Easy Gluten Free Chocolate Chip Cookies that rival any regular cookie recipe! These crispy cookies are loaded with chocolate chips and have a deliciously soft centre – everyone will love them.
Are you ready for this?! 🙌🏻
You’re looking at golden Gluten Free Chocolate Chip Cookies that taste JUST like the real thing. A little crispy, a little crunchy and loaded with gooey chocolate chips.
If you’ve been looking for the perfect gluten free cookie, I’ve got you covered.
One of my readers who made my Gluten Free Chocolate Brownies recently asked if I had a gluten free chocolate chip cookie recipe – and I didn’t. Until now.
I went to work behind-the-scenes to create the perfect gf cookie that would rival any regular chocolate chip cookie. And I’ll admit, it was quite the challenge.
If you’ve known me for a while, you’ll know that I adore chocolate chip cookies. So I wanted to make sure this gluten free cookie was halfway decent amiright?!
So I went back to my favourite Classic Chocolate Chip Cookie recipe. It’s made with melted butter so it needs time to chill but it produces a very soft and chewy cookie. However, I knew that gluten free flour does not hold moisture as well as regular flour, so using melted butter would result in a cookie that was too wet.
I moved onto my Funfetti Chocolate Chip Cookie recipe which is made using the creaming method with softened butter and sugar. This was the perfect place to start my recipe testing.
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However, when I used this recipe as a starting point and simply subbed in gluten free flour, the results were disappointing. The cookies were too thin, too crispy and lacked flavour. So I gradually made a few tweaks until I had the perfect Gluten Free Chocolate Chip Cookie.
The perfect gluten free chocolate chip cookie
- This recipe uses COLD butter. Most cookie recipes start with either melted butter or softened butter, but after a few rounds of testing, I found that gluten free flour causes considerable cookie spreading. Starting with cold butter helps this issue.
- I use brown sugar for this recipe because gluten free flour doesn’t have the same flavour or texture as regular flour. The brown sugar gives the cookies more flavour and doesn’t add too much ‘crispy-ness’ like regular white sugar can.
- I add an extra teaspoon of vanilla extract – again for flavour.
- Because gluten free plain flour is made mostly from rice flour, it can give the cookies a crumbly and almost gritty texture. To combat this, I add an extra egg yolk for softness and moisture.
- I use a mix of plain flour and cornflour. This helps to keep the cookies soft and moist and gives them a little more ‘bulk.’
Tips for making gluten free chocolate chip cookies
- This recipe starts with creaming the cold butter and brown sugar until it’s pale and creamy. Next, add the vanilla extract.
- Then comes the egg and egg yolk. Beat together until combined, before adding flour, cornflour and baking soda. And finally, the chocolate chips.
- The most important part is chilling the dough for at least 1 hour. To ensure the cookies don’t spread too much in the oven, you must chill the dough.
- Scoop 1.5 tablespoons of the cookie dough and place on a baking tray lined with baking or parchment paper. Bake cookies for approximately 10 minutes.
- The cookies make look a little under baked but they will firm up as they cool. Gluten free cookies can be a little overly crispy or crunchy so it’s best to under bake rather than over bake – in my opinion.
Why you will love these cookies
- Too many gluten free recipes use all kinds of weird and expensive ingredients. These cookies are made using only regular baking ingredients – most of which you probably already have on hand.
- They’re pretty quick and easy to make.
- Honestly, while the texture is a little different and they are a little crispier than a regular chocolate chip cookie, you *almost* can’t taste the difference – seriously.
- They will satisfy ALL your chocolate chip cookie cravings.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Gluten Free Chocolate Chip Cookies
Gluten free chocolate chip cookies made from scratch.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, cold
- 135 grams (3/4 cup) brown sugar
- 2 teaspoons vanilla extract
- 1 egg + 1 egg yolk
- 245 grams (1 and 3/4 cup) gluten free plain flour*
- 35 grams (1/4 cup) cornflour or corn starch
- 1/2 teaspoon baking soda
- Pinch of salt, optional
- 160 grams (1 cup) gluten free milk chocolate chips, plus extra to decorate
Instructions
- In a large mixing bowl, beat butter and sugar using an electric beater for 1-2 minutes or until pale and creamy.
