How to make delicious gluten free chocolate chip cookies recipe with a chewy center and crisp edges. This recipe is very easy to make at home and perfect for kids' snacks.

Stack of gluten free chocolate chip cookies on a table with a bottle of milk

To make gluten free chocolate chip cookies, just change the wheat flour to a gluten-free flour, and voila! Well no it's not that easy 😅.

Making 100% gluten-free chocolate chip cookies that look almost like classic chocolate chip cookies with a chewy, soft heart and crispy, golden edges and semi sweet chocolate chips is easy with this recipe I'm sharing here.

I simply use a mixture of rice flour and cornstarch that you can easily replace with a gluten-free flour blend like Gluten-Free King Arthur Measure-For-Measure Flour that will give you perfectly chewy chocolate chip cookies.

Gluten free cookies are very easy to make at home and also delicious to eat at any occasion, at home the kids didn't even notice the difference with classic wheat all purpose flour cookies.

Which gluten-free flour to choose

In truth, it is not as simple as that to replace the all purpose flour that we use in pastry and which is composed of gluten which is a protein that gives a unique texture and consistency and that particular flavor to all our cakes and chocolate chip cookies.

In general, we will combine several flours, starches and nut flour, which together will give a result very close to the composition of wheat flour.

Nowadays, you can easily find brands in supermarkets that sell ready-made mixtures of gluten-free flours, which are perfect for converting all our wheat flour recipes into gf recipes.

But as each composition is different according to the brands, the best is always to adapt each recipe by choosing the best flour and the right amount to have an optimal result.

Stack of chocolate chip gluten free cookies

Ingredients and substitutions

Butter: Use unsalted butter with a softened texture at room temperature.
Sugar: A mixture of white granulated sugar and brown sugar such as dark brown sugar or light brown sugar, cane sugar or coconut sugar.
Egg: Large and at room temperature.
Gf flour: A mixture of rice flour and cornstarch. You can make a ready-made gluten-free flour blend and add almond flour or oat flour.
Yeast: Baking soda that is free of gluten or a gluten-free baking powder.
Vanilla and fleur de sel: Pure vanilla extract and sea salt are essential for flavoring and bringing out all the flavors.
Chocolate chips: dark chocolate chips or pieces of dark chocolate cut from a semi-sweet chocolate bar. You can also replace the dark chocolate with white or milk chocolate.

Optional:

Dried fruits: add crunch to your cookies like hazelnuts, almonds, pecans, peanuts etc.
Xanthan gum: this is a food additive that imitates the action of gluten, it is used to thicken and bind the ingredients and gives a less sandy texture.

You will find the quantities and complete instructions in the recipe card at the end of the page.

Gluten free cookies with chocolate chip on a table

How to make gluten-free chocolate chip cookies

1 - Cream the butter

Place the butter, cut into pieces and softened, in a medium bowl with the white and brown sugar.
With an electric mixer, mix on medium speed for about 2-3 minutes until creamy and smooth.

Tip: Make these gf chocolate chip cookies with browned butter by following my recipe for homemade brown butter and you'll have even more golden and flavorful cookies.

2 - Add egg and vanilla

Add room temperature egg and vanilla extract to the butter mixture.
And mix again with the electric mixer for a good minute to incorporate them.

3 - Add dry ingredients

Add the rice flour mixture and cornstarch, salt and baking soda.
Gently mix with a flexible spatula until smooth.
Then add the chocolate chips and mix again to incorporate them.
Cover the cookie dough with plastic wrap and let the dough chill in the fridge for at least 1 to 2 hours.

Tip: Chill the dough in the fridge is essential for thick and more flavorful cookies.

Bowl with cookies dough and chocolate chip

4 - Shaping the cookies

Form cookie dough balls with your hands and place them on prepared baking sheets covered with parchment paper, making sure to space them at least 5 cm apart because they will swell and spread.
If possible, let the dough balls rest again in the refrigerator or freezer for 20 minutes before baking.

Tip: Use an ice cream scoop to shape the gluten free cookie dough balls into equal sized balls to avoid over-packing the dough and keep the cookies soft.

Gluten-free cookie dough balls on a baking sheet

5 - Baking

Preheat oven to 350°F / 180°C.
Bake the cookie sheet with the cookie dough balls in the oven for 15 minutes until they are golden brown on top.
Remove the cookies from the oven and let them cool a little on the baking sheet before moving them to a wire rack.
Sprinkle a bit of sea salt on the cookies and enjoy!

Tip: Gluten free chocolate chip cookies are ready when they have a nice golden color on top but are still a little soft in the center. As they cool they will firm up.

Glass of milk with a gluten-free chocolate chip cookie

Storage and freezing

At room temperature: Gluten free chocolate chip cookies can be kept up to 1 week placed in a storage box with a tight-fitting lid.

In the freezer: You can also keep them up to 3 months in the freezer placed in conservation bags when they are well cooled. Let them slowly come back to room temperature.

Gluten-free chocolate chip cookies cut in half

How to freeze raw cookies?

After shaping the cookies balls place the baking sheet in the freezer for 1 hour, then move the cookie dough balls to a storage bag or box.

All you have to do is take out the frozen cookie dough balls and place them on a baking sheet, let them come to room temperature and follow the baking instructions.

Stack of gluten-free chocolate chip cookies on a table

More gluten-free recipes

Flourless chocolate cake

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Gluten free chocolate chip cookies

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Author: Fadela
Total Time: 25 minutes
Yield: 12 cookies

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Description

Recipe for gluten-free chocolate chip cookies (for 12 - 14 cookies)

Ingredients

115 g (1 stick) butter - unsalted and softened
90 g ( ½ cup) Sugar - granulated
40 g (¼ cup) brown sugar
1 egg - room temperature
½ teaspoon of liquid vanilla
175 g ( 1 cup + 2 tbsp) rice flour - or gluten free flour
50 g cornstarch
½ tsp. baking soda
2 pinches of sea salt
140 g ( 1 cup) chocolate chips - semi-sweet

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Instructions

Place softened butter cut into pieces, granulated sugar and brown sugar in a medium bowl.
Mix with an electric mixer for 2 to 3 minutes until creamy and smooth.
Add the egg and liquid vanilla and mix for 1 minute to incorporate.
Add the dry ingredients, flour, baking soda, sea salt and chocolate chips.
Mix gently with a spatula to incorporate them and just enough to have a soft and homogeneous cookie dough.
Cover with plastic wrap and place in the fridge for 1 to 2 hours.
Shape into cookie balls and place on a baking sheet lined with parchment paper and separate by about 5 cm as they will puff up.
Place the baking sheet in the freezer for 15- 20 minutes.
Preheat the oven to 350°F/ 180°C and bake the cookies halfway through for 12 to 15 minutes until they are puffed and golden on top.
Let them cool a little on the baking sheet before cooling completely on a cake rack (they are still a little soft when they come out of the oven but they will harden as they cool).