The best gluten-free chocolate chip cookies recipe uses simple tricks to make the most soft, chewy, and gooey cookies! Whip up a perfect homemade batch using easy pro tips for bakery-style cookies with no grittiness! Dairy-free modifications included.
best Gluten-Free Chocolate Chip Cookies Recipe
There are a variety of gluten-free chocolate chip cookie recipes out there, so why is this one the best?
While some simply substitute gluten-free flour for a traditional recipe, this one was throughly tested by using tried and true techniques from my gluten-free cookbook and researching gluten-free baking recipes.
This gluten-free recipe for perfect chocolate chip cookies uses an all-purpose gluten-free flour, but try oat flour chocolate chip cookies or chocolate chip almond flour cookies for an equally delicious treat!
- A from scratch recipe that is gloriously easy to make.
- Uses simple ingredients that are stocked and ready to go.
- Love at first bite. No one will realize these homemade cookies are gluten free!
- A simple trick removes any graininess or grittiness, making them soft, chewy, and melt-in-your-mouth.
- Make it into a supersized version with this gluten-free cookie cake recipe!
Like gluten free chocolate chip blondies, only simple pantry-staple ingredients are required for the best chocolate chip cookies.
No other speciality flours are needed besides a high quality all-purpose gluten free flour. My recommended brand is Cup4Cup, which proved to be the best when testing the best gluten-free flour.
- Unsalted butter – Soften to room temperature. For dairy-free cookies, substitute vegan butter sticks, such as Earth Balance.
- Sugar – A combination of light brown sugar and granulated sugar gives a caramel chewiness and structure.
- All Purpose Gluten-Free Flour- This recipe was developed using a gluten-free flour blend and substituting other flours is not recommended. After testing several GF flour blends, I highly recommend Cup4Cup for this recipe.
- Chocolate Chips – Use dairy-free chocolate chips for a dairy-free recipe. See below for suggested gluten-free chocolate chip brands. Follow this recipe for a gluten white chocolate cookie!
How To Make gluten-free chocolate chip cookies
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In a large bowl mix together the butter, brown sugar, sugar, egg, milk, and vanilla.
- To the mixture add the dry ingredients – flour, baking soda, and salt. Mix on low speed, or stir, until just combined.
- Stir in semi-sweet chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Drop dough onto parchment-lined baking sheets. Roll into smooth cookie dough balls and then shape into cylinders with a flat bottom. This helps the cookies rise instead of flatten as they bake. Bake in a 325°F for 12-14 minutes, rotating pans halfway.
How to help gluten-free cookies rise
If you suffer from flat GF cookies or would like them to rise more, there is a simple trick to make perfect gluten-free chocolate chip cookies! Achieve beautiful bakery style cookies, making soft ridges, instead of flat and crisp.
First portion out the dough using a medium cookie scoop or 2 tablespoons worth. Roll them into a smooth cookie ball and then shape into a tall cylinder with a flat bottom. As the dough bakes, it melt into layers, achieving bakery-style cookies!
If using another gluten-free cookie recipe and they are still flat, chances are the flour to fat ratio is off. GF starches do not absorb fat as well, which makes them spread excessively.
Adding 1-2 tablespoons more gluten-free flour can alleviate this. Alternatively, cut back on the butter and add an extra egg yolk for moisture and binding.
Preventing gritting gluten free cookies
The best gluten-free chocolate chip cookies have slightly crisp edges, soft, chewy middles, and smooth, sweet flavor. Unfortunately many recipes suffer from being overly greasy, excessive spreading or a gritty, ricey texture.
I’ve discovered three simple tricks to avoid these issues ever again!
- Quality gluten-free flour – While all purpose GF flours make it easy to convert recipes, there is quite a difference in how they perform. For cookies in particular, I recommend Cup4Cup brand for best texture and flavor.
- Chill – GF starches don’t absorb moisture or fat as readily as wheat flour. Therefore, chilling the dough before baking gives the starches time to relax and soften.
- Lower oven temperature – I’ve been experimenting with baking cookies in a 325°F oven rather than 350°F. This seems to greatly improve texture with a softer chew, rather than dense and sticky.
storing and freezing
Gluten-free cookies, like these and gluten-free double chocolate cookies, have a shorter shelf than traditional cookies because they dry out and lose the soft texture after a couple days.
Therefore, if you don’t plan on eating these treats within a day or two, wrap stacks of 2-3 cookies in plastic wrap, transfer to a ziplock freezer bag, and freeze up to 3 months.
For storing at room temperature, make sure the cookies have cooled completely first before stacking and storing in an airtight container.
freezing dough before baking
Have an emergency batch of cookies ready to bake whenever the fancy strikes! Drop portioned cookies on a parchment-lined baking sheet and freeze until solid. Once the cookies are hard, transfer to a ziplock freezer bag and freeze up to 3 months.
When ready to bake, place on parchment-lined baking sheets and bake from frozen, adding an additional 1-2 minutes baking time.
gluten-free chocolate chip brands
Most popular brands of chocolate chips, such as Nestle, Hershey’s, Guittard, and Enjoy Life are gluten free. Depending on your sensitivity, you may want to stay away from certain brands that are processed on shared equipment, such as Ghirardelli and Kirkland (Costco brand).
Enhance this delicious gluten-free cookie recipe by choosing one of these suggested adaptations!
