Soft & Chewy Gluten-Free Chocolate Chip Cookies

Jump to Recipe
Close up shot of a Gluten-Free Chocolate Chip Cookie on a baking sheet

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.

Big bowl of 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!

Ball of Gluten-Free Chocolate Chip Cookie dough topped with two chocolate chips
Batch of freshly baked GF Chocolate Chip Cookies and a glass of almond milk

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 1 bowl. That’s simple baking at its finest.

Baking sheet with several Gluten-Free Chocolate Chip Cookies
Batch of our Gluten-Free Chocolate Chip Cookies recipe with a glass of almond milk

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 chocolaty
& Kind of (totally) perfect.

Stack of GF Chocolate Chip Cookies for a delicious dairy-free dessert

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.

Stack of easy to make Gluten-Free Chocolate Chip Cookies on a baking sheet
Revealing the soft and chewy texture of the top cookie on a stack of Gluten-Free Chocolate Chip Cookies

Soft & Chewy Gluten-Free Chocolate Chip Cookies

7-ingredient gluten-free chocolate chip cookies! Tender, chocolaty, and undetectably gluten-free.
Author Minimalist Baker
Close up shot of a soft and chewy Gluten-Free Chocolate Chip Cookie
4.58 from 92 votes
Prep Time 4 hours 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings 24 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegetarian
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1/2 cup vegan or dairy butter at room temperature (1 stick = 1/2 cup)
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 heaping cup gluten-free baking mix*
  • 1 cup semisweet chocolate chips


  • Using a mixer, cream butter and sugars in a large mixing bowl.
  • Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
  • 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.”
  • 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.
  • Preheat oven to 350 degrees F (176 C).
  • Once chilled, scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.
  • 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
*I have not tried this recipe with any other gluten-free flours or mixes, so be sure to use the mix I list!
*Nutrition information is a rough estimate.

Nutrition (1 of 24 servings)

Serving: 1 cookies Calories: 121 Carbohydrates: 14 g Protein: 0.8 g Fat: 6 g Saturated Fat: 4 g Sodium: 31 mg Fiber: 1 g Sugar: 9.7 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Veronica says

    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.

  2. Ari says

    Hi! I love all your recipes and want to try making this one as written, but the link to the GF baking mix is broken! Any way this can be fixed?

  3. Grace says

    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 :)

  4. Cookiemaker 3000 says

    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. 👍

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, Thanks for the feedback! By 1 heaping cup we mean 1 cup + 2 Tbsp, but aren’t able to write it that way due to formatting. We’ll take another look at the proportions to see if we can make improvements.

    • Sophia says

      I used Bobs Red Mill flour in the blue bag to make these, plus I used cold butter and skipped the refrigeration part. They turned out well. I just used a spoon to drop the cookies in rough ball shapes on the cookie sheet. If I were to do this again, I would slightly push down the cookies with the back of my spoon prior to baking. I also added a pinch of salt as we used unsalted vegan butter.


    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!

  6. Theresa says

    I Want to try making these but am concerned about the 1/2 cup butter and only 1 cup flour in this recipe – is this a typo? Should there not be more flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Theresa, it’s not an error! These are a more buttery cookie. Just make sure it’s a heaping cup of flour.

  7. Juliana says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Juliana! Thanks so much for the lovely review!

  8. Chelsea Hoffman says

    Hi! Question. I am completely out of butter. I do have some vegan shortening. Would that be a good substitute or what would you suggest?

  9. Laura says

    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!!!

  10. Liza says

    Hi Dana, thanks so much for this recipe. I think i might have bought the toasted buckwheat flour but the label did not mention raw or toasted. The cookies and pancakes turned ashy-colour but still tasted good! Also, do all cookies have to be exactly 1 tbsp to turn out flat as shown on the pics?
    Thanks again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They can be rounded 1 Tbsp amounts, just know they need to be consistent whatever size you choose. Thanks for sharing your experience!

