Have you ever bitten into gluten free chocolate chip cookies that looked perfect, but turned out dry, crumbly, or oddly gritty? These irresistibly good gluten free chocolate chip cookies were made to change that story. Using a reliable gluten free flour blend and a few simple tricks, they bake up soft and chewy with those bakery-style puddles of melted chocolate everyone loves.
Whether you’re baking for someone with celiac disease, avoiding wheat yourself, or just want a kid-friendly dessert everyone can share, this recipe fits right into busy weeknights and cozy weekends alike. You’ll get all the comfort of classic chocolate chip cookies—golden edges, gooey centers, and warm vanilla aroma—without sacrificing taste or texture, and with easy options to make the batch dairy free if needed.
Key Benefits of These Gluten Free Chocolate Chip Cookies
When you’re craving freshly baked gluten free chocolate chip cookies, you don’t want to gamble on texture or flavor. This easy gluten free cookie recipe is designed to give you the soft and chewy bite you miss from classic bakery-style cookies—without the grit, crumbling, or strange aftertaste.
These cookies are mixed with everyday pantry ingredients and a trustworthy gluten free flour blend, so you can whip them up on a busy weeknight or lazy Sunday without special equipment or complicated steps. The dough is simple to handle, holds its shape in the oven, and delivers cookies with golden edges and gooey centers every time.
Here’s what makes this celiac-friendly cookie recipe so irresistible:
Soft, chewy texture
No more dry, sandy cookies—careful ratios of butter, sugar, and gluten free flour keep the centers moist with lightly crisp edges.
Dependable gluten free results
A tested gluten free flour blend and clear instructions help you avoid common issues like spreading, crumbling, or baking up too dense.
Kid-friendly and shareable
These cookies taste familiar and comforting, making them a crowd-pleasing, kid-approved dessert everyone at the table can enjoy.
Easy to customize
Swap in dairy free chocolate chips, use vegan butter, or add nuts and oats (certified gluten free) to match your family’s preferences and dietary needs.
Perfect for meal prep and hosting
The dough can be chilled or frozen in scooped balls, so you can bake off a few soft and chewy gluten free cookies whenever you need a warm, freshly baked treat.
With these benefits working together, you’re not just getting another gluten free cookie—you’re getting a reliable go-to recipe you’ll want to return to every time the craving hits.
Ingredients for Gluten Free Chocolate Chip Cookies
Before you start mixing, it helps to know why each ingredient matters. Here’s what you’ll need for a batch of soft, chewy gluten free chocolate chip cookies that don’t crumble or taste gritty.
Core ingredients
Gluten free flour blend – 1½ cups (about 180 g)
Use a high-quality gluten free all purpose flour blend made for baking. If your blend does not contain xanthan gum, add about ¼ teaspoon to help the cookies hold together and stay chewy.
Baking soda – ½ teaspoon
Gives the cookies a gentle lift and helps them spread just enough for those classic, bakery-style edges.
Fine sea salt – ½ teaspoon
Balances the sweetness and makes the chocolate flavor pop. A small pinch of flaky sea salt on top after baking is optional but highly recommended.
Unsalted butter, softened – ½ cup (113 g)
Soft (not melted) butter creams easily with the sugars, creating a tender, slightly crisp edge. If you need dairy free gluten free chocolate chip cookies, use a good quality vegan butter stick instead of a tub-style spread.
Light brown sugar – ½ cup (100 g)
Adds sweetness, gentle molasses flavor, and helps keep the centers soft and chewy.
Granulated sugar – ⅓ cup (65 g)
Balances the brown sugar so the cookies don’t become too dense and gives a bit of crispness around the edges.
Large egg, room temperature – 1
Binds the gluten free dough and adds richness. If you forget to take it out early, place the egg (in the shell) in a bowl of warm water for 5–10 minutes to quickly bring it to room temperature.
Vanilla extract – 2 teaspoons
Adds warmth and depth, giving these gluten free cookies that classic bakery aroma and flavor.
