Gluten-Free Chocolate Chip Cookies

Perfectly chewy gluten-free chocolate chip cookies, boasting a rich, buttery flavor with pockets of melted chocolate. Each bite offers a delightful balance of crisp edges and a soft, tender center, making them an irresistible treat for any occasion.

Best for a classic cookie-jar batch when you have a gluten-free flour blend and chocolate chips on hand.

Prep: 15 min Cook: 20 min Total: 35 min Serves: 4

At a glance: This easy desserts recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 7 ingredients — including gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 6 steps. Updated October 25, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Chocolate Chip Cookies: When preparing this desserts recipe, chocolate chips are a common hidden risk because some are made on lines shared with wheat cookies, so pick chips labeled gluten-free, as listed. Wash the mixer beaters and baking sheets if they last held wheat cookie dough.

Gluten-Free Notes for Gluten-Free Chocolate Chip Cookies: This recipe is designed to be entirely free from gluten-containing grains, utilizing a gluten-free flour blend and ensuring all other ingredients are also free from gluten.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, granulated sugar, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1.5 cups gluten-free all-purpose flour blend Shop
0.75 cup granulated sugar Shop
0.5 cup unsalted butter, softened
2 large eggs
1 tsp pure vanilla extract Shop
0.5 tsp salt
1 cup gluten-free chocolate chips Shop

Weighing instead of using cups, or swapping a flour or binder? Use the gluten-free flour substitution calculator.

Instructions

1 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preparation ensures the cookies won't stick and will bake evenly.
2 In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Then, beat in the large eggs one at a time, followed by the pure vanilla extract, mixing until well combined and smooth.
3 In a separate medium bowl, whisk together the gluten-free all-purpose flour blend and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined and no dry streaks remain. Be careful not to overmix the dough at this stage.
4 Gently fold in the gluten-free chocolate chips using a spatula until they are evenly distributed throughout the cookie dough. The dough should be thick and slightly sticky.
5 Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are golden brown and the centers appear set but still slightly soft. Gluten-free baked goods often firm up considerably as they cool, so avoid overbaking.
6 Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period is crucial for gluten-free cookies to achieve their best texture.

Nutrition (per serving)

280

Calories

Protein

36g

Carbs

12g

Fat

Fiber

80mg

Sodium

Tips & Notes

Chill the dough for 30 minutes before scooping. Cold gluten-free cookie dough spreads less and bakes up thicker.
Take the cookies out when the edges are golden but the centers still look soft. They finish setting on the sheet, as step 6 says.
For chewier chocolate chip cookies, replace half the granulated sugar with packed brown sugar.

Common questions

Can I freeze gluten-free cookie dough?

Yes. Scoop the dough into balls, freeze them on a tray, then bag them. Bake from frozen and add a minute or two to the bake time.

Why do gluten-free cookies spread too much?

Very soft or melted butter and a warm dough are the usual causes. Chill the scooped dough for 20 to 30 minutes before baking.

What cross-contamination risk is specific to Gluten-Free Chocolate Chip Cookies?

Check gluten-free all-purpose flour blend, granulated sugar, unsalted butter, softened before they go into Gluten-Free Chocolate Chip Cookies. Chocolate chips are a common hidden risk because some are made on lines shared with wheat cookies, so pick chips labeled gluten-free, as listed. Wash the mixer beaters and baking sheets if they last held wheat cookie dough.

Goes well with

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Gluten-Free Chocolate Chip Cookies — Chewy, 7 Pantry Ingredients