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    Home » Recipes » Gluten Free Cookies & Bars

    Gluten Free Chocolate Chip Cookies

    Modified: Jan 22, 2025 · Published: Mar 4, 2024 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    Easy gluten free chocolate chip cookies are everything a good chocolate chip cookie should be: chewy, buttery, and loaded with bittersweet chocolate.

    A plate of whole wheat chocolate chip cookies.

    Chocolate chip cookies are a staple in any kitchen, particularly my kitchen because I've got two girls who dearly love their cookies. Their preferred cookie, and mine too, is a chocolate chip cookie. This recipe produces a cookie that's tender, chewy, and just salted enough—no gluten needed.

    Similar to my oat flour chocolate chip cookies and low sugar chocolate chip cookies recipes, I don't love to jam-pack my chocolate chip cookies with chocolate (feel free to add more). These cookies hold up well when stored in an air-tight container and I love to tuck them into my girls' lunches for a little treat.

    Jump to:
    • Why You'll Love This Recipe
    • What You'll Need
    • How to Make GF Chocolate Chip Cookies
    • Baking Tip: Rest the Dough
    • More Tips & Substitution Suggestions
    • Proper Storage
    • More Gluten Free Cookie Recipes
    • Gluten Free Chocolate Chip Cookies

    Why You'll Love This Recipe

    • Chocolate chip cookies! Who doesn't love them? These are made gluten-free with my easy homemade gluten free flour blend or use your favorite gf flour blend.
    • Simple ingredients. You'll recognize the classic ingredients in these cookies -- they are the same as what you'd find in a wheat flour chocolate chip cookie.
    • Texture. Oat flour performs beautifully in baking, often giving a similar texture to cookies and cakes to what you'd expect from wheat flour. In cookies it is an easy 1:1 swap for all-purpose flour. These oat flour chocolate chip cookies are reminiscent of what you'll find in a classic chocolate chip cookie.

    What You'll Need

    Here's a look at the ingredients list for these chocolate chip cookies, plus some notes. Don't forget to check the recipe card at the end of this post for the full ingredient amounts and detailed instructions.

    Ingredients for gluten free chocolate chip cookies are portioned out and text-labeled.
    • Gluten free flour - I love my homemade blend, or you can use whatever all-purpose gf flour you prefer.
    • Rising agents - A combo of (fresh!) baking powder and baking soda helps the cookies to rise perfectly.
    • Salt - I always use fine sea salt in my recipes. Table salt also works.
    • Butter - I prefer unsalted butter so it doesn't compete with the sweetness of the cookie. Soften it to room temperature first—you should be able to gently press into a stick of butter with your finger.
    • Brown sugar - Light or dark brown sugar is fine.
    • Eggs - Use large eggs at room temperature.
    • Vanilla - Pure vanilla extract will give the best flavor, or try vanilla bean paste.
    • Semisweet chocolate chips - Or use your favorite bar of semisweet chocolate, chopped up.

    Add In Suggestions

    Plain and simple chocolate chip cookies are my favorite thing ever, but sometimes I like to dress them up a bit with extras. Try:

    • Nuts - Chopped walnuts, pistachios, or pecans add crunch.
    • Other chocolate - Swap milk chocolate chips or white chocolate chips.
    • Candy - Try M&Ms, chopped Reese's peanut butter cups, or Reese's pieces!
    • Coconut - Stir in flaked or shredded unsweetened coconut.

    How to Make GF Chocolate Chip Cookies

    Follow along with the photos below to give you an idea of how you'll make these cookies:

    Dry mix for oat flour chocolate chip cookies in a bowl.
    make dry mix
    Butter and sugar creamed in a bowl.
    cream butter and sugar
    Eggs are added to cookie dough in a bowl.
    add eggs and vabilla
    Chocolate chips are added to cookie dough in a bowl.
    add dry mix and chocolate
    Cookie dough balls on a baking sheet.
    form cookies
    Chocolate chip cookies baked on a baking sheet.
    bake and cool
    1. Combine dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt.
    2. Cream butter: In a large bowl using a hand or stand mixer, beat the butter and sugars until light and creamy.
    3. Add eggs: Beat in the eggs and vanilla.
    4. Combine: Mix the flour mixture in all at once. Add the chocolate.
    5. Form cookies: Line two baking sheets with parchment paper.
    6. Bake: Place in a 375°F oven and bake for 8-12 minutes.

    Baking Tip: Rest the Dough

    For the best-tasting results, let the batter rest for at least a few hours in the fridge, and ideally overnight. This will help the oat flour to hydrate fully and the flavors to develop. (You can keep the cookie dough in the fridge for up to 3 days before baking it, too.)

    A plate of gluten free chocolate chip cookies.

