The Best Gluten Free Chocolate Chip Cookies – Chewy and Soft
This Gluten-free Chocolate Chip Cookie Recipe is easy, and you will love it! Soft, light, chewy, buttery golden cookies with lots of chocolate chips are perfect for dunking. There are many different styles of chocolate chip cookies, and this one is one of our favorites!
If you are on a gluten-free diet, it’s nice to have several good gluten-free cookie recipes in your library. This cookie is easy to make and comes together quickly with no stand mixer required. It’s one of the best gluten free cookies on the blog!
The key to making a soft gluten-free cookie is not to overbake the cookie and not over mix. An extra egg yolk also added richness and moisture to the cookie dough. These taste just like regular chocolate chip cookies. No one will know the difference. You can bake up a batch of these delicious cookies whenever you crave a warm cookie. If you love cookies, you will also love our Best Easy Gluten-Free Snickerdoodle Cookies and Ultimate Gluten-Free Peanut Butter Blossoms Cookies
What you’ll love about this recipe:
Recipe Ingredients
You’ll need the following simple ingredients to make this amazing Soft Gluten Free Chocolate Chip Cookie
- Gluten-Free All-Purpose Flour – We used Bob’s Red Mill
- Baking Soda
- Finely Ground Sea Salt or Regular Salt
- Butter
- Light Brown Sugar
- Granulated White Sugar
- One egg and one egg yolk
- Pure Vanilla Extract
- Milk Chocolate Chips
Ingredient Notes
- If you use a different gluten-free flour blend, the results may be different.
- We used Guittard Gluten-Free Milk Chocolate Chips
- REPLACE THE FLOUR, NOT YOUR RECIPE: This gluten free all-purpose flour mix is perfectly formulated to create baked goods with terrific taste and texture—no additional specialty ingredients or custom recipes required
- GLUTEN FREE: To assure the integrity of our gluten free products, we’ve built a separate 100% gluten free facility
- INCLUDES XANTHAN GUN: This special blend of gluten free flours and starches includes xanthan gum and is ideal for food like cookies, cakes, brownies, muffins, pancakes and more
- MORE THAN BAKING: Use this special blend to make fresh pasta, thicken sauces and gravies and more
- BOB’S RED MILL: Make folks a little happier: it’s the idea that keeps our stone mills grinding to fill every bag with wholesome goodness
How To Make Soft Gluten Free Chocolate Chip Cookies – Step by Step
- Preheat the Oven to 350 degrees F.
- Melt butter over low heat and bring to room temperature
- Whisk Flour, Baking Soda, and Salt in a medium mixing bowl
- Mix melted, cooled butter and sugar in a separate large bowl until smooth.
- Add whisked eggs and vanilla extract to the butter mixture.
- Add dry ingredients (flour mixture) to wet ingredients and mix until combined. Fold in chocolate chips.
- Let raw cookie dough rest for 10 minutes. The dough will be sticky and soft.
- Line baking sheets with parchment paper. Use an oiled spring-loaded cookie scoop to portion the dough balls about 2 inches apart. Bake one cookie sheet at a time for 11-13 minutes.
- Do not overbake, as the cookies will continue to set as they cool. Transfer to a cooling rack after 5 minutes.
- Once the baked cookies are completely cool, store them in an airtight container on the counter. Cookies taste best freshly baked.
- The recipe makes 24 small cookies or 12 large cookies.
Tips
- For best results remove cookies between 11-13 minutes. They will still be very light in color and golden on the bottom. These are soft cookies and will dry out if you overbake them.
- If it’s extremely warm, you can keep the cookie dough balls in the refrigerator to chill while the first batch bakes.
Storage
Store in an airtight container on the counter. Cookies are best eaten within one day for maximum freshness.
Additions and Substitutions
You can substitute white chocolate chips, dark chocolate chips or semi-sweet chocolate chips, or even vegan chocolate chips in this recipe.
Frequently Asked Questions for Gluten Free Chocolate Chip Cookies
You can freeze gluten-free chocolate chip cookie dough balls. Place them on a sheet pan and flash-freeze for one hour before transferring the dough balls to a plastic bag or airtight freezer-safe container. You can freeze cookie dough balls for up to three months. I recommend labeling and dating the frozen cookies. When ready to bake, place them on a sheet pan lined with parchment paper and turn your oven to 350 degrees. Place the sheet pan in the oven with frozen dough balls spaced 2 inches apart. It might take a few extra minutes for cookies to bake. You can individually wrap frozen cookies. This way, you can always have a warm cookie!
I hope you loved this Gluten Free Chocolate Chip Cookie Recipe. If you make it, leave a comment and rating so I know you liked it!
Our Favorite
Other Recipes You Might Enjoy!
The Best Gluten Free Chocolate Chip Cookies – Chewy and Soft
This gluten free chocolate chip cookie recipe is an easy cookie recipe you will love! Soft, light , chewy and buttery golden cookies with lots of chocolate chips perfect for dunking. There are many different styles of chocolate chip cookies and this one is one of our favorites!
- Prep Time: 10 Minutes
- Cook Time: 13 Minutes
- Total Time: 23 Minutes
- Yield: 24 Cookies 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 and 1/2 cups Gluten-Free All-Purpose Flour – We used Bob’s Red Mill
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 8 Tablespoons Melted Butter
- 1/3 cup Light Brown Sugar
- 2/3 cup Granulated White Sugar
- 1 Egg and 1 Egg Yolk Whisked
- 1 Tablespoon Pure Vanilla Extract
- 2 cups Milk Chocolate Chips
Instructions
- Preheat the Oven to 350 degrees F.
- Melt butter over low heat and bring to room temperature
- Whisk flour, baking soda, and salt in a medium mixing bowl
- Mix melted, cooled butter and sugar in a separate large bowl until smooth.
- Add whisked eggs and vanilla extract to the butter mixture.
- Add dry ingredients to wet ingredients and mix until combined. Fold in chocolate chips.
- Let dough rest for 10 minutes. The Cookie Dough will be sticky and soft.
- Line baking sheets with parchment paper. Use an oiled spring-loaded cookie scoop to portion the dough balls about 2 inches apart. Bake one cookie sheet at a time for 11-13 minutes.
- Do not overbake, as the cookies will continue to set as they cool. Transfer to a wire rack after 5 minutes.
- Once the baked cookies are completely cool, store them in an airtight container on the counter. Cookies taste best freshly baked.
- The recipe makes 24 small cookies or 12 large cookies.
Notes
- If you use a different gluten free flour blend, the results may be different.
- We used Guittard Gluten-Free Milk Chocolate Chips
- Store in an airtight container on the counter. Cookies are best eaten within one day for maximum freshness.
- You can substitute white chocolate chips, dark chocolate chips or semi-sweet chocolate chips in this recipe.
- Can I freeze chocolate chip cookie dough?
You can freeze gluten-free chocolate chip cookie dough balls. Place them on a sheet pan and flash-freeze for one hour before transferring the dough balls to a plastic bag or airtight freezer-safe container. You can freeze cookie dough balls for up to three months. I recommend labeling and dating the frozen cookies. When ready to bake, place them on a sheet pan lined with parchment paper and turn your oven to 350 degrees. Place the sheet pan in the oven with frozen dough balls spaced 2 inches apart. It might take a few extra minutes for cookies to bake. You can individually wrap frozen cookies. This way, you can always have a warm cookie!
