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Best Gluten Free Chocolate Chip Cookies

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The Best Gluten Free Chocolate Chip Cookies are gooey, melty and chewy on the inside, golden and crisp on the outside. Loaded with chocolate chips with a sprinkling of flaky sea salt on top. You might be fooled into thinking these are regular chocolate chip cookies.

I suspect that everyone has a friend who is gluten free or celia. Many of my friends and family are gluten free, which is why I started labeling so many of my recipes gluten free and dairy free! Oh and did I mention, I’ve also given you high altitude adjustments!

Check out these other delicious gluten free dessert recipes: Buckeye Bars, Healthy Breakfast Cookies, and Strawberry Quick Bread.

Best Gluten Free Chewy Chocolate Chip Cookies on wire rack with bite taken out of cookie.

Why You will Love these GF Chocolate Chip Cookies

  • These are chewy and gooey, just like a gluten-filled chocolate chip cookie, thanks to some oat flour!
  • I use between two and three types of chocolate chips in my cookies, chocolate in every bite.
  • Tastes amazingly like regular CCC, no off-tasting, gritty textures.
  • Dough balls are freezable, always! GF Choc Chip cookies anytime! Woot!
  • Two Gluten Free flours that are easy to find in your grocery store!
  • High Altitude adjustments and sea level so that everyone can enjoy these gluten free chocolate chip cookies!
Cooling rack filled with gluten free chocolate chip cookies.

A dear friend asked if I had a good GF cookie recipe she could make for her son’s rehearsal dinner. I offered to make the GF Chocolate Chip Cookies for her, one less thing to do.

I knew I could do it, up until now, I didn’t have a reason to try! Love me a challenge!!

Her daughter and a few others in attendance are gluten free; she came back with rave reviews saying everyone wanted one, even those who weren’t gluten free!

Ingredients

My goal is providing you with healthier recipes that everyone will love using easy and accessible ingredients! And remember our tagline, Make it Yours! Want to use a different GF All Purpose Flour, go for it, dark brown sugar, why not!

Gluten Free Chocolate Chip Cookies image of ingredients, labeled L-R butter, chocolate chips, GF All purpose flour, Brown sugar, cane sugar, oat flour, eggs, vanilla extract, baking soda and kosher salt.
  • BUTTER | You know I like to harp on using REAL cream butter for baked goods, if it’s soft coming out of the fridge, it’s not real butter. You may also use solid coconut oil for dairy free.
  • CANE SUGAR | I use organic all natural cane sugar in my baking, regular white sugar may be substituted.
  • BROWN SUGAR | I use organic light brown sugar typically in my baking, but you could also use dark brown sugar.
  • EGGS | I use large eggs in all of my baking ventures! Want to make these vegan? Try flax eggs, and let me know how it turns out!
  • VANILLA EXTRACT | Love this stuff, so much so that I make my own!
  • GLUTEN FREE ALL PURPOSE FLOUR | These are my favorite AP Gluten Free Flour blends that are typically available at most stores; King Arthur Measure for Measure GF Flour, Bob’s Red Mill 1 to 1 GF All Purpose Flour and Pamela’s GF AP Flour.
  • OAT FLOUR | Be sure if baking for celiac, that this is gluten free oat flour.
  • CHOCOLATE CHIPS & CHUNKS | Use a variety of your favorite, I like using mini chocolate chips, semi-sweet or bittersweet chocolate chips and chocolate chunks and milk chocolate chips. Be sure if making dairy free, you purchase a dairy free chocolate chip.
  • FLAKY SEA SALT | People poo-poo adding flaky sea salt to their cookies, I don’t know why because that little burst of salty sunshine totally enhances and makes the chocolate POP!

Follow a few simple steps and in no time you will have your own best gluten free chocolate chip cookies!

