Chewy Gluten Free Chocolate Chip Cookiesjump to recipe
These gluten free chocolate chip cookies are everything from your childhood memories – they're crispy on the outside, chewy on the inside, and have the perfect chocolate chip to cookie ratio. You'll want to make these again and again!
Y'all, these gluten free chocolate chip cookies are the REAL DEAL. After finishing up months of cooking for #fedandfitbook2 (more news to come soon!) we got very excited about all of the recipe possibilities for the holiday season… and especially excited about cookie season! This month, we'll be bringing you FOUR new cookie recipes and we couldn't think of a better way to kick it off than with classic chocolate chip cookies.
These Paleo Dark Chocolate Chip Walnut Cookies have been a long-time personal and reader favorite, but for this round we wanted to go with a more classic-style gluten free chocolate chip cookie. You know, like the ones on the back of the Nestle Tollhouse chocolate chip package that you used to bake up with your family and eat straight from the oven? Yeah, that's what we're talking about here!
When it comes to gluten free cookie-making, I've found that there's usually 2 problems: hard, overly-crisp cookies and crumbly cookies. There's a time and a place for crispy cookies, but freshly-baked chocolate chip cookies is not it! In the other direction, you get crumbly cookies. These are the ones that come out of the oven looking oh-so-promising until you pick them up and then, poof! Pile of crumbs. If you, like us, have tried multiple gluten free chocolate chip cookie recipes only to have them turn out like the above, I can assure you that that will NOT be the case with these cookies!
These cookies come together with our favorite gluten free flour blend, good old-fashioned butter, a mix of white and brown sugar (though we've also used coconut sugar with great results), a little vanilla, sea salt, and semi-sweet chocolate chips. After you mix up the dough, the key is to chill it for at least an hour (up to overnight) before baking. This helps solidify the butter, which will keep the cookies from spreading when they bake, which means you'll wind up with a crisp crust on the outside, and a soft, chewy center.
Can these be made egg-free?
They can! In fact, we tested a TON of different egg substitutes in several different baked goods, took all kinds of notes, and then laid it all out for you in this super helpful guide to egg-free baking. For cookies, we recommend using Bob’s Red Mill Egg Replacer – this egg substitute resulted in cookies that were chewy (but still with a nice crunch), perfectly crisp on the outside, and had an *almost* candy-like quality.
These gluten free chocolate chip cookies are perfect for gifting this season, either already baked or as a mix, or for just enjoying straight out of the oven. We hope you and your family love these cookies as much as we do!Print
Chewy Gluten Free Chocolate Chip Cookies
These cookies are crisp on the outside, chewy on the inside, and so delicious that no one will know they are gluten free!
- Prep Time: 00:20
- Cook Time: 00:12
- Total Time: 32 minutes
- Yield: 36 cookies 1x
- 2 1/3 cups (289 g) King Arthur Measure for Measure gluten free flour blend (do not sub for a different blend, or the cookies will likely spread)
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt (or 1/2 teaspoon fine salt)
- 1 cup butter (2 sticks), softened
- 3/4 cup (144 g) brown sugar*
- 3/4 cup (144 g) white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups dark chocolate chips
- In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set aside.
- Add the butter and sugar to a large bowl, or the bowl of your stand mixer, and mix with an electric mixer for about 1 minute, until fluffy. Add the vanilla and eggs to the butter mixture and beat again, until fully combined.
- Add the flour mixture to the butter mixture 1/2 cup at a time, until the flour is fully incorporated into the dough. Stir in the chocolate chips, then cover the dough and refrigerate for at least one hour, up to overnight.
- Preheat the oven to 350 F and line a cookie sheet with parchment paper.
- Scoop the dough into 1-inch balls and place 12 balls of dough on the cookie sheet. Bake for 11-15 minutes, until the tops of the cookies are browned and crisp. Repeat this step until all cookies have baked.
- Let the cookies cool, then enjoy!
- After testing this cookie multiple times and from reader feedback, we can only recommend using King Arthur Measure for Measure flour in this recipe. Starchier flours, like Cup4Cup will cause the cookies to spread too much.
- You may use coconut sugar in place of the white and brown sugar in this recipe, the cookies will be slightly less crisp on the outside.