Semi-sweet chocolate chips – 1 cup (170 g)
Use regular or dairy free chocolate chips depending on your needs. Dark chocolate chips or a mix of chips and chopped chocolate bars will give you those melty pools everyone loves.
Optional add-ins and smart swaps
Cornstarch – 1 tablespoon
Stirred into the dry ingredients, it gives the cookies an extra soft, bakery-style texture.
Chopped nuts – ½ cup
Walnuts, pecans, or almonds add crunch. Skip them entirely if you need a nut free version, or replace with seeds like pumpkin or sunflower.
Coconut oil or vegan butter (for dairy free)
You can replace the butter with refined coconut oil or a plant-based butter for completely dairy free gluten free chocolate chip cookies. Just note that coconut oil may make the cookies spread slightly more.
Flaky sea salt, for topping
A light sprinkle on warm cookies adds a gourmet touch and balances the sweetness beautifully.
Tip: For the most consistent results, measure your gluten free flour blend by weight if you can. Too much flour can make any gluten free cookie dry, while the right amount keeps them soft, chewy, and irresistibly good.
Instructions: How to Make Gluten Free Chocolate Chip Cookies
Follow these simple steps and you’ll have a tray of soft, chewy gluten free chocolate chip cookies in no time.
Prep your pan and oven
Line a baking sheet with parchment paper or a silicone baking mat.
Preheat your oven to 350°F (180°C) so it’s hot and ready when the dough is.
A prepared pan helps the cookies bake evenly and prevents sticking, which is especially helpful with gluten free dough.
Whisk the dry ingredients
In a medium bowl, whisk together:
Gluten free flour blend
Baking soda
Fine sea salt
Cornstarch (if using)
Xanthan gum, if your gluten free flour blend doesn’t already include it
Whisking breaks up any lumps and evenly distributes the leavening, which keeps your gluten free cookies from baking up dense or uneven.
Cream the butter and sugars
In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar.
Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes, until the mixture looks lighter in color and slightly fluffy.
Properly creaming the butter and sugar is a key step for bakery-style gluten free chocolate chip cookies. It builds air into the dough, helping the cookies rise and stay tender.
Add egg and vanilla
Add the room temperature egg and vanilla extract to the butter mixture.
Beat again just until the egg is fully incorporated and the mixture looks smooth and glossy.
Try not to overmix at this stage; once the egg is mixed in, you’re ready for the dry ingredients.
Combine wet and dry ingredients
Pour the dry ingredient mixture into the bowl with the wet ingredients.
Mix on low speed or use a spatula to stir just until no streaks of dry flour remain.
Gluten free cookie dough can become dense if it’s overworked, so stop mixing as soon as everything looks evenly combined.
Fold in the chocolate chips
Fold in the chocolate chips (and any nuts or add-ins you like) using a spatula.
Make sure the add-ins are spread evenly so every cookie is packed with melty chocolate in each bite.
Chill the dough (recommended)
Cover the bowl and chill the gluten free cookie dough in the refrigerator for 30–45 minutes.
Chilling helps the dough firm up, which:
Prevents the cookies from spreading too much
Deepens the flavor
Promotes those soft centers with lightly crisp edges
If you’re in a hurry, you can bake the dough right away, but for truly irresistible results, a short chill is worth it.
Scoop and shape
Use a cookie scoop or spoon to portion the dough into balls, about 1½ tablespoons each.
Place them on the prepared baking sheet, leaving a few centimeters between cookies to allow for gentle spreading.
If you want a more bakery-style look, press a few extra chocolate chips into the tops of each dough ball before baking.
Bake the cookies
Bake in the preheated oven for 9–12 minutes, depending on your oven and cookie size.
The cookies are done when:
The edges are lightly golden
The centers still look slightly soft and pale
Remember, gluten free chocolate chip cookies firm up as they cool. Pulling them from the oven while the centers are just set is the secret to that soft and chewy texture.
Cool and serve
Let the cookies rest on the baking sheet for 5 minutes.
Transfer them to a wire rack to cool completely (or at least until they’re warm and set enough to handle).
