that I already have in my pantry. So many times, I find recipes for GF products that have weird, expensive flours and stuff. I usually use Bob’s Red Mill flour blend – but sometime I may have to try this Better Batter that I see you recommend.

    Thanks so much for the fabulous recipes!

  • […] going to be cooking and baking, so I brought a lot of supplies of my own, but I expected to make Chocolate Chip Cookies and Potstickers with Won Ton Wrappers. […]

  • Lorna
    June 11, 2011 at 12:30 AM

    just agreeing with all those who love this recipe, it was very very good,, even my non gf husband ate quite a bunch,, can’t thank you enough for this site

    • Nicole
      June 11, 2011 at 8:15 AM

      I’m about to make a batch if these myself today, Lorna! So glad you liked them!

  • Bonnie Sue
    May 28, 2011 at 11:30 PM

    Niocole!!!! I didn’t make these but the chocolate chip ones in your recipe book. I LOVE them. I really can’t begin to explain to you how happy I am. You have brought so much inspiration to me. I now look at eating GF as no big deal. You have so many yummy recipes. I am literally excited about baking and cooking. Keep up the AWESOME job. Without you, your blog, book and facebook page I would be left eating a whole lotta packaged crap. Thanks

    P.S. did i mention the chocolate chip cookies in the recipe book were great! My non gluten free family member can’t stop eating them. Good thing it makes 4 dozen!

  • Christi
    January 15, 2011 at 2:26 AM

    I LOVE these! I am so thankful for this easy and yummy recipe! Thank you! Oh, I live in Fort Worth, TX and sticking the dough in the freezer definitely helps with the thickness.

    • Nicole
      January 27, 2011 at 1:34 PM

      Hi, Christi,

      Thank you for your post. You are most welcome! I’m glad the freezer trick helps!


  • Kim
    December 10, 2009 at 4:42 PM

    I am currently baking these cookies and they are wonderful! I used olive oil instead of butter, we are dairy free and they still came out perfect! The recipe calls for a 1/2 stick of butter, that is only 4T. One of the above posters mentioned cutting the butter down to “at least 6T” that is too much butter to begin with.
    I bake a lot both professionally and personally and the trick as Nicole has said is really to keep the dough cold.
    These are really great freezer box, slice and bake cookies. I love being able to pull something out of the freezer already made and it’s only 12 minutes to something really fantastic.

    Thanks Nicole these really are wonderful!

  • Jessica
    October 2, 2009 at 7:20 PM

    OMG! This is the bestest recipe ever! I make this constantly!!!! I always double it…EVERY time! I have been mixing it up with changing the kind of chips I put inside (PB/White Choc./half semi sweet – half milk choc. etc)!

    I usually make half of it and roll the rest into a long thick sausage like shape(like the cookie dough rolls you can buy in the grocery store!) and then use tin foil or plastic wrap to wrap it up…then put inside a container or bag to freeze or refridge – then when you want to make them you can just unwrap and slice….so easy as you can make just a few at a time or all of them!

    Another thing I have done is used the dough once frozen for mixing with GF ice cream…to make cookie dough ice cream as I can’t have the stuff you buy! I know I know….you shouldn’t eat cookie dough, but you know what? I DO and have since a wee bit kid and it hasn’t hurt me yet!

  • Nicole
    September 6, 2009 at 7:05 PM

    Hi, Kelly,

    If I understand you correctly, you placed the batter in the freezer, but before you had made up the cookie dough on the tray, correct? You can try two things: One is to place the prepared cookie sheet in the freezer with the balls of dough on it for about 15-20 minutes before baking, and then right into the preheated oven from the freezer. The other is to cut down on the butter a bit (or add a bit more flour, but be careful with that). They spread because of the butter:flour ratio, generally. If it is humid there, that will make them more moist. The batter should be very stiff and thick. Climate really does make quite a difference in baking, I’m afraid.

    I hope this helps. I think you’ll have to experiment a bit to get the right consistency, but you’ll hit it right. Take notes as you experiment!


