Gluten Free

Chewy Gluten Free Chocolate Chip Cookies Recipe

at a glance
Prep Time 20 minutes
Cook Time 12 minutes
Servings 36 cookies
5 — Votes 8 votes

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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!

overhead view of chewy gluten free chocolate chip cookies on a marble table

Gluten Free Chocolate Chip Cookies Recipe

Y’all, these gluten free chocolate chip cookies are the REAL DEAL. These Paleo Dark Chocolate Chip Walnut Cookies have been a long-time personal and reader favorite, but for this round of cookie development, 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!

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.

Chewy Gluten Free Chocolate Chip Cookies Ingredients

The ingredient list is quite simple! Here’s everything you’ll need:

  • Gluten Free Flour – to start, you’ll need 2 1/3 cups (289 g) of King Arthur’s Measure for Measure gluten free flour blend. We don’t recommend subbing for another blend, or the cookies will likely spread.
  • Baking Soda – 1 teaspoon of baking soda heads into the dry ingredient mix as well.
  • Sea Salt – as with ANY good cookie recipe, this one calls for 1 teaspoon of coarse sea salt (or a 1/2 teaspoon of fine salt).
  • Butter – you’ll also need to grab 1 cup (2 sticks) of butter. Be sure to let it soften at room temperature for a while before adding it to the mix. If you don’t have a lot of time (or you forgot to set your butter out earlier in the day), check out our guide on how to soften your butter QUICK!
  • Brown Sugar – 3/4 of a cup (144 g) of brown sugar gets creamed with the butter. Coconut sugar works here too, but brown sugar makes for (in my opinion) the tastiest, best textured option!
  • White Sugar – 3/4 of a cup (144 g) of white sugar combines with the brown sugar and butter to create the most delicious creamed combination ever.
  • Vanilla Extract – what’s a good cookie without vanilla extract?! You’ll need 2 teaspoons here!
  • Eggs – 2 eggs help to bind everything together.
  • Dark Chocolate Chips – 2 cups of dark chocolate chips head into the mix right at the end — this is the perfect amount for an uber chocolatey cookie!
chewy gluten free chocolate chip cookies on a marble table

Supplies Needed for This Recipe

How to Make Gluten Free Chocolate Chip Cookies

Below, you’ll find a step-by-step how-to that will walk you through making the most delicious GF chocolate chip cookies ever.

  1. Prep – preheat the oven to 350°F and line a cookie sheet with parchment paper.
  2. Combine the dry ingredients – in a medium-sized bowl, whisk together the flour, baking soda, and salt, then set aside.
  3. Cream the butter and sugar – 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.
  4. Add the dry ingredients to the wet, then add the chocolate chips – 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.
  5. Scoop and bake 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.
  6. Let cool and enjoy!

Gluten-free Chocolate Chip Cookies Video

stack of chewy gluten free chocolate chip cookies on a marble table
Strawberry shortcake - Vanilla sheet cake topped with whipped cream and strawberries, cut into squares with one slice missing. The cake is place on top of parchment paper on a marble slab.

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Q What is the best flour to use for gluten free chocolate chip cookies?
A

King Arthur’s Measure for Measure flour, hands down. In fact, this blend works SO WELL that we actually don’t recommend straying from it at all. Other blends we’ve tried lead to a spread-out, less-than-chewy cookie.

Q Can these cookies be made egg-free?
A

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.

Q Do I have to cook gluten free cookies longer?
A

These babies bake for 11-15 minutes, so no longer than the average chocolate chip cookie!

Q How do you make gluten free cookies moist?
A

First of all, the use of brown sugar here really helps to moisten the cookie. Brown sugar contains more moisture, resulting in a chewier, moister cookie. Also, it’s important to remember that baking is a science, so being really exact about measurements will help to yield the best end product also!

Q Why are my gluten free cookies flat?
A

There was a lot of testing done with these cookies. The more spread-out cookies were those that were either made with a different flour (NOT King Arthur’s Measure for Measure), OR weren’t allowed to chill in the fridge for at least an hour ahead of baking.

Q How do you make gluten free cookies less crumbly?
A

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! The real solution here is in the specific ratio of ingredients — Amber struck the balance between wet ingredients and dry (and all of the other nuances in baking ingredients) to create a perfectly NOT-crumbly cookie!

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GF Chocolate Chip Cookies

By: Cassy Joy Garcia
5 — Votes 8 votes
Prep Time: 20 mins
Cook Time: 12 mins
Servings: 36 cookies
These cookies are crisp on the outside, chewy on the inside, and so delicious that no one will know they are gluten free!

Ingredients  

Instructions

  • 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!

Recipe Notes

  • 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.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Ferra says

    Ferra —  12/09/2018 At 09:49

    What kind of flour was used in this recipe?

    • Ferra says

      Ferra —  12/09/2018 At 09:50

      Nevermind I should’ve read the post first.

  2. Jan says

    Jan —  12/09/2018 At 10:04

    Hey is this recipe just using any gf flour blend? Or other specific flour? Thanks!

    • Jan says

      Jan —  12/09/2018 At 10:07

      Haha ditto but for those of us that usually just scroll to the recipe, adding the gf flour blend link to the recipe is helpful. Thanks for the hard work that went into the recipe!!!

  3. Cassie says

    Cassie —  12/11/2018 At 22:24

    I made this but they flattened and spread a lot. I had them in the fridge for at least an hour and then after the first pan flatten I scooped the rest and let them sit in the fridge for another hour or so. I also used Kerrygold butter but I’m not sure why that would change anything. They turned out delicious but will keep them at home for us instead of sending them out.