Once cooled, your gluten free chocolate chip cookies will be tender, chewy, and ready to enjoy with a glass of milk or your favorite dairy free alternative.
Pro Tips and Variations for Gluten Free Chocolate Chip Cookies
If this is your first time baking gluten free chocolate chip cookies, a few simple tweaks can make the difference between “pretty good” and truly irresistible. Think of this section as your cheat sheet for soft, chewy cookies every time.
Pro tips for perfect gluten free cookies
Measure your gluten free flour carefully
Gluten free flour blends can be denser than wheat flour. For best results, weigh your flour or spoon it lightly into the cup and level it off. Too much flour leads to dry, crumbly cookies; just enough keeps them soft and chewy.
Check whether your blend already has xanthan gum
If your gluten free flour blend includes xanthan gum, skip adding more. If it doesn’t, a small amount (about ¼ teaspoon) helps the cookies hold together and prevents them from falling apart after baking.
Use room temperature ingredients
Soft butter and a room temperature egg blend more easily and trap a bit of air, giving you a tender cookie instead of a dense puck. If you’re in a hurry, briefly warm the egg in a bowl of lukewarm water.
Don’t skip the chill time
Chilling the gluten free cookie dough for 30–45 minutes:
Helps the cookies keep their shape
Reduces spreading in the oven
Deepens flavor for a more “bakery-style” bite
If your kitchen is very warm, you can even chill the scooped dough balls instead of the whole bowl.
Fine-tune spreading and texture
If your cookies spread too much: chill the dough longer or add 1–2 teaspoons more gluten free flour.
If they barely spread: gently flatten each dough ball before baking or reduce the flour slightly next time.
Pull them out while the centers still look soft
Gluten free chocolate chip cookies often look slightly underbaked when they’re actually perfect. Remove them when the edges are just turning golden and the centers still look a bit pale. They’ll firm up as they cool on the baking sheet.
Let them rest before moving
Give the cookies 5 minutes on the hot baking sheet before transferring them to a cooling rack. This short rest helps them set so they don’t break when you lift them.
Easy variations to fit your lifestyle
Dairy free gluten free chocolate chip cookies
Swap the butter for a plant-based butter stick (not a soft spread) and use dairy free chocolate chips. The cookies will still bake up soft, chewy, and full of chocolate flavor.
Egg free option
For an egg free variation, replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5–10 minutes). The texture will be slightly softer, but still delicious and cookie-like.
Nut free version
If you need nut free cookies, simply leave out any nuts and use seeds (like pumpkin or sunflower) if you want a bit of crunch. Always double-check that your gluten free flour blend and chocolate chips are made in nut free facilities if allergies are severe.
Extra-chocolate bakery-style cookies
Mix different types of chocolate—semi-sweet, dark, and a few mini chips—for layers of flavor. Press a few extra chips on top of each dough ball before baking and finish with a pinch of flaky sea salt for that bakery-style look.
Oatmeal chocolate chip twist
Stir in a small handful of certified gluten free oats for extra texture and a cozy, hearty vibe. This works especially well if you like slightly thicker, chewier cookies.
Freezer-friendly cookie dough
Scoop the gluten free cookie dough into balls, arrange them on a tray, and freeze until firm. Transfer to a freezer bag and label. When a craving hits, bake from frozen at the same temperature, adding 1–2 extra minutes. You’ll have warm, freshly baked cookies on demand without making a mess.
With these gluten free baking tips and simple variations, you can adjust the recipe to match your diet, your pantry, and your mood—while still getting reliably soft, chewy cookies every single time.
Serving Suggestions for Gluten Free Chocolate Chip Cookies
Once your gluten free chocolate chip cookies are baked and cooling on the rack, the fun part begins—serving and sharing them. Here are some simple, cozy ways to enjoy every batch.
Everyday treats and snacks
Warm from the oven
The best moment is often right after baking. Serve the cookies slightly warm, when the edges are set and the centers are still soft and gooey. This is the ultimate comfort-style gluten free dessert.
