You know that feeling when you bite into a cookie and it’s crisp around the edges, soft and chewy in the middle, and packed with melty chocolate chips? That’s exactly what you get here — only these are completely gluten free and every bit as delicious as the classic kind.
I’ve made these for friends and family who don’t even follow a gluten free diet, and they never guess. They just reach for a second (and sometimes a third). The best part? They’re easy, quick, and there’s no chilling step, so you can go from craving to warm cookies in under 30 minutes.
Why I Love This Recipe
- Texture perfection — golden crisp edges and soft centers that stay that way for days.
- No special steps — no chilling, no complicated mixing, just straight to the oven.
- Crowd approved — nobody can tell they’re gluten free, so you can serve them to everyone.
- Freezer-friendly — bake a batch now, freeze another for later.
Ingredients You’ll Need
- Gluten free all-purpose flour – I’ve had great results with Bob’s Red Mill and King Arthur 1:1 baking blends.
- Baking soda & baking powder – for that perfect lift. Make sure they’re fresh (see my tip below).
- Fine sea salt – balances the sweetness; use a little less if you’re using table salt.
- Butter – I use salted for extra flavor, but unsalted works too. Just add a pinch more salt.
- Granulated sugar – keeps the edges crisp.
- Light brown sugar – adds chewiness and a hint of caramel flavor.
- Egg – helps bind and give structure.
- Vanilla extract – a must in any good chocolate chip cookie.
- Chocolate chips – semi-sweet or dark are my favorites.
How I Make Them
- Mix the dry ingredients – Whisk the flour, baking soda, baking powder, and salt in a bowl.
- Cream the butter & sugars – Beat until light and fluffy — this step adds air, which helps with texture.
- Add the egg & vanilla – Mix until fully combined.
- Bring it together – Add the dry ingredients to the wet and mix on low until just combined.
- Stir in the chocolate chips – Don’t skimp; the more the better.
- Scoop & bake – Roll into balls (about 1 ½ tablespoons each) and place 2 inches apart on your baking sheet. Bake at 350°F for 9–10 minutes until the edges are set but the centers still look slightly soft.
- Cool – Let them sit on the baking sheet for 5–10 minutes before moving to a rack.
My Baking Tips
- Check your leaveners — flat cookies often mean old baking soda or baking powder. If in doubt, test them before starting.
- Slight underbake is key — they’ll finish cooking on the sheet and stay chewy.
- Use a cookie scoop — for evenly sized cookies that bake at the same rate.
- Try brown butter — for a deeper, nutty flavor (just let it cool before using).
Storing & Freezing
- Room temperature: Store in an airtight container for 3–5 days.
- Freeze the dough: Scoop into balls, freeze on a tray, then store in a bag or container. Bake from frozen, adding 1–2 extra minutes.
- Freeze baked cookies: Let them cool completely, then freeze in a single layer before transferring to a container. Thaw at room temperature or warm in a low oven.
Flavor Twists
- Swap some chocolate chips for chopped walnuts or pecans.
- Use half milk chocolate and half dark for a mix of sweetness.
- Add a sprinkle of flaky sea salt on top before baking for that sweet-salty finish.
Yield: 16
Gluten Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies bake up with golden, crisp edges and soft, chewy centers — exactly the way a perfect cookie should be. Buttery, sweet, and loaded with melty chocolate chips, they’re a treat that even non–gluten-free friends will love.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- ½ cup salted butter, softened (unsalted works too)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups gluten-free all-purpose flour (1:1 baking blend)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup chocolate chips (semi-sweet or dark recommended)
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and sea salt. Set aside.
- In a large mixing bowl or stand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until a uniform dough forms.
- Fold in the chocolate chips until evenly distributed.
- Scoop about 1½ tablespoons of dough for each cookie, roll into balls, and place on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake for 9–10 minutes, or until the cookies are just set and lightly golden on the edges.
- Let them cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
- Use a quality gluten-free 1:1 flour blend for best results.
- For a richer flavor, try making them with browned butter.
- Dark brown sugar will give the cookies a deeper molasses flavor.
- Storage: Keep cooled cookies in an airtight container at room temperature for 3–5 days.
Freezing Options:
- Freeze dough: Shape into balls, freeze in an airtight container for up to 2 months. Thaw before baking.
- Freeze baked cookies: Store cooled cookies in the freezer for up to 2 months. Thaw at room temperature or warm gently in the oven at 250°F.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 197Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 166mgCarbohydrates 28gFiber 1gSugar 18gProtein 2g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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