Gluten-Free Chocolate Chip Cookies
By the Gluten Free Recipes team ·
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.
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 certified gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 6 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chocolate Chip Cookies: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chocolate Chip Cookies: This recipe is designed to be entirely free from gluten-containing grains, utilizing a certified gluten-free flour blend and ensuring all other ingredients are also free from gluten.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup certified gluten-free chocolate chips
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 certified 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 certified 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)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Use good-quality chocolate (70% cacao or higher for dark) — it's the primary flavor and worth the investment.
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