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
Valeria says
I’m looking for a substitution for the butter, what do you suggest ?
Jessica Holmes says
Hi Valeria, I haven’t tested the recipe without butter so I can’t say.
Belle says
The first time I made these they were perfect soft and chewy in the middle and crispy on the outside. The next time I made them they were really hard and crispy all through and very flat. I’m not sure what went wrong? I think it might be the time I blended it for. The first time I blended it for a couple of minutes but the second time I blended it until It was light. Could that have anything to do with it?
Jessica Holmes says
Hi Belle, yes definitely. It sounds like you over mixed the batter the second time round.
Lyla says
Hi I did a trial of my cookie dough and it isn’t flattening I may have added too much flour is there a way to fix this ?
Jessica Holmes says
Hi Lyla, unfortunately, it’s hard to take out extra flour, but you should be able to get the bake you want just by flattening the cookie dough using your hand before baking. I hope that helps!
MSO says
So I just tried these. I was a little worried about trying them as we don’t have access to a lot of gluten-free flours where I live so I had to make my own using rice flour, arrowroot powder and fonio flour. Then I added the extra corn starch and egg yolk as you suggested. I also mixed the butter with some organic vegetable shortening (60:40 ratio) and used locally made preservative-free chocolate chips. They turned out great! The texture was a tiny bit grainy as expected but the fonio flour added a lovely earthy and almost malty dimension to the cookies. The kids love them, even the one who doesn’t have to eat gluten-free! They were both crisp and chewy. Thanks so much for this recipe.
Jessica Holmes says
Awesome! Glad they worked out for you!
lorraine says
no idea what happened to mine, I followed the recipe to a T and checked it a few times thinking I must have missed something, my biscuits were so dry and didn’t have much flavour. I bake often but this was the first time I’ve used cornflour, can’t imagine that would have made all the difference though. My partner doesn’t mind them but they’re def hard to swallow without a glass of water alongside hahah
Jessica Holmes says
Hi Lorraine, sorry to hear these didn’t work out for you. Did you make any changes to the recipe? The butter, brown sugar and double the vanilla should offer plenty of flavour. The small amount of cornflour should actually help make them soft – as regular gluten free plain flour can make baked goods a little dry and crumbly – but also that’s why we add an extra egg yolk. Let me know if you want to troubleshoot further, you can email me at hello@sweetestmenu.com
Nicky says
I made theses gluten free cookies for my daughter who is a coeliac. She loved them. Mine weren’t as flat as yours not sure how to make them flatter but the taste was amazing. Very soft inside with a crunchy exterior. Can’t wait to make more gluten free recipes of yours. Thank you for your recipes 😄
Jessica Holmes says
Aww I’m so happy to hear that Nicky! Thank you for the lovely feedback!!
Lekshmi says
Hi Jessica! I just wanted to know if there is a dairy-free substitute for butter in this recipe.
Jessica Holmes says
Hello! I’m sorry I haven’t tried these ones with a dairy free spread or similar. But I do have a vegan (dairy free) cookie recipe you might like to try – https://www.sweetestmenu.com/vegan-chocolate-chip-cookies/
Clare says
Hi we use vitalite dairy free marg for baking
Emma says
I am SO glad I stumbled across your website – GF brownies last weekend turned out so well so I thought I’d give these a go this weekend, absolutely delicious! I didn’t add extra choc chips on top and regretted it, I think I’ll put more actually in the recipe next time! So tasty though, soft in the middle and slightly chewy around the edge. Thank you so much!
Jessica Holmes says
Wow thanks Emma! I’m so pleased you enjoyed these! And I’m with you – more chocolate chips the better 😂
Lauren says
Hello, is the brown sugar light brown or dark brown?
Jessica Holmes says
Hi Lauren, either would be ok but I believe our brown sugar is similar to light brown sugar.
Lauren says
Thank you! That is most helpful.
Colleen Herosian says
Hi,
Could I just use an extra 1/4 cup of gluten free flour if I don’t have cornstarch or corn flour? Thank you.
Jessica Holmes says
Yes you can Colleen! The corn flour helps the cookies stay soft and not go to hard/crunchy which can happen with gf flour. But they’ll still be delicious!
Colleen Herosian says
Thanks so much! Looking forward to making them with my son tomorrow!
Lauren says
I made these tonight and they are hands down the best gf cookie I’ve made so far! Thank you for this recipe 🙌
Jessica Holmes says
Wow! I love hearing that! Thanks for the lovely feedback Lauren ☺️
Nur Faeza Mahamud says
Can I use maple syrup instead of brown sugar?
Jessica Holmes says
Hi, sorry I haven’t tested this recipe with maple syrup so I can’t say. It would definitely alter the taste and texture.
ayah says
How many cookies does this make ?
Jessica Holmes says
Approximately 14 cookies!
athalia says
can i substitute the gluten free flour for whole wheat flour.
Jessica Holmes says
Hi Athalia, I only tested this recipe with gluten free flour so I can’t say otherwise – sorry!
Natalie says
These cookies look so delicious! I love that they’re gluten free!
Jessica Holmes says
Thanks Natalie!!