These thick, chewy Gluten Free Chocolate Chip Cookies are rich, soft, and satisfyingly sweet. This bakery-style recipe yields cookies that are gooey in the center with crisp, caramelized edges.
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These truly are some of the best gluten free chocolate chip cookies I’ve made. They hit the ideal cookie texture trifecta: soft, crisp, and chewy. Plus the recipe is straightforward and uses familiar ingredients — just be sure to use a reliable gluten free flour blend.
Tips from a Professional Gluten Free Baker
- Use high-quality ingredients. Choose butter with at least 82% butterfat or grass-fed butter, pure vanilla extract, and good chocolate for the best flavor.
- Remove cookies from the oven when the centers still look slightly under-baked. They’ll continue to set on the pan as they cool, preserving a soft, gooey interior.
- Freeze leftover cookies to keep them fresh if they won’t be eaten within a day. Thaw at room temperature before serving.
- Make sure your oven temperature is accurate. Oven performance varies—use an inexpensive oven thermometer to confirm the temperature for consistent results.
- Chill the dough for at least 8 hours — 24 to 48 hours is ideal. Longer chilling improves flavor and texture, so plan ahead when possible.
How to make these Gluten Free Chocolate Chip Cookies in 10 simple steps
Which gluten free flour blend is best?
There are a few dependable options:
- Homemade blends like a nightshade-free gluten free flour mix work very well in cookies. If your blend doesn’t already contain xanthan gum, add it to help bind the dough.
- Store-bought 1:1 blends that include xanthan gum (for example, offerings from well-known brands) are convenient. They can be slightly grittier than a thoughtfully made homemade mix but still produce excellent cookies.
- Premium blends such as Cup4Cup perform beautifully in baked goods and give tender results.
Baker’s note: Omit xanthan gum if your chosen flour blend already contains it.
Measuring your gluten free flour
Accurate measuring matters with gluten free flours. Use a reliable method — spoon the flour into your measuring cup and level it off, or weigh ingredients for the best consistency. Proper measuring improves every baked recipe you try.
How to make them dairy-free
To make a dairy-free version, use dairy-free chocolate morsels or chunks and substitute butter with a high-quality plant-based butter (for example, cultured vegan butter). These swaps keep the flavor and texture close to the original.
Storing and Freezing
To store: Keep baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them.
To freeze: Place cooled cookies in a freezer bag and thaw at room temperature when ready to eat. You can also freeze shaped dough balls: chill the dough, form balls, flatten slightly, freeze on a single layer, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the bake time as needed.
Why these are the best gluten free chocolate chip cookies
After more than a decade developing gluten free recipes, I’ve refined this cookie to achieve great texture and flavor. Follow the recipe, use quality ingredients, and allow sufficient chill time — the result will be a cookie that rivals any traditional version.
I test and improve recipes so you can enjoy reliably delicious gluten free cookies at home.
More gluten free cookies to try
- Gluten Free Oatmeal Raisin Cookies
- Gluten Free Sourdough Chocolate Chip Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
- Gluten Free Brown Sugar Cookies
- Lemon Ricotta Cookies
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Bakery Style Thick and Chewy Gluten Free Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose gluten free flour, see note 1
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup Unsalted Butter melted (see note 2)
- 3/4 cup Light Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1 ½ teaspoons Pure Vanilla Extract
- 1 ½ cups Chocolate Chips, see note 3
Instructions
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Whisk together the gluten free flour, xanthan gum, baking soda, baking powder, and salt. Set aside.
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In a stand mixer bowl combine butter, brown sugar, and granulated sugar on medium-low until smooth. Scrape the bowl and add the egg and vanilla; mix until combined.
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Add the flour mixture and mix on low until incorporated. Stir in the chocolate chips by hand. Form the dough into a ball, cover, and chill at least 8 hours (24–48 hours is best).
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Preheat the oven to 350°F and line baking sheets with parchment or silicone mats. Let the dough warm slightly while the oven heats.
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Portion the dough into 16 even balls.
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Place 8 dough balls per sheet, slightly flatten the tops, and bake in two batches. Keep remaining dough chilled until ready to bake.
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Bake 10–12 minutes on the center rack until edges are set and caramelized. Cool on the baking sheet; do not overbake.
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Store leftovers in an airtight container for up to 24 hours, or freeze to preserve texture.
Notes
- Use a reliable gluten free flour blend; if it lacks xanthan gum, add it to the recipe.
- For best flavor, choose quality butter such as grass-fed or European-style butter.
- Large chocolate chunks, extra-large chips, or chocolate disks create big pockets of melting chocolate and a visually appealing cookie.
- To freeze raw dough: chill 24 hours, scoop into balls, flatten slightly, freeze on a sheet, then transfer to a bag.
- The recipe can be doubled.
- If you prefer flatter cookies, press the dough balls down a bit before baking. Rounded dough will produce taller cookies.
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Nutrition Information
Disclaimers
Nutrition facts are estimates. If you have specific dietary concerns, consult a professional.