Chocolate chip cookies are hands down my favorite dessert and when I stopped eating gluten I struggled to find a good one until I made these!! These gluten free chocolate chip cookies are super easy, perfectly crisp on the outside with a gooey inside and taste just like the classic Toll House ones. They are made with only a handful of ingredients and absolutely to die for.

gluten free chocolate chip cookies

Why You’ll Love This Recipe

  • These gluten free chocolate chip cookies are incredibly easy to make.
  • They are made with only a handful of ingredients.
  • They are perfectly crispy on the outside while being gooey on the inside.
  • They are a crowd pleaser.
  • Kids absolutely love them.
  • They are gluten free.
  • These cookies have the perfect ratio of chocolate chip to cookie.
  • They are truly the best sweet treat.
ingredients for cookies

Ingredients & Substitutions

  • 1 to 1 gluten free baking flour. I recommend Bob’s Red Mill 1 to 1 gluten free baking flour for these gluten free chocolate chip cookies. I have not tested them with other gluten free flours.
  • Baking soda. 1 heaping tbsp of baking soda is used as a leavening agent.
  • Sea salt. Sea salt balances and enhances the flavor of the cookies.
  • Unsalted butter. 1 stick of unsalted butter, at room temperature.
  • Light brown sugar. 2 cups of packed light brown sugar. You can sub with brown sugar.
  • Eggs. 2 large eggs, at room temperature.
  • Pure vanilla extract. 1 1/2 tsp of pure vanilla extract give incredible flavor. Make sure you use pure vanilla extract and not vanilla flavoring.
  • Dark chocolate chips. 1 1/2 cups of dark chocolate chips. The bitter dark chocolate balances so well with the sweet cookie. Making for the perfect gluten free chocolate chip cookies.

How to Make

Step 1

Preheat the oven. Position a rack in the middle the oven and preheat the oven to 350. Line baking sheet with parchment paper.

Step 2

Mix dry ingredients. In a medium sized bowl, mix together flour, baking soda, and salt. Set aside.

Step 3

Combine wet ingredients. In a standing mixer with the paddle attachment, beat the butter and sugar on a medium high speed until it is light and fluffy, about 2 to 3 minutes. Add each egg and beat until blended. Finally, add the vanilla and beat until blended.

Step 4

Combine dry ingredients with wet ingredients. Add flour mixture to the mixing bowl with the wet ingredients. Turn mixer on to a medium speed and mix just until the flour is mixed in, then turn to a high speed for a few seconds.

Step 5

Add in the chocolate chips. Add the chocolate chips and beat on high speed for a few seconds until they are fully mixed in.

Step 6

Bake the gluten free chocolate chip cookies. Drop the cookies onto a baking sheet using an ice cream scoop or spoon, don’t flatten them. Bake until lightly browned on top, about 10-15 minutes. Cool on the pan on a rack for 1 minute. Top with a sprinkle of flakey salt. Transfer cookies to baking rack to cool completely. Repeat with the remaining dough.

Step 7

Enjoy! I like enjoying these gluten free chocolate chip cookies while they are still warm and the chocolate is melty.

Expert Tips

  • I highly recommend using a gluten free 1 to 1 baking flour. My go to is Bob’s Red Mill.
  • Use a 2 inch ice cream scoop when scooping your cookies from bowl to baking sheet. I use this one.
  • Before the cookies are fully cooled, top with flakey maldon sea salt for the perfect sweet and salty flavor.
  • Make sure your butter is room temperature, but not melted. Having the eggs at room temperature is also helpful.
  • When I’m not eating them fresh, I love to pop the cookie in the microwave for about 15 seconds before eating to make it warm and gooey.

Frequently Asked Questions

How do I store these gluten free chocolate chip cookies?

Store in an airtight container at room temperature for up to 3 days.

Can I use almond flour?

I have not tried this recipe with any nut flours or coconut flour and do not recommend. These flours all have different absorption rates, etc and using something different than the 1 to 1 gluten free baking flour will impact the integrity of the cookies.

What are some good add ins to the cookie?

Chopped walnuts or pistachios would be absolutely incredible added into the cookie dough. You could also add in marshmallows for a smore’s cookie or m&ms to make them extra fun.

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gluten free chocolate chip cookies
5 from 1 rating

Gluten Free Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Kelsey Romano
These gluten free chocolate chip cookies are super easy, perfectly crisp on the outside with a gooey inside and taste just like the classic Toll House ones. They are made with only a handful of ingredients and absolutely to die for.
Print Leave a Review Pin Recipe

Ingredients
 

  • 2½ cups 1 to 1 gluten free baking flour
  • 1 heaping tsp baking soda
  • ½ tsp sea salt
  • 1 stick butter, room temperature
  • 2 cups packed light brown sugar
  • 2 eggs
  • 1½ tsp pure vanilla extract
  • 1½ cups dark chocolate chips
  • maldon flakey sea salt, to sprinkle on top

Instructions
 

  • Preheat the oven. Position a rack in the middle the oven and preheat the oven to 350. Line baking sheet with parchment paper.
  • Mix dry ingredients. In a medium sized bowl, mix together flour, baking soda, and salt. Set aside.
  • Combine wet ingredients. In a standing mixer with the paddle attachment, beat the butter and sugar on a medium high speed until it is light and fluffy, about 2 to 3 minutes. Add each egg and beat until blended. Finally, add the vanilla and beat until blended.
  • Combine dry ingredients with wet ingredients. Add flour mixture to the mixing bowl with the wet ingredients. Turn mixer on to a medium speed and mix just until the flour is mixed in, then turn to a high speed for a few seconds.
  • Add in the chocolate chips. Add the chocolate chips and beat on high speed for a few seconds until they are fully mixed in.
  • Bake the cookies. Drop the cookies onto a baking sheet using an ice cream scoop or spoon, don't flatten them. Bake until lightly browned on top, about 10-15 minutes. Cool on the pan on a rack for 1 minute. Top with a sprinkle of flakey salt. Transfer cookies to baking rack to cool completely. Repeat with the remaining dough.
  • Enjoy! I like enjoying these gluten free chocolate chip cookies while they are still warm and the chocolate is melty.

Notes

  • I highly recommend using a gluten free 1 to 1 baking flour. My go to is Bob’s Red Mill.
  • Use a 2 inch ice cream scoop when scooping your cookies from bowl to baking sheet. I use this one.
  • Before the cookies are fully cooled, top with flakey maldon sea salt for the perfect sweet and salty flavor.
  • Make sure your butter is room temperature, but not melted. Having the eggs at room temperature is also helpful.
  • Store in an airtight container at room temperature for up to 3 days.
  • When I’m not eating them fresh, I love to pop the cookie in the microwave for about 15 seconds before eating to make it warm and gooey.
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