Easy gluten-free chocolate chip cookies are remarkably similar to a traditional flour chocolate chip cookie. Crisp edges with a gooey, chewy center, these gluten-free beauties are chock full of chocolate chips, too.
Created by LC recipe tester Elizabeth Mason-Hill | Personal Collection, 2021
If you’ve been looking for a simple yet superb gluten-free chocolate chip cookie that tastes just like the classic, we have a spectacular recipe for you. Developed by one of our very own recipe testers, Elizabeth Mason-Hill, you can’t get much closer to the source than this!–Jenny Latreille.
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HOW DO I KEEP GLUTEN-FREE BAKING MOIST?
Using just one type of gluten-free flour in your recipe will generally lead to a crumbly, dried-out cookie. You need to use a blend of flours and starches to replicate the flavor, texture, and density of gluten flours. Elizabeth Mason-Hill recommends Bob’s Red Mill 1 to 1 or Cup4Cup but you can use whatever mix you want–it’s important to find one with a mixture of ingredients that you like.
Another way to ensure that those gluten-free goodies stay light is to make sure that you incorporate as much air into the dough as possible. When the instructions say to thoroughly beat the ingredients, you really want to get some air in there. Because gluten mixtures create air pockets (and gluten-free flours don’t), you have to add it yourself. So make sure to beat the dough for the time specified.
Easy Gluten-Free Chocolate Chip Cookies
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 sticks (8 oz) unsalted butter room temperature
- 1 tablespoon vanilla extract
- 2 large eggs lightly beaten
- 3 cups gluten-free flour such as Bob’s Red Mill 1 to 1, or Cup4Cup
- 3/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon table salt
- 3 cups (1 lb) mini chocolate chips
- 1 cup chopped nuts (optional)
- In the bowl of a stand mixer fitted with the paddle attachment, combine granulated and brown sugars.
- Add butter and beat on medium speed until pale and fluffy, about 5 minutes.
- Mix in vanilla and eggs and beat for 2 minutes.
- In a separate bowl, sift flour, baking soda, cinnamon, and salt together. Add the dry mixture to the butter mixture. Mix until well combined and no dry spots remain. The dough will be stiff.
- Cover dough and refrigerate for 30 minutes to 1 hour.
- Preheat oven to 350°F (177°C). Line two rimmed baking sheets with parchment paper.
- Stir chocolate chips and nuts, if using, into the batter.
- Using a small ice cream scoop, drop dough onto cookie sheets, spaced 2 inches (5 cm) apart. Bake until golden around the edges, 11 to 12 minutes. Cool on wire racks and repeat with remaining dough.
Recipe Testers’ Reviews
This is basically a typical chocolate chip cookie recipe, subbing in gluten-free flour for all-purpose, but how can it not be good with 3 cups of chocolate chips?
Chilling the dough for a minimum of a half-hour (before adding chips and nuts) seems to help the cookies hold their shape without spreading too much. This results in a thicker, yet chewy mouthful of deliciousness! The cookies were ready in 11 minutes when they started getting a little brown around the edges, yielding about 4 dozen.
My adult son and daughter both tried them and absolutely LOVED them. My son thought it was the best cookie he’d ever had, and trust me, he’s had a lot of cookies in his life. This is a great, easy gluten-free chocolate chip cookie, stays together and is chocolatey, chewy, and a little crunchy around the edge.
Chocolate chip cookies are one of my biggest comfort foods. The soft, chewy, chocolatey texture of a freshly baked cookie is unparalleled. When it comes to finding a gluten-free alternative for chocolate chip cookies, it’s hard to find one that comes close to the traditional gluten-filled versions.
One of the biggest factors of having an amazing chocolate chip cookie is achieving the right crumb. When you use traditional flour, the crumb is easy to achieve just based on the ingredients and the method you use. With gluten-free baking, the crumb needs additional steps and the exact right calculations of harder-to-find ingredients to get that chewiness that you’re looking for. The beauty of using gluten-free baking flours is that the calculations are done for you. This allows you to use the same method as a traditional cookie and achieving very close to the same results.
This recipe is practically foolproof and makes a TON of cookies. The cookie does eat a little bit on the sweet side but the use of kosher salt helps to balance out the sweetness. I’d highly recommend ensuring that you cream your butter and sugars very well to ensure that the cookie is not grainy after it’s baked. The cinnamon is also a wonderful touch as the first bite has this earthy note that is followed by the sweetness to give an interesting profile to the cookie.
Full disclosure. I have never tried a gluten-free chocolate chip cookie recipe before…but these were amazing! Chewy gooey, buttery, chocolate chip goodness, AND gluten-free.
I think no one would really know that these chocolate chip cookies are gluten-free! The cookies are delicious and I felt adding the optional nut, a pecan for my preference, made the cookie even better.
The dough came together easily, much like traditional chocolate chip cookies, and without any issues. With my last batch, I flattened the dropped dough with my fingers. This was my preferred cookie. These cookies do not spread very much when baking. My only qualm with the cookie is that it is slightly crumbly, maybe even grainy. But if I had to have a gluten-free cookie, I would love this cookie every day!
Originally published September 17, 2021