  4. Jessica says

    Jessica —  12/12/2018 At 14:35

    I also had problems with these being flat and very spread out. I refrigerated for 2 hours and followed the recipe exactly.

  5. Kristen says

    Kristen —  12/15/2018 At 14:39

    Could coconut or almond flour work?

  6. Alexandra Shull says

    Alexandra Shull —  12/17/2018 At 18:36

    5 stars
    Fantastic recipe! Followed the exact recipe and the cookies were absolutely perfect. So excited to have a great chocolate chip cookie recipe that is also gluten free!

  7. Analisa says

    Analisa —  12/22/2018 At 23:13

    Is any part of this freezeable?

  8. Kari Pagel says

    Kari Pagel —  08/28/2019 At 19:16

    5 stars
    Yum!!!! Used coconut sugar and a little maple syrup:-) thank you for the great recipes! Cook Once Eat All Week is saving our life now that we are back to school!

  9. Leslie Williams says

    Leslie Williams —  09/04/2019 At 18:27

    5 stars
    Omg sooo good! Very moist and delicious! I used the exact ingredients listed. The only thing I did differently was lower the bake time because I was using my toaster oven. My son loved them!

  10. Nicole says

    Nicole —  03/06/2020 At 12:28

    Yum! These cookies look amazing! Can I reduce sugar by half without affecting how the texture?

  11. Chelsea says

    Chelsea —  03/25/2020 At 07:30

    I made these the first time as written & they were FANTASTIC! We recently have been maintaining a plant based diet…what are your thoughts on egg substitutions? Any suggestions?

    • Brandi Schilhab says

      Brandi Schilhab —  03/26/2020 At 06:51

      We’re glad you loved them!! You can try using a flax egg, but we haven’t tested that substitution in the Fed + Fit kitchen, so we can’t guarantee how it’ll turn out. If you do try it though, please come back and let us know if it works!

  12. Victoria says

    Victoria —  03/27/2020 At 09:57

    Can I use other sweetness? Can you give us a spin on how to make these sugar free or lower sugar? Thanks!

    • Brandi Schilhab says

      Brandi Schilhab —  03/27/2020 At 15:19

      We haven’t tested a low sugar/sugar-free substitute in this recipe, but erythritol worked great in place of coconut sugar in our Almond Flour Chocolate Chip Cookies, so you may want to give that recipe a try instead!

  13. Sarah says

    Sarah —  04/28/2020 At 20:53

    5 stars
    These are the best gluten free chocolate chip cookies EVER!!I had to hold myself back from eating all of them 🙂

    • Brandi Schilhab says

      Brandi Schilhab —  04/29/2020 At 21:24

      Wahoo! We’re so glad you love them, Sarah! I totally understand the want-to-eat-all-the-cookies feeling!

  14. Claire says

    Claire —  12/23/2020 At 12:23

    Phenomenal. Only CCC I’ll make from now on. Your site is the first I go to when I’m looking for good GF recipes.

    • Brandi Schilhab says

      Brandi Schilhab —  01/04/2021 At 12:10

      YAY! Thank you so much, Claire!

  15. Sarah says

    Sarah —  03/02/2021 At 20:35

    5 stars
    I’ve made these twice now and they’re the real deal! My GF friends are thrilled to have such a yummy classic cookie recipe. I followed the directions exactly and they turned out great. I refrigerated my dough overnight the first time, and the second time actually had it in the fridge for a couple of days before scooping into big balls, dusting with flaky salt, and freezing the dough. Then I just baked a few cookies at a time straight from the freezer. It’s my favorite way to do cookies, and I think you minimize the spread when you get a good sit in the fridge and bake from frozen. But I also had no spread with the first batch, that just had an overnight sit in the fridge! I usually pull my cookies out on the early end of suggested times, but I found that these cookies did better when I got them fairly golden before taking them out, they were a bit limp with a shorter cooking time. Even with the slightly longer bake, they still were yummy and chewy when they cooled, so I’d air on the longer cooking time. Great recipe! Thanks, Amber and the f&f team!

    • Brandi Schilhab says

      Brandi Schilhab —  03/03/2021 At 08:55

      Amazing! We’re so glad you love these, Sarah. Thank you for the tips!!

  16. Chelsea says

    Chelsea —  05/15/2021 At 10:11

    5 stars
    These cookies are so good! We made a bunch fresh and froze what was leftover for later. My first time making gf cookies from scratch since I was diagnosed a few years ago. Thanks so much!

    • Brandi Schilhab says

      Brandi Schilhab —  05/17/2021 At 07:54

      You’re so welcome, Chelsea! We are so glad that y’all enjoyed them!

  17. Aimee L says

    Aimee L —  08/17/2021 At 17:17

    5 stars
    These are my fave GF cookies! So chewy and yummy. I scoop all the dough and freeze half the scoops on a cookie sheet then transfer to a freezer bag. That way I can just grab as many or as little as I want to bake up.

    • Brandi Schilhab says

      Brandi Schilhab —  08/18/2021 At 10:20

      That’s such a great idea — thanks for sharing!!

  18. Lauren W says

    Lauren W —  08/11/2022 At 14:42

    5 stars
    I’ve tried a decent number of GF cookie recipes with (typically) sun-par results… not the case here! This recipe is IT – and I’m grateful to have found the King Arthur 1:1 gf flour. A fantastic recipe.

    I unintentionally didn’t have baking soda on hand, so I used 2.25 tsp baking powder, and they were still great. Got a decent rise.

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