Chewy Gluten Free Chocolate Chip Cookies

By: Cassy Joy Garcia

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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

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!

chewy gluten free chocolate chip cookies on a marble table

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!

stack of chewy gluten free chocolate chip cookies on a marble table

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.

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

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!


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!

  • Author: Amber Goulden
  • Prep Time: 00:20
  • Cook Time: 00:12
  • Total Time: 32 minutes
  • Yield: 36 cookies 1x




  1. In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set aside.
  2. 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.
  3. 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.
  4. Preheat the oven to 350 F and line a cookie sheet with parchment paper.
  5. 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 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.

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Recipe rating

  1. Ferra says:

    What kind of flour was used in this recipe?

    1. Ferra says:

      Nevermind I should’ve read the post first.

  2. Jan says:

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

    1. Jan says:

      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:

    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:

    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:

    Could coconut or almond flour work?

  6. Alexandra Shull says:

    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:

    Is any part of this freezeable?

  8. Kari Pagel says:

    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!

    5.0 rating

  9. Leslie Williams says:

    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:

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

  11. Chelsea says:

    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?

    1. Brandi Schilhab says:

      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:

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

    1. Brandi Schilhab says:

      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:

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

    1. Brandi Schilhab says:

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

  14. Claire says:

    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.

    1. Brandi Schilhab says:

      YAY! Thank you so much, Claire!

  15. Sarah says:

    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!

    1. Brandi Schilhab says:

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

  16. Chelsea says:

    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!

    1. Brandi Schilhab says:

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

  17. Aimee L says:

    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.

    1. Brandi Schilhab says:

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