- Add vanilla, egg and egg yolk and beat until combined. Sift in flour, cornflour, baking soda and salt, if using, and mix to combine. Add chocolate chips.
- Cover with plastic wrap and chill the cookie dough for AT LEAST one hour.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- Use a cookie scoop to roll balls of dough (approximately 1.5 tablespoons each) in your hands and place them onto your prepared trays, leaving room for the cookies to spread out.
- Bake for approximately 10-11 minutes or until golden brown on the edges. Press a few extra chocolate chips on top. Carefully transfer to a wire rack to cool completely.
Notes
*I tested this recipe using White Wings Gluten Free Plain Flour which is made from rice flour. Results may vary when using different brands and types of gluten free flours.
Nutrition Information
Serving Size: 1 cookie Calories: 235
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Taila D says
Hi Jess, I made your GF brownies and they were absolutely to die for, so I thought why not give these cookies a go! I’ve just finished making majority of them (I got 16 cookies, actually technically 15 because one is teeny tiny so it’ll be a chefs tester 🤣) and they’re cracking a lot and they’re very circular rather than flat. I figure the flatness is because I didn’t press them down beforehand, but the cracking I can’t get around!
Jessica Holmes says
Hi Taila, so glad you enjoyed my gluten free brownies. I don’t usually have to flatten my cookies before baking, so you might have added a touch too much flour? Were you able to use a scale to measure the flour? Also, the brand/type of gluten free flour can give differing results as they can have such different ingredients. I find the cracking can happen when the gf flour is high in rice flour. Maybe give another brand a go?
Hailey says
Can I replace the baking soda with baking powder?
Jessica Holmes says
Hi Hailey, yes you can. You’d likely need to double it at least since it’s most less potent (so use 1 tablespoon baking powder).
Nestor says
Hi Jess, the cookies are delicious, I would like to make them double chocolate, is it possible?, could you help me with the recipe?
Jessica Holmes says
Hi Nestor, I’m so glad you enjoyed these ones! I haven’t tried a chocolate version, but if you are willing to experiment, I’d start by swapping a little of the flour with cocoa powder and going from there!
Bo says
This is the best gf cookie recipe I have found. Easy to read and follow, seriously its hard to find tasty gf recipes sometimes. Well worth the hunt
Jessica Holmes says
So happy you enjoyed them Bo!
Helen says
This recipe is easy as advertised. Taste delicious and I had someone say they didn’t taste gluten free (highest compliment ever). You can make dough in advance, leave in the fridge for a few days then bake. I made this with a hand-mixer and it worked but you have to hand mix in the flour so it’s a real workout. Stand mixer would be the best appliance for this mix. This one going on my go-to list when I want to make a batch of biscuits to stash at work for morning tea time.
You made my work colleagues super happy this week!
Jessica Holmes says
What a wonderful review! Thanks Helen. So glad you and your work colleagues enjoyed them.
Sandra says
Tried this recipe and it was yummy.. hubby did not realise it was gluten free..easy to make too
Jessica Holmes says
Love hearing that Sandra!
Anna says
Love love them! I also changed the butter to a dairy free spread. I made sure I chilled it really well and they worked a treat. Lovely large cookies! (I just put them on the tray as a ball – like a large walnut – and cook like that).
Yummo!
Jessica Holmes says
Yay! So glad you liked them Anna!
Rachael says
Can these be made with gluten free self raising flour ?
Jessica Holmes says
Hi Rachael, I haven’t tested the recipe with sr flour. If you do try it, leave out the baking soda.
Natasha says
If I use plain white rice flour is it going to work?
Jessica Holmes says
Hi Natasha, I haven’t tested the recipe with rice flour but it wouldn’t produce the same results as regular gf plain flour.