These gluten-free chewy chocolate chip cookies have crispy edges and soft and gooey centers. Easy to make with a gluten-free flour blend! These chewy cookies are made with lower-glycemic coconut sugar or brown sugar, your choice!
❤️ Why you'll love this gluten-free chocolate chip cookie recipe
- Are you missing your favourite chocolate chip cookies now that you're following a gluten-free diet? This chewy gluten-free chocolate chip cookie recipe has wowed many of my friends and family since I started making it months ago. They honestly can't believe they're gluten-free!
- These cookies are both gooey and crispy, with edges that snap and a center that's soft with just the right amount of chocolate.
- This recipe makes a big batch (about 48 cookies), making it the perfect recipe to bake half today and freeze the other half for another time.
Chocolate chip cookies are by far the most popular cookie recipe in terms of internet searches. I've experimented with many different recipes over the years. These Chewy Gluten-free Coffee Cookies with chocolate chips are just as chewy and crispy but they have the added flavour of espresso coffee! (So good!)
While some family members swear by this one: My Favourite Gluten-Free Chocolate Chip Cookies (and I love it, too) it is made with almond flour. If you're on a nut-free diet, that recipe won't work for you.
This recipe for Banana Bread Chocolate Chip Cookies is also incredible. It's a soft gluten-free cookie, which many people prefer.
In the mood for pumpkin? You'll love these One-Bowl Pumpkin Cookies with Pecans and Chocolate Chips.
And if you're wanting to eliminate both sugar and grains from your diet, these Keto Almond Butter Chocolate Chip Cookies are for you!
Love a good old oatmeal cookie! Try this recipe for gluten-free chocolate cherry oatmeal cookies, made with coconut sugar.
And last but not least, if you love loading up your cookies with "everything but the kitchen sink" try these Gluten-Free Kitchen Sink Cookies!
- ❤️ Why you'll love this gluten-free chocolate chip cookie recipe
- 🛒 Ingredients and substitutions
- 🔪 How to make the best gluten-free chewy chocolate chip cookies
- 🔁 Possible Variations
- 👍🏼 Helpful Tip: use the pan-banging method!
- ❓Reader's Questions
- ⏰ Storage Instructions
- 🗒 More recipes for gluten-free cookies and bars
- 📖 Recipe
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about some of the key ingredients.
- gluten-free flour blend: I've tested this recipe with both Cup4Cup Gluten-Free Flour Blend and Bob's Red Mill Gluten-free 1 - 1 Flour Blend.
- sugar: Using a combination of granulated sugar and brown sugar (or coconut sugar) makes the best chocolate chip cookies. I like to use coconut sugar whenever I can as it has a lower glycemic index than brown sugar or granulated sugar, but these cookies are also delicious with brown sugar.
- butter: make sure your butter is at room temperature so it will cream properly with the sugar.
- eggs: These also need to be at room temperature for best results.
- chocolate chips: your choice: semi-sweet, dairy-free or stevia-sweetened.
🔪 How to make the best gluten-free chewy chocolate chip cookies
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
You'll start by creaming softened butter and both types of sugar until the dough is fluffy. Next, add the eggs and vanilla and beat well. Add the whisked dry ingredients gradually until no traces of flour are visible, then stir in the chocolate chips by hand.
Use a cookie scoop or drop by tablespoonfuls onto prepared baking sheets and bake just until golden brown.
DON'T overbake! Take them out when you think they might be done, but you're not quite sure. It will probably be the perfect length of time. You want them to be soft in the middle. Let them cool on the sheet for 5 minutes, then remove to a cooling rack.
However, eating a chocolate chip cookie before it's cool is definitely an experience not to be missed!
🔁 Possible Variations
You could add different flavoured chocolate chips, sugar-free chocolate chips or dairy-free chocolate chips. If you like nuts in your cookies, stir in 1 cup of chopped walnuts along with the chocolate chips to the cookie dough.
Make salted chocolate chip cookies! Sprinkle with a pinch of flaky sea salt as soon as they come out of the oven.
👍🏼 Helpful Tip: use the pan-banging method!
I like to use the pan-banging method to make cookies with crispy edges and gooey interiors. After 10 minutes when the cookies have risen into puffy domes, remove the baking sheet from the oven and give it 3 strong smacks on the counter. The cookies will collapse a little. Return them to the oven to continue baking until golden brown.
Using a combination of both brown and white sugar makes the best chocolate chip cookies. Baking soda needs an acid like brown sugar or coconut sugar to react.
Using more granulated sugar produces cookies that are chewier and crisper. Brown sugar, on the other hand, makes a softer, thicker cookie with a definite butterscotch flavour. I like to use a combination to get the best of both worlds!
Yes, but note that too many add-ins will prevent the cookies from spreading properly.
Yes! Shape the dough into balls, place on a baking sheet and refrigerate overnight. Allow the dough to come to room temperature before baking. Chilling the dough actually helps to develop the flavour.
Shape the dough into balls, arrange them on a baking sheet and transfer the sheet to the freezer. Once they're frozen, store the balls in a covered container. When you're ready to bake, allow them to come to room temperature and bake as outlined in the instructions.
The culprit is usually one of two things: your oven temperature or the type of baking pan you're using. I use a medium-weight baking pan. I like these ones from Nordic Ware. If you suspect your oven temperature is not accurate, always use an oven thermometer to check.
⏰ Storage Instructions
To store: Store cookies in a covered container at room temperature for 4 - 5 days. After that, I like to store them in the fridge.
To freeze: Freeze in an airtight container or zip-top freezer bag for 3 months or more.
🗒 More recipes for gluten-free cookies and bars
When you make this gluten-free chocolate chip recipe, please leave a comment and a rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox.
Gluten-free Chewy Chocolate Chip Cookies
- 3 ½ cups gluten-free flour blend
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt or sea salt
- 1 cup butter, softened
- 2 cups coconut sugar (or brown sugar)
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups chocolate chips
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
- Using a stand mixer or a hand electric mixer, cream the butter and both types of sugar until fluffy, about 2 minutes.
- Add the eggs and vanilla extract and beat until well combined.
- In a separate bowl, whisk the gluten-free flour blend, baking soda and salt.
- Add the dry ingredients to the mixer bowl and blend. Stir in the chocolate chips and optional walnuts.
- Use a cookie scoop or drop the cookie dough by rounded tablespoons on the cookie sheets, spacing them 2 inches apart.
- Bake for 10 minutes. Remove the cookie sheet from the oven, bang it 2 or 3 times on the counter so the cookies flatten, then return to the oven until the cookies are golden brown.
- Cool on the sheet for 5 minutes, then remove to a cooling rack.