Gluten Free Chocolate Chip Cookie process shot adding cane sugar and brown sugar to creamed butter.
  • Start by preheating oven to 375 degrees F, then in the bowl of a stand mixer or using a hand mixer, cream room temperature butter until light and fluffy, about 2-3 minutes.
  • Beat in cane sugar and brown sugar, on medium-high for 2-4 minutes (4 minutes if using all natural cane sugar), scraping down sides of bowl mid-way through.
GF Chocolate Chip Cookies process shots adding eggs and whisking flours and levening and salt together.
  • Add eggs, one at a time and mix on medium-high for 1 minute per egg.
  • Measure gluten free all-purpose flour, oat flour, baking soda and salt and whisk together in large bowl.
GF Chocolate Chip Cookies process shots adding flour mixture and water for high altitude.
  • Scrape down sides of mixing bowl, then with mixer on low, add flour mixture in about 1/3-1/2 cup at a time just until incorporate, do not over mix.
  • If baking at high altitude (I am at 5280 above sea level), alternate flour with a teaspoon or two of water.
GF Chocolate Chip Cookies showing what batter looks like and then adding chocolate chips to batter.
  • Do not over mix this batter, the flour should all be combined and it should be light and fluffy.
  • With mixer on stir setting or mix in by hand, your chosen variety of chocolate chips.
Scooping dough balls onto parchment lined cookie sheet for GF Choc Chip Cookies.
  • Using a 2 tablespoon medium cookie scoop, scoop dough into balls onto parchment lined baking sheet. Place a few inches apart allowing for the cookies to spread, but first…
  • And I know people hate this part, but it really is the key (especially for gluten free cookies) to refrigerate the dough balls for 10 minutes prior to baking.
  • Bake in preheated 375 degree oven for 8-10 minutes. They will look under-cooked, do not over-bake these cookies, then they will be dry and crumbly!
  • Remove, from oven, allow to cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely. Sprinkle with flaky sea salt as they come out of the oven.
Gluten Free Chocolate Chip Cookies cooling on wire rack.

Frequently Asked Questions

Why are my GF Chocolate Chip Cookies dry and crumbly?

The most frequent reason is because they were over baked, take the cookies out when the edges are set and the centers are still slightly soft and a little glossy, they will finish baking as they cool.

Can I use other flour combinations?

Yes, but know that it could change the texture, taste and structure of the cookie and my testing was done with a good King Arthur GF All Purpose flour and oat flour.

Are chocolate chips gluten free?

The majority of Ghirardelli (my favorite), Hershey’s and Nestle’s (excluding their Butterscotch chips) are naturally gluten free, as well as Enjoy Life chocolate chips. Read the packaging when in doubt.

Can I freeze the cookie dough?

YES! Wrap well in parchment and then place in freezer ziplock baggie. Remove from freezer and lay on cookie sheets for about 20 minutes prior to baking to soften slightly, bake as directed. See this post on how to package cookie dough. Will last in freezer 3-6 months when properly stored.

Tips & Tricks for soft, chewy GF cookies

Follow these tips for the best, soft chewy, gluten free chocolate chip cookies ever!

  1. Use a high quality GF All Purpose Flour. I tested this recipe using King Arthur’s GF AP Flour which yielded great texture, chewy factor and taste.
  2. Refrigerate dough balls after scooping (it’s easier than refrigerating the dough in bulk, but if you want an arm workout, feel free!) Refrigerate at least 10 minutes, longer if needed.
  3. Do NOT OVERMIX batter, mix until flours are just combined, then stir chocolate chips in by hand or on low setting of mixer.
  4. Do NOT OVER BAKE the cookies, this will yield a crumbly, dry cookie. Slightly under-baking them is best!
Best chewy gf chocolate chip cookies on wood grain plate with a small bowl of flaky sea salt nearby.

High Altitude Gluten Free Cookies

Baking cookies at altitude can often times make us pull our hair out! A few things to make sure you are doing when baking at altitude.

  • Use the adjusted amounts of sugar (typically less) and a little more flour.
  • Watch your baking times, oven temps vary and we can easily overbake cookies at altitude
  • Allow them to cool on the pan for 2 minutes before transferring them to a wire rack.
  • Follow the beating and chilling instructions!

TFC TIP | Remember ovens vary significantly in temperatures, it’s okay to check early to make sure they aren’t baking too fast. I highly suggest purchasing an oven thermometer and if necessary increase or decrease oven temp until you get desired results.

Suggested Tools

More Gluten Free Recipes

Try these other tried and true gluten free recipes or browse through the GF Archives!

