Chewy, buttery cookies with a GF flour blend
Gluten-Free Chocolate Chip Cookies
Prep Time
15 min
Cook Time
12 min
Total Time
57 min
Servings
24
24 cookies
Difficulty
Easy
Cost
Budget
$
Gluten-Free Chocolate Chip Cookies
Chewy, buttery cookies with a GF flour blend
★4.5(23)
Perfectly chewy chocolate chip cookies made with a GF flour blend that no one will know are gluten-free. Golden edges, soft centers, and loaded with chocolate chips.
15m
Prep Time
12m
Cook Time
57m
Total Time
24
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These GF chocolate chip cookies have been tested dozens of times to achieve the perfect chewy texture. The secret is a GF blend with xanthan gum and chilling the dough before baking.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 1/4 cups 1:1 GF flour blend
- 1 cup butter, softened
- 3/4 cup brown sugar, 1/4 cup white sugar
- 2 large eggs
- 1 1/2 cups chocolate chips
- 1 tsp vanilla, 1 tsp baking soda, 1/2 tsp salt
Instructions
- 1
Cream butter and sugars until fluffy. Beat in eggs and vanilla.
- 2
Mix in GF flour blend, baking soda, and salt until a dough forms.
- 3
Fold in chocolate chips. Chill dough for 30 minutes.
- 4
Preheat oven to 375°F. Scoop rounded tablespoons onto parchment-lined baking sheets.
- 5
Bake 10-12 minutes until edges are golden but centers look slightly underdone. Cool on pan 5 minutes.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
ButterVegan butter
Makes them dairy-free as well
Chocolate chipsWhite chocolate or butterscotch chips
Fun flavor variations
Tips & Storage
Pro Tips
Chill the dough for thick cookies. Warm dough spreads too much.
Pull them from the oven when centers still look slightly underset—they firm up as they cool.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store in an airtight container for up to 5 days. Freeze dough balls for 3 months.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (40mg) · 24 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein8g
Carbohydrates22g
Fat2g
Fiber110mg
Sugar1g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Which GF flour blend works best?
- Any 1:1 blend with xanthan gum. King Arthur and Bob's Red Mill are reliable.
- Can I use almond flour?
- Not as a 1:1 swap. Almond flour cookies spread differently and need a different recipe.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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