      • Rebecca Fox says

        I’m curious why you said they have the perfect hint of sea salt when there’s no sea salt in the recipe?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Rebecca, this recipes includes a link to the pancake mix which is where the salt comes in! Hope that helps!

  11. ImaniGayle says

    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. ?

  12. Jo says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jo. We are so glad your grandson enjoyed these and was able to bake them with you! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  13. James O'Barr says

    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!

  14. Jo Ramdeen says

    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

  15. Mandy Langford says

    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!

    • Emily Cross says

      Hi, i would love to make this recipe. Will bobs red mill 1 to 1 baking flour work just the same? Also what is the purpose of refrigerating the mixture prior to baking?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We haven’t tried it with bob’s mix, but it might work! If you give it a try, we would love to hear how it goes! As for refrigerating, it helps firm up the vegan butter since it can cause the cookies to spread too much if not chilled.

  16. Lindsey says

    Ummm I think the cook time and prep time should be adjusted to incorporate the 4-6 hour to overnight chill time! It’s certainly misleading to see a 40 minute total time at the top of the recipe and then get hit with the reality of it all. I know when going through recipes this would be extremely helpful from the get go. Since you’re providing that type of information please make it accurate. Thank you!

  17. Izzy says

    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!

  18. Ellen de Graaf says

    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.

  19. Autumn says

    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!

  20. Casey says

    I’ve made these once before and loved them and want to make them again. I just wanted to confirm the sugar content- there’s 1/4 cup coming from the pancake mix, and an additional 1/4 cup in the cookie recipe? Plus the 1/2 cup brown sugar?

  21. C.O.A.C.H says

    I’ve made over 500 of these cookies for students in an after school program but now I would like to make them vegan any suggestions. And fyi they were amazing the kids staff and parents who were not into anything healthy loved them .


  22. Linda says

    I just made the dough and am now reading the comments. Where is the salt and the baking powder on the ingredient list?

  23. Realtalkrealfoodblog says

    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!

  24. Elizabeth says

    I just made these with Arrowroot Gluten Free flour (which contains Xantham Gum) and 1/4 teaspoon of baking powder and they turned out well! I suggest that you update the recipe to clearly state in the ingredients that if you’re not using the baking mix you linked, you will need to use baking powder. I saw a number of commenters miss that step and who were disappointed by flat cookies. I am sure the flour mix you linked to is great, but if you’re like me and searching for a cookie recipe you want to make that day, it doesn’t work to have to order something. Anyways, thanks for the recipe!

    • Elizabeth says

      I meant “Arrowhead Mills Gluten Free Flour” (contains rice flour, tapioca flour, millet flour, inulin and anthem gum)

  25. Dina says

    Is it a correct link? To make GF flour blend I followed the link inside the text for the cookies,
    but it took me “pancake mix” page. I searched your website for the “GF flour blend”, I found it and followed the ratios. OK, then I went back to cookie recipe, and I did not know how much baking powder and baking soda to use… I used the amount on “pancake mix” page as a possible reference.
    So, what is the correct answer? which is the correct flour and amount of b. soda and b. powder?
    thank you!
    ps. the dow is chilling till tomorrow morning when I bake it into cookies.

  26. Brooke says

    YUM!! I have celiac and have a hard time finding reliable (and yummy) gf cookies! Thank you!

  27. Laura says

    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!

    • Laura says

      Oh, I forgot to mention that I am vegan, so I used ground flax with water instead of the egg. Could that have something to do with the cookies not rising or staying together? I never had an issue with the flax substitute before, but I also never baked GF cookies before.

  28. Miranda says

    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!!

  29. Leanna says

    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.

  30. Hannah Mansfield says

    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!

  31. SBORDEAUX says

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

  32. Colleen says

    Hi Dana! I am totally new to GF baking – my son was recently diagnosed. When checking out your chocolate chip cookie recipe, I clicked on the link for your gluten free baking mix recipe and it directed me to your gluten free pancake mix recipe. Are they the same?

