A classic cookie turned gluten free, I know you guys are gonna flip for these warm, gooey, and delicious Gluten Free Chocolate Chip Cookies!
Gluten Free readers, this one’s for you: a classic, warm, gooey, soft, delicious, yet totally Gluten Free Chocolate Chip Cookies Recipe.
Heck yesssss.
Although I’m not gluten free, I do have friends and family that follow a gluten free diet for one reason or another.
Back in high school my friend (Hiiiiii Emily 👋) decided to remove gluten from her diet.
Well.
Her birthday was right around the corner, so, of COURSE, I googled “How to Make a Gluten Free Chocolate Cake”.
I got all the ingredients and made the cake.
What was supposed to be a delicious, dense, flourless, gluten free chocolate cake, actually turned into a moldy mess of a cake, because I forgot to put it in the fridge and left it out for god knows how long.
I DID do a little taste test before it got moldy and I gotta say, it wasn’t very good anyway.
Moral of the story, gluten free baking has come a loooooooong way since I was in high school.
Perfect example: these Gluten Free Chocolate Chip Cookies.
This is definitely not my first gluten free cookie, but it might just be one of the best and easiest. The gluten free cookies I’ve made in the past have required what seems like 5,000 different flours and other weird ingredients I hardly ever have on hand (ahem, xanthan gum anyone?), so my goal today was to make a super EASY, no weird ingredients allowed, Gluten Free Chocolate Chip Cookies.
8 years ago, that probably wouldn’t have happened, but NOW?
So easy.
There are so many cup-for-cup gluten free flour blends that can work perfectly in your fave chocolate chip cookie recipe.
Today, I used Bob’s Red Mill, but you can totally use your favorite cup-for-cup gluten free flour.
We’re gonna start by whisking together our dry ingredients: GF flour, cornstarch, baking powder, baking soda, and salt.
Set that aside while you beat COLD butter until fluffy. We’re using cold butter, because we want these bad boys to be ultra fluffy.
Then we’re gonna add in sugar (brown AND granulated), an egg, vanilla, and then the dry ingredients.
All that’s left is to stir in the chocolate chips. I highly recommend you use semi-sweet chunks AND dark chocolate chips <— sooooooo goooooood.
Now. Word to the wise. DON’T EAT THE RAW DOUGH. Gluten Free flour, raw, tastes fuuuuuunky (to me at least), but something magical happens when they’re baked, so just trust me, don’t eat the cookie dough (try THIS gluten free edible cookie dough instead) and wait until you bake ‘em up THEN d.e.v.o.u.r.
Gluten free or not, you guys are gonna love these.
These Gluten Free Chocolate Chip Cookies are fluffy, tender, and the all around perfect cookie for you gluten free readers who’ve been missing out on the classic homemade cookie.
Enjoy!
Jennifer
What’s your fave gluten free cookie? Show Me the Yummy!
Also, be sure to check out these other gluten free dessert recipes!
- 1 1/2 cup Gluten Free Cup for Cup Baking Flour I like Bob's Red Mill
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter cold and cut into cubes, 1 stick
- 1/3 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg cold
- 1/2 tablespoon vanilla extract
- 1/3 cup semi-sweet chocolate chunks
- 1/3 cup dark chocolate chips
- Whisk together dry ingredients in a large bowl: flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In your stand mixer, cream cold butter until fluffy, about 1-2 minutes.
- Add in brown sugar and granulated sugar.
- Beat for an additional 2 minutes.
- Scrape down the sides of your bowl.
- Pour in egg and vanilla and mix until just combined.
- Add flour mixture.
- Stir in chocolate chips.
- Line a 9x13 in baking sheet with parchment paper or a silicone mat.
- Scoop dough into balls, using a cookie scoop, and chill dough for at least 1 hour.
- Preheat oven to 375 degrees F.
- Bake for 10-12 minutes or until golden brown and cooked.**
- Serve and enjoy!
*Read your labels, some brands MAY contain gluten.
**Don’t under bake or I think they have an after taste - Trevor on the other hand did not and liked them slightly underdone.
You make gluten free look amazing!
Thank you 🙂
These look absolutely magical!
Thank you so much!!
Wow Jennifer! I don’t need to eat gluten free but you can bet I’ll be trying this recipe! Those cookies look amazing!
