By Wendy Stoltz / Last Modified On April 16, 2023
Indulge in the ultimate treat with these deliciously irresistible gluten-free chocolate chip cookies! You won't believe how perfectly crunchy the edges are and how delightfully chewy the center is. Plus, no one will ever guess that they're gluten-free. I've covered you with easy-to-follow instructions, handy in-process photos, and expert tips, so you can whip up a batch of these gluten-free cookies with confidence and ease.
If you love cookies, you'll want to make my Gluten-Free Oatmeal Cookies, Gluten-Free Peanut Butter Chocolate Chip Cookies, or these Paleo Chocolate Chip Cookies. My Gluten-Free Chocolate Cookies are also simple to make and scrumptious. If you want something more festive and impressive, try making one giant Gluten-Free Cookie Cake!
For more cookie recipes, check out my Gluten-Free Cookies section. Indulge in the decadent chocolate chip cookie flavor from Nothing Bundt Cakes - click to order now!
Gluten-Free Chocolate Chip Cookies Recipe
I have the best gluten-free chocolate chip recipe for you. Remember the Nestle cookie recipe that many of us loved growing up? This gluten-free chocolate chip cookie recipe is just as easy, and the cookies bake up into the perfect gluten-free chocolate chip cookies.
No need to use melted butter or wait for the cookie dough to chill. Simply mix up the gluten-free chocolate chip cookie dough and bake. Avoid eating too much gluten-free cookie dough while baking chocolate chip cookies!
Gluten-free chocolate chip cookie dough (or any cookie dough with eggs) isn't really safe to eat because of the raw eggs. I've been eating it for years and haven't been sick. Knock on wood! Please ensure you read all labels and only do what's best for you.
I also have an edible Gluten-Free Cookie Dough recipe that you should try if you like the raw dough! Try this method to turn the dough into Cookie Dough Truffles!
You'll want to make these Gluten-Free Blondies if you love chocolate chip cookies.
Why You’re Going to Love This Gluten-Free Chocolate Chip Cookies
They are delicious - These chewy chocolate chip cookies can be just as tasty and satisfying as traditional cookies. With a soft, chewy texture and plenty of chocolate chips, they make for a delicious treat that anyone can enjoy.
Easy to make with no waiting time - The recipe for these cookies is straightforward and doesn't require any complicated techniques or hard-to-find ingredients. Plus, the dough doesn't need to be chilled before baking, so you can have freshly baked cookies quickly.
So versatile - Even if you don't have any dietary restrictions, these cookies are a delicious option to add to your baking repertoire. They are great for parties, bake sales, or as an everyday snack.
They are customizable - If you're feeling creative, you can experiment with different mix-ins to make these the best chocolate chip cookies ever. Add chopped nuts, dried fruit, or even a sprinkle of sea salt to take these cookies to the next level.
Ingredients in Gluten-Free Chocolate Chip Cookies
Butter - Room temperature butter is what makes these gluten-free cookies perfectly crispy on the edges!
Brown Sugar - Light brown sugar gives chocolate chip cookies that rich, sweet flavor.
White Sugar - This half-and-half white and brown sugar mixture creates the perfect chewy cookie texture.
Eggs - This recipe uses one whole egg plus 1 egg yolk. Let your eggs come to room temperature along with the butter.
Vanilla Extract - Make sure that your vanilla extract is gluten-free.
White Rice Flour - The flour blend in this recipe has been tested and adjusted repeatedly to create the best chocolate chip cookie ever. White rice flour is the main ingredient in this gluten-free flour blend.
Millet Flour - This light-textured flour adds a sweet and nutty flavor to baked goods.
Tapioca Flour - Starchy and light tapioca flour is a thickener for the cookie dough in this gluten-free flour blend.
Potato Starch - Another wonderful thickener, potato starch also crisps up perfectly, which is why I love it in gluten-free cookies like this one.
Xanthan Gum - Xanthan acts as a replacement for the gluten qualities in regular flour. It's a stabilizer that holds everything together.
Baking Soda - Used for its ability to help things rise in the oven.
Salt - Just a pinch adds seasoning and balances the sweetness of the chocolate chips.
Chocolate Chips - Choose gluten-free chocolate chips. See below for my favorite options.
Equipment Needed for This Gluten-Free Chocolate Chip Cookies
Mixing Bowls - You will need at least two mixing bowls, one for wet and dry ingredients.
Electric Mixer - An electric mixer makes it easier to mix the ingredients, but you can also mix by hand if you don't have one.
Cookie Sheet - You will need prepared baking sheets to place the cookie dough balls on before baking.
Parchment Paper - You will need parchment paper to prevent the gluten-free cookies from sticking to the baking sheet.
Cookie Scoop - A cookie scoop helps shape the cookie dough into even balls for consistent baking.
Cooling Rack - Use a cooling rack to cool the GF chocolate chip cookies after baking.
If you have any questions about making Gluten-Free Chocolate Chip Cookies, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Chocolate Chip Cookies
- In a large mixing bowl, beat unsalted butter and sugars until smooth and creamy.
- Add egg, egg yolk, and vanilla.
- Mix for 1-2 minutes, letting the ingredients come together.
- Whisk rice flour, millet flour, tapioca flour, potato starch, xanthan gum, baking soda, and salt in a separate medium mixing bowl. Add dry ingredients to wet ingredients.
- Mix until combined.
- Add chocolate chips.
- Stir in chocolate chips until they are well incorporated.
- Drop cookie dough balls by the measured tablespoonful, two inches apart, onto the cookie sheet and bake until golden brown.
These numbered steps match the numbered photos above and are for illustration purposes. Please see the recipe below for the complete ingredient list and instructions.
Tips for Making the Best Gluten-Free Chocolate Chip Cookies
Room temperature ingredients - Start with room-temperature ingredients.
Use soft butter - Make sure your butter is soft, not melted.
Measure flour correctly - Spoon flour into the measuring cup and level, don't scoop the flour from the bag. I've included weight measurements for those who prefer to weigh the gluten-free flour.
Use the recipe as is - Don't change the recipe. Follow it as directed.
Oven temperatures vary - Always start with the lowest baking time and watch for doneness from there.
If you can't have one of the ingredients listed in this gluten-free chocolate chip cookie recipe, please leave a comment, and I will try to help you find a substitute.
Frequently Asked Questions
WHAT GLUTEN-FREE CHOCOLATE CHIPS SHOULD I USE?
Not all chocolate chips are gluten-free, but most are. What you really need to pay attention to, in addition to the ingredients, is if they were processed in a facility that also processes wheat ingredients.
Here are some of our favorite gluten-free chocolate chips.
- Enjoy Life Foods
- Trader Joe's
- Pasha (for dairy-free and vegan)
If you have a favorite chocolate chip that you use, please let me know which ones you'd use to make these gluten-free chocolate chip cookies.
HOW DO I MAKE THESE DAIRY-FREE GLUTEN-FREE CHOCOLATE CHIP COOKIES?
You can use dairy-free butter and dairy-free chocolate chips in this recipe to make these dairy-free cookies. Make sure your butter is not melted before you use it. I've had success using Earth's Balance Buttery Spread in this recipe.
Oil and applesauce are not butter substitutes in these chocolate chip cookies. I have not tried these cookies with an egg replacer yet.
CAN I USE A 1 TO 1 GLUTEN-FREE FLOUR FOR CHOCOLATE CHIP COOKIES?
Yes, readers and I have used 2 cups of Bob's Red Mill 1-to-1 Gluten Free Baking Flour instead of the rice, millet, tapioca, and potato starch. Follow the rest of the recipe exactly for the best results.
HOW MANY COOKIES DOES THIS RECIPE MAKE?
You should get about 24 cookies from this recipe. Feel free to double the recipe if you like.