  33. Casey says

    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 :)

  34. ADR says

    Hi! I love the simplicity…but….you don’t call for any baking powder or baking soda in the cookie recipe, or in your flour mix. But, surely you used them. Just wondering how much. Thanks!

  35. Kelly says

    I made these exactly as the recipe stated with one substitution…Aquafaba in place of an egg. They came out very flat, not soft and chewy. Do you think I would have been better off with a flax egg?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly! 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!

      • Kelly says

        Thanks for responding! I added the baking soda and powder to the gf pancake mix. I didn’t see to add any more to the cookie recipe. Maybe all the ingredients for the pancake mix didn’t get mixed good enough, I added all to a ziplock bag and shook it up. Let me know if I needed to add more baking soda and baking powder to the cookie recipe. Big fan of your recipes, thanks so much :).

  36. cks says

    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.

  37. Danielle says

    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!

  38. Christina says

    I made these cookies and they turned out EXCELLENT. I followed the recipe exactly, with the exception of the flour mix. I think a huge part of baking comes down the the quality and kind of flower used. I always use Robin Hood Gluten Free all purpose flour new formula with xanthan gum. I love not having to blend the flour myself, and it includes rice flour, potato starch, pea fibre, tapioca starch, and xanthan gum. It is ideal for baking cakes, cookies, and pies.
    Making this recipe, I made sure to use exact measurements by filling my measuring device and using a butter knife to scrape along the top making a flat plane to ensure it is the correct amount, no more no less. I also used an electric handheld mixer to beat the ingredients together, ensuring that the sugar, butter, and egg were properly blended into a smooth concoction.
    The batter is too sticky after mixing, so refridgerating is necessary. I used a metal mixing bowl which helps keep the batter cool after removing from the fridge. I only refrigerated the batter for 4 hours, but was very quick in the process to transfer the batter to the cooking tray to prevent the batter from warming up. I used a 1 tablespoon measuring spoon to scoop each cookie onto the tray. This helped me create equal sized cookies, and also easily rounded the batter into balls so I didn’t have to roll the batter much by hand. For baking I actually just put PARCHMENT paper overtop broiling rack instead of using a greased cookie tray.

    My cookies turned out beautifully! They were not flat at all. (I think making the batter into the round balls is extremely important as the cookies quickly flatten while baking.) My very picky gluten eating boyfriend loved these cookies, saying they were the best I’ve made so far!! He actually tried to steal a few before they were done cooling! I’m so happy with the results of this recipe. This is my easy go-to cookie recipe now. Thank you so much!!

    * I just have one question because I’m not too familiar with the chemistry of baking. Can I make just a half batch by halving the ingredients? I ask this only because I ate almost all of the cookies in one sitting last time, I can’t trust myself around these delicious cookies! *

  39. Sam says

    Hi!!!! It doesn’t say in the instructions but I am using bobs 2 in 1 and I added baking soda but do I also need baking powder for the recipe?

  40. Linnea says

    Although these look seriously delicious, they are not vegan if they include egg :(. Milk-free, yes (or dairy-free if eggs don’t count?). One day I will try these though! Thank you.

  41. Audrey says

    I tried this recipe out recently. The texture and the flavour was fantastic. However, I found the cookies are a bit too sweet to my liking., I’d like to ask what is the ideal amount of sugar for this recipe if I’m not a fan of super sweet treats. Btw, I added some walnuts and almonds in them and they tasted heavenly!! :)

  42. Cami says

    Just tried these; I believe I followed recipe to the T. I left the batter in overnight and baked them in the morning. They smelled great and the texture was perfect. They taste great with the exceptions of a mild “floury” taste. Any suggestions on what might have gone wrong?

  43. Pattsy D says

    I just made raisin pecan cookies using the g f waffle mix. I used applesauce for the fat and flax seed for the egg. Added oatmeal cinnamon and raisins and pecans. They are fantastic.

    Is there a way to add a photo?

