The Best Gluten Free Chocolate Chip Cookies (2024)

The Best Gluten Free Chocolate Chip Cookies

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Say goodbye to dry, crumbly gluten free chocolate chip cookies. These cookies are soft and chewy with a gooey center and pools of melted chocolate. They’re the best gluten free chocolate chip cookies you’ll ever eat!

Gluten Free Chocolate Chip Cookies

This one is all for all you gluten free babies! I’ve always thought it was so unfair that a dietary restriction would prevent you from eating the best chocolate chip cookies in the world. So we changed that. These gluten free chocolate chip cookies are every bit as delicious as a normal one–they just happen to not contain any gluten!

What are gluten free chocolate chip cookies

I’ve actually been gluten free a few times in my life, so I know that the gluten free option isn’t always very good. Often gluten free desserts (particularly cookies), end up tasting crumbly, dry and super sugary. Luckily, these gluten free chocolate chip cookies are soft and chewy, with a crisp edge and a gooey center–just like a regular chocolate chip cookie! They’re made using our favorite chocolate chip cookie recipe with gluten free flour instead of all purpose!

What ingredients do you need to make gluten free chocolate chip cookies?

You’re only as good as your ingredients. We recommend you splurge for all of the ingredients below to ensure you get a gourmet chocolate chip cookie.

• Unsalted Butter: Using unsalted butter means that you can fully control the amount of salt going into your cookies and also ensures that it browns evenly. You’ll brown the butter for a nutty, toasty deep flavor as the base for your cookies!
• Sugar: I usually make chocolate chip cookies with a mixture of brown and white sugar. However, the gluten free flour doesn’t absorb the sugar in the same way as all purpose flour. When I tested these I found it was a bit too much sugar with the brown and the white sugar, so you’ll need brown for these!
• Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.
• Vanilla Extract: This is a nonnegotiable ingredient–it will really make or break your cookies. Make sure you’re using a pure vanilla extract for best results.
• Gluten Free Flour: It’s important to use a high quality gluten free flour with xanthum gum in it to ensure a soft, chewy gluten free chocolate chip cookie. I’ve made these gluten free chocolate chip cookies with King Arthur’s Gluten Free Baking Flour and Bob’s Redmill 1:1 Baking Flour. I personally, have had the best results with Bob’s and highly recommend it!
• Chocolate Chips: When it comes to chocolate chip cookies, your chocolate can make or break your cookie. Splurge on a high quality semi sweet or dark chocolate. Milk chocolate is child’s play. So are the store brand chocolate chips. Go for a good bar, chocolate disks, or a high quality chunk. Whatever you choose, use 2 cups of it and load up your cookie dough for big, melty pools of chocolate throughout your cookie.
• Salt: Baked goods NEED salt. Without it they’re just cloyingly sweet. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great.

How to brown butter

If you haven’t had brown butter yet, you MUST try it. Browning your butter gives it an amazing complexity that enhances so many recipes.

1. Start by melting your butter over medium heat in a small sauce pan.
2. Whisk the butter constantly as it melts to ensure it’s evenly heated. As it melts the butter will start to foam. This is the sweet point between boiling the butter (NOT what you want) and not hot enough.
3. Keep a close eye on the butter. Like DO NOT WALK AWAY. As it transitions from it’s usual yellow color to a deeper golden hue and at last to a beautiful light brown. You’ll know it’s done by the smell: a toasted, nutty, intoxicating scent. It canveryquickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes the turn.
4. Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.

Can you make these gluten free chocolate chip cookies vegan?

YES! I am so happy to report that you can also make these cookies vegan! Simply swap out the butter for a high quality vegan butter (I’ve had success with Miyokos) and flax eggs (1 1/2 Tablespoons flaxseed meal and 4 1/2 Tablespoons water!). The vegan butter doesn’t brown as easily as butter, but it will work! If you have any questions about this, drop them below and we’ll get back to you 🙂

How to store gluten free chocolate chip cookies

Can you make these gluten free chocolate chip cookies ahead of time? How long will they stay fresh for before they start to taste stale? Can you freeze these cookies? All your questions answered below!

These chewy chocolate chip cookies are best freshly baked. These are not the cookies I would recommend sending in the mail to a friend, or baking a few days before the party you’re bringing them to. They will last in a sealed container for 3 days, but definitely start tasting a little stale after day 2, so I recommend eating them fresh from the oven!

Our advice? If you want to prep ahead, make the dough in advance and scoop out balls of cookie dough. Place the cookie dough in a freezer plastic bag and freeze the cookie dough for up to 3 months for whenever you want fresh baked cookies!

You can also freeze the baked cookies in a freezer bag for up to 3 months so you can whip out a bag of homemade cookies any time without having to light the oven! Simply let the cookie come to room temperature before serving!

Happy baking, my friends! Enjoy!

XXX

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