  • Kelly
    September 6, 2009 at 12:28 PM

    Hi Nicole,

    Thanks for your gf foodblog. I found it through the Coeliac UK facebook group- very useful. Today i decided to make the above cookies, followed everything to to book, apart from I used Glutafin multipurpose GF flour as I get this on perscription in the UK. Put the baking sheet and the mixture in the freezer for 20 mins and they still came out flat and stuck together. They taste good though.
    Maybe I should make the cookies up on the baking tray with the cold tray and dough and put them back in the freezer for a bit aswell?? By the way I live in england, its always cold and rainy here so no problems with humidity :P


  • Nicole
    September 4, 2009 at 3:57 PM

    Hi, Laura,
    You are very welcome. Thank you so much for posting. These cookies are a favorite. I should indicate in the recipe to put the cookie tray in the freezer before baking, in case someone new doesn’t read all the comments like you did. Thanks for the tip! Sometimes, with recipes that I have been making for so many years, I forget all the tips and tricks until someone asks a question. Thanks for reading, and I hope I can continue to help!

  • Laura
    September 4, 2009 at 2:27 AM

    Hello Nicole! I just found your website today! I put my kids to bed and read every one of your posts! My son was diagnosed w celiac on 6/1/09 so GF fooding is new to me. But I made these cookies just now at 9 p.m. and they are great! They look just like Toll House. I read through the comments section and the second cookie tray I put in my freezer for 10 minutes and they came out much thicker. Thank you so much! I intend to loyally read your blog and am excited to try some of your recipes!

  • Nicole
    September 1, 2009 at 11:31 PM

    Hi, Heatherlyn,
    You are very welcome. I’m so glad you’re enjoying them. I hope you have a stash in your freezer. They’re excellent even frozen! I’m so glad I was able to save you some time. I consider it an honor to help make a regular day easier.

  • Heatherlyn
    September 1, 2009 at 8:28 PM

    OMG!! I must tell you thank you thank you thank you. These were the absolute best cookies ever! I so miss cookies and these were fabulous. I am going to try them without the chips and add other things, maybe walnuts. Thanks so much for sharing your successes! For a working mom like me it is hard to have time to experiment with recipies.

  • Nicole
    August 23, 2009 at 2:06 AM

    Hi, Ayelet,
    A stick of butter is 1/4 pound (or 4 ounces).
    Bob’s Red Mill Gluten Free All Purpose Flour does not contain wheat (or onions or chicken fat, for that matter). You must have been looking at something else. If you click on “Blue Plate Specials” and scroll toward the bottom, you’ll find the recipe for Better Hagman’s Four Flour Bean Mix. If you would like to make your own all purpose, use those ingredients in those proportions. It’s nearly the same as Bob’s, and it works just the same.
    Good luck!

  • Ayelet
    August 22, 2009 at 8:33 AM

    Hi Nicole,
    I live in Israel and found your blog through the NY Times article on the cost of gluten-free food, which was mentioned in a local GF forum.
    I loved the recipes and will try to make some of the dishes soon for my 14.5 year old GF daughter.
    These cookies look fabulous, however since not all the ingredients you use are available to me, I must make adjustments – how much does a stick of butter weigh?
    Also, I checked “Bob’s Red Mill Gluten-Free All-Purpose Flour” at Amazon – turns out this product CONTAINS WHEAT FLOUR! I didn’t know they came up with GF wheat yet… is this really what you use or is this a mistake on Amazon’s part (also contains spices and onions and chicken fat…)?! Since Amazon does not ship this overseas, can you perhaps tell me what this product contains, so I can find a local substitiute?
    Thanks in advance for your reply!

  • Nicole
    August 19, 2009 at 7:26 PM

    Hi, Amy,
    I’m so glad you had more luck with these cookies than you did with the bread. It sounds like you took every single precaution to ensure they were thick and chewy, and were richly rewarded for your efforts. Excellent! These have been a favorite of my husband for upwards of 10 years.

  • Amy
    August 19, 2009 at 7:13 PM

    OK YUMMY!!!! They were perfect. My newly diagnosed 13 year thought they rocked. (direct quote!) We individually wrapped each one and froze so we can add them to her lunch. It is 90 degrees and humid here. I placed the dough repeated in the fridge and the cookie sheets in the freezer for about 5 min before baking. They were thick and chewy. PERFECT

  • Nicole
    July 22, 2009 at 12:22 AM

    Hi, Cari,
    Stick the bag of flour in the refrigerator or freezer to cool off. You can even store your flour in there. It will last longer that way, anyhow. Personally, I haven’t had any use for straight rice flour, without its being part of a mix. It doesn’t mean it’s not good for something, but unfortunately I don’t know what. I’m sorry I couldn’t be more help…

