Soft, chewy-on-the-inside, crisp-on-the-outside, gluten-free chocolate chip cookies made with 1-to-1 gluten-free flour. So good and so easy!
A Quick Look At The Recipe
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Prep Time
15 minutes
Cook Time
10 minutes
Chilling Time
1 hour
Total Time
1 hour 25 minutes
Servings
32 Cookies
Difficulty
Easy—classic cookie method with a quick chill.
Calories *
186 kcal per serving
Technique
Mix dough, chill, scoop, bake until golden, and finish with sea salt.
Flavor Profile
Chewy, buttery cookies with rich chocolate and a bright pop of flaky sea salt.
* Based on nutrition panel
1000/10!!! These are it! THE GF CCC! I made these for my in-laws and they were obsessed and had no idea they were GF! Definitely a winner all around! ⭐⭐⭐⭐⭐
Janie
Table of Contents
Here it is, my friends — the best gluten-free chocolate chip cookies recipe I’ve ever tasted. Perfectly soft, chewy and cakey with slightly crisp edges and melty chocolate throughout, all topped with a sprinkle of flaky sea salt, you’d never know these were baked without gluten.
Last week on Instagram, I showed you guys these gluten-free chocolate chip cookies I was baking and asked if you wanted the recipe. Well, the answer was a resounding YES! So today I’m coming at you with my very favorite recipe for gluten-free chocolate chip cookies!
These Gooey Chocolate Chip Cookies can also be made gluten-free, and you can always lean into the cravings and make them into a chocolate chip cookie cake or bake this recipe into a skillet cookie!
The Best Gluten-Free Chocolate Chip Cookies Recipe
I’ve baked these gluten-free cookies several times and they never fail me. Whether I make them for my GF friends and family or just because I want to switch up my go-to chocolate chip cookie routine, I am always pleased with the results of this recipe. The cookies are delightful in every way — golden on the outside, crisp edges, soft and chewy centers, studded with lots of chocolate chips — and no one who tries them can tell they’re gluten-free. Plus, the recipe makes nearly three-dozen cookies, so I can freeze some of them as an emergency dessert stash for later <– this is essential.
Ingredients
When it comes to the good ol’ CCC, these cookies are as classic as can be — save the gluten-free flour (which, thankfully, is now readily available at most grocery stores!). Most of what you need for this recipe is already on hand or can easily be purchased on your next grocery run:
- Gluten-Free 1-to-1 Baking Flour (see Recipe Notes for my favorite brands)
- Baking soda
- Salt
- Butter
- Sugar
- Brown sugar
- Vanilla
- Eggs
- Chocolate chips
- Flaky sea salt, for topping (optional, but very much recommended)
Once you have these ingredients at home, you’ll need just about 15 minutes of prep time to make the dough.
Tips for the Best Gluten-Free Cookies
Cookies like these are hard to mess up, but that doesn’t mean that tips aren’t still important to cover! So, let’s go over a few key points so you can indulge in these tasty treats with great success:
- I have not tested this recipe with homemade gluten-free flour mixes, so I cannot speak to its success with those flours. For reference, I used Bob’s Red Mill 1-to-1 Baking Flour, which contains rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum in the mix.
- It is imperative that you chill the dough for at least 1 hour, and keep the dough balls chilled while you bake the remaining cookies. Otherwise, the cookies may spread too much while baking and get thin and extra-crispy.
- Feel free to experiment with chocolate chip varieties — use mini chocolate chips, or peanut butter chips, or white and dark chocolate chips! You could even add oats like my oatmeal chocolate chip cookies.
- These cookies are the softest and chewiest on the day they’re baked. They’ll start to take on a slightly grainy texture the longer they are stored, but they’re still yummy for about 3 days when stored properly (see Recipe).
Whether you live the gluten-free life or like to dabble in it every now and then, I hope you enjoy these chocolate chip cookies as much as we do. My 4 ingredient peanut butter cookies are also naturally gluten free! Even without regular flour, they’re a real treat.
How to Make Gluten-Free Chocolate Chip Cookies
Step 1: In a large bowl, whisk together flour, baking soda and salt until well combined. Set aside.
Step 2: In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy. Beat in vanilla and one egg at a time, beating well after each addition. Gradually stir in flour mixture until just combined. Stir in 2 cups chocolate chips until just combined.
Step 3: Cover bowl with plastic wrap; refrigerate dough at least 1 hour to firm up, but no more than 24 hours.
Step 4: When it’s time to bake, heat oven to 375°F. Line two baking sheets with parchment paper; set out a third baking sheet, cutting board or large plate (to store extra cookie dough balls while you bake). Scoop 1 1/2 tablespoons of dough at a time; roll each scoop into a ball. Place dough balls on unlined baking sheet/cutting board/large plate. Transfer as many dough balls as you can to one prepared/lined baking sheet so that they’re spaced at least 3 inches apart (I was able to bake 6 at a time). Place a few extra chocolate chips on top of each cookie dough ball, if desired. Store extra cookie dough balls on baking sheet/cutting board in fridge.