After-school snack
Pair a cookie (or two) with a glass of cold milk or your favorite dairy free drink for a kid-friendly snack. They’re sweet enough to feel like a treat, but simple and familiar enough to become a weekly routine.
Coffee or tea break
These cookies are perfect alongside a mid-morning latte, strong espresso, or herbal tea. The soft, chewy texture of the gluten free chocolate chip cookies contrasts nicely with a hot drink.
Entertaining and sharing
Dessert platter for guests
Arrange the cookies on a large plate with fresh berries, sliced fruit, and maybe a small bowl of nuts or seeds. Label them clearly as “gluten free chocolate chip cookies” so everyone knows they’re safe for gluten free guests.
Holiday cookie exchange
Add them to a cookie box or festive tray for holiday gatherings. Because the texture is so close to classic cookies, even guests who don’t eat gluten free will happily reach for them.
Giftable cookie tins
Line a tin or box with parchment paper, stack the cookies in neat layers, and tie it with a ribbon. Include a small note mentioning that the cookies are gluten free and, if applicable, dairy free or nut free too.
Fun dessert ideas
Ice cream sandwiches
For a more indulgent gluten free dessert, sandwich a scoop of vanilla or chocolate ice cream between two cookies. Gently press the cookies together and roll the edges in mini chocolate chips or sprinkles.
Cookie crumble topping
Crumble a cookie over yogurt, pudding, or a bowl of ice cream. It adds a sweet, crunchy topping and is a great way to use up slightly broken cookies.
Mini dessert boards
Combine your gluten free chocolate chip cookies with a few other small treats—dried fruit, chocolate pieces, and nuts (if allowed)—for a simple mini dessert board you can bring to a movie night or potluck.
No matter how you serve them—as a quick snack, a party-friendly gluten free dessert, or a cozy late-night treat—these cookies are meant to be enjoyed fresh, shared generously, and baked again whenever the craving hits.
Conclusion
Gluten free chocolate chip cookies don’t have to be a gamble, and this recipe is proof. With a reliable gluten free flour blend, a few smart baking tips, and plenty of melty chocolate chips, you get cookies that are soft, chewy, and every bit as satisfying as the classic version. No strange texture, no chalky bite—just golden edges, tender centers, and a rich vanilla-chocolate flavor in every mouthful.
As you’ve seen, this recipe is flexible enough to fit your life:
Easy to adapt for dairy free or egg free diets
Simple to batch-prep and freeze for later
Familiar enough to please both gluten free and non–gluten free guests
If you’ve been searching for a go-to gluten free chocolate chip cookie recipe you can rely on for birthdays, bake sales, or cozy nights in, this one is designed to become a regular in your kitchen. Once you’ve tried it as written, don’t hesitate to play with the variations and make it your own.
The next time a craving hits, you’ll know exactly where to start—preheat the oven, grab your mixing bowl, and bake a fresh batch of irresistibly good gluten free chocolate chip cookies.
Explore more irresistible cookie recipes you won’t want to miss:
Small Batch Chocolate Chip Cookies
Gluten Free Chocolate Chip Cookies irresistibly good
Ingredients
- Before you start mixing it helps to know why each ingredient matters. Here’s what you’ll need for a batch of soft, chewy gluten free chocolate chip cookies that don’t crumble or taste gritty.
Core ingredients
- Gluten free flour blend – 1½ cups about 180 g
- Use a high-quality gluten free all purpose flour blend made for baking. If your blend does not contain xanthan gum add about ¼ teaspoon to help the cookies hold together and stay chewy.
- Baking soda – ½ teaspoon
- Gives the cookies a gentle lift and helps them spread just enough for those classic bakery-style edges.
- Fine sea salt – ½ teaspoon
- Balances the sweetness and makes the chocolate flavor pop. A small pinch of flaky sea salt on top after baking is optional but highly recommended.
- Unsalted butter softened – ½ cup (113 g)
- Soft not melted butter creams easily with the sugars, creating a tender, slightly crisp edge. If you need dairy free gluten free chocolate chip cookies, use a good quality vegan butter stick instead of a tub-style spread.
