These Gluten-free chocolate chip cookies are chewy, soft, and irresistible! They’re easy to make and will have everyone begging for the recipe. I adapted this recipe from the classic Nestle Toll House Chocolate Chip Cookie recipe, and yes it’s just as good gluten-free.
One of the most challenging parts of changing over to a gluten free diet can be the idea of giving up classic, favorite recipes, like chocolate chip cookies. It can leave you wondering if you’ll ever find a recipe that stands up to those you’ve come to know and love.
Why this is the Ultimate Gluten-Free Chocolate Chip Cookie
If you’re looking for a chocolate chip cookie that practically melts in your mouth, look no further; I’ve got just the recipe for you!
This Gluten-Free Nestle Toll House Cookie Recipe has it all. It has a slightly crisp outer layer with a soft and chewy center. Even better, it’s gluten-free!
They are perfect for a lunch box or after school treat.
Best Gluten-Free Flours for Cookies
I’ve baked with several 1:1 gluten-free flour mixes, and they are not all the same! If you have done your share of gluten-free baking, you know exactly what I mean.
My favorite 1:1 gluten-free flours for cookies have been:
- Cup 4 Cup Gluten-Free Flour Mix
- King Arthur’s Gluten-Free Mix
- Bob’s Red Mill 1:1 Gluten-Free Flour– (yields a slightly grainy texture)
If you prefer to make your gluten-free flour blend, here is an excellent recipe for a homemade gluten-free flour that I’ve used for these cookies, and they came out great:
- 2 cups of rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca starch
- 1 teaspoon xantham gum
Once you’ve blended the mixture, use the appropriate amount for the cookies, and refrigerate the remaining in an air-tight container.
Gluten-Free Chocolate Chip Cookie Ingredients
This cookie recipe calls for many of the same ingredients as traditional chocolate chip cookies, with an exception for the gluten-free flour. A tip to make cookies that hold together and don’t spread out while baking is to start with all the ingredients at room temperature, including the egg and butter.
- All-purpose gluten-free flour or 1:1 ratio gluten-free flour
- Baking soda
- White sugar
- Light brown sugar
- Vanilla extract
- Semi-Sweet Chocolate chips
If you want a delicious gluten-free and dairy-free chocolate chip cookie, this recipe is also a winner and includes an egg-free option to make it vegan-approved.
How to Make Gluten-Free Chocolate Chip Cookies
If you can make regular chocolate chip cookies, then you can make gluten-free cookies! Before you start mixing, make sure those ingredients are at room temperature (more on that and other gluten-free cookie tips below).
- Preheat the oven
375F is standard for cookies. Make sure to line the baking sheet with parchment paper or a silicone mat.
- Combine the Dry Ingredients
In a large bowl, sift the flour with the baking soda and salt.
- Combine the Wet Ingredients
In a separate large bowl, cream the butter with the sugar and vanilla, using a hand mixer or mixing bowl. Add one egg in at a time until the mixture is smooth.
Working in 3 batches, add the flour mixture to the wet ingredients. Stir to combine after each addition.
- Add the chocolate
Once the dough is even and combine, fold in the chocolate chips, making sure they get evenly distributed throughout the dough.
- Scoop the dough
Using a cookie scoop or round tablespoon, scoop the dough and using your hands, shape into rounded balls.
Place the cookie dough balls onto the baking sheet and bake in the preheated for 9-11 minutes or until slightly golden.
Remove the baking sheet from the oven and allow the cookies to cool completely before removing from the baking sheet.
- Pour a glass
Pour a glass of your favorite milk, grab a cookie, and enjoy!
As with traditional chocolate chip cookies, these are freezer friendly. After cookies have cooled completely put in a airtight container for the freezer or scoop tablespoon sized balls of dough onto a baking sheet, freeze and then place in airtight container. Pull out as many as you need to bake for a quick treat!
Troubleshooting Gluten-Free Cookies
So you made gluten-free cookies only to be disappointed with flat, half-burnt, crunchy cookies. We’ve all been there.
I know all about the cookie catastrophe woes, and they are often brought on by underlying issues with ingredients or how we handle the dough.
Below are tips to avoid baking disasters and help you achieve perfect gluten-free cookies every time!
How do you measure flour?
As funny as it sounds, the way we measure flour can make a significant difference in how our baked recipes yield, including bread, cakes, muffins, and other pastries. In short, scoop the flour into your measuring cup with a large spoon and level off the excess flour with the spoon’s handle.
For a visual demonstration, check out the video below:
Let the dough chill.
Once you finish making the dough, give it at least an hour to chill in the fridge. This time allows it to absorb moisture from the butter and eggs. It also helps the cookies to hold their shape while baking in the oven, preventing them from spreading into flat dough puddles.
Start with room temperature butter NOT melted.
This was a mistake I made for years and always wondered why the cookies came out flat and dark brown. Room temperature butter should be soft to the touch without being shiny or greasy. To test for room temperature, press the stick of butter with your finger, it should make an indent without sinking.
Line the Baking Sheet
Baking directly on the baking pan will burn the cookie bottoms and potentially ruin your batch. For this reason, you need to line your baking pan with either parchment paper or a silicone mat. The only exception is if you own USA Pans. These pans don’t need to be greased nor lined.
More Gluten-Free Cookies
- Gluten-Free Sugar Cookies
- 2 Ingredient Cookies
- Soft & Chewy Gluten-Free Sugar Cookies
- Pumpkin Oatmeal Cookies
- Apple Pie Cookies
Gluten Free Chocolate Chip Cookies
- 2 ¼ cups all-purpose gluten free flour*
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- Preheat oven to 375° F. Line a large baking sheet with parchment paper.
- In a large bowl, sift together the flour, baking soda, and salt.
- In a separate large bowl, cream the butter with the granulated sugar, brown sugar, and vanilla extract using a hand mixer or stand mixer. Add eggs, one at a time, beating well after each addition.
- Working in 3 batches, add the flour mixture to the wet ingredients, combine after each addition.
- Once the dough is formed, fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
- Drop using a rounded tablespoon onto lined baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove and place on wire racks to cool completely.
- Recipe adapted from Very Best Baking (Nestle).
- To freeze: place scoops of cookie dough on top of a parchment lined baking pan. Freeze for 1 hour. Once frozen, transfer to a zip bag and store in the freezer for up to 3 months
- Tested with: Cup4Cup Gluten Free Flour Mix (top choice), King Arthur Flour Gluten Free Mix (top choice), Nanamaste Gluten Free AP Blend, Pamela’s Gluten Free All Purpose Blend, Bob’s Red Mill GF AP Flour (note this yields a grainy texture), Krusteaz Gluten Free Flour mix (this mix will yield cake-like cookies).