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Gluten Free Chocolate Chip Cookies

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  • Author: Elizabeth Buuck
  • Prep Time: 10 min
  • Cook Time: 12 min
  • Total Time: 22 minutes + Chill Time
  • Yield: 6 Large Cookies 1x


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.