- Light brown sugar – ½ cup 100 g
- Adds sweetness gentle molasses flavor, and helps keep the centers soft and chewy.
- Granulated sugar – ⅓ cup 65 g
- Balances the brown sugar so the cookies don’t become too dense and gives a bit of crispness around the edges.
- Large egg room temperature – 1
- Binds the gluten free dough and adds richness. If you forget to take it out early place the egg (in the shell) in a bowl of warm water for 5–10 minutes to quickly bring it to room temperature.
- Vanilla extract – 2 teaspoons
- Adds warmth and depth giving these gluten free cookies that classic bakery aroma and flavor.
- Semi-sweet chocolate chips – 1 cup 170 g
- Use regular or dairy free chocolate chips depending on your needs. Dark chocolate chips or a mix of chips and chopped chocolate bars will give you those melty pools everyone loves.
Optional add-ins and smart swaps
- Cornstarch – 1 tablespoon
- Stirred into the dry ingredients it gives the cookies an extra soft, bakery-style texture.
- Chopped nuts – ½ cup
- Walnuts pecans, or almonds add crunch. Skip them entirely if you need a nut free version, or replace with seeds like pumpkin or sunflower.
- Coconut oil or vegan butter for dairy free
- You can replace the butter with refined coconut oil or a plant-based butter for completely dairy free gluten free chocolate chip cookies. Just note that coconut oil may make the cookies spread slightly more.
- Flaky sea salt for topping
- A light sprinkle on warm cookies adds a gourmet touch and balances the sweetness beautifully.
- Tip: For the most consistent results measure your gluten free flour blend by weight if you can. Too much flour can make any gluten free cookie dry, while the right amount keeps them soft, chewy, and irresistibly good.
Instructions
- Follow these simple steps and you’ll have a tray of soft, chewy gluten free chocolate chip cookies in no time.
Prep your pan and oven
- Line a baking sheet with parchment paper or a silicone baking mat.
- Preheat your oven to 350°F (180°C) so it’s hot and ready when the dough is.
- A prepared pan helps the cookies bake evenly and prevents sticking, which is especially helpful with gluten free dough.
Whisk the dry ingredients
- In a medium bowl, whisk together:
- Gluten free flour blend
- Baking soda
- Fine sea salt
- Cornstarch (if using)
- Xanthan gum, if your gluten free flour blend doesn’t already include it
- Whisking breaks up any lumps and evenly distributes the leavening, which keeps your gluten free cookies from baking up dense or uneven.
Cream the butter and sugars
- In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar.
- Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes, until the mixture looks lighter in color and slightly fluffy.
- Properly creaming the butter and sugar is a key step for bakery-style gluten free chocolate chip cookies. It builds air into the dough, helping the cookies rise and stay tender.
Add egg and vanilla
- Add the room temperature egg and vanilla extract to the butter mixture.
- Beat again just until the egg is fully incorporated and the mixture looks smooth and glossy.
- Try not to overmix at this stage; once the egg is mixed in, you’re ready for the dry ingredients.
Combine wet and dry ingredients
- Pour the dry ingredient mixture into the bowl with the wet ingredients.
- Mix on low speed or use a spatula to stir just until no streaks of dry flour remain.
- Gluten free cookie dough can become dense if it’s overworked, so stop mixing as soon as everything looks evenly combined.
Fold in the chocolate chips
- Fold in the chocolate chips (and any nuts or add-ins you like) using a spatula.
- Make sure the add-ins are spread evenly so every cookie is packed with melty chocolate in each bite.
Chill the dough (recommended)
- Cover the bowl and chill the gluten free cookie dough in the refrigerator for 30–45 minutes.
- Chilling helps the dough firm up, which:
- Prevents the cookies from spreading too much
- Deepens the flavor
- Promotes those soft centers with lightly crisp edges
- If you’re in a hurry, you can bake the dough right away, but for truly irresistible results, a short chill is worth it.
