The Best Gluten Free Chocolate Chip Cookies recipe has a simple trick to make the most soft, chewy, and gooey cookies! Whip up an easy, homemade batch in no time and bite into the ultimate gluten free cookies that will make all your baking dreams true!
Why is this recipe the best?
- 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 grainess, making them soft, chewy, and melt-in-your-mouth.
Ingredients needed
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 go-to recommended brand is Cup 4 Cup.
- Unsalted butter
- Light brown sugar
- Sugar
- Egg
- Milk or dairy free milk
- Vanilla Extract
- All Purpose Gluten Free Flour
- Baking Soda
- Salt
- Chocolate Chips
How To Make The Best gluten free chocolate chip cookies Recipe
- In a large bowl whisk together the butter, brown sugar, sugar, egg, milk, and vanilla.
- Add the flour, baking soda, and salt. Mix on low speed, or stir, until just combined.
- Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.
- Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
- Drop dough onto parchment-lined baking sheets and bake at 350°F for 12-14 minutes, rotating pans halfway.
frequently asked questions:
Storing / Freezing
Gluten free cookies, like these and 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.
Can I freeze the cookie dough before baking?
Yes. 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.
Can I make these cookies with almond flour?
This chocolate chip cookie recipe was designed for gluten free flour. If you would like to substitute almond flour, follow the ingredients and directions in this almond flour chocolate chip cookie recipe.
Best Gluten Free Flour to Use
In order to definitively decide which gluten free flour was the best, I tested this recipe with the most popular gluten free flours. Cup 4 Cup made baked goods taste anything but gluten free, but you can see all the results, and what other flours performed well, on the Ultimate Best Gluten Free Flour Guide.
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!
Are Chocolate Chips Gluten Free?
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).
Dairy Free Adaptations
If 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.
More gluten free cookie Recipes
- Gluten Free Sugar Cookies
- Almond Flour Oatmeal Cookies
- Flourless Peanut Butter Sandwich Cookies
- Soft Gingersnap Cookies
- Gluten-Free Biscotti
SAVE THIS BEST GLUTEN FREE CHOCOLATE CHIP COOKIE RECIPE TO YOUR PINTEREST BOARD!
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Best Gluten Free Chocolate Chip Cookies Recipe
Ingredients
- 8 tablespoons unsalted butter, melted
- ¾ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 2 tablespoons milk or nondairy milk
- 1 tablespoon vanilla extract
- 1 ¾ cup gluten free all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup semisweet chocolate chips
Instructions
- In a large bowl beat together the melted butter, brown sugar, sugar, egg, milk, and vanilla until well combined.
- Add the flour, baking soda, and salt. Mix on low speed until just combined. Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.
- Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 350°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 to drop dough onto prepared baking sheets, about 2 inches apart. If you don't have a cookie scoop use 2 spoons to scrape the dough onto cookie sheet.
- Bake for 12-14 minutes, rotating pans halfway. Edges should be set, but middle is still soft. Cool on cookie sheets for 5 minutes before transporting to a wire rack.
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Equipment Needed
Recipe Notes
storing / freezing
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. 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 adaptations
If 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. Recipe adapted from America’s Test KitchenNutrition
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Dell says
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.
Melissa says
Thank you for your very helpful substitutions! I’m so glad your family loved them!
Best,
Melissa
Christin says
Sounds good, but where does the 2 tbsp milk come in? I don’t see it in your steps.
Christin says
Never mind, I’m just blind lol I see it now.
Melissa says
No worries!