  • Cari
    July 20, 2009 at 9:16 PM

    Hi Nicole,
    Thanks so much! I found Bob’s at my market… only 1 pound though… I will order from Amazon like you suggested… thing is – we live in Austin and it is HOT!!! Any package we’ve gotten lately is super hot. So I’ll wait until it cools off a bit.
    I’m tempted to make the cookies again with the ‘right’ flour – but I’ve already been eating cookies for days! =)
    Oh – one more question. Before I was able to find Bob’s all purpose – I bought White Rice and Brown Rice flours… are those good for anything in particular?
    A lot to learn! =) Thanks,

  • Nicole
    July 18, 2009 at 10:15 PM

    Hi, Cari,
    You definitely need the right kind of flour. Only an “all purpose” gluten free flour mix with the right addition of xanthan gum will mimic regular all purpose flour. You can get Bob’s all purpose GF flour by clicking through to amazon right from the blog. Just click on the icon on the righthand side of this page. Oh, and you can freeze either the dough or the cookies. I have done both with success. If you freeze the dough, roll it into a cylinder so you can just slice off cookies to bake and don’t have to bake it all at once if you don’t want to.

  • Cari
    July 18, 2009 at 12:10 AM

    OK wow… Thick and chewy… not so much. =) Mine were flat and grainy. =( Did I manage to eat 3 straight away – yes!

    I only had brown rice flour because I can’t find Bob’s all purpose anywhere. Would that do it? Must be cuz I followed the rest to a T.

    One more question – if I freeze these – is it best to freeze the dough or make the cookies and freeze them made?

    BTW – I LOVE your blog!!!!! (And I think the butter is just right! ;)

  • Elaine
    July 6, 2009 at 6:14 PM

    I tried the cookies today. The taste is good but there is obviously too much butter in the recipe. I can see the grease on the spatula and the parchment. The quantity of the butter is too much for the amount of flour – especially since there are no whole grains to absorb the fat. I almost reduced the butter to at least 6 TBSP but thought I better try the recipe once before I reduced the butter. I previously baked a lot of cookies and am fairly familiar with the ratio of fat to flour. I also placed the bowl with the dough in the refrigerator so the dough was very cold prior to placing in the oven. The butter also was not left out so long that it was very soft prior to mixing as that also can change the character of the bked product or make the cookies very flat. The cookies flattened out and are very thin – not like a good chocolate chip cookies should be when baked.

    • Nicole
      July 6, 2009 at 7:48 PM

      I would suggest that you don’t make these again, owing to the intensity of your dissatisfaction. They have been a staple in my family for years.

  • Nicole
    June 28, 2009 at 4:43 PM

    Hi, Brittany,
    I’m so glad you tried these cookies. They’re the King of CCCs!

  • Brittany
    June 28, 2009 at 5:59 AM

    These are amazing! I doubled the batch and saved some in the freezer for later. Thanks!!

  • Jessy
    June 21, 2009 at 2:00 AM

    Greetings Nicole,

    I love your blog! I just used this recipe today and the cookies came out amazing! They are, hands-down, the best cookies I have ever made! My husband and parents all loved them too! Thank you so much! I think the next batch will be tripled for our freezer.

    jessy :o)

    • Nicole
      June 21, 2009 at 2:25 AM

      Hi, Jessy,
      You made my night! I’m so glad that you and your whole family loved them. This cookie recipe has always been a coveted one, and they are even better straight from the freezer! Thanks so much for posting. Keep coming back!

  • Jill
    June 20, 2009 at 10:31 PM

    Thanks! Yes, it is warm and humid here. I will try it sometime soon! Thanks Again, I hope it works because the taste was wonderful!

    • Nicole
      June 21, 2009 at 2:23 AM

      Hi, Jill,
      Warm and humid will do it every time! I bet you’ll be a swimming success next time!

  • Nicole
    June 20, 2009 at 5:11 PM

    Hi, Jill,
    Is it hot and humid where you live? That can affect things quite a lot. Normally, I would suggest cutting down on the amount of butter a bit, but there really isn’t much in this recipe to begin with. The other thing I suggest is to keep the dough COLD. After you make the cookie dough, portion it out on cookie sheets and then stick the sheets in the refrigerator (or even the freezer) for about 15 minutes or so before putting it in the hot oven. That should help. And err on the side of underbaking rather than overbaking. Just cool completely before removing from the cookie sheet. Let me know how it turns out!

  • Jill
    June 20, 2009 at 1:10 AM

    I can not get these cookies to work, they were flat as pancakes! What am I doing wrong? Any suggestions? They tasted awesome though and we were able to eat them, and eat them we did! YUMMY!

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