Scoop and shape
- Use a cookie scoop or spoon to portion the dough into balls, about 1½ tablespoons each.
- Place them on the prepared baking sheet, leaving a few centimeters between cookies to allow for gentle spreading.
- If you want a more bakery-style look, press a few extra chocolate chips into the tops of each dough ball before baking.
Bake the cookies
- Bake in the preheated oven for 9–12 minutes, depending on your oven and cookie size.
- The cookies are done when:
- The edges are lightly golden
- The centers still look slightly soft and pale
- Remember, gluten free chocolate chip cookies firm up as they cool. Pulling them from the oven while the centers are just set is the secret to that soft and chewy texture.
Cool and serve
- Let the cookies rest on the baking sheet for 5 minutes.
- Transfer them to a wire rack to cool completely (or at least until they’re warm and set enough to handle).
- Once cooled, your gluten free chocolate chip cookies will be tender, chewy, and ready to enjoy with a glass of milk or your favorite dairy free alternative.
Notes
Nutrition Information (per cookie, approx.)
- Calories: ~200 kcal
- Total Fat: ~10 g
- Saturated Fat: ~6 g
- Cholesterol: ~30 mg
- Sodium: ~150 mg
- Total Carbohydrates: ~26 g
- Dietary Fiber: ~1 g
- Total Sugars: ~14 g
- Includes Added Sugars
- Protein: ~2 g
FAQs: Gluten Free Chocolate Chip Cookies
Can I use any gluten free flour blend for these cookies?
You’ll get the best results with a gluten free all purpose flour blend that’s designed for baking. If your blend already contains xanthan gum, you don’t need to add more. If it doesn’t, stir in a small amount (about ¼ teaspoon) so the cookies hold together and stay chewy instead of crumbly.
Do I really need to chill gluten free cookie dough?
Chilling isn’t mandatory, but it makes a big difference. A short chill (30–45 minutes) helps the dough firm up, reduces spreading in the oven, and gives you thicker, softer gluten free chocolate chip cookies with better flavor. If you’re in a rush, you can bake right away, just expect flatter cookies.
How do I keep my gluten free cookies from turning dry or gritty?
Dry or gritty cookies usually come from using too much flour or an overly starchy blend. To avoid that:
Spoon and level your gluten free flour (or weigh it)
Don’t overbake—pull the cookies when the centers still look slightly soft
Let them cool on the baking sheet for a few minutes so they set gently
These small changes help you get a tender, chewy texture instead of a sandy one.
Can I make these cookies dairy free?
Yes. To make dairy free gluten free chocolate chip cookies:
Swap the butter for a plant-based butter stick (avoid soft tub spreads)
Use dairy free chocolate chips
The cookies will still bake up soft and flavorful, with only a slight change in texture.
Can I make this recipe without eggs?
You can replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5–10 minutes). The cookies may be a little softer and slightly more cakey, but they’ll still be delicious and hold together well.
How should I store gluten free chocolate chip cookies?
Once completely cool, store the cookies in an airtight container at room temperature for 3–4 days. To keep them extra soft, you can add a small piece of bread or a slice of apple to the container—the cookies absorb a bit of moisture and stay chewy longer.
Can I freeze gluten free cookie dough or baked cookies?
Yes, both freeze well:
Cookie dough: Scoop into balls, freeze on a tray, then transfer to a freezer bag for up to 2–3 months. Bake from frozen, adding 1–2 extra minutes.
Baked cookies: Cool completely, then freeze in a single layer before stacking in a container or bag. Thaw at room temperature or warm briefly in the microwave.
Freezing is a great way to have fresh gluten free chocolate chip cookies ready whenever you need a quick dessert.
Why do my gluten free cookies spread too much (or not enough)?
Spreading is all about the balance of fat, flour, and chilling time:
If your cookies spread too much, chill the dough longer or add 1–2 teaspoons more flour.
If they barely spread, slightly reduce the flour next time or gently flatten each dough ball before baking.
A small adjustment is usually enough to get that ideal shape—soft in the center, lightly crisp around the edges, and irresistibly good.