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Gluten-Free Chocolate Chip Cookies leaning against a glass of almond milk

Gluten Free Classic Chocolate Chip Cookies

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4.8 from 4 reviews

  • Author: One Lovely Life
  • Total Time: About 1 hour 40 minutes
  • Yield: About 40 (3") cookies 1x
  • Diet: Gluten Free


The BEST Gluten-Free Classic Chocolate Chip Cookies – These 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 recommend King Arthur Flour Measure-For-Measure gluten-free flour for this recipe. If using a substitute, be sure it contains xanthan gum and is considered a 1:1 flour blend. Also, know your results may vary based on the brand of flour you use.


  • 1 cup (227g) butter or dairy-free butter, room temperature
  • 3/4 cup (150g) white sugar
  • 3/4 cup (150g) packed brown sugar
  • 2 eggs (ideally room temperature)
  • 1 Tbsp. vanilla
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 1/2 cup (300g.) gluten-free measure-for-measure flour*
  • 3 cups (about 525g.) chocolate chips or chocolate chunks (I like to do a mix)

Optional: flaked sea salt, for finishing.


  1. In a large stand mixer or large bowl, cream butter, sugar, and brown sugar for 2 minutes, until light and fluffy.
  2. Add eggs one at a time, mixing well to incorporate after each addition.
  3. Add vanilla and stir to mix in.
  4. Add baking powder, baking soda, and salt, and stir to combine.
  5. Add 1/3-1/2 the flour and carefully mix.
  6. Add remaining flour in batches and stop mixing when there is still a little flour visible in the mixture.
  7. Add chocolate chips and fold them in until the remaining flour is incorporated and the chocolate chips are mixed through.
  8. Cover the dough and chill at least 30 minutes, up to overnight.
  9. While the dough is chilling, preheat the oven to 350 degrees F. and line baking sheet with parchment paper.
  10. When the dough has chilled, scoop 1 1/2 Tbsp. balls of dough (medium cookie scoop size) and place 8-12 cookie dough balls on the prepared baking sheet.
  11. Bake cookies for 8-10 minutes, or until the edges are set and turning golden and the centers look slightly underbaked.
  12. Remove baked cookies from oven, sprinkle with a few flakes of salt (optional) and let cool on the baking sheet 1-2 minutes before transferring to a cooling rack. (The remaining heat from the pan will finish setting the cookies while keeping them soft in the middle.)
  13. Repeat with remaining dough, working in batches of 8-12 at a time until all the cookies are baked.
  14. Store leftover cookies in the freezer for best results!


IF YOUR COOKIES HAVE SPREAD MORE THAN YOU LIKE: First, be sure you have chilled the dough long enough, used parchment paper, and have your oven at the correct temperature. If all those have been taken care of, you can add 1-2 Tbsp. flour to the dough at time to help them puff more and spread less. (You can bake a test cookie or two after adding more flour, if you like)

  • Prep Time: 20 minutes + 30 minutes to chill
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American