These gluten free chocolate chip cookies truly are the best and easy to make too! Follow these steps to make a delicious soft and chewy cookie that doesn’t taste gluten free!
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Let’s face it, there’s always room for a standout gluten free chocolate chip cookie. Just be sure to gift the extras to your neighbors, or you may eat five too many. They are that
Since my reputation is on the line here I knew I had to work hard on this one. I must have altered this recipe 9 times, and I finally did create the best gluten free chocolate chip cookie ever! And it’s easy! I used to think a complicated recipe meant it must taste good. Thank goodness I wised up. Simple recipes rock.
If you’re a gluten free newbie, you’ll wonder how you’re ever going to survive much less stay away from fast food or Hawaiian rolls. I feel you.
From a strict celiac who once sobbed over a plate of biscuits (in public), let me tell you – it gets better. You will be able to attend a party again without complaining (or dying a little inside).
What is the best gluten free flour to use for baking cookies?
One important thing to know is that not all gluten free flours are created equal, in fact some are lousy. Others however come really close to the real deal. Bob’s Red Mill 1:1 All Purpose Flour is my go-to. I go out of my way to get it because it really is the best I’ve tried. And I’ve tried a LOT. You can find it at Walmart, Sam’s Club, Lowe’s Foods or on Amazon. I prefer to buy it on Amazon because I like to buy it in bulk. I purchase 4 at a time for under 4.50 per bag then I use it in this best buttermilk pancakes recipe at least twice a week. We like carbs for breakfast around here.
To be honest, there are a whole slew of gluten free flours that work well for cookies. Almond flour works well, and so does oat flour. This recipe is made specifically for a gluten free all purpose flour. If you would like almond flour chocolate chip cookies I would find a recipe specifically calling for almond flour.
I find subbing in a single ingredient flour when a recipe calls for an all purpose flour doesn’t usually work well.
Can gluten free cookie dough be frozen?
Yes, yes, yes!
I love to freeze cookie dough, and even more than that I love to freeze baked cookies! Both can be done with good success.
I freeze baked goods ALL the time. The only baked goods that don’t freeze well are fried items like donuts. I worked at a bread bakery for a long time as the sweets baker and froze BIG batches of cookie dough on the regular.
How to freeze cookie dough:
- Use a portion scoop to scoop dough onto a silpat lined sheet pan. Parchment paper will also work here.
- Pop sheet pan into the freezer until cookie dough is frozen.
- Peel off the cookie dough balls and pop into a freezer bag.
- When ready to bake cookies bake as directed in the recipe. It may take a minute longer since they are frozen. Just look out for those golden brown edges.
How to freeze already baked cookies:
- Place the cookies in a single layer on a sheet pan. No need for a silpat or parchment paper here because they shouldn’t stick.
- Once cookies are frozen carefully place in a freezer safe container or freezer bag.
- Doing it this way versus just putting them into a bag unfrozen keeps them from breaking as easily.
What makes this awesome gluten free chocolate chip cookies recipe the best?
The flour – I can’t say this enough, if you haven’t tried Bob’s Red Mill 1:1 All Purpose Flour you are missing out. It doesn’t create a chalky (gross) or grainy texture. Last time I checked a five pound bag could be found at Sam’s Club for less than ten bucks. Buy it!
Less of it – I used less flour in this recipe to help the cookies spread. In my experience, gluten free goodies need extra help to get them to expand. Some recipes I’ve found I actually had to press them down with my hands before baking or they wouldn’t spread at all.
Chocolate chips – now is not the time to be frugal! Heavy on the chocolate chips is a prerequisite to an amazing cookie. There is not much worse than biting into a chocolate chip cookie and missing one of the two (sigh) chocolate chips in it. Hold the chocolate chips said no one ever.
Tips on how to make these chocolate chip cookies perfect:
You may be wondering why the recipe calls for a 375 degree oven. It’s not to be a rebel.
When you bake cookies at a higher temperature the outside will brown faster causing two things to happen. The edges become golden brown and crispy while the middle looks light and slightly underdone. Don’t worry though when you pull them out and let them set they will be delicious! We want a gooey, chocolatey, irresistible cookie. It also causes the cookie to spread just a tinsy bit less than it does at 350 degrees.
I love cookies to be the right thickness. I don’t like a fat cookie myself but we also don’t want paper thin here either.
Just be sure to take the cookies out when the edges look golden brown and the inside looks slightly underdone then let the cookies cool on the sheet pan before moving to a cooling rack. If you try to move them too early they will just fall apart.
Although these cookies contain oats they are not gluten free oatmeal chocolate chip cookies but I do have a recipe for them. You only need to add chocolate chips to the oatmeal cookie batter.
If you are always on the lookout for amazing gluten free goodies, check out these gluten free chocolate cookies. These are also very dangerous.
These are not gluten free sugar free chocolate chip cookies BUT if you would like to minimize the sugar a little you could sub out the chocolate chips for a stevia sweetened version like Lily’s. They do taste different so I would try them first to make sure you like them.
Gluten Free Chocolate Chip Cookies
- Stand Mixer with the Paddle Attachment
- 1 stick butter room temperature
- 1/4 C. + 2 tbsp white sugar
- 1/4 C brown sugar
- 1 egg
- 3/4 + 2 T. C. Bob's Red Mill 1:1 All Purpose Gluten Free Flour
- 1/2 t. baking soda
- 1/4 t. kosher salt
- 1/4 C. Old Fashioned Gluten Free Oats
- 1 1/4 C. semisweet chocolate chips
- Preheat oven to 375 degrees Fahrenheit. Cream butter and both sugars for 3 minutes on medium speed, scraping the bowl halfway through.
- In a small bowl combine your gluten free flour, baking soda, salt and oats. Use a fork to thoroughly mix together.
- Add the egg to the butter mixture and beat on medium speed until well combined.
- Add the bowl of dry ingredients to the butter mixture and beat together until thoroughly combined. Add 1 1/4 cup of chocolate chips to the bowl and beat again just for a second until the chocolate chips are mixed evenly throughout the batter.
- Using a small cookie portion scoop (or spoon) place 6 scoops of dough evenly spaced apart on a silpat (or parchment paper) lined sheet pan. They do spread so give them some space.
- Bake for 8 to 10 minutes until the edges are golden brown and the center is light and looks slightly underdone.
- You want the edges to be brown but not the centers. The centers will look a little under baked but will set up as they cool. The entire cookie should not be golden brown. if so it is over baked.