The BEST Gluten-Free Classic Chocolate Chip Cookies – These classic gluten-free chocolate chip cookies are PERFECT. Golden and chewy on the outside, gooey in the center, with lots of chocolate in every bite! (Gluten-Free)
I’ve made several gluten-free chocolate chip cookie recipes on this blog. Most of them lean toward healthier cookies, without refined sugars, butter, etc. This recipe for classic chocolate chip cookies doesn’t have a healthy bone in its body. It’s REAL DEAL, classic, cozy chocolate chip cookies made with traditional (aka not health-ified) ingredients.
And they taste INCREDIBLE.
In my opinion (and after literally years of testing), they’re pretty much perfect. I’m talking about
- Chewy golden edges
- Soft gooey centers
- PLENTY of chocolate throughout.
These gluten-free chocolate chip cookies are the real deal. They hit all the right notes, have incredible flavor, and can fool almost any gluten eater.
Here’s what you need to make my best chewy gluten-free chocolate chip cookies recipe…
HERE’S WHAT I PUT IN MY GLUTEN-FREE CHOCOLATE CHIP COOKIES:
- SOFTENED BUTTER (OR VEGAN BUTTER). The butter should be soft enough that your clean finger could easily poke all the way down to the bottom of the butter. If you’re dairy-free, use vegan buttery sticks like Earth Balance.
- SUGAR + BROWN SUGAR. I like a mix of brown and white sugar in my chocolate chip cookies. White and brown sugar help you get the golden color and texture you’re looking for here. (I use coconut sugar for lots of recipes, but using it here will change your results, so I don’t recommend subbing it in here.)
- EGGS + VANILLA. Pretty standard cookie ingredients. I add lots of vanilla extract to this gluten-free chocolate chip cookie recipe, and I love the flavor it gives.
- BAKING POWDER + BAKING SODA + SALT. More cookie basics! The blend of baking powder and baking soda keeps the cookies nice and tender, with just enough puff. Then, the salt helps balance the flavors. So good.
- GLUTEN-FREE FLOUR. To round out the dry ingredients,I use a measure-for-measure or 1-to-1 gluten-free flour blend for these gluten-free chocolate chip cookies. (See the FAQ for my favorite brands!)
- LOTS OF CHOCOLATE. I don’t skimp on the chocolate in my chocolate chip cookies! This recipe uses 3 full cups. I like using a blend of chocolate chips and chocolate chunks–it’s pretty and is texturally amazing. (Seriously. Try it.)
VARIATIONS & MIX-INS TO TRY!
The first time you make these gluten-free chocolate chip cookies, I recommend making them as written, but when you’re ready to play with the recipe, you can try one of these tasty mix-ins or substitutions…
- TOFFEE BITS OR CHOPPED UP CANDY BARS. In our pre-dairy-free life, chopped up Heath bars or toffee bits were one of my FAVORITE mix-ins for chocolate chip cookies. They’d work perfectly here! You can use 1 cup in place of 1 cup of the chocolate chips or add some in addition to the chocolate for even more loaded cookies.
- BUTTERSCOTCH CHIPS. You can give these a butterscotch twist with butterscotch chips or allergy-friendly butterscotch chips. My preference is 1/2 semi-sweet chocolate chips + 1/2 butterscotch chips since butterscotch chips run pretty sweet, but if you really love butterscotch, you can do these with 100% butterscotch chips instead of semi-sweet or dark chocolate.
- WHITE CHOCOLATE CHIPS + MACADAMIA NUTS. If you prefer, you can use this same base gluten-free cookie recipe, but swap in white chocolate chips and macadamia nuts for the chocolate chips. (You can do 1 1/2 cups white chocolate chips + 1 1/2 cups macadamia nuts, or do a 2:1 ratio of white chips + macadamia nuts. It’s up to you!
- PECANS OR NUTS. If you like nuts in your chocolate chip cookies, feel free to mix in some nuts in addition to the chocolate chips or instead of some of the chocolate chips. About 1 cup does the trick!
TIPS FOR THE BEST GLUTEN-FREE CHOCOLATE CHIP COOKIES:
DON’T GO ROGUE. STICK TO THE RECIPE. REALLY. I love to play with recipes, but I can only guarantee the results here if you’re following the recipe. That means not reducing sugar, switching out flours, substituting the eggs, trying to cut down on butter, skipping the chilling step, not using parchment, etc. At least the first time you make it, I suggest making it as written, without substitutions.
CONSIDER WEIGHING YOUR INGREDIENTS. Especially when you’re baking, measuring ingredients by weight with a simple kitchen scale can be a great way to guarantee accuracy. (For instance, I can measure 2 cups of flour three times and get three slightly different weights, even if I use the same sift + scoop + level method.) A kitchen scale doesn’t usually cost much, but it can really help when you want to be precise.
MY FAVORITE GLUTEN-FREE FLOUR FOR COOKIES. Lately, I’ve been favoring King Arthur Measure-for-Measure gluten-free flour blend. It’s got a nice balance of starches and has the most neutral flavor of any GF flour blend I’ve tried so far (which means no weird aftertaste!). My second favorite is Bob’s Red Mill 1-to-1 baking flour. If you use a different brand, you may get slightly different results.
DAIRY-FREE? READ THIS! This recipe can be dairy-free by using dairy-free buttery sticks (like Earth Balance) and dairy-free chocolate chips/chunks.
More Gluten-Free Baking Recipes To Try:
HELPFUL INGREDIENTS + TOOLS FOR GLUTEN-FREE CHOCOLATE CHIP COOKIES: