Rice Flour Chocolate Chip Cookies

Soft and chewy rice flour chocolate chip cookies with crisp edges, a tender center, and the perfect gluten-free texture that still tastes just like classic chocolate chip cookies.

These rice flour cookies bake up soft and moist, with a light crumb that makes them a great gluten-free option without feeling gritty or dense.

Made with simple pantry ingredients, they deliver the same chocolate chip cookie flavor everyone loves, but with a naturally tender texture thanks to the rice flour.

I tested several rice flour and starch ratios to get this chewy texture without any grit.

Why you'll love this recipe

• Soft & chewy with crisp edges.
• Naturally gluten free using rice flour.
• Easy stir-together dough with great flavor.

Ingredients you need

You’ll need a few simple ingredients to make soft and chewy rice flour chocolate chip cookies:

• Butter – Unsalted and softened so it creams easily.
• Sugar – A mix of granulated sugar and brown sugar for flavor and moisture.
• Egg – One large egg at room temperature for structure.
• Rice flour mix – Brown rice flour combined with cornstarch or tapioca starch for a light, tender cookie texture.
• Leavening – Baking soda (or gluten-free baking powder) to help the cookies spread and lift.
• Vanilla & salt – Pure vanilla extract and a pinch of sea salt to balance sweetness.
• Chocolate chips – Dark, milk, or white chocolate chips, or chopped chocolate chunks.
• Optional – A tiny pinch of xanthan gum if you prefer a slightly less crumbly gluten-free cookie.

Tips for this recipe

• Cream the butter well to help the cookies stay soft and not gritty.
• Use room-temperature egg so the dough mixes evenly.
• Chill the dough 20–30 minutes to reduce spreading.
• Use a rice flour + starch combo for the best chewy texture.
• Don’t overbake — remove when the edges set but the center looks soft.
• Let them cool fully to allow the gluten-free texture to firm up.

How to make rice flour chocolate chip cookies

Cream the butter and sugars in a bowl with an electric mixer until smooth and creamy.

Add the egg and vanilla and mix again until combined.

Add the rice flour, cornstarch, salt, and baking soda and fold with a spatula until the dough is smooth.

Fold in the chocolate chips, cover the bowl, and chill the dough 1–2 hours.

Shape cookie dough balls and place them on a baking sheet lined with parchment.

Preheat the oven to 350°F / 180°C and bake 12–14 minutes until edges are set and centers soft.

Cool on the tray, then transfer to a rack and finish with a sprinkle of sea salt and enjoy.

Storage

• Keep cookies in an airtight container at room temperature for about a week.
• Freeze them up to three months and let them thaw at room temperature before serving.

Variations

• Brown butter cookies for deeper flavor.
• Swap rice flour with almond or oat flour.
• Add espresso powder for coffee-style cookies.

Recipe Questions

Can I use a gluten-free flour blend?

Yes, a 1:1 gluten-free flour blend works well in place of the rice flour in these cookies, and you’ll still get a soft, chewy chocolate chip texture.

How do I keep them chewy?

Bake just until the edges set and chill the dough before baking.

Do they taste like regular cookies?

The texture is slightly different, but the flavor stays very close to classic chocolate chip cookies.

More Chocolate Chip Cookie Recipes

• Classique chocolate chip cookies
• Peanut butter chocolate chip cookies
• Espresso chocolate chip cookies

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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