HOW TO STORE GLUTEN-FREE CHOCOLATE CHIP COOKIES?
I find that these cookies are best when eaten as soon as possible, and they rarely last more than a day or two in my house with those chocolate chunks (the kids even add more melted chocolate)! Store cooled cookies in an airtight container at room temperature for 3-5 days.
Can I Let The Dough Sit Longer Than 30 Minutes?
Yes, you can let the dough sit for longer than 30 minutes if needed. However, if the dough is left out at room temperature for too long, the cookies may spread more and become thinner when baked. If you need to let the dough sit for an extended period, storing it in the refrigerator is best to prevent this from happening.
Can I Use All Almond Flour?
While almond flour can be a good gluten-free flour option for cookies, using all almond flour may result in a denser and crumbly cookie. It is best to use the suggested gluten-free flours in the recipe card to achieve the desired texture and flavor.
Which Gluten-Free Flour Is Best For These Gluten-Free Chocolate Chip Cookies?
A blend of gluten-free flours is often the best option for making gluten-free cookies. This combination helps create a texture similar to traditional wheat flour cookies.
What Are Two Ways To Freeze These Gluten-Free Chocolate Chip Cookies?
One way to freeze these cookies is to place them in an airtight container with parchment paper between the layers to prevent sticking.
Alternatively, you can scoop the dough onto a baking sheet and freeze the individual dough balls. Then transferring the frozen cookie dough balls to a freezer-safe container or bag.
What Substitutions / Replacements Can I Make in These Gluten-Free Chocolate Chip Cookies?
More Chocolate Chips - You can substitute the chocolate chips for other types of chocolate, such as dark chocolate or white chocolate.
Use different mix-ins - You can use different mix-ins, such as chopped nuts or dried fruit, instead of the chocolate chips in these GF cookies.
Dairy-free - If you need to make the recipe dairy-free, you can use dairy-free chocolate chips and replace the butter with a dairy-free alternative.
Gluten-Free Chocolate Chip Cookies
Indulge in the ultimate treat with these deliciously irresistible gluten-free chocolate chip cookies! They're perfectly crunchy and delightfully chewy.
- ½ cup butter, room temperature
- ½ cup brown sugar, packed (100g.)
- ½ cup granulated sugar (100g.)
- 1 egg + 1 egg yolk, room temperature
- 2 teaspoons gluten-free vanilla extract
- 1 cup white rice flour (145g.)
- ½ cup millet flour (60g.)
- ¼ cup tapioca flour (35g.)
- ¼ cup potato starch (30g.) (not potato flour)
- 1 teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (8.5 oz.)
- Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper; set aside.
- In a large mixing bowl beat together butter and sugars until smooth and creamy.
- Add egg, egg yolk, and vanilla and beat for 1-2 minutes.
- In a separate medium mixing bowl, whisk rice flour, millet flour, tapioca flour, potato starch, baking soda, xanthan gum, and salt.
- Add dry ingredients to wet ingredients and mix until combined.
- Stir in chocolate chips.
- Drop gluten free cookie dough by measured tablespoonful, two inches apart, onto the baking sheet.
- Bake each batch for 10-12 minutes, or until set. Rotate the pan half way through. Cookies will continue to cook on the pan after removed from the oven.
- Allow to cool for 5 minutes on pan then remove to a cooling rack.
- Store in an airtight container at room temperature for up to 4 days.
- Start with room temperature ingredients.
- Make sure your butter is soft, not melted.
- Spoon flours into the measuring cup and level, don't scoop the flour from the bag. I've included weight measurements for those who prefer to weigh their gluten free flours.
- Don't change the recipe, follow it as directed.
- Always start with the lowest baking time and watch for doneness from there. Oven temperatures vary.
