Gluten Free Chocolate Chip Cookie Recipe

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A classic treat turned gluten free, this gluten free chocolate chip cookie recipe has crispy edges and are soft in the center, with no gritty or gummy texture. A favorite here on the farm!

A “Bakery Worthy” Classic

Welp, we’ve done it. We’ve officially ALL gone gluten free. At least in the kitchen we have. I’ve fought it long enough and with a new diagnosis of celiac in the family, it is just plain necessary that every kitchen here on the farm become gluten free.

But I refuse to let that mean gummy, gritty, and off flavored baked goods for the rest of our lives. I have been working hard on several of our regular, gluten filled recipes. Some we already had converted to gluten free and made regularly that way, some we just hadn’t. 

We love to experiment and play around in the kitchen so in normal fashion, I have swapped out my normal flour with a one for one gluten free flour blend and dug in to hours of recipe testing. Some things have worked out (like these chocolate chocolate chip cookies and our banana bread) but some have not. Regardless, I will truck on tweaking those recipes until they are just the way we like.

These gluten free chocolate chip cookies were taste tested by many, some folks who consume regular gluten and thus are more likely to taste a difference in gluten free versus regular baked goods even. I was told these had no signs of being gluten free and were “bakery worthy”, a highest compliment to yours truly! I mean, gluten free bakery-style cookies made at home? Yes please!

I have been raving about these cookies to anyone who will listen, because there’s a few things I have noticed with gluten free baking/cooking but with gluten-free cookies specifically. First, many gluten free baked goods made with rice flour (and possibly other flours but I have mostly baked with rice flour) are crispy on the outside. I can only assume this is because it is rice and naturally takes on a crispier texture. But I love it! I love a good crunchy outside on just about anything. Second, things fixed with rice flour take on so much more flavor. Because of less flavor from the flour itself since it is rice versus a flavorful wheat, any other flavors (buttermilk, chocolate, garlic, etc) take on such a stronger flavor and in my opinion, makes a better final product. 

I truly have loved all of the things I have made gluten free more than the orignal wheat based versions, and by that I am just completely surprised and shocked. I’m serious. 

I am reccomending a homemade flour blend. It is the best of the best and once you have it, you can’t go back to storebought. It’s just better tasting and cheaper. However, for accessiblity, we reccomend only one store bought gluten free flour blend and that is cup4cup brand. I am adding the recipe for our homemade flour blend below. We mill or blend the grains ourself and add in the starches that we purchase. But all can be purchased if necessary. Rice flour ran through a grain mill at a fine setting or oat flour made in a blender is how we get our grain flours.

For these cookies, our family prefers the oat flour. You can’t tast the oats at all and the texture is that of a cookie made out of normal wheat based flour. You truly cannot tell a difference. We have also made these with rice flour in our blend for a crispier cookie.

Let’s bake some gluten free chocolate chip cookies my friends!

Equipment

• Baking Sheets
• Large mixing bowl and wooden spoon/hand mixer or stand mixer with the paddle attachment
• Measuring Cups
• Measuring Spoons
• Parchment Paper
• Plastic Wrap, Aluminum Foil or even a Beeswax Wrap

Ingredients

1/2 cup softened unsalted butter

1/2 cup brown sugar

1/2 cup pure cane sugar

1 large egg

1 tablespoon vanilla extract

1 1/2 cups one for one gluten-free flour blend- we prefer our homemade flour with oat flour (softer, chewier cookie) or rice flour (crispier cookie) below but you can swap for a store bought. Cup4cup brand is our favorite, but Bob’s Red Mill and even Great Value brands are good too.

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1 cup chocolate chips (dark chocolate or milk chocolate and I’m not going to judge you if you add a few extra chocolate chips though hehe)

How To Make This Gluten Free Chocolate Chip Cookie Recipe

Start by creaming the softened butter, brown sugar and pure cane sugar. 

Once fluffy, add the egg and vanilla.

Then add the dry ingredients- gluten free flour (only 1 1/2 cups of the entire mix), baking soda, baking powder and salt- to the wet ingredients, until well combined. A very fluffy, well combined dough is best so it is beneficial to let the mixer go for a bit, scraping down the sides of the bowl as it goes. 

Fold in chocolate chips.

Preheat oven to 325 degrees Farenheight when ready to bake. These can be baked immediately but are better after allowing to chill and soak in the refrigerator for at least 30 minutes up to a day. This also makes for a better tasting raw cookie dough, and by better tasting I mean DELICIOUS and not gritty. The dough can be frozen and stored in a freezer bag or glass storage container as well, to bake from frozen.   

Roll the dough into 1/8 cup cookie dough balls for smaller cookies or 1/4 cup size cookie dough balls for larger cookies and place a few inches apart on a prepared baking sheet. 

Bake at 325 degrees Farenheight for around 18 minutes (small) or 25 minutes (large) until just golden brown around the edges. You want them to seem slightly underdone on the inside but set up on the outside, so you may need to slightly adjust the baking time one way or another for this. This is how they stay soft.  If you want crispier cookies, bake a little longer. Allow the baked cookies to cool on the baking sheet or wire rack. 

Store these gluten free chocolate chocolate chip cookies in an airtight container at room temperature. 

Gluten Free Chocolate Chip Cookies Recipe Card