Soft & Chewy Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies | 7 ingredients!

I am currently in love with two things: 1) our new Canon 5D Mark III and the way a 50mm lens + an extension tube totally kills food photography, and 2) THESE FRIGGIN’ COOKIES.

Gluten Free Chocolate Chip Cookie Dough |

Speaking of these friggin’ cookies, they’re gluten free thanks to this (amazing, versatile, whole grain) baking mix. (Yes, the one I made pancakes with.) And they are SO delicious and soft and addictive that you’d NEVER guess in a million years they were gluten free. Hooray!

GF Chocolate Chip Cookie Recipe | minimalistbaker.comGFree Chocolate Chip Cookies | 7 ingredients | #glutenfree #cookies

When I had such great success with the gluten free mix for pancakes, I immediately wondered if it would work in cookies. Well, it turns out IT DOES – really, really well.

Including the mix these cookies require just 7 ingredients and one bowl. That’s simple baking at its finest.

Gluten Free Chocolate Chip Cookies! minimalistbaker.comGluten Free Chocolate Chip Cookies! So soft and chewy and only 7 ingredients required!

So what do these guys taste like?

Slightly crisp on the edges
Not greasy at all
Perfectly sweet
Balanced with a bit of sea salt
Seriously chocolate-y
And kind of (totally) perfect.

GF Chocolate Chip Cookies |

As I ate three more cookies after my initial “test bite,” I couldn’t help but think:

A) They in NO way taste gluten free; and
B) How they reminded me of the Keebler Soft Batch cookies I used to murder when I was a kid.

Seriously, they’re THAT DELICIOUS. You have to make these cookies! Cheers.

Gluten Free Chocolate Chip Cookies! 7 ingredients only #glutenfree minimalistbaker.comSoft and Chewy Gluten Free Chocolate Chip Cookies | Only SEVEN INGREDIENTS required!

5.0 from 1 reviews

Soft & Chewy Gluten Free Chocolate Chip Cookies
Prep time
Cook time
Total time
7 ingredient gluten free chocolate chip cookies! Tender, chocolate-y and undetectably gluten free.
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 24
  • 1/2 cup (1 stick) butter at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup + 2 Tbsp gluten free baking mix*
  • 1 cup semisweet chocolate chips
  1. Using a mixer, cream butter and sugars in a large mixing bowl.
  2. Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
  3. Add gluten free baking mix in two batches and mix again. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”
  4. Stir in chocolate chips, cover and refrigerate overnight or for at least 4-6 hours until thoroughly chilled. You should be able to roll the dough into balls before baking.
  5. Preheat oven to 350 degrees F.
  6. Once chilled, scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.
  7. Bake for 8-10 minutes or until the edges are just slightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage. (They taste just as good the 2nd and 3rd day as they hold their texture/flavor well.)
* Adapted from (the amazing) Martha Stewart
* If not using the baking mix, sub a gluten free flour blend + 1/2 tsp each baking soda, baking powder and salt.
Nutrition Information
Serving size: 1 cookie Calories: 121 Fat: 6 g Saturated fat: 4 g Carbohydrates: 14 g Sugar: 9.7 g Sodium: 31 mg Fiber: 1 g Protein: .8 g


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  1. says

    Oh yes – those pictures are puuuurty! I can’t believe these came from that same mix – what else do you have up your sleeve with that stuff?! And those two perfect little chips on top of each cookie? Love.

  2. says

    These cookies look absolutely perfect! I like my cookies to me crisp on the edges but slightly soft in the middle – and I love the addition of salt! No chocolate chip cookie is complete without salt.
    Pinning these!

  3. Maya says

    These cookies looked so good I had to try them! Well I made them using your GF baking mix and they turned out flat as a pancake. So sad! Any suggestions on what I did wrong??

    • says

      That’s so odd! Did you remember to add the baking soda/powder? That’s the only thing I can think of. They aren’t a super fluffy cookie but shouldn’t be super flat either. Hope that helps!

    • Erika says

      The same thing happened when I tried to make them. I think perhaps I didn’t refrigerate them long enough…I’ll definitely try them again!

  4. Kate says

    These were so delicious! Mine turned out a little on the flat side too, but it was wonderful to have homemade gluten free cookies that tasted so amazing. My kids loved them too, didn’t even notice they were “different”. The printable recipe didn’t say anything about sea salt so I forgot that, but next time I’ll sprinkle that on. Thanks for the recipe! (oh and I made pancakes with the mix this morning, so yummy!)

  5. Ashton says

    Amazing…soft, chewy, full of flavour, and with a little crunch on the outside! I will try to reduce the sugar next time to see if they can be a bit less sweet…might try to adapt for an oatmeal cookie too? Unless Dana has plans to make my dreams come true by posting a recipe for that??
    Thanks for the amazing recipes! My partner and I have 4 recipes marked to make over the coming week and I can’t wait!

    • says

      Ooooh, I like the idea of a GF Oatmeal cookie! Thanks for the request! Plus, they’re John’s favorite cookie so it’s kind of a given at this point ;D Cheers, Ashton!

  6. Courtney says

    These cookies look amazing! Any idea how much xanthan gum to use if it is not included in the gluten free flour blend? I would to try these tonight! Thanks

  7. Courtney says

    Hi! I tried to make these yesterday and again today. Both times they burned on the bottom and we’re not completely cooked through. I followed the directions to a t and even messed with the placement of them in the oven to see if that would help. I have made your other recipes without any problems so I’m not sure what’s going on! Any ideas?

  8. Melissa says

    They look and sound delicious. My one disappointment as I prepared to start mixing the
    dough at 6 pm was that the listed 40 min. prep time did not include an overnight in the fridge.

  9. Amie says

    I pre-heated my oven and finished mixing in the chips when I read “refrigerate for 6-8 hours.” =/ Why did I pre-heat my oven then? Lol! Small criticism but I cannot wait to try these in a few hours. Thank you for the recipe and I’ll let you know how they turn out.


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