  44. Linda-H says

    LOVED these gluten free chocolate chip cookies! I used Bob’s Red Mill Gluten Free Biscuit and Baking Mix and had to increase the oven time to 14 minutes at 350F for my oven (for my frozen batch, I will try 375F starting at 9 minutes for that golden brown color). I also didn’t refrigerate overnight and my cookies had risen to about 2 3/4″ in diameter (I made 22 cookies using a 1 1/2″ cookie scoop)! Thank you!

  45. Pattsy Dayley says

    I just made these. They turned out really good. I used applesauce for most of the butter added 1 1/2 tablespoons of coconut oil. I did 1 tablespoon flax seed for the egg plus 3 tablespoons water to make the egg. I wanted to cook them right away so added 3 handfuls of oatmeal. They didn’t look thick enough before I added the oatmeal. I am low fat vegan and gluten free so these are such a treat.

    I absolutely love your pancake mix. I use the flax seed egg and applesauce for the fat. They turn out perfect every time. Thank you so much for sharing your recipes.

  46. Tatyana Gordon says

    This came out absolutely disgusting. Did not hold together at all. Waste of time money and supplies. Thought I’d be making a nice snack for a friend that cannot have gluten, turned into a bonding moment, while hating this recipe. Ended up making simple peanut butter chocolate chip cookies. I followed every instruction to the letter.

  47. Jessica says

    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!

  48. Michelle says

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

  49. Cynthia says

    Well I have renamed this “Chocolate Chip Cookie Bark”. After three batches – these are totally flatter than a pancake and extremely sweet and the color is very dark. Could it be the baking mix and should these be baked with gluten free flour in lieu of the gluten free baking mix?

    Texas Grammy in Trouble

    • Michelle says

      I used gluten free baking mix and I took them out when they we’re still a little soft in the middle. They were perfect! I did use regular butter though, not vegan.

  50. Anthony says

    Might I add that the giant cookie of 24 balls did not cook so well. So I highly recommend baking them in sets of 12 or 6 for the best texture results. Also make sure the baking tray is cool and the balls are replaced in the fridge to be as cool as possible when entering the oven, this ensures perfectly shaped cookies which are not too flat and pancake looking. I actually put my batter into the fridge, then rolled them into balls and replaced them to get nice an firm again because my warm hands melted them a bit.

  51. Anthony says

    So, I decided to make this recipe but used coconut oil instead of buttrr and then added 2 table spoons of almond oil per 1/2 cup of oil, which was advised in the comments section. I made a double batch, so I put all 24 balls on the baking tray at one time which was a huge fail (or win), resulting in one giant cookie which i later had to cut. I then realised it was better to do small batches so I put them in the oven in groups of 6 and they come out perfect! ☺

  52. Mar says

    This recipe is crap. My cookies didn’t rise AT ALL. You need baking soda or baking powder. Two thumbs DOWN ????

    • Squash Blossom says

      Aloha :) Did you use the gf pancake/flour mix that was linked in the ingredients list? It contains both baking soda and baking powder (I subbed a cream of tartar/baking soda blend for the powder). This is our go-to chocolate chip cookie recipe!!

      *Working link now at the top of the comments section*

  53. Shelly K says

    I LOVE THESE COOKIES!!! I followed the recipe for the GF Pancake Baking Mix EXACTLY and then made the cookies using this recipe. My cookies came out flat, but OH SO DELICIOUS! We can’t stop eating them! I went over the comments and saw that some had the same problem and some also said that you had a note once to add baking powder, baking soda, and salt to the cookie recipe. Maybe that’s what went wrong? If so, please let me know how much of what I should add to the recipe since I have about 6 people coming in less than two weeks for ten days. Having a premade cookie dough in the fridge would sure make life easier!!

    • Shelly K says

      Okay, I added:
      1/2 teaspoon each of baking powder, baking soda, salt
      1/4 teaspoon xanthan gum
      The results were rounded cookies that were a little dense and dry, but still edible and good, especially right out of the oven (cooled slightly). I also experimented with another batch using cocoa powder and coconut oil and white chocolate chips and will post the results soon.
      For the next batch, I am going to use:
      1/4 teaspoon each of baking powder, baking soda, and salt and omit the xanthan gum entirely, since there is enough in the original mix. I hope this helps!

