Soft & Chewy Gluten-Free Chocolate Chip Cookies

Wow. These are the best chocolate cookies ever. so yummy!!
I modified for 2 eggs and I mixed 1/4 organic all purpose wheat flour + 3/4 gluten free all purpose flour. They are super fluffy. I cooked them for 17min and they are perfect (longer for gluten free flour). A bit too sweet for my taste, next time I will put 1/2 cup in total.

This recipe is fantastic – all of my non-vegan, non-gf friends were obsessed with them! I made a number of modifications that might be helpful to others – first, I followed what someone else said and used Bob’s Red Mill 1 to 1 Flour and added 1 tsp baking powder and 1 tsp of baking soda. I am just dairy-free, not fully vegan, so I used a chicken egg and Earth Balance vegan butter. I also realized half-way through that we were out of vanilla, so I did something different – I added a little bit of coffee and maple syrup to mimic the deep flavor that vanilla has – THIS WORKED PERFECTLY. I think next time, I will actually add coffee even if I have vanilla – it really deepens the flavor! Lastly, I actually don’t have a stand mixer, but I just did all the steps by hand and these cookies turned out great. What an incredible recipe :)

These were good. My only complaint is that “a heaping cup” is not a measurement when it comes to baking. It was more like 1 1/2 cups. Otherwise it was quite liquidy. This would be a good recipe for a cookie cake. It was a bit spongy. But yummy nonetheless. 👍

I just made these cookies with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (I had a serious craving and it’s the flour I had) and they turned out pretty good. They were definitely cakier/grainier than the cookies in the photos due to the flour sub, but they still taste great and held up well! Next time I will use the suggested flour blend, but they still turned out okay (and not flat) if anyone is planning to make the same sub.

These were buttery, just sweet enough, and exactly what I was craving. Highly recommend the recipe!

I love these cookies!!! I made 2 batches and the second time I added cocoa powder! THESE ARE AMAZING!!!

These are hands down the best chocolate chip cookies out there! I make them vegan, of course, so a flax egg instead of a chicken’s egg. They are always crowd pleasers, I can’t stop making them!!!

I enjoy your blog and this recipe is really good.

Great recipe! I used it as a foundation… Made them with several substitutions and the flavor is great! Used a mixture of GF flour and Oat flour. Measured half the amount of choc chips and sugars & used Monkfruit Sugar for the cane , and Coconut Sugar as my brown. (Much lower glycemic index.) I’m vegan, so I replaced the egg with an aquafaba/flaxmeal mixture & added 1 tsp of baking soda. Also, ran out of vegan butter, so mixed in softened coconut oil & reduced the quantity. Great taste. Still need a better binder – somewhat crumbly in the middle. Also added extra flour in order to thicken and eliminate the frig chilling time. (Perhaps this caused the crumbling, lol.) Still, a great recipe. Thanks. ?

I made this for and with my 5-year old grandson with some adaptations. He has severe food allergies, so eats gluten-free, dairy-free, and egg-free only. I used vegan butter as was optional in the recipe, and substituted applesauce for the egg. I also used the ‘Enjoy Life’ chocolate chips so he could enjoy them without concern about milk by-products sneaking in.

He absolutely loved the dough; licking the utensils and bowl as we waited for the dough to chill in the fridge. He also had a great time spooning it out when it was ready. The cookies themselves were a huge hit, and he was proud to share them with our family. A recipe he can eat that we all can enjoy – perfect!

Dear Dana,

I made the cookies, and they were as advertised, irresistibly delicious and without at all giving away their gluten-free status–as my favorite t-shirt says, “Gluten is the new al Qaeda.” I made them, not because I don’t tolerate gluten, but for my daughter. Then I made the pancakes for some small friends with Celiac disease, and not only were they a hit with them, but with me the Pancake Snob as well. Since then I’ve been using the flour in a variety of baking adventures, and it has become my favorite medium of ovenly expression. Thanks to you, and to Martha Stewart!

These cookies were FANTASTIC & are now my go to cookie recipe. I subbed the gluten free pancake mix with Bob Redmill’s Gluten free Baking Flour & added 1 tsp of Baking powder & 1 tsp of Baking soda. I also put the batter in the freezer for 1 hour instead of the recommended time (we couldn’t wait!) I’ve used sooo many of your recipes & they never disappointed. Thank you so much

These were melt in your mouth delicious! I used dairy butter, mini chocolate chips and I was on the last of my gluten free flour so I subbed in 2 tbsps of white flour. Omg… soo good! Glad I only made a few at a time cause these were devoured!

