Thin and Crispy Gluten Free Chocolate Chip Cookies

Thin and Crispy Gluten Free Chocolate Chip Cookies

These are thin and crispy gluten free chocolate chip cookies. If you’re a crispy cookie sort of person, you’ve come to just the right place.

2 cookies on a white plate

They’re kind of cookie that you really should stop eating in bed, on account of the crumbs.  Who could blame you, though? They’re a masterpiece.

And they’re simply delightful when you crumble them up and sprinkle them on ice cream. You just might want to give them as a gift to someone special.


To make these thin and crispy, these cookies have more granulated sugar than brown, less egg, and more butter. And the way you prep them for baking really matters.

If you want them to look beautiful and graceful on the edges, you must flatten the dough into disks. The cookie dough should be at room temperature (not chilled) before baking.

A close up of rows of cookies on beige surface

There are two types of people in the world. People who like crispy cookies, and people who like chewy cookies. Okay there are also people who never met a cookie they didn’t like.

They’re all my people, but especially the never met a cookie they didn’t like people.


Gluten Free Chocolate Chip Cookies: Thin & Crispy

I first posted this recipe in 2012. The cookies were beautiful then, and they’re beautiful now in 2016. Thin and crispy chocolate chip cookies are cookies the way nature intended them to be. I’m just the messenger. These are heaven sent.

Like this recipe?

Prep time: Cook time: Yield: 45 cookies


2 1/2 cups (350g) all purpose gluten-free flour (I like Better Batter here)

1 1/4 teaspoons xanthan gum (omit if your blend already contains it)

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/4 cups (250g) granulated sugar

1/2 cup (109g) packed light brown sugar

16 tablespoons (224 g) unsalted butter, melted and cooled

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 tablespoon pure vanilla extract

10 ounces semi-sweet chocolate chips, tossed with 1/2 teaspoon cornstarch


  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar and brown sugar, and whisk to combine well (working out any lumps in the brown sugar). Add the butter, egg, and vanilla, mixing well after each addition. The dough will be soft. Add the chocolate chips and cornstarch to the cookie dough, and mix until the chips are evenly distributed throughout.

  • Drop the dough by the heaping tablespoon on the prepared baking sheets, about 2 inches apart from one another as they will spread during baking. With wet fingers, press down on each piece of dough and spread into a disk, smoothing to ensure a circular shape.

  • Place the first baking sheet in the center of the preheated oven and bake, rotating once, until lightly golden brown all over, about 10 minutes. Allow to cool on the baking sheet until firm, about 5 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining baking sheets, one at a time.


Comments are closed.

  • Mariano
    September 19, 2012 at 11:52 AM

    Hi Nicole.
    Just tell me: how many cookies I can make with this recipe?

    thanks, bye!

    • gfshoestring
      September 19, 2012 at 8:19 PM

      The printable recipe says serves 36. So 36 cookies, Mariano.

      • Mariano
        September 19, 2012 at 9:27 PM


      • Mariano
        September 19, 2012 at 9:28 PM

        Oh I see! I missed that detail!

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  • AJ
    May 20, 2012 at 10:55 AM

    Just curious as to what people consider a “thin” or “thick” cookie. It seems pretty subjective to me. My sister makes a tasty chewy chocolate chip cookie, but they’re pretty thin (almost wafter-thin, so maybe about 1/4 inch (?) maybe less). They’re like chewy chocolate chip CDs. So that’s what I picture as being a thin cookie.
    A thick cookie for me seems to be between 1/2 inch to 3/4 inch thick, but I suspect from the comments that most people might actually consider that a thin cookie. Am I right? I’m just a little confused.
    I’m looking to see about making “thick” and crunchy cookies, (similar in size and texture of Chips Ahoy brand to give you a picture, only much better tasting ; ) ). Something that I can store in a cookie jar without worrying about them breaking apart if they fall sideways. I’d appreciate any tips!

    • May 20, 2012 at 12:07 PM

      AJ, I would suggest comparing the pictures between the thin cookies and thick cookies to see the difference. I don’t have a recipe on the blog for thick and crunchy. That would be a difference recipe.

  • Jim
    May 18, 2012 at 7:03 PM

    Made a batch of these cookies today. Kaazowiee! GF or not, they qualify for inclusion in “The World’s # 1, Flat Out, All Time Great” cookie recipes. Taste and texture match any recipe I have ever tried and eaten; and, I’ve been eating chocolate chip cookies since before God named artichokes. Thanks for a super recipe. Jim

    • May 18, 2012 at 9:05 PM

      Hey, Jim,
      You really made me laugh with that artichoke reference. And I’m with you, Jim. Thin & crispy is how nature intended chocolate chip cookies to be. So glad you enjoyed them!

  • jordana
    May 16, 2012 at 4:02 PM

    Great cookies! My children all loved them, called them super duper! My only question is that my cookie batter did not look like yours. Mine was more crumbly. When I went to make the disks, the dough did stay together, but it did not look creamy like your picture. The only difference that stands out in the ingredients I used is that my egg was not extra large. Could that have made a difference? Regardless, they are fantastic! Thank you! I love your blog/website!!

  • Rochelle
    May 15, 2012 at 2:36 PM

    Hi Nicole! I love both thin and thick choc chip cookes, so I can’t wait to try this recipe! I’ve never seen a recipe tell you to coat the chocolate chips in cornstarch-can you tell me what this does? Aso I always see GF recipes cal for kosher salt but what’s the difference in using coarse sea salt verses kosher salt? I’ve never seen a reason given, so I’ve never questioned it before!

    • May 15, 2012 at 2:57 PM

      Hi, Rochelle,
      Coating the chips in cornstarch keeps them from sinking to the bottom of the cookie when you bake them. You can read about the differences in varieties of salt in my post about baking substitutions.
      xoxo Nicole

  • Jennifer
    May 15, 2012 at 12:54 PM

    I recently made your Thick and Chewy Chocolate Chip Cookies for a Derby Day party, and I was in heaven! They were gone before anything else, and no one knew they were gf! I spend waaay to much time on your site, btw. Yesterday I got on first thing in the morning and didn’t get out of my pj’s until 2pm because I was so into reading your blog! I am looking forward to making many of your recipes. I think we will start with Empanadas tonight!

    • May 15, 2012 at 2:27 PM

      So glad you’re enjoying hanging out on the blog, Jennifer. That’s what it’s here for! Enjoy the empanadas. :)
      xoxo Nicole

  • Kristi
    May 15, 2012 at 12:53 PM

    Yum! I love knowing the science about it (less brown sugar, etc). So cool! Thanks for doing all the science so we don’t have too!

    • May 15, 2012 at 2:28 PM

      I know you love the science, my friend. Me too. :)
      xoxo Nikki

  • May 15, 2012 at 12:53 PM

    Cute cookies! Thanks so much for the tips and everything. You know, I don’t know that I’ll even write a cookbook – just tell everyone to buy yours!

    Thanks again for all you do!


  • May 15, 2012 at 12:53 PM

    Yep – everyone has their own way they like chocolate chip cookies. I like mine crisp on the edge and chewy in the middle. I just plop that dough right on the cookie sheet and let it melt as it will. My secret is to cream the heck out of the butter and sugar – it makes the texture softer in the middle.

    Now I want cookies, and it’s not even 10 AM. It’s all your fault! :)

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