Soft and chewy, full of chocolate chips gluten free cookies that you would never know are gluten free. These gluten free chocolate chip cookies are so delicious and have so much flavor with the perfect soft chewy texture. They come together really quickly as they do not require any chilling time and no special equipment. Let’s make them!
These cookies are so good and do not taste like a flour alternative cookie. I guarantee your guests will be eating them and saying how good they are. They certainly will not be asking if they are gluten free! The combination of flours makes these cookies taste like a traditional chocolate chip cookie that are sure to impress!
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Ingredients for Gluten Free Chocolate Chip Cookies
The ingredients used are mostly simple for this cookie recipe but you will need some additional flours in order to make them gluten free.
- Unsalted Butter: This recipe calls for melted butter which helps create a dense chewy center without cakey texture. I prefer to use unsalted so that I can control how much salt to add but if all you have is salted butter, just omit the additional salt from the recipe!
- Brown Sugar: Brown sugar is essential in chocolate chip cookies in my opinion. The molasses in the sugar helps to create so much flavor and moisture which is what we expect in a perfect chocolate chip cookie.
- Granulated Sugar: A little bit of sugar can go along way. It adds necessary sweetness for these cookies.
- Egg + Egg Yolk: Be sure to have your eggs at room temperature so that they emulsify properly in the cookie dough mixture. Eggs bind our ingredients and I always use large eggs. We add an extra egg yolk for a richer and chewier texture.
- Vanilla Extract: Vanilla extract is used in almost all my recipes I swear. It’s just so flavorful and works in so many recipes. It is a must in a good cookie recipe!
- Gluten Free 1:1 All Purpose Flour: Be sure to use a 1:1 gluten free flour that includes xanthan gum. I love using Namaste brand gluten free all purpose flour.
- Oat Flour: Oat flour is flavorful and more nutritious. It adds a great texture to these gluten free cookies.
- Cornstarch: I love adding cornstarch to my recipes whenever I am aiming for a softer texture. A little goes a long way here!
- Baking Soda – Helps the cookies rise.
- Salt: Helps to round out the flavor and cut the sweetness.
- Chocolate Chips: I love to use semi-sweet chocolate chips because I find they are the perfect sweetness for cookies. Feel free to use any kind of chocolate chips or even chocolate chunks if you would like more of a chocolate puddle vibe.
- Flaky Sea Salt: This is optional for sprinkling on top of the warm cookies. I love adding Maldon Sea Salt Flakes to the top of a freshly baked chocolate chip cookie.
I avoided adding flaky salt for many years and since I finally started using it, I swear I can’t have a cookie any other way now. It really makes THAT much of a difference in flavor. You only need to add a tiny little pinch of it because a little goes a long way. You will really taste it saying it gets added as a topping after the chocolate chip cookies are baked. It’s best to sprinkle it on while the cookies are still warm so that the salt sticks!
How to Make Gluten Free Chocolate Chip Cookies
These gluten free chocolate chip cookies come together so quickly and are so simple to make. They do not require any special equipment and no chilling time – BONUS!
Combine all dry ingredients into a bowl and whisk to combine. Set aside.
In a separate bowl, whisk together melted butter, both sugars, vanilla until combined. Then whisk in the egg + egg yolk.
With a spatula, fold in the dry ingredients into the wet ingredients.
Fold in the chocolate chips. Now you’re ready to scoop the cookie dough onto cookie trays!
Using a medium cookie dough scoop, scoop cookie dough balls onto a prepared parchment lined cookie sheet. Roll the cookie dough balls so that they bake and round evenly. Each cookie should be around 2 tablespoons of cookie dough.
Now, bake the cookies for 10-12 minutes until lightly golden. Do not overbake! Check your cookies around the 8 minute mark and continue to watch them each minute.
I like to bake on the middle rack, one tray at a time and keep the light on in my oven so that I can peak on them without opening the oven door. If you open the oven door to much you will be drastically changing the temperature in the oven by letting a ton of heat out each time you open the oven door.
Equipment for Gluten Free Chocolate Chip Cookies
You do not need any special equipment to make these gluten free chocolate chip cookies. All you need is a couple of mixing bowls, a whisk for the wet ingredients, and a spatula or wooden spoon to mix in the dry ingredients. Additionally, you will need cookie baking sheets, parchment paper, and an oven of course!
How to Store Baked Cookies
Store the baked cookies at room temperature in an airtight container. They will stay for 5-7 days as long as they are stored in an airtight container. The cookie dough also freezes well for 3 months. Simply scoop out individual cookie dough balls and flash freeze them on a baking tray for 10 minutes. Then take the cookie dough balls and place them in a freezer gallon Ziploc bag or airtight freezer container to store in the freezer.
Cookies are served best when fresh and are most delicious when slightly warm!
If you enjoyed these cookies, be sure to check out my other cookie recipes! If you are interested in more gluten free desserts, be sure to check out my gluten-free recipes!
Top tip
- Avoid overbaking! No cookies are good if they are overbaked and crunchy. Start checking your cookies at 8 minutes. They will need anywhere from 10-12 minutes total. I like to bake on the middle rack, one tray at a time and keep the light on in my oven so that I can peak on them without opening the oven door.
- For perfectly even sized cookies, use a cookie scoop and try to measure exactly the same amount of dough each time, or simply weigh each cookie dough ball with a scale.
- Sprinkle flaky sea salt on top of gluten free chocolate chip cookies while they are still warm so that the salt sticks!
If you made this recipe, BE SURE TO tag me on Instagram @bakingguilty AND please leave a comment OR star rating below! We so greatly appreciate it and hope you love this recipe!
Gluten Free Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter (melted (1 ½ sticks))
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg (room temp.)
- 1 large egg yolk (room temp.)
- 2 teaspoons vanilla extract
- 1 cup gluten free 1:1 all purpose flour (with xanthan gum) (**I use Namaste brand because it always gives great results and already includes xanthan gum.)
- 1 cup oat flour
- 1 teaspoon corn starch
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- flaky sea salt ((optional, for topping the cookies))
Instructions
- Preheat oven 375 degrees Fahrenheit. Line 2 large baking sheets with parchment paper.
- In a bowl mix together gluten free all purpose flour, oat flour, baking soda, and salt. Set aside.
- In a separate bowl, melt the butter. Whisk brown sugar, granulated sugar, and vanilla into the melted butter until combined. Then whisk in one large egg plus one egg yolk.
- With a spatula, fold the dry ingredient mixture into the wet ingredients. When there are just a few streaks of flour left, add in the chocolate chips and mix until chocolate chip cookie dough forms.
- With a medium sized cookie scooper or larger spoon, scoop evenly sized (around 1.5 – 2 tablespoons) cookie dough balls onto the parchment paper. Roll each cookie dough ball with your hands to create a smooth ball. Lightly pat down each dough ball gently with your fingers just a little bit to help them spread. Place on the middle rack of your preheated oven and bake for 10-12 minutes.*start checking the cookies around 8 minutes. Do not overbake! Once lightly golden and baked on top, they are done.
- Let them cool for 5 minutes on the cookie sheet before transferring to a wire baking rack to cool completely. Sprinkle a tiny amount of flaky sea salt on top of warm cookies if desired. Enjoy!