Just made these. I belated realised I had used Coarse Ground Corn instead of finely ground, but people still seem to love them, so that’s lucky, because I double it! Also when I finished the mix (having doubled it), the mixture was still very wet and I ended up putting two additional heaped spoons of the flour mixture in, which helped a bit. It was still slightly wet, but after chilling for 4-5 hours, they were workable. So I don’t know if doubling through off my batter because I was very careful in measuring everything out. Still delicious though and a perfect g.f. version of Martha Stewart’s!

I made these yesterday, they are delicious! But for me the recipe only made 6 cookies, maybe my tablespoons are a little bigger.. or did I use a servingspoon?

Made 6 cookies baked for 20 minutes! Delish.

Best GF cookies I’ve ever made! Used King Arthur baking mix. Thanks so much for the recipe!

Used bisquick gluten free mix, only used white sugar bc I was out of brown and didn’t wait to refrigerate the dough. Turned out just like Tate’s bake shop cookies!! Flat, crispy and yummy. Can’t wait to see what happens when I actually follow the recipe!

I made this recipe and for my first try of gluten free cookies, it’s pretty good! Going off flour will be easier having chocolate chip cookies!

I baked the cookies for 10 minutes and it was too wet in the middle. I popped back in for 2 minutes and they are delicious!

YUM!! I have celiac and have a hard time finding reliable (and yummy) gf cookies! Thank you!
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Delicious, although my cookies didn’t rise. The dough balls just melted into each other, and baked into one giant flat cookie, which I had to cut into individual pieces. They’re very crumbly. I found another similar gluten free recipe that used extra baking soda, which I added to the rest of the mix, but still no luck. I didn’t have time to chill the dough overnight, so I popped it in the freezer for about 15 minutes or so, until the dough was stiff. I thought that would do it, since that batch did start to rise a bit as it cooked, but then they all melted into each other again. I used Bob’s Red Mill GF pancake mix (which has baking powder and baking soda in it). Any advice? I would make them again, but I’d like to be able to get my cookies to rise and stay together once baked. Is it all just in the chilling of the dough? Or is there a certain brand of GF mix that works better than the others? Thanks!

I loved these! I made them vegan by using 1 Tbsp flax + 2.5 Tbsp water, and I used Bob’s Red Mill 1-1 baking flour replacement, and then added the baking soda, baking powder, and salt. Since I hadn’t realized I needed to refrigerate them overnight, and I was making them at 8pm, I just put them in the fridge for an hour and then the freezer for another hour. When I went to roll them out, though, they thawed a bit too much so I put them back in the fridge for about 20 minutes.

And it was all worth it, because they came out SO fluffy and soft and moist! And not crumbly at all. My partner and I loved them! The only things I would change are: excluding the salt all together (they were definitely too salty, and I only used 1/2 tsp instead of the full 1 tsp), and patting down the cookies. I really like soft, big, flat-ish saucer-like cookies and because I just put them in the oven as little balls, they got tall and fluffy. Which is fine! Just not my preferred shape and size.

Thank you for making this recipe! This was my first gluten-free baking adventure and it came out amazingly. Thank you thank you!!

I made these with standard gf flour from the supermarket and they were great! Kids LOVED them!

I’ve tried soooo many recipes for GF chocolate chip cookies and this one made it to my recipe book! Hands down the best gf cookie I’ve ever made. They don’t even taste gluten free at all! Both my husband and son are allergic to gluten so these were a huge hit and will definitely be made again.

I want to say thank you so much for this recipe! I’m coeliac, and have been gluten free for a year and a half so far and I really miss proper tasting cakes, pastries, cookies etc!! So I tried these yesterday and I couldn’t get white rice flour or cornmeal so I just substituted them for cornflour and plain white gf flour and they worked out perfectly! They really don’t taste gluten free and my non gf family agreed. Will definitely be trying some of your other gf recipes soon!

these were delicious! i added walnuts and about 5 more minutes of baking time and they came out amazing. great recipe.

