These are THE BEST gluten free chocolate chip cookies. They’re just as chewy, gooey, and delicious as a regular chocolate chip cookie. In fact, I’d be willing to bet my left arm that no one will even notice these are gluten free.
What Makes these GF Chocolate Chip Cookies the BEST?
- Dead ringer for a regular CCC. It was very important to me when developing this recipe that this didn’t taste any different than the OG, and was still as chewy and gooey as well. My mom recently developed a gluten intolerance and I wanted her to be able to indulge in a chocolate chip cookie without feeling like something was missing.
- Easy to Make. These cookies swap out the traditional all purpose flour in favor of a 1 to 1 Gluten Free Flour replacement, and no other specialty ingredients are required. They come together just as quickly and easily as a traditional CCC.
- Texture. If a chocolate chip cookie isn’t gooey in the center with crispy edges, I don’t want it. And these babies fit the bill.
- Butter. My favorite is salted Kerrygold. The only time I really use unsalted butter is when making frosting. Sweet things need salt!
- 1 to 1 Gluten Free Flour. This is what makes these cookies gluten free. Just find one that contains xanthum gum and can be subbed 1 for 1 with regular all purpose flour. My favorites are this one from King Arthur Baking, and this one from Bob’s Redmill.
- Chocolate. Any time I make chocolate chip cookies I like to use chocolate that varies in size and percentage. So some mini semi sweet chips and some chopped up dark chocolate. Or extra large dark chocolate chips with some little milk chocolate chunks. Using different chocolates results in better flavor and texture. For these particular cookies I used some Ghirardelli Mini Semi Sweet Chips, Guittard Milk Chocolate Chips, and Trader Joe’s 72% Dark Chocolate Chips.
How to Make Gluten Free Chocolate Chip Cookies
In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla bean paste and whisk for another 2 minutes, or until the egg is fully incorporated and the mixture is lightened in color.
Add the 1 to 1 gluten free flour, baking soda, cornstarch, and salt and use a rubber spatula to fold together until mostly combined. Add the chocolate and fold together until incorporated and no streaks of flour remain. Use an ice cream scoop with a trigger to portion the dough into 6 large cookies and place on a parchment lined sheet pan. Top with more chocolate and chill for 30 minutes.
When ready to bake, preheat the oven to 350. The cookies are very large and will spread as they bake, so place 3 cookies per baking sheet leaving plenty of room between them. Bake at 350 for 12-14 minutes. They make look under baked in the center, but the edges should look done. Remove them from the oven and let sit on the hot cookie sheet for 5-7 minutes, or until the center firms up enough to handle. Top with flaky sea salt and enjoy.
Gluten Free Chocolate Chip Cookie FAQs
- Will this recipe work with regular flour? Yes, I use this same recipe with an equal amount of all purpose flour often and it works perfectly!
- Will this recipe work with almond flour? I haven’t tested this and unfortunately I am not confident that it would work the same. It definitely would have a much different texture and I fear would spread too much.
- What is the best gluten free flour? My favorites are the 1 to 1 replacement flours like Bob’s Redmill and King Arthur Baking. Any 1 to 1 GF flour replacement that contains xanthum gum should work just fine.
Large, bakery style gluten free chocolate chip cookies that still have crisp edges and gooey chewy centers just like an original chocolate chip cookie.
- 1/2 C (113g) Salted Butter, melted
- 1/2 C (100 g) Dark Brown Sugar
- 1/2 C (100 g) Granulated Sugar
- 1 tsp Vanilla Bean Paste
- 1 Lg Egg, at room temperature
- 1 Lg Egg Yolk, at room temperature
- 1 1/2 C (210 g) Measure for Measure Gluten Free Flour
- 1/2 tsp Baking Soda
- 1 tsp Cornstarch
- 1/4 tsp Salt
- 1/4 C Mini Semi Sweet Chocolate Chips + extra for topping
- 1/2 C Dark Chocolate Chips + extra for topping
- 1/2 C Milk Chocolate Chips + extra for topping
- Flaky Salt
- In a large mixing bowl, melt the butter.
- Then, whisk in the sugars until well combined, about 1 minute.
- Add the egg, egg yolk, and vanilla bean paste and whisk until the eggs are fully incorporated and the mixture lightens in color, about 1-2 minutes.
- Fold in the gluten free flour, baking soda, cornstarch, and salt until combined with a few streaks of flour remaining.
- Then, fold in the chocolate until combined and no streaks of flour remain.
- Use an ice cream scoop with a trigger (about 4 TBSP of dough) to portion the dough into 6 cookies onto a parchment lined cookie sheet. Top with extra chocolate and chill for 30 minutes.
- When ready to bake, preheat the oven to 350.
- The cookies are large and will spread, so bake 3 cookies per cookie sheet leaving plenty of room in between at 350 for 12-14 minutes or until center is still wet but edges look set.
- Allow cookie to finish baking on the hot cookie sheet for 5-7 minutes or until firm enough to handle.
- Top with flaky salt and enjoy.
Keywords: gluten free chocolate chip cookies, bakery style gluten free cookies, gluten free cookie recipes
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