The best, easy gluten free chocolate chip cookies! Crispy edges, soft and chewy insides and melty chocolate pieces studded throughout. This recipe includes vegan options and how to makes these without xanthan gum. | Gluten Free + Vegan Options
Hands down, chocolate chip cookies are my all time favourite things to bake. No matter the day, the season or the occasion I am always down for whipping up a batch.
How I’ve managed to sustain this site for so many years without sharing just a good ol’ fashioned gluten free chocolate chip cookies recipe is beyond me and it’s time to change that!
Gluten Free Chocolate Chip Cookies Subs + Tips
Can I freeze the cookies? The dough?
Yes! Both the dough and the baked cookies can be frozen.
- To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you’re ready for cookies simply bake from frozen – just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.
- To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container – place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer (though they’ll be a little hard) or allow them to thaw for an hour or so before enjoying.
What’s the best flour for gluten free baking?
- In this particular recipe I recommend using a standard all purpose gluten free flour blend. It doesn’t need to be a specific one. I like using my own homemade gluten free flour blend but I will often use whatever generic brand is available (like this one) at my local grocery store. Just make sure you’re using something that is a blend of flours.
Can I use another type of flour?
Unless you’re using a gluten free flour blend (it doesn’t have to be the exact one I use) I don’t recommend using different flours. If you’re interested in making cookies with different types of flours there are plenty of other recipes on this site you might prefer instead.
- Almond Flour Chocolate Chip Cookies (grain free, low carb options)
- Sunflower Seed Chocolate Chip Cookies (nut free, paleo, low FODMAP and vegan)
- Chickpea Flour Chocolate Chip Cookies (grain free/nut free)
- Paleo Chocolate Chip Cookies (used coconut, almond and tapioca flour)
- Chocolate Chip Zucchini Oat Cookies (vegan option and low FODMAP )
- Chocolate Chip Pumpkin Cookies (vegan, low FODMAP)
Substitutions
Can I make these without xanthan gum?
- If your flour blend already contains xanthan gum you don’t need to add any extra to the dough.
- You don’t have to add any xanthan gum at all but your cookies will spread a lot more after baking. If you like thin, chewy cookies then you’ll love these without xanthan!Â
Can I make these vegan or egg free?
- You can use dairy free butter or coconut oil in place of the regular butter.
- Keep in mind that coconut oil cookies won’t flatten easily when baked and will have a distinct coconut taste. The dough also needs to be chilled about 15 minutes before baking. I recommend using a dairy free butter sub over coconut oil in this recipe but you can use whichever you prefer.
- To make these egg free you can use 1/4 cup almond milk in place of the egg and add an extra 1 tablespoon flour.
Enjoy!
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Recipe
Gluten Free Chocolate Chip Cookies
Yield:
16 cookies
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Crispy edges, soft insides and melty chocolate pieces studded throughout make for the ultimate gluten free chocolate chip cookies!
Ingredients
- 1/2 cup | 113 grams butter, softened
- 3/4 cup | 165 grams light brown sugar
- 1/2 cup | 100 grams granulated white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/3 cup | 187 grams gluten free all purpose flour blend
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup |128 grams chocolate chips or chopped chocolate chunks (dairy free if needed)
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Preheat oven to 350°F/175°C. Line or lightly grease a large cookie sheet. Set aside.
- Mix together the butter and sugars together in a large mixing bowl until combined.
- Add the vanilla and egg.
- Stir in the flour, gum, baking soda and salt. Mix until fully incorporated.
- Fold in the chocolate chips.
- Scoop out balls of dough, about 1 1/2-2 tablespoons worth and drop onto the prepared baking sheets. Leave at least 2 inches in between the dough to leave room for spreading.
- Optional Tip: Just before baking I like to press a few additional chips in the dough balls as seen in the bottom picture just below. This is completely optional but it does give your finished cookies a little more of a bakehouse kind of look to them.
- Place in the oven and bake for 9 minutes for chewier cookies and 10-11 minutes for crispier cookies. Let the cookies cool on the tray for at least 5 minutes before removing to cool and enjoy!
- Keep these store in an airtight container for 1-2 weeks.
Notes
Make it dairy free
- Use coconut oil or dairy free butter.
- Coconut oil cookies will spread less and have a more distinct coconut taste.
- Chill the dough about 15 minutes before baking with coconut oil.
Make it egg free
- Leave out the egg and use 1/4 cup almond milk (or whatever type of milk you want) in place of the egg.
- Add 1 tablespoon of flour.
Without Xanthan Gum
- You can leave out the xanthan but your cookies will spread much more. If you like thin, chewy cookies then you'll enjoy these without the xanthan.
