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Gluten Free Chocolate Chip Cookies Recipe

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4.72 from 35 votes
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A classic cookie turned gluten free, I know you guys are gonna flip for these warm, gooey, and delicious Gluten Free Chocolate Chip Cookies!

Two halves of gluten-free chocolate chip cookie stackedGluten Free readers, this one’s for you: a classic, warm, gooey, soft, delicious, yet totally Gluten Free Chocolate Chip Cookies Recipe.

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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.

Gluten-free chocolate chip cookie being picked up

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.

Cookie dough in bowlThere 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.

Ball of cookie dough being picked upGluten 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.

Gluten-free chocolate chip cookies on a trayEnjoy!

Jennifer

Also, be sure to check out these other gluten free dessert recipes!

A classic cookie turned gluten free, I know you guys are gonna flip for these warm, gooey, and delicious Gluten Free Chocolate Chip Cookies! showmetheyummy.com #glutenfreechocolatechipcookies #glutenfree

Gluten Free Chocolate Chip Cookies Recipe

4.72 from 35 votes
A classic cookie turned gluten free, I know you guys are gonna flip for these warm, gooey, and delicious Gluten Free Chocolate Chip Cookies!
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 18 cookies
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Ingredients

US Customary - Metric
  • 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 (1/2 cup = 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
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Instructions

  • 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!
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STORING
Room Temp:7 Days
Refrigerator:2 Weeks
Freezer:3 Months
Reheat:Microwave until heated
*Storage times may vary based on temperature and conditions

Notes

*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.

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Nutrition Information

Nutrition Facts
Gluten Free Chocolate Chip Cookies Recipe
Amount Per Serving (1 cookie)
Calories 150 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 26mg9%
Sodium 155mg7%
Potassium 74mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 15IU0%
Calcium 34mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chocolate chip, easy, gluten free
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Cookies, Dessert
Cuisine: American
Author: Jennifer Debth

Reader Interactions

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    • Jennifer @ Show Me the Yummy

      Thank you!! We love to hear people are getting good use out of the blog features 🙂 Glad you loved the recipe too!

  5. Jenelle

    Davisburg, Michigan

    4 stars We loved the end result. That being said, the timing shown is not correct. I was looking for a recipe that I could make and bake and when I saw 10 minutes to prep and 12 minutes to cook I printed off the recipe and started making it only to realize that there’s supposed to be another 60 minutes for chilling. The prep time should include the chilling time. Sorry, didn’t have that kind of time so baked them for 10 minutes, checked them and they weren’t done so ended up cooking them another 10 minutes and the bottoms browned and the tops set so I pulled them out. My GF son loved them. I’m going to save the recipe with the note that they don’t need to be chilled but double the baking time. Note that they did not spread out, despite not being chilled, which made for tender cookies.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Jenelle! We tend to just stick to the hands-on time in each recipe when calculating the prep time but I totally understand your confusion. Glad they still worked out for you and your son enjoyed them! Thanks for the feedback.

  7. P.

    River Falls, Wisconsin

    5 stars Baked them about 5 minutes longer on a silicone sheet on top of the cookie sheet, They are fantastic! Thank you, very much.
    Reply

  9. Anastacia

    Darlinghurst, New South Wales

    5 stars wow this is such a easy recipe I will recommend it is an easy recipe not a big mess at all looks yummy thanks for the gluten free recipe!!!
    Reply

  10. Jenna

    Louisville, Kentucky

    5 stars This recipe is great! I’ve tried many homemade gluten free cookie recipes and this one has been the best one yet!
    Reply

  13. Rosemary

    Port Saint Lucie, Florida

    I just made these cookies. I wanted to let everyone know that the metric measurement is totally wrong. I use a scale, so I clicked on the metric button which told me to use 355g of flour. I should have realized that this was too much, but it just slipped my mind for some reason. So needless to say the cookies were very dry because of the excess flour used. I will try them again with the right amount of flour next time, which should be somewhere around 210g instead of 355g!
    Reply

    • Jennifer @ Show Me the Yummy

      Updated the metric measurements! So sorry about that. Not sure how it was so off! Hope you have better success next time. 🙂 Appreciate you catching that mistake, Rosemary!