    More Tips & Substitution Suggestions

    I am not suggesting you mess with a good thing, because this recipe is as close to cookie perfection as it gets. However, you can try:

    • For crisp cookies: Bake the dough a bit longer, up to 12 minutes.
    • For softer cookies: Aim low, and check the cookies at 8 minutes, pulling them from the oven when they've reached your desired texture.
    • Use room temperature ingredients. Bring the butter and eggs to room temperature for a bit before you add them to the dough. Or, heat the butter in the microwave for 10 seconds. In gluten-free baking, the butter and sugar must be properly aerated for the best results, so I try not to use butter that's too cool.
    • Do a double batch of dough: To save some cookie dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge then bake it according to the recipe directions.
    • Flaky salt - Top cookies with flaky sea salt for the perfect sweet-salty finish.
    • Make dairy-free: Use non-dairy butter in place of the of the butter.
    • Make refined sugar-free: Substitute coconut sugar for the brown sugar.
    • Make ice cream sandwiches - These chocolate chip cookies are PERFECT for making ice cream cookie sandwiches. Fill them with a big scoop of vanilla, chocolate, or caramel ice cream for a treat.

    Proper Storage

    There are a few ways to store the dough for gluten free chocolate chip cookies, as well as the baked cookies. Check out how to do it below:

    Dough

    • Fridge - Store the cookie dough in an airtight container in the fridge for up to 5 days.
    • Freezer - Place the cookie dough in a freezer-safe container or sealable, freezer-safe bag and store it in the freezer for up to 3 months. Defrost the dough in the fridge before baking it.
    • As cookies - You can form the cookies, place them on a cookie sheet, place them in the freezer for about 20 minutes until hard, then transfer the formed cookies to an airtight freezer-safe container to make it easier on yourself when you're ready to bake them.

    Cookies

    • Counter - Cookies will keep in an air-tight container at room temperature for 5 days.
    • Fridge - Store the cookies in an airtight container in the fridge for up to 7 days.
    • Freezer - Place cookies in an airtight, freezer-safe container or sealable bag in the freezer for up to 3 months. Thaw the cookies in the fridge before serving.

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    If you try this chocolate chip cookie recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️

    A plate of 4 low sugar chocolate chip cookies.
    Prevent your screen from going dark

    Gluten Free Chocolate Chip Cookies

    Nicole Spiridakis
    This oat flour chocolate chip cookie recipe is naturally gluten-free and everything a good chocolate chip cookie should be: chewy, buttery, and loaded with bittersweet chocolate.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Chilling Time 1 hour hr
    Total Time 1 hour hr 32 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 cookies
    Calories 177 kcal

    Ingredients
     
     

    • 3 cups gluten-free flour (360 grams)
    • 1 teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 1 cup unsalted butter, at room temperature
    • 1 ½ cups brown sugar, or coconut sugar
    • 2 large eggs, at room temperature
    • 2 teaspoons pure vanilla extract
    • 1-1½ cups semisweet chocolate chips

    Instructions
     

    • In a medium bowl, whisk together the flour, baking soda, and salt
    • In a large bowl, using a handheld mixer or stand mixer, cream together the butter and sugar, about 3 minutes. Add the eggs one at a time and beat well to incorporate. Scrape down the bowl and beat in the vanilla.
    • Add the flour mix in 2 additions, beating on low speed until incorporated. Mix in the chocolate chips. Place dough in the fridge for at least 1 hour or up to three days.
    • When ready to bake, line two baking sheets with parchment paper. Preheat oven to 375°F. Using a tablespoon measure, scoop out 1-2 tablespoons (or more!) of dough, depending on size preference. Space them out about 2-inches apart on the baking sheet. Place in the oven and bake for 8-12 minutes (shorter for soft cookies, longer for crispy cookies).
    • Let cookies cool for a few minutes on the pan, then place on a rack to cool completely. Cookies can be stored in an air-tight container at room temperature for 5 days.

    Notes

    • For crisp cookies: Bake the dough a bit longer, up to 12 minutes.
    • For softer cookies: Aim low, and check the cookies at 8 minutes, pulling them from the oven when they've reached your desired texture.
    • Use room temperature ingredients. Bring the butter and eggs to room temperature for a bit before you add them to the dough. Or, heat the butter in the microwave for 10 seconds. In gluten-free baking, the butter and sugar must be properly aerated for the best results, so I try not to use butter that's too cool.
    • Do a double batch of dough: To save some cookie dough for later, double the ingredient amounts and freeze half of the dough. Thaw the dough in the fridge then bake it according to the recipe directions.
    • Flaky salt - Top cookies with flaky sea salt for the perfect sweet-salty finish.
    • Make dairy-free: Use non-dairy butter in place of the of the butter.
    • Make refined sugar-free: Substitute coconut sugar for the brown sugar.
    • Make ice cream sandwiches - These chocolate chip cookies are PERFECT for making ice cream cookie sandwiches. Fill them with a big scoop of vanilla, chocolate, or caramel ice cream for a treat.

    Nutrition

    Serving: 1 cookieCalories: 177kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 98mgPotassium: 134mgFiber: 2gSugar: 17gVitamin A: 6IUCalcium: 23mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    5 from 2 votes (2 ratings without comment)

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    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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