🍪 The Perfect Gluten Free Chocolate Chip Cookie Recipe

There’s something timeless about a warm chocolate chip cookie—the kind that’s soft in the center, just crisp at the edges, and filled with melty chocolate morsels. Growing up in an Italian-American household, we baked everything from biscotti to almond torte, but it wasn’t until my cousin was diagnosed with celiac disease that I first explored gluten-free baking. That’s when I set out to develop a gluten free chocolate chip cookie recipe that felt just as indulgent and classic as the original.

This isn’t just any gluten free chocolate chip cookie recipe. It’s the result of countless batches tested on family and friends—some gluten-free, some not—all of whom couldn’t tell the difference. Whether you’re living gluten-free by necessity or choice, these cookies will become your go-to.

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🌾 Why Go Gluten-Free?

Gluten is a protein found in wheat, barley, and rye. For people with celiac disease or non-celiac gluten sensitivity, it can trigger digestive issues, fatigue, and other health concerns. But even beyond medical necessity, many have embraced a gluten-free lifestyle for its perceived health benefits or to reduce inflammation.

The beauty of baking your own gluten free chocolate chip cookie recipe is control. No guessing about hidden gluten. No chalky textures. Just you, your kitchen, and the joy of fresh-baked cookies made with ingredients you trust.

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⭐ What Makes This the Best Gluten Free Chocolate Chip Cookie Recipe?

When developing this recipe, I knew it had to check a few boxes: it had to be chewy (but not cakey), flavorful (not gritty), and packed with rich chocolate chips. I also wanted it to work without obscure ingredients you can only find in specialty stores.

Here’s what sets this recipe apart:

• A balanced gluten-free flour blend: This recipe uses a 1:1 gluten-free baking flour that includes xanthan gum for structure.
• Brown sugar dominance: More brown sugar than white gives these cookies a chewy texture and subtle caramel flavor.
• A chill step: It might feel like a delay, but letting your dough rest is the secret to thick, bakery-style cookies.

These cookies don’t announce they’re gluten-free. They’re just good—period.

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🥣 Ingredient Spotlight

The key to a successful gluten free chocolate chip cookie recipe lies in the ingredients. Here’s what you’ll need and why they matter:

1. Gluten-Free Flour Blend

A high-quality 1:1 gluten-free flour blend makes life easier. Look for one that includes xanthan gum (like Bob’s Red Mill or King Arthur’s Gluten-Free Measure for Measure Flour). If yours doesn’t, you’ll need to add about ¾ teaspoon xanthan gum per cup of flour.

2. Butter

Unsalted butter gives the cookies richness and helps with spreading. Let it soften at room temperature before mixing. For a dairy-free option, plant-based butter works well too.

3. Sugars

• Brown sugar provides moisture and chewiness.
• Granulated sugar adds structure and sweetness.

4. Egg

The egg binds everything together and adds tenderness. At room temperature, it incorporates better into the dough.

5. Vanilla Extract

Don’t skimp here. Use pure vanilla extract for that nostalgic, homemade taste.

6. Baking Soda + Salt

These help with lift and enhance the flavor profile of your cookies.

7. Chocolate Chips

Choose semi-sweet or dark chocolate chips depending on your preference. For dairy-free cookies, go with vegan chocolate chips (Enjoy Life is a popular brand).

👩‍🍳 Step-by-Step: Gluten Free Chocolate Chip Cookie Recipe

Prep Time: 15 minutes
Chill Time: 30–60 minutes (recommended)
Cook Time: 10–12 minutes
Total Time: About 1 hour 15 minutes
Yield: 12–16 cookies

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🛒 Ingredients:

• 1½ cups gluten-free 1:1 baking flour (with xanthan gum)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• 1½ teaspoons pure vanilla extract
• 1 cup semi-sweet or dark chocolate chips

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🥄 Instructions:

1. Combine Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.

2. Cream the Butter and Sugars

In a large mixing bowl (or stand mixer), beat the softened butter with the brown and white sugar until light and fluffy—about 2–3 minutes. This step is crucial for that chewy texture.

3. Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat until smooth and well incorporated.

4. Mix Dry and Wet Ingredients

Gradually add the flour mixture into the wet ingredients. Mix until just combined—don’t overdo it, or the dough will become dense.

5. Fold in the Chocolate Chips

Gently stir in the chocolate chips using a spatula or spoon. If you’re feeling creative, toss in a handful of chopped walnuts or sprinkle in some flaky sea salt.