  16. Dakota

    Canada

    5 stars TO ADDRESS THOSE WITH CRUMBLY COOKIES, skip to below ! OKAY SO. I could almost cry because it seems like I’ve found the perfect gluten free cookie recipe. All the other ones gave me poor results, some inedible. Some called for 100 different flours or some random ingredients no one just “happens” to have These cookies were easy to make and they’re so damn delicious I made some changes but nothing significant, ira important to stick to the recipe. ***** The first batch I made was way too crumbly I couldn’t even pick them up. Second one I made (same batter) was perfect. The difference was with the first ones I used an ice cream scoop and the balls were too big resulting in overly dense crumbly cookies. Second batch I just made smaller balls (with my hands bc I don’t have a cookie scoop) + as soon as they came out of the oven I put them in the fridge for like 20 minutes to cool 1) bc I’m impatient 2) it somehow got them to hold together Honestly maybe the fridge at the end wasn’t even necessary so you can try just step one of two They didn’t flatten out as much as the ones in the video, but they still flatten to a normal cookie shape The colder they are the less the flatten so I guess that’s part of it Fridge temps vary I also only put 1/2 teaspoon of salt instead of a whole one I used Bob’s red mill I’m sensitive to sugar so I did use the granulated sugar but I use stevia 1:1 replacement for the brown sugar I know this seems like a lot but I promise it isn’t Summary : 1. Make sure the cookie balls aren’t big (half an ice cream scoop if you don’t have a cookie one) 2. WATCH the cookies. 10 minutes was perfect the second time but not the first 3. You can use sugar replacement as long as it’s a 1:1 ratio (stevia brown sugar and monk fruit sweetener work -for the granulated sugar) 4. If you’re scared of them being crumbly however this stuff is probably unnecessary I was just super anxious, put the cookies in the fridge for about 20 minutes or the freezer for five minutes or so about two minutes after they come out of the oven 5. Try and use Bob’s red mill 6. I stuck some chocolate chips on top of the cookies As soon as they came out of the oven to make them look more aesthetic 7. Half the amount of salt if you want
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you so much for your thorough review, Dakota and I’m SO happy you loved these cookies!! 🙂 I hope your tips help others readers as well!!! <3

  19. Anonymous

    Seattle, Washington

    5 stars The cookies were delicious, buttery and the perfect amount of sweetness. I didn’t chill the dough and it turned out just fine. Great recipe overall, just a bit crumbly.
    Reply

  23. Amy

    Mount Vernon, New York

    4 stars So after reading the other reviews, I decided to cut the salt in half. I noticed the salt in the cookies, but not in a bad way! The salt complemented the sweetness and was well balanced! That being said, I’m sure adding the full 1 tsp of salt would have absolutely made it to salty. Besides that, I followed the recipe exactly as directed and the cookies didn’t flatten out as much as the video, looked a bit pale, and were a bit on the crumbly side. However, they tasted amazing and the texture actually made them perfect for dunking into my cappuccino! I will definitely make these again 🙂 I’ll maybe do 1/3 tsp of salt, use only brown sugar, and reduce the floor to 1 1/4 C. Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      So happy you enjoyed these Amy!! Love the cappuccino pairing 🙂

    • Amy

      Mount Vernon, New York

      5 stars Hi! Just following up since I made these again with slightly adjusted proportions. So using 1 1/4 C flour meant I had to increase the baking time to 15-17 minutes but they came out great! Salt staying under 1/2 tsp was also perfect and I’m still in love with this recipe! Thanks!

  28. Arlette

    5 stars 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!
    Reply

  29. Katie

    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! 🤔
    Reply

    • Jennifer @ Show Me the Yummy

      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?

  30. Candy

    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!
    Reply

    • Jennifer @ Show Me the Yummy

      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.

  31. Gf

    3 stars 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.
    Reply

    • Jennifer @ Show Me the Yummy

      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 🙂

    • Jenn

      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!

  32. Gabby

    5 stars 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! 😄
    Reply

  33. Judith

    5 stars 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.
    Reply

  37. Marina

    Philadelphia, Pennsylvania

    5 stars 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!!
    Reply

    • Jennifer @ Show Me the Yummy

      Hahaha thanks Marina! 🙂 I’ll have to experiment with coconut flour… haven’t taken that leap yet. 😉
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