- Use milk chocolate, chocolate chunks, white chocolate chips or a combination to make the ultimate chip cookie!
- Replacing 1/4 cup of semi-sweet chocolate chips with miniature chocolate chips means gooey chocolate is evenly dispersed.
- Stir in 1/2 cup chopped walnuts, macadamias, or pecans
- Sprinkle a little sea salt on top of cookies before baking.
If you are looking for a dairy-free gluten-free chocolate chip cookie recipe, use Enjoy Life brand chocolate chips and substitute vegan butter sticks or melted coconut oil for the unsalted butter. Since dairy free, vegan butter is a little saltier, reduce the salt in the recipe by half.
The recommended gluten-free flour, Cup4Cup, does contain milk powder in the blend. Use King Arthur Measure-for-Measure gluten free flour as an allergen-free alternative.
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step-by-step web story instructions for this recipe!
More gluten free cookie Recipes
- Gluten Free Cut Out Sugar Cookies
- Almond Flour Oatmeal Cookies
- Flourless Peanut Butter Sandwich Cookies
- Gluten-Free Biscotti
SAVE THIS BEST GLUTEN-FREE CHOCOLATE CHIP COOKIE RECIPE TO YOUR PINTEREST BOARD!
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Soft Gluten-Free Chocolate Chip Cookies (Not Gritty!)
- 8 tablespoons unsalted butter, melted
- ¾ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 ¾ cup + 2 tablespoons gluten free all purpose flour (Cup4Cup gluten-free flour highly recommended)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup semisweet chocolate chips (I use 1 cup semi-sweet, ¼ cup miniature chips)
- In a large bowl or stand mixer beat together the melted butter, brown sugar, sugar, egg, and vanilla until well combined.8 tablespoons unsalted butter,,¾ cup light brown sugar,⅓ cup granulated sugar,1 egg,1 tablespoon vanilla extract
- Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.1 ¾ cup + 2 tablespoons gluten free all purpose flour,1 teaspoon baking soda,½ teaspoon salt,1 ¼ cup semisweet chocolate chips
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. (Tip: The cookies can go on ungreased baking sheets as well, but they release better from parchment or silicone)
- Use a medium cookie scoop (or 2 tbsp per cookie) to drop dough onto prepared baking sheets, about 2 inches apart. Roll the cookie dough into smooth balls and then shape into a tall cylinder with flat bottom (see post for image). This helps the cookies rise instead of flatten.
- Bake for 12-14 minutes, rotating pans halfway. Edges should be set, but middle is still soft. Cool on cookie sheets for 10 minutes before transporting to a wire rack.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
storing / freezingIf you don’t plan on eating these treats within a day or two, wrap stacks of 2-3 cookies in plastic wrap, transfer to a ziplock freezer bag, and freeze up to 3 months. For storing at room temperature, make sure the cookies have cooled completely first before stacking and storing in an airtight container. To freeze unbaked cookies, drop portioned cookies on a parchment-lined baking sheet and freeze until solid. Once the cookies are hard, transfer to a ziplock freezer bag and freeze up to 3 months. When ready to bake, place on parchment-lined baking sheets and bake from frozen, adding an additional 1-2 minutes baking time.
Why let the cookie dough rest before baking?Letting gluten free chocolate chip cookie dough rest for 30 minutes before baking allows the fats and liquids to saturate the starches, getting rid of any off-putting sandy grittiness. Pull from the oven and bite into the best chocolate chip cookie ever!
Dairy Free adaptationsIf you are looking for a dairy free chocolate chip cookie recipe, use Enjoy Life brand chocolate chips and substitute regular unsalted butter for vegan butter sticks. Since dairy free, vegan butter is a little saltier, reduce the salt in the recipe by half.
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Heddy C says
These cookies came out amazing! I used King Arthur measure for measure GF flour. I also put mini chocolate chips and Trader Joe’s salted caramel chips. Perfect!!!!!
Melissa Erdelac says
Yum, Heddy! My favorite part of making cookies is mixing in all sorts of goodies. I’ll have to try the TJ’s salted caramel chips!
Just made your gluten-free chocolate chip cookies for the first time and they are delicious! I only had dark brown sugar, which I am guessing is why they are a little bit deeper in color. I also found that they were not spreading, so when I rotated the pans halfway through the baking cycle, I used a spatula and did depress them somewhat. They turned out beautifully! And, no gritty aftertaste!!! I used Walmart’s Great Value GF Flour with success! Wish I could include a picture – I’m so pleased, and I thank you very much for how much expense and time and hard work you put in to help make gluten-free food visually appealing and delicious!
Melissa Erdelac says
I really appreciate this, Cindy! It makes it all worth it to read comments like this!
I did reduce the amount of sugar, but even so my kids and husband loved these cookies! The dough was sooo soft and sweetness was perfect! I am a mother of 4 that doesn’t buy prepackaged sweets/desserts/breads, therefore this recipe is gold to me =)
My substitutions included:
1/2 cup of brown coconut sugar (healthier alternative).
1/3 cup of monk sugar (healthier alternative).
2 tablespoons of almond milk
1 cup of “Enjoy Life” brand of semi-sweet chocolate chips.
Thank you for your very helpful substitutions! I’m so glad your family loved them!
Sounds good, but where does the 2 tbsp milk come in? I don’t see it in your steps.
Never mind, I’m just blind lol I see it now.