Gluten Free Chocolate Chip Cookies: The Chewy, Gooey Recipe You’ve Been Searching For

Imagine a perfect chocolate chip cookie: crisp edges, a soft and chewy center, and pools of melted chocolate in every bite. Now, imagine that cookie is entirely gluten-free. These gluten free chocolate chip cookies are not a compromise; this is the real deal.

These Gluten Free Chocolate Chip Cookies are an absolute triumph; they are everything you love about the classic treat, with a texture that is somehow even more incredible. Get ready to bake the cookies that will become your new gold standard.

WHY THESE COOKIES ARE A GLUTEN-FREE BAKING REVELATION

These Gluten Free Chocolate Chip Cookies are a must-make for so many brilliant reasons. You will love them because they deliver that perfect chewy-to-crispy ratio that is often so hard to achieve in gluten-free baking.

Furthermore, they are made with a simple, widely available 1:1 gluten-free flour blend, meaning no complicated mixes are required. They are also wonderfully forgiving and easy to make, requiring just one bowl. Finally, they are so delicious that no one will be able to tell they’re gluten-free, making them the perfect treat to share with everyone.

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GATHERING YOUR SIMPLE, PERFECT INGREDIENTS

The key to success is using the right flour blend and not overcomplicating things. Here is what you will need for your perfect Gluten Free Chocolate Chip Cookies.

For the Cookie Dough:

• The Flour: 2 cups of a high-quality 1:1 Gluten-Free All-Purpose Flour Blend. I recommend brands like Bob’s Red Mill or King Arthur that include xanthan gum.
• The Leavening: 1 teaspoon of baking soda and ½ teaspoon of salt.
• The Fat: ¾ cup (1.5 sticks) of unsalted butter, melted and slightly cooled.
• The Sugars: ¾ cup of packed light brown sugar and ½ cup of granulated sugar.
• The Binder & Flavor: 1 large egg plus 1 egg yolk, and 2 teaspoons of pure vanilla extract.
• The Star: 1 ½ cups of semi-sweet chocolate chips.

THE ESSENTIAL BAKING TOOLS

You need very few tools to create this magic. A standard baking sheet lined with parchment paper is essential. You will also need a large mixing bowl, a whisk, a spatula, and a cookie scoop for perfectly uniform cookies.

CRAFTING YOUR PERFECT COOKIES, STEP-BY-STEP

Let’s walk through the simple process of creating these unforgettable Gluten Free Chocolate Chip Cookies.

COMBINING THE DRY INGREDIENTS

First, preheat your oven to 350°F and line your baking sheet with parchment paper. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Whisking well ensures the leavening is evenly distributed.

CREATING THE SUGAR AND BUTTER BASE

In your large mixing bowl, combine the melted (and slightly cooled) butter with the brown sugar and granulated sugar. Whisk them together for a full minute until the mixture is smooth and well-combined.

INCORPORATING THE WET INGREDIENTS

Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Whisk vigorously until the mixture becomes pale, thick, and glossy. This step is key for that chewy texture.

COMBINING DRY AND WET INGREDIENTS

Switch to a spatula. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Once there are only a few flour streaks left, add the chocolate chips and fold them in until evenly distributed.

THE SECRET TO A PERFECT TEXTURE: CHILLING

This is the most important step for thick, chewy cookies. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes, and ideally 1-2 hours. This prevents the cookies from spreading too much and allows the flavors to deepen.

BAKING TO CHEWY PERFECTION

Scoop the chilled dough into 2-tablespoon-sized balls and place them 2 inches apart on your prepared baking sheet. Bake for 10-12 minutes. The cookies will look soft, puffy, and slightly underdone in the center this is perfect!

THE CRUCIAL COOLING STEP

Remove the baking sheet from the oven and let the cookies rest on the hot pan for 5-10 minutes. This allows them to finish setting up and develop that perfect chewy texture. Then, transfer them to a wire rack to cool completely.

MY SECRETS FOR THE ULTIMATE GLUTEN-FREE COOKIE

Here are my pro-tips for guaranteed success. Using melted butter is a game-changer for chewiness. The extra egg yolk adds richness and helps with structure. Do not skip the chilling step. It is non-negotiable for gluten-free cookies to prevent them from turning into flat puddles. For a truly next-level cookie, sprinkle the dough balls with flaky sea salt right before baking.

DELICIOUS VARIATIONS YOU’LL ACTUALLY TRY

This recipe is wonderfully adaptable. For a Salted Caramel version, press a Rolo candy into the center of each dough ball before baking. For a Nutty twist, replace ½ cup of chocolate chips with chopped walnuts or pecans. For a Double Chocolate cookie, replace ¼ cup of the flour blend with unsweetened cocoa powder.

STORING, FREEZING, AND GIFTING

Store your completely cooled Gluten Free Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. The dough balls can be frozen on a parchment-lined baking sheet and then transferred to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time. They make a wonderful homemade gift for friends and neighbors!

TROUBLESHOOTING COMMON QUESTIONS

• My cookies spread too much.
  This is almost always because the dough wasn’t chilled long enough. Gluten-free flour blends often need more time to hydrate. Ensure your dough is thoroughly chilled before baking.
• My cookies are too cakey or dry.
  This can happen if you over-measured the flour. Always spoon your gluten-free flour blend into the measuring cup and level it off with a knife. Do not scoop the cup directly into the bag.
• Can I use coconut oil instead of butter?
  Yes, you can use refined coconut oil for a dairy-free version. The flavor and texture will be slightly different, but they will still be delicious.

THE PERFECT WAY TO ENJOY THEM

These Gluten Free Chocolate Chip Cookies are sublime served slightly warm with a cold glass of milk. They are the perfect treat for an after-school snack, a lunchbox surprise, or a late-night dessert. Bake a batch to share and watch them disappear!

A NOTE ON TEXTURE AND FLAVOR

These Gluten Free Chocolate Chip Cookies are a testament to how amazing gluten-free baking can be. They are rich, buttery, and have that classic chocolate chip cookie flavor with a texture that is soft, chewy, and utterly irresistible. No one will miss the gluten, I promise.

MY STORY: THE QUEST FOR THE PERFECT COOKIE

After my best friend was diagnosed with celiac disease, I made it my mission to create a gluten-free chocolate chip cookie that was just as good, if not better, than our old favorite. After countless batches that were too crumbly, too cakey, or too flat, I finally cracked the code with this recipe.

The look on her face when she took that first perfect, chewy bite was worth every failed attempt. This recipe is a labor of love, and I’m so thrilled to share it with you.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, quickly confirm: your 1:1 gluten-free flour blend contains xanthan gum, your butter is melted and slightly cooled, and you have time to chill the dough.

FREQUENTLY ASKED QUESTIONS