If you’ve been searching for the perfect gluten free chocolate chip cookie, your hunt ends here. These cookies are soft, chewy, buttery, and packed with chocolate – yet completely gluten free. Whether you’re baking for family, friends, or just to treat yourself, these cookies hit all the right notes. The best part? You’d never guess they’re gluten free!
Why This Recipe Works
When I first started baking gluten free, I focused on healthier versions of classic treats – think paleo brownies or lighter chocolate chip cookies. But sometimes, nothing beats a classic cookie loaded with butter, sugar, and chocolate. This recipe is my go-to for those moments.
It’s buttery, slightly sweet, perfectly chewy, and uses only basic pantry ingredients. Plus, it’s dairy free friendly, nut free, and freezer friendly. If you love this recipe, you’ll also want to try my white chocolate macadamia cookies, small batch chocolate chip cookies, or chocolate chip snickerdoodles.
Whether you’re making cookies for a party, a school snack, or just because, these cookies are versatile and easy.
Ingredients You’ll Need
Here’s a quick overview of what you’ll need to make these delicious cookies:
Wet Ingredients:
- Butter (or dairy free alternative)
- Granulated sugar
- Light brown sugar
- Dark brown sugar
- Egg, at room temperature
- Vanilla extract
Dry Ingredients:
- Gluten free 1:1 baking flour (I recommend Bob’s Red Mill)
- Baking soda
- Baking powder
- Salt
- Chocolate chips
These simple ingredients come together to create a cookie that’s rich, tender, and perfectly balanced in sweetness.
How to Make Soft & Chewy Gluten Free Chocolate Chip Cookies
1. Soften the butter
Start by softening your butter. If it’s straight from the fridge, microwave it for about 20-30 seconds. You want it soft enough to press your finger into but not melted. This ensures your cookies have the right texture.
2. Cream butter and sugars
Add all sugars to the softened butter and beat until fluffy and creamy. This step incorporates air for a soft, light texture.
3. Mix in egg and vanilla
Beat in your egg and vanilla extract until everything is well combined. Don’t overmix – you want a smooth, cohesive batter.
4. Add dry ingredients
Combine your gluten free flour, baking soda, baking powder, and salt. Spoon and level your flour for accurate measurement, then add it to the wet mixture. Beat just until combined.
5. Fold in chocolate chips
Finally, gently fold in the chocolate chips. These will give each cookie its signature chocolatey bite.
6. Chill the dough
Scoop the dough into 2-tablespoon balls and place on a parchment-lined baking sheet. Chill in the fridge for 2 hours. Chilling is key for flavor, texture, and preventing cookies from spreading too thin.
7. Bake to perfection
Preheat the oven to 350°F (175°C) while the dough chills. Bake for 10-14 minutes, depending on how gooey you like them. Take cookies out when the centers are slightly undercooked for the perfect chewy texture.
8. Final touches
Once baked, you can gently press a few extra chocolate chips on top while they’re still warm. Allow cookies to cool on a wire rack before storing in an airtight container for up to 5 days.
Tips for the Best Cookies
- Butter vs. oil: Butter (or dairy free butter) gives the best flavor and texture. If using oil, stick to refined coconut oil.
- Cookie spread: Too much baking soda, unchilled dough, or thin baking sheets can make cookies spread too much. Use ½ tsp baking soda and chill dough for at least 2 hours.
- Cookie shape: Use a cookie cutter or gently reshape cookies after baking to achieve a perfect circle.
- Storage: Cookies last 3-5 days in an airtight container. Warm in the microwave for 10 seconds to enjoy fresh-baked taste.
- Freezing: Dough can be frozen in balls for 2-3 months. Bake from frozen at 325°F, adding a few extra minutes.
Gluten Free Chocolate Chip Cookies – Soft, Chewy & Irresistible
- Total Time: 2 hrs 40 min
Ingredients
Wet Ingredients:
½ cup (115g) butter, regular or dairy free
⅓ cup (65g) granulated sugar
⅓ cup (70g) light brown sugar
⅓ cup (70g) dark brown sugar
1 large egg, at room temperature
2 tsp vanilla extract
Dry Ingredients:
1 ½ cups (180g) gluten free 1:1 baking flour (Bob’s Red Mill recommended)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 cup (175g) chocolate chips
Instructions
- Prepare butter – Soften butter in the microwave for 20-30 seconds if needed. It should be soft, not melted.
- Cream sugars and butter – Beat butter with granulated and brown sugars until light and fluffy.
- Add egg and vanilla – Beat in egg and vanilla until fully incorporated.
- Combine dry ingredients – Mix flour, baking soda, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined.
- Fold in chocolate chips – Gently fold in chocolate chips.
- Chill dough – Scoop 2-tablespoon balls onto a parchment-lined baking sheet. Chill in the fridge for 2 hours.
- Bake cookies – Preheat oven to 350°F (175°C). Bake chilled dough for 10-14 minutes. For chewy cookies, remove when centers are slightly undercooked.
- Cool and serve – Let cookies cool on a wire rack. Store in an airtight container for 3-5 days.
Notes
- Butter vs. Oil: Butter provides the best flavor. If using oil, choose refined coconut oil.
- Cookie Spread: Ensure dough is chilled and use ½ tsp baking soda to prevent excessive spreading.
- Cookie Shape: Press cookies lightly after baking or use a cookie cutter for perfect circles.
- Storage: Store cooled cookies in an airtight container for up to 5 days; warm in microwave for 10 seconds for fresh-baked taste.
- Freezing: Dough can be frozen in balls for 2-3 months. Bake from frozen at 325°F (160°C) for a few extra minutes.
- Vegan Option: Use a flax egg or applesauce instead of egg and dairy-free butter/chocolate chips.
- Prep Time: 30 min
- Cook Time: 10 min