Step 5: Bake cookies 10-13 minutes or until edges are golden and set. Immediately sprinkle cookies with sea salt, if desired. Cool 5 minutes on baking sheet before transferring to a cooling rack to cool completely. While cookies are baking, you can prep the second batch of cookie dough balls on your second lined baking sheet, keeping any extra cookie dough refrigerated until just before baking. Continue to alternate baking between two lined baking sheets (so each has time to cool completely) until all cookies are baked.
Step 6: Store fully cooled cookies in an airtight container at room temperature for up to 3 days.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Gluten-Free Chocolate Chip Cookies
Ingredients
- 2 ¼ cups gluten-free 1-to-1 baking flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter , room temperature, 2 sticks
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips, plus more for topping
- flaky sea salt, for topping (optional, but highly recommended)
Instructions
- In a large bowl, whisk together flour, baking soda and salt until well combined. Set aside.
- In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy. Beat in vanilla and one egg at a time, beating well after each addition. Gradually stir in flour mixture until just combined. Stir in 2 cups chocolate chips until just combined.
- Cover bowl with plastic wrap; refrigerate dough at least 1 hour to firm up, but no more than 24 hours.
- When it’s time to bake, heat oven to 375°F. Line two baking sheets with parchment paper; set out a third baking sheet, cutting board or large plate (to store extra cookie dough balls while you bake). Scoop 1 1/2 tablespoons of dough at a time; roll each scoop into a ball. Place dough balls on unlined baking sheet/cutting board/large plate. Transfer as many dough balls as you can to one prepared/lined baking sheet so that they’re spaced at least 3 inches apart (I was able to bake 6 at a time). Place a few extra chocolate chips on top of each cookie dough ball, if desired. Store extra cookie dough balls on baking sheet/cutting board in fridge.
- Bake cookies 10-13 minutes or until edges are golden and set. Immediately sprinkle cookies with sea salt, if desired. Cool 5 minutes on baking sheet before transferring to a cooling rack to cool completely. While cookies are baking, you can prep the second batch of cookie dough balls on your second lined baking sheet, keeping any extra cookie dough refrigerated until just before baking. Continue to alternate baking between two lined baking sheets (so each has time to cool completely) until all cookies are baked.
- Store fully cooled cookies in an airtight container at room temperature for up to 3 days.
Video
Notes
- My favorite brand of gluten-free all-purpose flour is Bob’s Red Mill. I’ve also heard good things about King Arthur Baking’s GF flour.
- Recipe adapted from Bob’s Red Mill.
Keep fully cooled cookies in an airtight container at room temperature for up to 3 days. Technique:
Chill the dough to prevent spreading and keep those chewy centers intact. Variation:
Swap semisweet chips for chopped dark chocolate or fold in chopped pecans for extra texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Absolutely love this recipe, I’ve made it 3x now. I’ve been using King Arthur GF. No one even knows these are gluten free cookies. I used one cup mini chocolate chips and one cup semi sweet toll house chunks.
10/10 recommend.
Hooray, Brittney! Thank you for coming back to comment. I really appreciate it!
These are hands down THE BEST chocolate chip cookies I have ever made! It really makes a difference to refrigerate the dough before cooking–night and day difference in the consistency of the cookies, amazing!
Hooray! Thanks for coming back to comment and rate, Karen!
These were a big hit for family members that are gluten feee and those that aren’t! Even with my rookie cooker maker mistakes ( didn’t let eggs or butter get to room temp ), these cookies are so delicious. The sea salt at the end is a great addition !
Thanks for the suggestion of the 1-1 flour- it worked well and made it easier than getting all the ingredients for gf separately.
Hi dear, i tried it , soooo delicious ? can I use the photo of the chocolate chips cookies
I love that it uses gluten free flour. Great option for those who have gluten problems)))
I’d love to try your recipe but I live in France where we don’t have GF flour blends we can buy. It’d be great if you can list flours / flour combos people can use too- thanks!
Lynn, Thanks for the feedback! I’d highly recommend finding a recipe for a homemade gluten-free flour blend and giving it a try with this recipe. The blend I used is a mix of sweet white rice flour, brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum, for reference.
very cakey
Using this to make my infamous Smorkies recipe, but with the Pilsbury gluten free AP flour. Will check back in as soon as the instacart delivery gets here, & everything comes out of the oven. Hopefully with pictures, & hopefully I don’t burn my mouth by eating it all out of the oven.
No promises, tho.
We couldn’t believe these were gluten free! The texture is perfect. Delicious!!