These are the best DF/GF cookies I’ve had! Chocolate chip cookies have always been my favorite, and they’re not always easy to pull off with gluten-free flour, but this recipe definitely did the trick. When I was assembling the gluten-free flour mix, I realized I was almost out of brown rice flour, so I ended up subbing half of it for sweet rice flour. Also, I bought the darker buckwheat flour which has a slightly different taste, but I still really enjoyed the way the cookies came out! Can’t wait to share them and see what everyone else thinks :)

Not bad. I made these using almond flour. I also cooked them on parchment paper.

The first 2 trays went flat. I added a little more almond flour and the next trays were better. I think if I add about 1/4 C or so more of the almond flour they would work.

I used the Bob’s Red Mill 1:1 Baking Flour and they turned out perfect! Nice and fluffy. I did refrigerate them for 1 hour prior to baking. I also had to add about 6 more minutes to the suggested baking time to get the toasted edges. I would highly recommend this recipe for a gluten free treat!

Great cookies! Made as printed, yet used King Arthur GF baking mix, & they are perfect.

I’ve got them chilling in the refrigerator! I subbed flax egg for chicken egg, as I’m making them to be acceptable for my vegan coworkers as well. Hopefully they turn out well despite this edit. Thanks for the recipe!

I made these this morning. They turned out perfect! The only thing I did different was I used regular butter. Oooey gooey perfection!!!

These are AMAZING! Soft & chewy…would never think that they are gluten free! Thank you for the amazing recipe. We wanted to eat them all up, but are saving them in the freezer for when family is in town next week. They don’t know what they’re in for! ;) Again, thank you!

This recipe came out well with modifications. The recipe doesn’t list baking soda, baking powder or salt so I had to add that in. The dough was too wet so I added another half cup of flour to firm it up more. Without these two the recipe would’ve been flat mess.

Hi I just found this recipe and made one change which I think makes them extremely delicious and not too flat. I put in 1/2 cup milk chocolate chips, 1/2 cup bittersweet chocolate chips and 1/2 cup white chocolate chips. More chips makes them more delicious in my families opinion from the biggest to the smallest one of us.

Excellent! This is now my Goto recipe. Taste like regular chocolate chip cookies

Good taste but very crumbly! I left them in for 12 minutes to get the browned edges as described in the recipe. I think it may have been user error. I have another batch cooling right now after taking them out at 10 minutes.

This recipe is a regular repeat for me! Thank you Dana. ?
Substituting coconut oil for butter and your cookies are too crumbly and delicate? Add a tablespoon or two of nut milk or seed milk and it will almost always fix this problem. ?

Yum!! I used 1 1/2 cups of gf baking mix, baked in a 9×9 pan for 35 minutes. A little crumbley, but great tasting.

OMG! These are the best Chocolate chip cookies I’ve ever had, Gluten free or not! I made the dough last night, let them sit in the fridge, and made the cookies today! YUM! I only had one, but could’ve eaten the whole batch! The 1st batch, I roll them and flatten them a little, also cooked them to only 10 min. Those came out a little raw looking in the middle and a little too flat, But the second batch I just scooped out without rolling or smooshing them down and I baked them in my oven for 12 min. They came out excellent! Nice golden brown and crunchy on the outside and softer in the middle. Thank you for the recipe, it’s a keeper. By the way my hubby doesn’t need to eat gluten free, but he had 6 cookies today! LOL. I will link you on my blog, if I share the cookies.

I have to say this is an awesome recipe. I used Bob Red Mill all purpose gluten free flour and added 3/4tsp xantham gum. I ran out of vanilla extract this morning for my cinnamon raisin oatmeal so instead, I used 1tsp of pure maple syrup. I had to bake them for 15 minutes at 350 and did not refrigerate them overnight.

They turned out Awe-mazing! Brown edges, perfect shape. I do not eat any grains (aside from my morning rolled oats) nor sugar so I will have to wait for my ten year old to try as these are for him. :)

Will be pinning and sharing via Facebook. :)

Wow!!!! These cookies are amazing! I am an aspiring baker with 2 gluten free siblings, so I naturally had to make these. They came out just like it advertised! I altered some things, like I used buckwheat flour instead of the all purpose. They still came out amazing! I surprised myself with how great the buckwheat tasted with the chocolate chip cookie dough. All in all, an amazing recipe that I will recommend to anyone!