6. Chill the Dough (Highly Recommended)

Cover the dough and refrigerate for at least 30 minutes. This step helps prevent spreading and gives the cookies their thick, soft centers. You can even chill it overnight.

7. Preheat Oven & Prep Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

8. Scoop & Bake

Scoop out dough (about 1½ tablespoons per cookie) and place on baking sheets about 2 inches apart. Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.

9. Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and develop the perfect texture.

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🔥 Pro Tips for Gluten-Free Cookie Success

• Use room temperature ingredients: This helps everything mix more evenly.
• Don’t skip the chill time: Especially important with gluten-free flour, which absorbs moisture differently.
• Weigh your flour if possible. Using too much can result in dry, crumbly cookies.
• Don’t overbake: They’ll firm up as they cool, so pull them when the centers still look slightly underdone.

🧪 Ingredient Swaps and Customizations

One of the best things about this gluten free chocolate chip cookie recipe is how flexible it is. Here are some creative twists and ingredient swaps to suit your taste or dietary needs:

🌿 For a Healthier Cookie:

• Swap half the butter with unsweetened applesauce to cut fat.
• Use coconut sugar or maple sugar instead of refined sugars.

🍫 Chocolate Variations:

• Try mini chips, chocolate chunks, or even white chocolate for variety.
• Chopped dark chocolate bars melt beautifully and create gooey pools of chocolate.

🥥 Texture Boosters:

• Add ½ cup shredded coconut or chopped walnuts for added texture and flavor.
• A sprinkle of flaky sea salt on top before baking enhances the chocolate and adds gourmet flair.

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🌍 Make It International: Gluten-Free Cookies Around the World

Take your gluten-free cookie game global by drawing inspiration from international flavors:

• Italy: Add orange zest and chopped hazelnuts for a “Gianduja” feel.
• France: Mix in a touch of espresso powder and use high-quality dark chocolate for a Parisian twist.
• Mexico: Add a pinch of cinnamon and a dash of cayenne for a spicy-sweet kick.
• India: Try a mix of cardamom and pistachios for an aromatic, exotic cookie.

Cookies may be an American staple, but this gluten free chocolate chip cookie recipe easily travels the globe with a few tweaks.

⚠️ Common Mistakes to Avoid When Making Gluten-Free Cookies

Even the best gluten free chocolate chip cookie recipe can go awry with a few missteps. Here are some common pitfalls and how to avoid them:

1. Skipping the Chill Time

It’s tempting to go straight from mixing to baking, but chilling allows the flour to hydrate and the flavors to deepen. Without this step, your cookies may spread too much and end up flat.

2. Overmixing the Dough

With gluten-free flour, it’s crucial not to overwork the dough. Stir just until combined. Overmixing can lead to dense, dry cookies.

3. Using the Wrong Flour Blend

Not all gluten-free flours are created equal. A 1:1 blend with xanthan gum is key to structure and chewiness. If your mix lacks it, your cookies may crumble or fall apart.

4. Overbaking

Remember, gluten-free cookies continue to cook as they cool. Pull them out when the centers are still slightly soft for the perfect texture.

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❓FAQs About This Gluten Free Chocolate Chip Cookie Recipe

Can I substitute coconut oil for butter?

Yes, melted and cooled coconut oil can replace butter in a 1:1 ratio, though the flavor and texture may be slightly different—think more crisp and less chewy.

Do I have to use xanthan gum?

If your gluten-free flour blend already contains xanthan gum, you don’t need to add extra. If it doesn’t, you’ll need about ¾ tsp per cup of flour to help bind the dough.

How can I make this recipe vegan?

Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). Use vegan butter and dairy-free chocolate chips.

Can I freeze the dough?

Yes! Scoop cookie dough into balls and freeze on a tray. Once solid, store in a freezer-safe bag for up to 3 months. Bake from frozen—just add an extra 1–2 minutes to the bake time.

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🧡 Conclusion: Your New Favorite Cookie Recipe

Whether you’re new to gluten-free baking or a seasoned pro, this gluten free chocolate chip cookie recipe delivers everything you want in a cookie: chewy texture, golden edges, rich chocolate, and zero compromise. It’s been tested and loved in my kitchen—and I hope it earns a spot in yours too.

Tried it? Share your version on Instagram and tag me! I’d love to see how your batch turns out.