The Best Gluten Free Chocolate Chip Cookies

Stack of cookies on a cooling rack

These truly are the BEST gluten free chocolate chip cookies! Warm, gooey, and full of flavor, you will never miss the gluten.



1 cup (2 sticks) butter, unsalted and softened

¾ cup granulated sugar

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


  1. Beat the softened butter until smooth.
  2. Next, add both the white and brown sugar. Make sure you pack the brown sugar tightly into the measuring cup.
  3. Mix in the vanilla extract, then continue mixing as you add the eggs step by step.
  4. Blend in the rest of the dry ingredients – baking soda, baking powder, and salt. 
  5. Next, add the flour. You’ll want to add one cup at a time and blend in between each addition.
  6. Lastly, stir in the chocolate chips. Be prepared – the dough will be thick.
  7. Put the dough into your freezer and let it chill for at least 20-30 minutes. 
  8. Use a large cookie scoop to drop balls of dough onto the baking sheet. Make sure to give them room to spread out!
  9. 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.

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.