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Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
NutriChef Non-Stick Kitchen Oven Baking Pans-Deluxe & Stylish Nonstick Gray Coating Inside & Outside, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles NCSBS3S, 3 Piece Set
Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
Gorilla Grip Premium Stainless Steel, Spring-Loaded Scoop for Fruit, Cookie and Ice Cream, Easy Squeeze and Clean Release, Comfortable Handle, Large 4 TBSP Scooper Size 16, Uniform Portions, Aqua
Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 112mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Can the butter be substitute for coconut oil as I am allergic to dairy
I haven't tried it with coconut oil yet. I've used earth balance buttery spread to keep them dairy-free.
Have you tried it with Bob’s 1to1 flour instead?
I haven't tried it with Bob's 1-to-1 yet, but I imagine it would work.
If using bobs red mill 1:1, what ingredients would you eliminate for this recipe? I don’t have any of the 3 flours listed, nor the potato starch, but I am looking for an easy gf cc cookie recipe using easily accessible ingredients . Also, would you happen to have the altered measurements to make this work with the 1:1? Your recipes are delicious!
You can use 2 cups of the 1-to-1 in place of the other flours. Still add the xanthan and if the dough seems soft, add another 2 tablespoons of the 1-to-1.
Susan K Kment
I don't have any millet flour. Any idea what I could substitute? Thanks!
If you don't mind the stronger taste, try buckwheat flour (it doesn't have gluten, despite the name) in place of millet flour. I'm going to test them with Bob's Red Mill 1-to-1. I'll update the post as soon as I do.
I need to bring these to a food fair to raise money for my temple. They always want gluten free items, but we have to get them there in advance. How long ahead do you think I should make them so that they will still be good and will sell? I am making them for myself (horrors!) tonight to test them. Like I really need chocolate chip cookies hanging around after Thanksgiving! Lol! So many gluten free things don't make it past a day or so. And you said 4, which might work for this.
Thank you very much.
I would make them the day before at most, for best results. I'm excited to hear what you think of them!
Another winner! I did use Bob's 1-1 and they came out just as your recipe stated. Otherwise, I followed the recipe exactly. Boy do we love your stuff. Thank you. 🙂
I am so glad you love my recipes. Thank you for letting me know.
Can there be a different substitute for the brown sugar and granulated sugar? I only have coconut sugar & sugar in the raw & monkfruit sugar....new to baking since being at home. Also, I use Bob's Red Mill Gluten Free 1 to 1 flour will this be a good replacement for all the other flours used in the recipe or what would the measurement be. Thank You
You can use bob's 1 to 1 in this recipe. I haven't used coconut sugar or monkfruit sweetener in this recipe yet.
I think the xanthan gum is a binder...Would these cookies be a complete fail if I left this ingredient out? Thanks!
It is a binder. You can definitely make them, but they might be a touch crumbly without the xanthan. Let them cool completely before removing them from the baking sheet.
I’m super excited!! I’m going to try this recipe today!!! Thanks
do I still need potato starch if l'm using 1 to 1 flour?
No, you can use 2 cups of 1 to 1 in place of the rice, millet, tapioca, and potato.
I made these exactly as written and they were so perfect! Saving this recipe to make over and over 🙂
I just found this recipe and am looking forward to using it! One thing though: I can't eat potatoes. Do you have a suggestion of how I could alter this recipe to omit the potato starch?
Thanks so much!
You can use arrowroot starch in place of the potato starch.
Thank you Chrystal, I baked the cookies with the arrowroot starch and they were delicious! 🙂 Does it work as a substitute for potato starch in any recipe?
I am so glad you like them. Arrowroot starch works as a great sub in most recipes, usually recipes that call for 3/4 of a cup or less.
Awesome, thank you!
I have a question. Could I make this into a giant cookie cake? Thanks in advance!
I haven't personally made a giant cookie cake with it, but it should work, just make sure to watch the edges.
I used Swerve instead of sugar and the dough came out waaaay too dry. Is this because of the Swerve?
I would think so. In many recipes you can use it 1:1 for sugar, but it absorbs liquid differently.