May you found this recipe thinking it was for regular chocolate chip cookies, you might enjoy these gluten-full cookie recipes too!

I hope you enjoyed this GF Chocolate Chip Cookie recipe, if you did would you take a minute to give it a star rating?

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!

Cooling rack filled with gluten free chocolate chip cookies.
Yield: About 36 cookies

Best Gluten Free Chocolate Chip Cookies

Prep Time: 15 minutes
Chill Time: 10 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

The Best Gluten Free Chocolate Chip Cookies are gooey, melty and chewy on the inside, golden and crisp on the outside. Loaded with chocolate chips with a sprinkling of flaky sea salt on top. You might be fooled into thinking these are regular chocolate chip cookies.

Ingredients

  • 1 cup (2 sticks) butter, softened (real butter), salted or unsalted (see notes for dairy free)
  • 2/3 cup all natural cane sugar (3/4 cup for sea level)
  • 2/3 cup brown sugar, packed (3/4 cup for sea level)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 cups gluten free all-purpose flour (1 1/2 cups for sea level)
  • 1/2 cup GF Oat Flour (1/2 cup for sea level)
  • 1 tsp baking soda
  • 1 1/4 teaspoon kosher salt
  • 2 tsp water (only for high altitude)
  • 2 1/4 cups of your favorite variety of chocolate chips (I used semi-sweet and milk chocolate; try chocolate chunks, bittersweet, white chocolate, just make sure GF)
  • Flaky Sea Salt for sprinkling on top (optional)

Instructions

  1. Preheating oven to 375 degrees F, and line cookie sheets with parchment paper. Then in the bowl of a stand mixer or using a hand mixer, cream room temperature butter until light and fluffy, about 2-3 minutes.
  2. Beat in cane sugar and brown sugar, on medium-high for 2-4 minutes (4 minutes if using all natural cane sugar), scraping down sides of bowl mid-way through. Add eggs, one at a time and mix on medium-high for 1 minute per egg.
  3. Measure gluten free all-purpose flour, oat flour, baking soda and salt and whisk together in large bowl. Scrape down sides of mixing bowl, then with mixer on low, add flour mixture in about 1/3-1/2 cup at a time just until incorporate, do not over mix.
  4. If baking at high altitude (I am at 5280 above sea level), alternate flour with a teaspoon or two of water. Do not over mix this batter, the flour should all be combined and it should be light and fluffy.
  5. With mixer on stir setting or mix in by hand, your chosen variety of chocolate chips.
  6. Using a 2 tablespoon medium cookie scoop, scoop dough into balls onto parchment lined baking sheet. Place a few inches apart allowing for the cookies to spread, but first...
  7. And I know people hate this part, but it really is the key (especially for gluten free cookies) to refrigerate the dough balls for 10 minutes prior to baking.
  8. Bake in preheated 375 degree oven for 8-10 minutes. They will look under-cooked, do not over-bake these cookies, then they will be dry and crumbly! Remove, from oven, allow to cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely. Sprinkle with flaky sea salt as they come out of the oven.
  9. If smaller cookies are desired, using a 1 tablespoon scoop, bake for 6-8 minutes until cookies edges are set and middles are still slightly glossy.

Notes

Dairy & Gluten Free Chocolate Chip Cookies | Replace butter with solid coconut oil, creaming with sugars. If desired to make VEGAN try replacing eggs with flax eggs, I have not tried either of these two methods, let me know how it goes!

Tips & Tricks for soft, chewy GF cookies

  1. Use a high quality GF All Purpose Flour. I tested this recipe using King Arthur's GF AP Flour which yielded great texture, chewy factor and taste.
  2. Refrigerate dough balls after scooping (it's easier than refrigerating the dough in bulk, but if you want an arm workout, feel free!) Refrigerate at least 10 minutes, longer if needed.
  3. Do NOT OVERMIX batter, mix until flours are just combined, then stir chocolate chips in by hand or on low setting of mixer.
  4. Do NOT OVER BAKE the cookies, this will yield a crumbly, dry cookie. Slightly under-baking them is best!

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 86Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 85mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 1g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

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kathleen

ABOUT KATHLEEN

I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...

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