  54. Lauren says

    to make this recipe completely vegan is there anyway to use an egg substitute and get the same results?

  55. Megan Wells says

    Seriously, these are the best! They don’t taste GF at all. What kind of sorcery is this?! I’ve made it with different baking mix brands, and they’ve all been successful. Bless you, bless you!

  56. Ailene says

    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!

  57. MrsOsborn says

    I’ve made these three times before and absolutely loved them! I don’t have a decent cooking/baking bone in my body so I was a bit disappointed to return to this recipe to see that you’ve removed the gluten free mix at the bottom with the ** next to it :-( I don’t remember what it was and what to use now as the pancake mix recipe is too confusing. Please bring it back or can anyone let me know what it was please? Thanks!

  58. Cindy says

    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.

  59. Sarah says

    Why has the measurements for a baking soda and powder been taken out? This recipe has been my families favorite can you please add the note again?

  60. Gery says

    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.

  61. Dana says

    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.

  62. John says

    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. ?

  63. Candis says

    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.

  64. Julie says

    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.

    • Julie says

      Forgot to say, I used gluten free CAFE All purpose Baking Mix, that I picked up at Walmart. I didn’t see salt on the list, but added 1/2 tsp of Sea Salt and added 1 tsp of baking soda too.

  65. Cindy Moz says

    Can I use non hydrogenated organic red palm and coconut oil shortening instead of vegan butter? If so, would I use equal amount as the recipe calls? Thanks for your input!

  66. Maria says

    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. :)

  67. Lily Lavash says

    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!

  68. Hilda says

    Hi there!

    I don’t have gluten free mix at hand, what can I substitute in this recipe? Could i use oats? I’m baking these for my Kindergartners V-day gift!

  69. Clare says

    Hi I was using your original recipe. with a different gf flour blend. (turned out great by the way) and i wanted to make it again and i can’t remember how much baking powder, baking soda, and salt i need to add. Is it 1/2 tsp?

  70. Anita says

    Thank you for sharing this recipe. I have made it 3 times so far ( never flat, always puffed and yummy cookies). I am not allegic to gluten, but love these cookies!! The key is dont forget the refrigation time and never overcooked it. :)..
    I made it for my sister in law and nephew who has celiac and they loved it! Quick question, did u removed the note: * if using store bought gf, need to add bs, bp and salt? I swear that u had that at the bottom previously. Can u add the note again? If not, do u mind letting me know the measurement of bs, bp and salt? Would love to make this cookie again this weekend. Thank u so much!! :)

  71. Blogger Girl says

    This recipe is so awesome! Thank you so much! I have shared a gluten free cookie recipe on my blog too! Here is my baking blog if you would like to check it out:

  72. emilie says

    this may have been kind of gratuitous…but i fancied these up with the following: about 3/4 cup crushed GF potato chips, a mix of chopped dark chocolate and chopped milk chocolate in lieu of the chocolate chips, and a little caramel center in each dough ball. added an extra egg to bind the potato chips in, sprinkled with a little extra GF flour to help structure the dough better, then froze for 30 min instead of refrigerating overnight. came out pretty epic :). thanks for the base recipe!

  73. Karen Williams says

    First ones were a little flat but delicious!! My EXTREMELY picky 12 year old with gluten and wheat allergies absolutely loved them. THANK YOU for sharing!!!

  74. Rusty says

    I just made these with a no name gluten free flour, added two tablespoons of tender flake no baking soda, powder or salt and used mini chocolate chips, chilled it for maybe an hour, I left a metal spoon in the middle to see when it would stand stiff, baked on the middle rack for 8-9 mins and they turned out perfect. My wife is gluten free and she said they were good. So I must have did something right! I want to try coconut oil next time.

  75. Angela says

    Can I freeze these like ,American refrigerator biscuits,whereby you roll the mixture into a cylinder shape, place in the freezer and slice of the amount of cookies that you require and place back in the freezer for next time.

