Gluten Free Chocolate Chip Cookies

4.7 from 3 reviews

A chewy, delicious gluten-free chocolate chip cookie that will remind you of the classic Nestle Toll House Cookie!


  • 2 1/4 cups all-purpose gluten free flour*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips


  1. Preheat oven to 375° F. Line a large baking sheet with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, and salt.
  3. 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.
  4. Working in 3 batches, add the flour mixture to the wet ingredients, combine after each addition.
  5. Once the dough is formed, fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
  6. Drop using a rounded tablespoon onto lined baking sheets.
  7. Bake for 9 to 11 minutes or until golden brown.
  8. 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).