This Gluten Free Chocolate Chip Cookies recipe is super soft, moist, chewy, and delicious! Yes, you can make soft and chewy chocolate chip cookies without gluten, and boy are they good. Plus we added a special ingredient (it’s cornstarch) to make them extra chewy.
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What’s in this Gluten Free Chocolate Chip Cookie Recipe?
This gluten free chocolate chip cookies recipe is so good, you won’t miss that pesky gluten. Bake the ultimate soft chocolate chip cookies with gluten-free flour and cornstarch!
- Butter: Salted butter enhances the rich, chocolatey flavor of these cookies.
- Sugar: A mixture of granulated and dark brown sugar gives these cookies a sweet, molasses-y flavor that’ll keep you coming back for more.
- Egg: Helps bind the dough together and makes these cookies rich.
- Vanilla Extract: Adds that classic chocolate chip cookie flavor.
- Gluten Free Flour: I’m so lucky to be working with Bob’s Red Mill, which just happens to make my all-time favorite Gluten Free 1:1 Baking Flour.
- Cornstarch: This is my secret ingredient! It thickens up the dough to create the softest, chewiest chocolate chip cookies you’ve ever tasted!
- Baking Soda: Helps the dough to rise in the oven.
- Kosher Salt: Just a sprinkle of coarse salt balances out the flavor of these cookies and keeps them from being too sweet.
- Chocolate Chips: I used milk chocolate chips, but dark, semisweet, or a mixture of all three would also work.
Pro Tip: Because we’re using 1:1 flour, you can easily make this insanely good recipe with regular all-purpose flour if you’re not gluten free!
Variations on GF Chocolate Chip Cookies
These chocolate chip cookies are the perfect base to make all of your cookie dreams come true. Experiment with different mix-ins, like flavored baking chips, candied nuts, M&M’s or chopped candy pieces, dried fruit, popcorn, potato chips… the sky’s the limit! A gluten free version of my movie night cookies would be delish!
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A combination of eggs and xanthan gum holds these cookies together. Fortunately for us, Bob’s Red Mill’s 1:1 flour already contains xanthan gum, so there’s no need to add any!
While baking powder is often prized in gluten free baking for its ability to create a soft and light texture, we’ve opted instead for a thick and chewy cookie, so there’s no baking powder needed.
Cornstarch is generally used in recipes to help thicken things up. Chocolate chip cookies with cornstarch are going to be a bit thicker, which in turn makes them extra chewy. And while the outside gets nice and crispy, the inside will stay super soft. Another bonus: cornstarch is gluten-free, so it seems like a no-brainer to use it in these gluten-free cookies!
Yes! You can replace the butter with a vegan butter substitute and the egg with about 4 ounces of vegan cream cheese.
Chilling cookie dough before baking it is a great way to keep cookies from spreading out too thin. It can also change the texture of the cookies, and some people prefer to always do this when making cookies, but I don’t think it’s necessary. I prefer to bake my cookies as soon as possible, and using cornstarch lets me do that!
If you followed my recipe exactly and your cookies are too flat, consider weighing your ingredients next time. Too little flour or too much butter could cause them to spread in the oven. You could also try chilling the dough to firm it up a bit more before baking.
The types of starches used in gluten-free flour blends absorb more moisture than traditional flour. I’ve added plenty of butter to make up for this, but if your dough seems overly dry, try adding a tablespoon or two of milk!
How to Store
Store these gluten free cookies in an airtight container or Ziplock bag at room temperature for up to 3 days or in the refrigerator for up to 5 days. A classic trick for storing baked goods is placing a slice of bread into the bag/container with them. The cookies will absorb moisture from the bread over time, so the bread will end up stale, but the cookies will stay soft.
How to Freeze
You can also freeze chocolate chip cookies after baking them if you want to store them for a longer period. They will keep well for up to 1 month in an airtight container, but who really wants to freeze them when you could eat them instead?
Serving Suggestions
Grab a big glass of milk, oat milk (using gluten free oats, of course!), cold brew, or chai tea, bake these soft and chewy chocolate chip cookies, and get ready to have your life changed.
