Gluten Free Chocolate Chip Cookie

If you’re looking for a gluten-free chocolate chip cookie recipe that’s both delicious and easy to make, you’re in the right place. Whether you’re gluten intolerant, or simply want to try something different, this recipe will provide you with the perfect homemade gluten-free chocolate chip cookie that taste just like traditional ones—or even better!

In this article, we’ll walk you through a tried-and-tested gluten-free chocolate chip cookie recipe, while also answering common questions like how to choose the best gluten-free flour and what makes these cookies so irresistibly good. Plus, we’ll give you tips on how to make them chewy, crispy, or somewhere in between, according to your preferences.

Let’s get started!

One of the most important aspects of making great gluten-free chocolate chip cookie is choosing the right flour. Unlike traditional wheat flour, gluten-free flour doesn’t have the same structure or elasticity, which means that different types of gluten-free flour can produce very different results.

Here are some of the most popular gluten-free flour options for baking cookies:

1. Almond Flour

Almond flour adds a slightly nutty flavor to cookies and helps make them moist and chewy. However, it’s denser than other gluten-free flours, so you might need to combine it with a lighter flour like tapioca starch.

2. Rice Flour

Rice flour is one of the most commonly used gluten-free flours in baking. It has a neutral taste, but on its own, it can make cookies a little gritty. It works best when combined with other flours.

3. Oat Flour

If you love chewy cookies, oat flour is a great option. It’s naturally gluten-free (just make sure to use certified gluten-free oats), and it adds a soft texture.

4. Gluten-Free All-Purpose Flour Blends

If you’re not sure which flour to choose, go for an all-purpose gluten-free flour blend. These blends are usually made from a mix of rice flour, potato starch, and tapioca starch, among other ingredients. They’re formulated to mimic regular wheat flour, which makes them the easiest to use in this recipe.

Why You’ll Love This Recipe

Let’s be honest—when most people hear  » gluten-free chocolate chip cookie, » they assume they’ll be dry, crumbly, or lacking that melt-in-your-mouth magic. But trust me, these gluten-free chocolate chip cookie will shatter all your expectations in the best way possible. Here’s why:

• That Perfect Texture You Crave : Do you know that sweet spot where a cookie has slightly crispy edges and a gooey, chewy center? Yep, these gluten-free chocolate chip cookie nail it. Thanks to the right balance of ingredients and a few clever baking tricks, you won’t miss the gluten at all. In fact, you might even prefer these to traditional cookies (yes, they’re that good).

• Packed with Chocolatey Goodness : We didn’t skimp on the chocolate chips. Every bite is loaded with semi-sweet chocolate that melts in your mouth, giving you that rich, comforting flavor we all love in a chocolate chip cookie.

• Beginner-Friendly and Fuss-Free : No stand mixer? No problem. This gluten-free chocolate chip cookie is designed for simplicity. All you need is a bowl, a whisk, and a bit of time to let the dough rest (trust us, this step is key!). Even if you’re new to gluten-free baking, this recipe will make you feel like a pro.

• Made for Everyone : Whether you’re gluten-intolerant, or just want to try something new, these cookies are for you. They’re so good that no one will even realize they’re gluten-free—until you proudly tell them.

• Customizable to Your Taste : Want them extra gooey? Bake for a minute less. Prefer a crispier bite? Add a touch more baking time. These cookies are as flexible as they are delicious, so you can tweak them to match your cookie dreams.

• Warm, Homemade Comfort: There’s something magical about pulling a tray of freshly baked cookies out of the oven and filling your kitchen with the scent of melted butter, vanilla, and chocolate. These gluten-free chocolate chip cookie offer that nostalgic, homemade comfort we all need from time to time—minus the gluten, but with all the love.

So, why will you love gluten-free chocolate chip cookie ? Because they prove that gluten-free doesn’t mean giving up on flavor, texture, or happiness. In fact, with this recipe, it’s quite the opposite. These gluten-free chocolate chip cookie are your invitation to experience something irresistibly good—one warm, chocolate-studded bite at a time.

Ingredients:

1 ½ cups gluten-free all-purpose flour (with xanthan gum)

½ teaspoon baking soda

¼ teaspoon salt

½ cup of softened unsalted butter (or substitute with coconut oil for a dairy-free option)

½ cup granulated sugar

½ cup packed brown sugar

1 large egg (or flax egg for vegan version)

2 teaspoons vanilla extract

1 ½ cups gluten-free chocolate chips

Helpful Tips

Now that you know about gluten-free flour options, let’s dive into some tips for baking the best gluten-free chocolate chip cookies:

• Don’t Overmix: Gluten-free doughs tend to be more fragile, and overmixing can lead to dense cookies. Mix just until everything is combined.
• Chill the Dough: For a better texture, chill the dough for at least 30 minutes before baking. This helps the cookies hold their form and minimizes excessive spreading during baking.
• Use Xanthan Gum or Psyllium Husk: These ingredients help replicate the binding properties of gluten, giving your cookies a better texture. Many gluten-free flours already contain them, but if yours doesn’t, adding ¼ teaspoon of xanthan gum to the recipe can make a big difference.
• Adjust Baking Times: Gluten-free cookies can sometimes need more or less time in the oven compared to regular cookies. Keep an eye on them and adjust baking times accordingly, depending on how crispy or chewy you want them.

How To Make Gluten-Free Chocolate Chip Cookie

Step 1: Preheat with Purpose

Fire up your oven to 350°F (175°C). Line two baking sheets with parchment paper—it’s the key to easy cleanup and perfectly baked cookies.