  76. Suzanne says

    I love the idea of putting sea salt in there! Sea salt and chocolate are my favorites together but I’ve never thought to combine them in cookies!

  77. Craig Jones says

    thanks for the info but I tried this recipe accept the flour, I used flaxseed meal and almond meal.
    when I put it in the oven it spread and connected and looks like a brownie. do you know what I might of did wrong?

    • Dana says

      This happened to me a lot with other recipes, even before I went gluten free. I would suggest to add less butter, but I haven’t tried it this with recipe, so I can’t guarantee the results. Adding different types( at least three) of gluten free flours also makes everything better. And if you’re making these cookies just for yourself it doesn’t matter how they look. Just bake them and then chopp them into smaller pieces :-D they will still taste delicious :-D
      Good luck

      • Tina says

        Its because you just used flour, you need to use a GF baking mix different than flour. I used the bisquck gfree pancake mix/baking mix, and froze for 2o mins they came out awesome.

  78. Gwyneth says

    These are just what I was looking for, the texture is wonderful!! I love the baking mix, looking forward to Saturday breakfast pancakes! I used 1/4 cup agave and 8pkts stevia powder instead of sugars. My boys can’t get enough, they’re devouring them….DELICIOUS!!!

    • dena says

      So it IS the pancake mix that should be used? I was confused and wanted to be sure it wasn’t just linking incorrectly.

  79. Nettie says

    I used GF King Arthur Baking mix and completely skipped the refrigeration step. (only because I didn’t read the recipe through before preheating the oven and wanted instant gratification.) I just rotated the pan from top to bottom rack and baked closer to 12-14 minutes, left cool for 5 minutes in pan before putting on wire rack. My kids were so happy….usually have to settle for eating something mediocre to deal with the GF issue. But these were delicious…thank you for making 2 little kids beam. As for me, I usually can say no to sweets…but there is something about a melty chocolate chip cookie fresh from the oven. Worth the indulgence.

  80. paleoscrooge says

    These cookies are by far the best gluten free cookie recipe I’ve tried!!! I left the dough in the fridge for 24 hours before I cooked them and my cookies were perfect. I think if some people had issues with flat cookies they should let the dough sit longer and ensure they are using gluten free baking mix (and not just flour). I’ve made that mistake before.

    • Draya says

      I agree completelym.the first time i made them, they spread throughout the whole pan. I didn’t see where it says to refrigerate! Whoops! No worries. I cut them in squares and used the for gf icecream sandwiches!

      Well, the second time i chilled them first overnight. Much better.

      I also used JUST tapioca flower..bobs red barn brand. And i did the 1/4 tsp baking powder as well.

      Great recipe!

  81. Kat says

    I know I’m a little late in commenting but I just made these and they were absolutely lovely! They didn’t flatten or spread too much. I did leave out some of the chocolate chips as it looked like a lot – I won’t make that mistake again! I will say that they browned a little too much on the bottom so I might take them out earlier (I had them in for 12 minutes as they had no colour at all at 10). I used Bob’s Red Mill all purpose baking flour, which I’ve had a lot of success with.

  82. Karla says

    Made these and they spread over the pan. I think the butter to mix ratio is incorrect. The batter tasted great but I would add another 1/2 cup mix.

  83. Ellie says

    I made this batch twice and both times they turned out completely flat! I used a pre-made GF baking mix and then added the 1/2 tsp of both baking powder & baking soda. I read this happened to other people as well. Any solutions??

    • Childa says

      I have had great results using brown rice flour for all or part of the flour (any gf flour will do, i’ve also used quinoa flour mixed with almond flour), 1/2 tsp baking soda, 1 tsp baking powder and 1/4tsp xanthan gum instead of the mix and results were great. I prefer oats in my cookies so add 1 cup gf large flake oats or walnuts if i’m out

    • Maz says

      I used dove farm self raising G.F flour and added one teaspoon xanthan gum and one teaspoon of baking soda and the came out a treat