Aww thanks!! 🙂
Oh my gosh, THANK YOU for using only ONE type of flour. Recipes with 4 different types of gluten-free flour just turn me off! Your videos always makes the recipes look SO GOOD. Can’t wait to give them a try! 🙂 I also love coconut flour cookies as another gluten-free option! So soft and pillowy!!
Hahaha thanks Marina! 🙂 I’ll have to experiment with coconut flour… haven’t taken that leap yet. 😉
I sit bad I’m sitting here thinking, “These are so normal”!?! YESSSS to easy gluten-free baking! You hit a home run here!
Aww thank you so much Julie!!! 🙂
You can just never go wrong with cookies! These look great and I do not think I’d ever know they are gluten free! 🙂
Aww thanks Tieghan!
Ooooo looks so yummy! I love using Bob’s Red Mills one to one flour to make GF treats.
Isn’t Bob’s the best?! Thanks so much Zainab!
how many cookies does this make?
Hi Betty! It makes about 16 cookies 🙂
Since I became GF a few months ago I’ve been looking for cookie recipes. Thanks!
You’re so welcome! Enjoy!
Thank you for this recipe. I made them today for my husband and he loved them. I used carob chips as he can’t have chocolate, and used 1/2 rice flour and 1/2 tapioca starch, worked really well, thanks again.
I’m so glad! Thanks Judith!
Wow, these cookies were so good! I just became gluten intolerant a few days ago and these cookies made me feel better! Thanks so much for the recipe it was amazing! 😄
Thank you so much Gabby! I’m so happy you these made you feel better 🙂 If you’re looking for more, here are all our gluten free recipes: https://showmetheyummy.com/recipe-search/?_sft_dietary=gluten-free
Not sure what happened here but the cookies came out very dense and almost cake like. They were also velty salty.
The cookie dough was actually delicious raw but the baked cookies weren’t my favorite.
Sounds like too much flour. What brand/specific blend did you use? That could definitely contribute to them being too cakey and salty. Did you watch the video? That’s what they should like like. Others have made these with success, so that’s what my guess would be 🙂
I think I may know what happened! Did you measure your flour using a liquid measuring cup (like a pyrex cup)? I got exactly the same result as you and I did that.. I just read that liquid measuring cups cannot be used for solid ingredients like flour, sugar, etc. Next time I will have some solid measuring cups on hand so I can make again and confirm!
Yeah, definitely use a solid measuring cup 🙂
I made these and they were really salty……. I went right word for word by the recipe!
I used unsalted butter and 1 teaspoon of salt……… the salt was over whelming and the cookies seemed crumbly………. like I said I made sure I went right by the recipe and checked everything twice!
Hmmm what brand of gluten free flour did you use? Mine have never been crumbly or salty – did you watch the video? You’ll see they shouldn’t be crumbly! 🙂 That could also be why your cookies were salty.
I made them as the recipe states and the dough did not flatten out in baking and they final product was very crumbly! I also had to bake them about twice as long! What did I do wrong! 🤔
Hi Katie! It’s hard to say what happened since I’m not in the kitchen with you. What brand of flour did you use? Sounds like you baked them too long and used too much flour if they were crumbly. What sugar did you use? What baking soda/powder?
I just made these for Easter cookie trays at our church and I admit that I was praying they wouldn’t flop on me! Though I try to plan ahead, I made them at the last minute (what a surprise) and the first thing I noticed is how perfect they looked as I took them out of the oven. Not flat as yours are, but pretty anyway. But I still worried, would they taste good or come out salty as some of the others had. Still praying as I slowly took the first bite…and another…and boy were they delicious! Some are softer than others (they were on different racks), which is great because I like the variety. In my oven it took 5 minutes more to bake and I could have removed the ones on the bottom rack at 10 minutes. I had to scrape the bottoms of about 4 cookies since they were too dark but even that was easy, they didn’t crumble and fall apart at all. So thank you for this recipe, I will surely make them again!
That’s awesome!! Thank you so much, Arlette! 🙂
do I need to chill the cookie dough for at least an hour?
Hi Amanda! Yep! I’d follow the directions as written for best results. 🙂
Thanks for the recipe! Just curious, why do you chill the dough before baking?
Keeps them from spreading too thin 🙂 Thanks!!