Step 2: Whisk the Dry Ingredients

Grab a medium bowl and whisk together your gluten-free flour, baking soda, and a pinch of salt. Set this mix aside—it’s your cookie foundation.

Step 3: Creamy Dream Team

In a large mixing bowl, beat together softened butter (or coconut oil) with granulated sugar and brown sugar. Keep going until the mixture is light, fluffy, and irresistible—about 2–3 minutes should do the trick.

Step 4: Add Egg and Vanilla

Crack in an egg (or flax egg for a vegan twist) and pour in some fragrant vanilla extract. Beat until everything is smooth and combined—this is where the cookie magic begins.

Step 5: Marry the Wet and Dry

Slowly introduce your dry ingredients to the wet mixture. Mix gently—just until everything comes together. Overmixing can make your cookies dense, and nobody wants that!

Step 6: Fold in Chocolate Chips

Toss in a generous handful (or two—no judgment!) of gluten-free chocolate chip cookie Stir gently to make sure every spoonful of dough is packed with chocolatey goodness. No cookie should feel left out!

Step 7: Time to Chill

Wrap up the bowl with plastic wrap and slide it into the fridge for at least 30 minutes. This isn’t just a suggestion—it’s the secret to cookies with that perfect chewy texture you dream about.

Step 8: Scoop and Bake

Scoop out portions of dough using a cookie scoop or a trusty tablespoon, rolling them into neat little balls. Place them on your parchment-lined baking sheets, leaving a cozy 2-inch gap between each one—they need their personal space to bake properly.

Pop them in the oven for 10–12 minutes or until those edges turn beautifully golden. Don’t worry if the centers seem a bit soft—they’ll settle perfectly as they cool.

Step 9: Cool and Enjoy!

Let the cookies sit on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. But hey, if you can’t resist, grab one while it’s still warm and gooey. Pair it with a cold glass of milk (or your favorite dairy-free alternative) for the ultimate treat.

These homemade gluten-free chocolate chip cookies aren’t just desserts—they’re a little piece of comfort in every bite. Enjoy them fresh, share them with friends, or hoard them all to yourself. No judgment here!

Storage

After baking a batch of irresistible gluten-free chocolate chip cookie, the last thing you want is for them to lose their magic. Here’s how to store them like a pro so every bite stays as good as that first warm-from-the-oven treat.

At Room Temperature: Keeping It Simple

• How to Store: Once the cookies are completely cool (seriously, no warm cookies in a container—unless you like soggy cookies), transfer the gluten-free chocolate chip cookie to an airtight container or resealable bag. Stack them with parchment paper in between if you’re worried about sticking.
• Best By: These gluten-free chocolate chip cookie stay fresh for about 3–4 days on your counter—if they last that long!
• Pro Tip: Want to keep them soft and chewy? Toss a small piece of bread into the container. The cookies will soak up the moisture from the bread like little magic sponges.

For the Planners: Refrigeration

• How to Store: If you’re thinking longer term (but not too long), store your gluten-free chocolate chip cookie in the fridge. An airtight container is still your best friend here.
• Best By: They’ll last up to a week, but be warned—chilled cookies might feel a bit firmer. A quick warm-up (more on that later) will bring them back to life.
• Why Refrigerate? If your kitchen runs warm or your cookies are particularly gooey, the fridge helps preserve their structure.

Freezing Baked Cookies: Because Future You Deserves a Treat

• How to Store: Place your fully cooled cookies on a baking sheet in a single layer, freeze until firm, then transfer them to a freezer-safe bag or container. This prevents them from sticking together in one big, chocolatey clump.
• Best By: They’ll taste amazing for up to 3 months. Just thaw at room temp for about 30 minutes when you’re ready to dig in—or eat them straight from the freezer for a chewy, almost ice cream-like experience!
• Pro Tip: Label your bag with the date because, let’s be real, time flies when cookies are involved.

Freezing Cookie Dough:

• How to Store: Scoop the dough into balls and freeze them on a parchment-lined baking sheet. Once solid, toss them into a freezer bag or container.
• Best By: Frozen cookie dough is good for 3 months, giving you plenty of time for spontaneous cookie cravings.
• Baking Magic: No need to thaw! Pop the dough balls straight into the oven. Just add an extra 1–2 minutes to the baking time for that same gooey center and golden edge.

Why Store When You Can Eat?

Of course, if you’re anything like me, your cookies might not even make it to the storage stage—and that’s okay! But if you do manage to save a few for later, these tips will keep them tasting like they were baked fresh today. Because every cookie deserves to shine, no matter how long it’s been hanging out in the pantry. 💛

FAQ: Frequently Asked Questions

1. Can I substitute regular flour for gluten-free flour?

Unfortunately, no. Gluten-free flours behave differently than wheat-based flours, so a direct substitution won’t work. Stick to gluten-free flour blends or the specific flours recommended in the recipe for best results.

2. Why are my gluten-free chocolate chip cookie crumbly?

gluten-free chocolate chips can sometimes be more delicate due to the lack of gluten. Be sure to use a flour blend that contains xanthan gum or another binder, and avoid overmixing the dough.

3. How do I make gluten-free chewy?

To get chewy chocolate chip cookie, chill the dough before baking and slightly underbake the cookies. Adding ingredients like almond flour or extra brown sugar can also contribute to a chewier texture.