These cookies also pair well with peanut butter fluff spread, cookies and cream butter (made with gluten free Oreos), chocolate fudge frosting, or a big scoop of red velvet ice cream. Yum!
Gluten Free Chocolate Chip Cookies Recipe
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Ingredients
- 8 tablespoons salted butter 113 grams, melted (1 stick)
- ½ cup granulated sugar 100 grams
- ¼ cup dark brown sugar 53 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups Bob’s Red Mill 1:1 Gluten Free Flour 222 grams
- ½ teaspoon Bob’s Red Mill Corn Starch
- ½ teaspoon Bob's Red Mill Baking Soda 3 grams
- ¼ teaspoon coarse kosher salt
- 1 cup milk chocolate chips 170 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the beater attachment, beat the butter and sugars until creamy, about 2 minutes.8 tablespoons salted butter, ½ cup granulated sugar, ¼ cup dark brown sugar
- Add the vanilla and egg and beat on low for 15 seconds. It's important not to overbeat the egg so that your cookies stay soft.1 large egg, 1 teaspoon pure vanilla extract
- Add the flour, corn starch, baking soda, and salt. Mix until it becomes crumbly (this is crumblier than a normal dough.)1½ cups Bob’s Red Mill 1:1 Gluten Free Flour, ½ teaspoon Bob’s Red Mill Corn Starch, ½ teaspoon Bob's Red Mill Baking Soda, ¼ teaspoon coarse kosher salt
- Add in the chocolate chips and beat until just combined. Use your hands to bring the dough together and form a large ball.1 cup milk chocolate chips
- Make 1½-inch balls with the dough and place them on the baking sheet, spaced out quite a bit to allow for spreading.
- Bake for 10-11 minutes and remove from the oven. Trust me on the time; you do not want to overbake. They'll look puffy and just barely browned on the edges. Allow to rest on the hot baking sheet for at least 15 minutes and they will flatten a bit and be just perfect!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Feel free to use your favorite chocolate chips in place of the milk chocolate chips.
- You can add other mix-ins as well, such as nuts or candy pieces.
- Adding cornstarch thickens the dough, so that they expand as they bake. As they cool, the outside will solidify and become just a little bit crispy, while keeping them extra soft in the middle.
- As always, be careful not to over bake the cookies. This will make them the wrong kind of chewy. It’s better to take them out slightly on the gooey side, because they will crisp up as they cool. You want them to turn just slightly golden brown in the oven.
- The cornstarch will also keep the cookies from spreading out too thin, which is something that often happens with gluten free chocolate chip cookies. If you run into that issue, it most likely means you didn’t use enough flour. But no need to worry about that with this recipe!
- Chilling cookie dough before baking it is another way to keep cookies from spreading out too thin. It can also change the texture of the cookies, and some people prefer to always do this when making cookies, but I don’t think it’s necessary. I prefer to bake my cookies as soon as possible!
Nutrition Information
i tried this recipe and i did not come out well. I substituted organic vegan butter and a bit of oil for butter, and they came out chalky. I dont have a proper mixer but i dont think thats the reason. eek!
I’m so sorry to hear that, Daniel! Hopefully you’ll enjoy some of my other recipes!
AMAZING TEXTURE! I can’t stop eating them????
I love hearing things like this!! Thank you, Alexandra!
Too sweet and mushy used Bob Mill rice flour and light brown sugar as substitute to these ingredients.
Those sound like great substitutions!
I dont have Gluten Free flour, and only have unsalted butter. Can I use same amount of regular flour and salted butter for these?
100%! I would just add a pinch more salt in the recipe to compensate for the butter…but the flour will work just great!
Thank you so much!
I have not made these yet but really appreciate all of your detail on the ingredients.
Thanks Patricia. Hope you try them!
These look so perfect! I am going to make them for my kids this weekend!
Yay! Let me know how it goes!
I could eat a dozen of these, such a great cookie!
A dozen, two dozen…I could eat them all!
These might be my new favorite cookies. So soft and chewy!
SUPER soft and chewy chocolate chip cookies. Definitely my new favorite too.
One of the best chocolate cookie recipe I’ve tried! It was SO good!
Thanks Toni!
These cookies are so delicious! I’m going to eat a whole pan!
I’m so glad you love them!