Freeze for Later
- To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you’re ready for cookies simply bake from frozen – just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.
- To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container – place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer (though they'll be a little hard) or allow them to thaw for an hour or so before enjoying.
Nutrition Information
Yield: 16
Serving Size:
1 cookies Calories: 188Total Fat: 9gSaturated Fat: 6gCholesterol: 27mgSodium: 121mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2gThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Isabel says
overall they were delicious!
Isabel says
HI these cookies were so good!! But while baking the cookies spread together and i had to break them apart with a spatula and i found i also had to bake them for about 12-13 minuets instead but overall they were devious.
Sarah Nevins says
Hi Isabel! Glad you enjoyed them! Did you weigh the flour on a scale or measure with a cup? I recommend adding an extra 2-3 tablespoons of flour next time if you want to prevent them from spreading too much.
Harper says
I really liked them! Only thing I had an issue with is that when I scooped them out or rolled into balls the chocolate chips were falling out and wouldn’t stick to the dough well. But I just stuck some extras in and they turned out great!
Sarah Nevins says
Thanks Harper! So glad you enjoyed the cookies! I know what you mean about the chocolate chips – I find that can happen in recipes that use xanthan for some reason.
Daria says
Oh my goodness they came out awesomely good. I substituted the butter for vegetable ghee. Thanks to a friend of mine tgatnoticed i was using the wrong butter! I do need to substitute the xanthan gum because stomach cant handle well. But thank u sooooo much!
Sarah Nevins says
So glad to hear that you enjoyed these! Thanks Daria!
Claire Farnan Nalence says
Hi. I made these and they turned into one big flat blob that looks like brittle. It seems that there was not enough flour. Are you sure 1 and 1/3 cups is enough? Especially with 1 and 1/4 cups of sugar?
Sarah Nevins says
Hi Claire! How did you measure out the flour? Cups can be a bit tricky sometimes because it’s hard to get an accurate amount without weighing the exact amount of flour out. I’m confident on the recipe as I’ve tested these cookies 10+ times. If you were to make them again (though I’d understand if you didn’t want to) I’d recommend adding an extra tablespoon or two of flour. When it comes to the cookie dough, you should be able to roll the cookies into little balls. They’ll feel a little sticky, but should be easy to shape
Anastasia says
Mine was the same, almost inedible. Followed the recipe exactly using the grams measurements. Strange. Maybe the flour is different?
Victoria says
Absolutely amazing!!!! I made them with chickpea flour. Family absolute LOVE them. I’m going to bake some more today and add peanut butter 😋
Sarah Nevins says
Ooh – love that idea! Thanks Victoria!
Indie says
Did you just substitute
1 for 1 on the flour
Traci Perantoni says
I just made these and love the flavor and chewiness/crispness. Almost perfect, expect I put way too many on the first cookie sheet, so they spread out and stuck together. Took a little more cook time because of it. Second sheet turned out perfect because we learned from the first!
Sarah Nevins says
So glad you enjoyed them! Thank you so much for coming to let me know how it went 🙂
alys byrom says
these are amazing my family loved them
Sarah Nevins says
Yay! Thanks Alys – so glad you guys enjoyed them!
Gennine says
These cookies are so yummy . My whole family likes them. I am now trying to cut out sugar or limit it. Do you have any suggestions
Sarah Nevins says
Hi Gennine! So glad your family has been enjoying them!
A few different things you can try depending on how much sugar you’re trying to reduce:
1. Decrease the amount of white sugar from 1/2 to 1/4 cup. You can start with that or if you’re want less sugar you can also decrease the brown sugar from 3/4 cup to 1/2 cup.
2. I’ve started playing around with low carb sugar substitutes in baking. If you can get your hands on something like monk fruit or swerve (the granulated sugar kinds) then you can try using those in place of the sugar here. If you use either of those I’d only use 1 cup total. They should work but you will end up with a very different type of cookie in taste and texture. Cookies using sweeteners like this usually don’t spread very much so you’ll need to flatten them out yourself.
3. You can also try something like these almond flour chocolate chip cookies https://www.asaucykitchen.com/almond-flour-chocolate-chip-cookies/ – the original recipe uses white and brown sugar but a little less. I’ve also had quite a few people comment about how they made theirs low carb/low sugar with low carb sweeteners I mentioned above. I made a batch myself recently using monk fruit and really enjoyed them.
Hope these ideas help!
Natalie says
I love chocolate chip cookies! These look so delicious and I love how perfectly golden they are ♥
Sarah Nevins says
Thanks Natalie!