There’s nothing quite like the comforting aroma of chocolate chip cookies baking on a chilly afternoon. These Soft & Chewy Gluten Free Chocolate Chip Cookies are my go-to when I want something nostalgic, cozy, and foolproof. They’re golden on the edges, soft in the middle, and packed with chocolate chips all without a trace of gluten.
Whether you’re baking for a cozy weekend or prepping sweet treats ahead of time, these cookies will win everyone over. And if you’re on the hunt for even more gluten-free dessert ideas, my gluten-free dessert collection is full of easy, crowd-pleasing options.
Soft & Chewy Gluten Free Chocolate Chip Cookies
Equipment
- mixing bowls
- spatula
- whisk
- cookie scoop or tablespoon
- baking sheet
- parchment paper
- wire cooling rack
Ingredients
- 1 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup light brown sugar, packed
- 1/4 cup white sugar
- 1 large egg (room temperature)
- 1 1/2 tsp pure vanilla extract
- 1 cup semisweet chocolate chips (dairy-free if needed)
- Optional: chopped walnuts or pecans
- 1/4 tsp cinnamon (optional, for fall flavor)
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
- In a large bowl, mix the melted butter with brown sugar and white sugar until smooth. Add the egg and vanilla, mixing until well combined.
- Slowly stir the dry mixture into the wet mixture using a spatula. Fold in chocolate chips (and optional nuts or cinnamon).
- Cover the bowl and chill in the fridge for 30–45 minutes to enhance texture and flavor.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 9–11 minutes, or until edges are just golden. Centers should look slightly underbaked.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Nutrition
A Cookie Story from My Gluten Free Kitchen
I wasn’t always gluten-free. Back in my chef training days in Tuscany, cookies weren’t even on my radar we were focused on breads, risottos, and pasta. But once I moved to the U.S. and discovered my gluten intolerance, I was determined to recreate those comforting baked goods in a way that worked for my new lifestyle.
The first gluten-free cookie I ever made was dry and flat. But after many attempts and a lot of inspiration from readers who love my 5-ingredient gluten-free chocolate chip cookies, I created this version: chewy, soft, and simple.
These are cookies you’ll want to bake on repeat especially with a cup of almond milk or paired with a 10-minute chocolate mousse.
Ingredients You’ll Need
Here’s everything you need to make about 20 cookies:
- 1 ¼ cups gluten-free all-purpose flour (with xanthan gum)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (melted, cooled slightly)
- ½ cup light brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 ½ tsp pure vanilla extract
- 1 cup semisweet chocolate chips
Optional add-ins:
- ¼ tsp cinnamon
- Chopped walnuts or pecans
Tip: For another delicious and easy gluten-free treat, try these gluten-free peanut butter cookies that pair perfectly with coffee.
How to Make Them (Step by Step)
1. Mix dry ingredients:
In a medium bowl, whisk together flour, baking soda, and salt.
2. Blend wet ingredients:
In a separate bowl, mix melted butter, brown sugar, and white sugar. Add in the egg and vanilla until smooth.
3. Combine:
Slowly fold the dry mixture into the wet using a spatula. Stir in chocolate chips (and any optional add-ins).
4. Chill:
Refrigerate the dough for at least 30 minutes. This helps the cookies stay thick and chewy.
5. Scoop and bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and place 2 inches apart. Bake for 9–11 minutes.
6. Cool:
Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
Want more easy gluten-free ideas? My no-fail brownies are always a hit and use simple pantry staples too.
Tips for Perfect Soft & Chewy Gluten Free Chocolate Chip Cookies
- Chill the dough: Always. It makes a huge difference.
- Don’t overbake: Remove them when they still look slightly soft in the center.
- Use the right flour: A good gluten-free all-purpose blend that includes xanthan gum.
- Play with chips: Mix dark, milk, or dairy-free chocolate chips.
You’ll find these tips helpful for other recipes too, like my gluten-free lemon bars or shortbread cookies.
Fun Variations
Double Chocolate
Add ¼ cup unsweetened cocoa powder and use dark chocolate chunks for a rich twist. Or try my gluten-free double chocolate cookies for inspiration.
Fall Flavor
Add ¼ tsp pumpkin pie spice and a handful of white chocolate chips for seasonal flair.
Vegan Adaptation
Use a flax egg and plant-based butter and chocolate. Easy and dairy-free!
Mini Bites
Use a small scoop for snack-sized cookies. Bake only 7–8 minutes. They pair beautifully with gluten-free cupcakes for a party platter.
How to Store or Freeze
- At Room Temp: Store in an airtight container for up to 4 days.
- Freeze the Dough: Scoop into balls, freeze, then bake directly (add 1–2 mins).
- Freeze Baked Cookies: Let them cool completely, then freeze for up to 2 months.
Pro tip: These also make perfect cookie sandwiches just add a layer of dairy-free chocolate mousse between two.
Frequently Asked Questions
Can I make them dairy-free?
Yes! Just swap the butter and chips for plant-based versions.
Why did my cookies flatten?
Chilling the dough and using the right flour blend makes a big difference.
Can I use almond or coconut flour?
Not in this recipe. Stick to a gluten-free all-purpose mix for proper structure.
How do I know when they’re done?
They’ll look slightly underbaked in the center perfectly soft once cooled.
Final Thoughts
These Soft & Chewy Gluten Free Chocolate Chip Cookies are everything I want in a homemade treat: easy, reliable, and joyfully indulgent. The best part? They’re just as delicious as their traditional counterpart—and maybe even better.
Need another cozy baking idea? Try my gluten-free apple crisp or gluten-free cheesecake bites to round out your dessert table.