The BEST Gluten Free Chocolate Chip Cookies

There is truly nothing as tasty as biting into a freshly baked chocolate chip cookie. When we gave up gluten as a family, I thought my days of enjoying baking were gone. Thankfully I was wrong! I am SO excited to share this recipe with you all today for the BEST gluten free chocolate chip cookies EVER! Seriously, you won’t miss the gluten at all with this one!

I created this recipe because we have always enjoyed the classic Nestle Tollhouse recipe (or as Phoebe from Friends would say ‘ Nestlee Toul-hous’). Of course, those cookies are loaded with gluten, so I had to get creative. I decided to make my own gluten-free version. 

It did not disappoint. I think Phoebe (and heck, the entire cast!) would approve! 🙂

Chewy Gluten Free Chocolate Chip Cookies

I’m well aware that there’s a battle as old as time when it comes to making cookies: chewy vs. crunchy.

If you are on team crunchy, I’m going to stop right here and let you know that these cookies are decidedly chewy.

On the other hand, if you’re in camp chewy, you’re going to LOVE this gluten free chocolate chip cookie recipe! Just look at that texture.

I’ll give you some tips and tricks below to get the softest cookie possible. Make sure to follow them for the best texture on this GF chocolate chip cookies. Remember, baking without gluten is a little bit different. Don’t skip any of the steps!

Easy GF Chocolate Chip Cookies

This cookie recipe is so easy to make, especially when you follow the baking tips I’ll share with you below.

These chocolate chip cookies are so easy to make, my 10-year-old can (almost) make them himself. With just a little supervision to make sure he’s using teaspoons and not tablespoons of baking soda and powder, he’s already becoming an excellent baker and is so proud when he completes a batch of these cookies! It’s a win all around.

One-Bowl Cookies

Part of what makes a recipe “easy” is the clean up—or lack thereof. There’s nothing worse than having to do a sinkload of dishes each time you bake…it takes the joy out of it all! You can make these cookies in one bowl, making clean up even simpler.

How to Make Gluten Free Chocolate Chip Cookies

Are you convinced yet? You will be after just one bite of this incredible cookie! Here’s what you need to make a batch of your own.

GF Cookie Ingredients

• 1 cup (2 sticks) butter, unsalted and softened
• ¾ cup sugar, granulated
• ¾ cup brown sugar, packed
• 1 ½ tsp vanilla extract
• 2 large eggs
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 2 ¼ cup gluten-free flour (I use King Arthur’s cup for cup gluten-free flour)
• 2 cups chocolate chips

Make the Cookies

Beat the softened butter until smooth. Next, add both the white and brown sugar. Make sure you pack the brown sugar tightly into the measuring cup.

Mix in the vanilla extract, then continue mixing as you add the eggs step by step.

Blend in the rest of the dry ingredients – baking soda, baking powder, and salt. Next, add the flour. You’ll want to add one cup at a time and blend in between each addition.

Lastly, stir in the chocolate chips. Be prepared – the dough will be thick. That’s how you’ll want it, trust me!

Put the dough into your freezer and let it chill for at least 20-30 minutes. 

Use a large cookie scoop to drop balls of dough onto the baking sheet. Make sure to give them room to spread out!

Bake the gluten free chocolate chip cookies at 350 degrees for 11-13 minutes. Keep an eye on it towards the end—you want to pull them out when they are starting to turn golden brown.

If you are making extra-large cookies, the baking time will be closer to 14-17 minutes.

The middle might still look a little “uncooked” when you pull them out. That’s totally okay. Do not bake too long. Remove the cookies from the oven and let them cool on the baking sheet for 10 more minutes before removing to a wire rack to cool completely. 

Tips for Making the Best Gluten Free Chocolate Chip Cookies

My husband commented that these were the best chocolate chip cookies he’s ever had (and I have to agree with him.) 

I’ve made batches of this classic chocolate chip cookie recipe often for people and no one, including my friends who love gluten have ever guessed these cookies have no wheat!

Baking Tips:

I’ve made this recipe dozens of times over the years. Through trial and error, I’ve perfected it. Here are my best tips to help you do the same.

Don’t overbake. The key to a soft chewy cookie is to not overbake them. I recommend removing the cookies from the oven when the center is just set.

The middle might even look slightly unbaked yet and that’s okay. Remove the cookies from the oven and leave on the baking sheet for 10-15 more minutes. The metal pan will allow the cookies to continue baking before cooling. 

Chill the dough. Chilling the dough in the fridge for a minimum of 20-30 minutes will help the dough hold its shape better.

Fat solidifies in cold temperatures, which will help prevent the cookies from spreading across the pan into one solid mass.

There you have it – my not-so-secret recipe for the BEST gluten free chocolate chip cookies ever! 🙂

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