May 6, 2020
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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).
I made these with Cup4Cup flour and they were so good!
Did u use salted or unsalted butter?
I recommend using unsalted butter due to the amount of salt required by the recipe. However, when you’re in a pinch, salted butter will work just fine
I just made these and these are the Best! I have tried several recipes over the years and these were the closest to if not exactly how my ‘regular flour’ Nestle chocolate chip cookies turn out! Mine turned out somewhat flat, somewhat crispy on the edges, and chewy, PERFECT!!! I followed the recipe exactly and your tips for measuring. I have typically used an Almond flour recipe for chocolate chip cookies but this time I used Cup4Cup as you suggested and I am so pleased!!!
So glad these were a hit for you Linda!
Excellent recipe! I am new to GF baking, and used King Arthur measure for measure flour. Made no substitutions and they turned out perfect. Mine had a cake-like consistency but that is what I prefer in a cookie, 5/5 stars and will be saving this one for sure!
I didn’t have a good experience with this recipe. I used the Bob’s Red Mill GF 1:1 Flour, followed the recipe and all your notes exactly – spooning flour into measuring cup, chilling the dough, lining the cookie sheets, etc. But the cookies turned out like flat greasy disks with the chocolate chips protruding from the disks. They taste good, though greasy. But they look horrible. When I make with regular flour, not GF flour, I use half crisco and half butter and I add an extra 1/4 cup of flour. But since I’ve never actually made this cookie with GF flour, I was afraid to go stray from the recipe. Please let me know what I can do to make these less like flat, greasy disks and more like a cookie.
MOMables - Laura
I am sorry these didn’t turn out optimal for you. The recipe as written is exactly as written in the back of the nestle bag ingredients-wise and I’ve made it for years with BRM 1:1 all-purpose g-f flour since it’s the flour that I prefer to use without having to make any adjustments. It performs like traditional flour. I recommend you maybe adjust a little more flour as you mentioned or substitute Crisco which doesn’t spread as much as butter. I hope this helps.
I personally find that Bob’s Red Mill GF flour is not great. I believe they have two varieties, and one has a LOT of bean flour in it, which I don’t like the flavor of and tends to make baked goods heavy. The other one I didn’t get good results with. Sometimes it’s trial and error, unfortunately!
The first part of the recipes says to preheat oven to 350 and the second part says to preheat oven to 375. Which one is correct?
MOMables - Laura
It is 375F as written in the recipe. Enjoy!
Just made these with Bobs Red Mill 1 for 1. They are awesome.
MOMables - Laura
Glad you enjoyed Susan!
I used King Arthur with xanthine gum (measure to measure) and they turned out a little cakey. I will have to try without xanthine gum.
These are sooooo good! Highly recomendable! Delicious
I just made these using gfJules all purpose gf flour and the cookies are great!
Mary Lyn Wagner
I love the Meister’s gluten free flour the best. I believe it does have dairy in it.
:( looks like this doesn’t work with Pamela’s Baking mix. Looks like we’ll try another kind of flour you’ve recommended next time. Thanks for putting this out here to know there’s better luck next time :)
Better luck next time!! I highly recommend the blends listed. We love them!
For the King Arthur is it the baking mix or the gluten free all purpose flour?
We used the all purpose, but I’m sure either would work!
I love king arthurs gluten free flour but it doesn’t have Xanthum gum. Did you add xanthum gum when you used it? I have a sensitivity to xanthum gum so I’m wondering if I can make the cookies without xanthum gum without them crumbling. Haha!
MOMables - Laura
I did not. They came out wonderfully with KAF.
Would gluten free coconut flour work?
Tee, while coconut flour is naturally gluten-free, it’s not an all purpose gluten-free flour. Coconut flour recipes are specifically made not a 1:1 substitute.
This looks AMAZING! Did you test with GF King Aruthur All Purpose Flour or the GF Baking Mix? Thanks!!
Yes! I’ve made this with KAF, Bob’s Red Mill, and Cup4Cup with excellent results.