The Best Recipe for Gluten Free Chocolate Chip Cookies

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The best recipe for gluten free chocolate chip cookies

I know that recipes for gluten-free chocolate chip cookies abound. But none are like this. These are the absolute perfect chocolate chip cookies. Thick and chewy and deeply rich with two kinds of chocolate chips (both dark & milk chocolate), they are meant for dunking in a glass of ice cold milk.

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We always keep a stash of raw cookie dough balls in the freezer. Having ready made dough on hand means that you are 100% prepared for cookie emergencies. You know the kind. Whether the kids are feeling hangry and need an after school snack, or you need a super fast and easy dessert, frozen cookie dough is there for you.

The best recipe for gluten free chocolate chip cookies dough scoops

How to Make Gluten Free Cookies (Chocolate Chip)

Making gluten free chocolate chip cookies is super easy. I use a stand mixer, but you could also use a hand mixer. There are a few essential steps to getting the perfect texture. One is to make sure you beat the butter until it is light and fluffy, and the other is to shape the dough into balls and freeze them until they are solid. This helps the cookies stay fluffy in the middle and crisp on the edges.

Ingredients

  • 12 tablespoons (3/4 cup) butter (salted is fine), softened
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 cups gluten-free, all purpose flour blend (my preference is Bob’s Red Mill 1to1)
  • 1 teaspoon each baking powder and baking soda
  • 1/2 teaspoon sea salt
  • 2 cups chocolate chips (I like to use a mixture of milk & dark chocolate)

Instructions

Line a cookie sheet with parchment paper and set aside.

Beat the butter until it is very light and fluffy. Add the sugars and beat until fully incorporated and light and fluffy. Add the eggs, one at a time and beat until fully incorporated, scraping down the sides of the bowl. Stir in the vanilla extract. Add the flour blend, baking powder, baking soda, and sea salt and beat until smooth. Stir in the chocolate chips.

Using a 1/4 cup cookie scoop, scoop the dough onto the prepared baking sheet. The dough balls can be very close together because you are going to freeze them next. Once the dough is all scooped, place the baking sheet in the freezer and freeze the dough until solid, about an hour. Once the cookies are frozen solid, you can store them in a zip top freezer bag.

When you are ready to bake the cookies, preheat the oven to 350 °F, and line a baking sheet with parchment. Place 5 cookies on the pan at least 2 inches from the edges of the pan. Bake for 20 minutes, or until the edges are golden brown and the middle is pale and soft set. Remove from oven and cool completely on a rack, if you can wait long enough.

The best recipe for gluten free chocolate chip cookies cooking on rack

Gluten Free Chocolate Chip Cookie FAQ

Which gluten free flour is best for cookies?

I typically use a flour blend because it’s easy and it works well. My favorite flour blends to use for cookies are Bob’s Red Mill 1to1, or Cup4Cup.

How do you make gluten free cookies more fluffy?

There are a few ways to make your gluten free cookies more fluffy. Make sure to beat the butter and sugar together until they are light and fluffy, you can add an additional egg if needed, and be sure to bake the dough from frozen.

Can I refrigerate my gluten-free cookie dough?

Absolutely! In fact, I recommend freezing this dough in ball shapes before you bake it to ensure that your cookies so they have the perfect texture!

The best recipe for gluten free chocolate chip cookies dipped in milk
The best recipe for gluten free chocolate chip cookies

We all know that cookies = love. Big time. And there is no better cookie to show someone how much you love them than these perfect gluten-free chocolate chip cookies. They are so rich, so chocolatey, and so thick and chewy. I know this is a recipe you’ll come back to time and time again.

The best recipe for gluten free chocolate chip cookies

Love cookies? We’ve got you covered!

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The best recipe for gluten free chocolate chip cookies

The Best Recipe for Gluten Free Chocolate Chip Cookies

Alison Needham
These are the absolute perfect gluten free chocolate chip cookies. Thick and chewy and deeply rich with two kinds of chocolate chips (both dark & milk chocolate), they are meant for dunking in a glass of ice cold milk.
Prep Time 15 mins
Cook Time 20 mins
Chill Time 1 hr
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 14 cookies
Calories 262 kcal

Equipment

Ingredients
  

Instructions
 

  • Line a cookie sheet with parchment paper and set aside.
  • Beat the butter until it is very light and fluffy. Add the sugars and beat until fully incorporated and light and fluffy. Add the eggs, one at a time and beat until fully incorporated, scraping down the sides of the bowl. Stir in the vanilla extract. Add the flour blend, baking powder, baking soda, and sea salt and beat until smooth. Stir in the chocolate chips.
  • Using a 1/4 cup cookie scoop, scoop the dough onto the prepared baking sheet. The dough balls can be very close together because you are going to freeze them next. Once the dough is all scooped, place the baking sheet in the freezer and freeze the dough until solid, about an hour. Once the cookies are frozen solid, you can store them in a zip top freezer bag.
  • When you are ready to bake the cookies, preheat the oven to 350 °F, and line a baking sheet with parchment. Place 5 cookies on the pan at least 2 inches from the edges of the pan. Bake for 20 minutes, or until the edges are golden brown and the middle is pale and soft set. Remove from oven and cool completely on a rack, if you can wait long enough.

Nutrition

Serving: 1cookieCalories: 262kcalCarbohydrates: 50gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 30mgSodium: 230mgPotassium: 44mgFiber: 2gSugar: 33gVitamin A: 55IUCalcium: 59mgIron: 1mg
Keyword Gluten Free Chocolate Chip Cookies
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2 Comments

  1. I see you commented you like Bobs Red Mill 1to1 flour for this recipe but I know you also have your own flour blend for cookies and muffins. Which do you prefer for this recipe now that some time has passed?

    I love to bake but I am new to GF baking. My son was just diagnosed with adult onset Celiacs. Being that he is now almost 28 it’s a hard move for him. I definitely want to find the best recipes I can to make his transition a little less stressful.

    Thank you so much for sharing your recipes and your time with us. I am so appreciative!

    1. Hi Mel! Both work equally well, it just depends on how much time you want to spend blending your own flours. I discovered that Bob’s blend utilized the same flours as my own blend, so I use it most often now because it’s easier! Good luck to your son. The transition can be hard, but once he gets the hang of it, it gets so much easier. I hope that he feels better soon.

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