The Ultimate Chewy Gluten Free Chocolate Chip Cookies

If you've been searching for the best gluten free chocolate chip cookies, this is the recipe you've been waiting for! These bakery-style cookies have perfectly crispy edges, a soft, chewy center, and plenty of rich chocolate in every bite. Made with simple ingredients and an easy gluten-free flour blend, this gluten-free chocolate chip cookie recipe delivers everything you love about classic chocolate chip cookies, without the gluten.

I've made my fair share of gluten-free cookie recipes, and if there's one thing I know, it's that nobody wants a chocolate chip cookie that's dry, crumbly, or tastes like cardboard. You want the real deal. A cookie that's buttery, rich, and just a little gooey in the middle, with those irresistible golden brown edges.

The secret to these chewy chocolate chip cookies? An extra egg yolk for richness, a little espresso powder to bring out the chocolate flavor, and a good dough chill before baking. Trust me, the extra time in the refrigerator is worth it.

Whether this is your first time trying gluten-free baking or you've been baking gluten-free for years, these cookies are about to become a regular in your rotation.

If you're looking for other classic gluten free desserts, try my Espresso Brownies, Frosted Sugar Cookies or my Peanut Butter Blossoms.

Why You'll Love These Gluten Free Chocolate Chip Cookies

• Perfectly soft and chewy: These cookies have crispy edges, a soft center, and that wonderfully chewy texture you expect from regular chocolate chip cookies. No dry, gritty cookies here!
• Simple, everyday ingredients: No complicated flour mixtures or hard-to-find ingredients. Just a reliable gluten-free flour blend and a handful of pantry staples.
• Bakery-style results at home: A quick dough chill, an extra egg yolk, and a sprinkle of flaky sea salt take these from ordinary homemade cookies to something that tastes straight from your favorite bakery.

Ingredients You'll Need

You don't need a long list of specialty ingredients to make the perfect chocolate chip cookie. Here's what goes into this recipe and why each ingredient matters.

Gluten-Free Flour

For this recipe, you'll need 2 ⅓ cups of gluten-free 1:1 all-purpose flour. My personal favorite approach to gluten-free baking is using a quality flour blend that's specifically formulated to replace regular flour in baked goods.

Brands like Bob's Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure Flour are convenient options because they're formulated for gluten-free baking and contain xanthan gum, which helps provide structure and binding.

If you're using a different gluten-free flour blend, check the ingredient list for xanthan gum. I haven't tested this recipe with individual flours like almond flour, brown rice flour, or white rice flour on their own, so I recommend sticking with a 1:1 blend for the best results.

Baking Powder and Baking Soda

You'll need 1 teaspoon each of baking powder and baking soda. These leavening agents work together to help the cookies rise and spread, giving them their delicious texture.

Salt

One teaspoon of salt balances the sweetness of the sugars and brings out the rich chocolate flavor.

Brown Sugar and Cane Sugar

This recipe uses 1 cup of brown sugar and ½ cup of cane sugar.

Light brown sugar adds moisture and a subtle caramel-like flavor that helps create that irresistibly chewy center, while white sugar helps encourage spreading and crispy edges.

You can substitute coconut sugar for the brown sugar or granulated monk fruit sweetener for the cane sugar, although these swaps may change the texture and spread slightly.

Butter

You'll need 1 cup of softened butter. I personally prefer salted butter because I love the sweet-and-salty balance it gives these cookies.

If you prefer unsalted butter, that works too! For dairy-free cookies, you can experiment with a plant-based butter like Earth Balance, although the texture may vary.

Make sure your butter is softened to room temperature, not melted butter. While brown butter can be delicious in cookies, this recipe uses softened butter to create its signature texture.

Eggs and Egg Yolk

You'll need 2 large eggs plus 1 additional egg yolk, all at room temperature.

That extra egg yolk is one of my favorite tricks for making a chewy cookie. The additional fat adds richness and tenderness without introducing as much extra moisture as another whole egg would.

Vanilla Extract

A full tablespoon of vanilla extract gives these cookies their classic, warm bakery flavor.

Espresso Powder

This is technically optional, but I highly recommend adding ½ teaspoon of espresso powder.

It doesn't make your cookies taste like coffee! Instead, it enhances the flavor of the chocolate, making these cookies taste even richer.

Chocolate Chips

You'll need at least ½ cup of dark chocolate chips, but honestly, measure with your heart!

I love using dark chocolate, but semi-sweet chocolate chips work just as well. You can even mix in some butterscotch chips for a fun variation.

Flaky Sea Salt (Optional)

A sprinkle of flaky sea salt over the baked cookies is the finishing touch that makes them taste extra special.

How to Make Gluten Free Chocolate Chip Cookies

Making homemade gluten-free cookies is easier than you might think! The most important part is giving your gluten-free cookie dough enough time to chill before baking.

Step 1: Combine the Dry Ingredients

In a large mixing bowl, whisk together your gluten-free flour, baking powder, baking soda, and salt until fully combined.

Set the flour mixture aside while you prepare the wet ingredients.

Step 2: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, beat together the softened butter, brown sugar, cane sugar, vanilla extract, and espresso powder on medium speed until creamy and well combined.

Step 3: Add the Eggs

Add the whole eggs to the butter mixture one at a time, mixing well after each addition.

Add the extra egg yolk and mix until incorporated, scraping down the sides of the bowl as needed.

Step 4: Combine the Wet and Dry Ingredients

With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients.

Mix just until the flour mixture is fully incorporated. Avoid overmixing once the flour has been added.

Step 5: Fold in the Chocolate Chips

Using a rubber spatula, gently fold the chocolate chips into the cookie dough until evenly distributed.

Step 6: Chill the Cookie Dough

Cover the large bowl with a kitchen towel or plastic wrap and refrigerate the dough for at least 1–2 hours, or up to overnight.

I know, I know. Waiting for cookies isn't fun. But this step helps the dough firm up, encourages more controlled spreading, and allows the flour to hydrate.

Step 7: Scoop and Bake

When you're ready to bake, preheat your oven to 350°F.

Line a baking sheet with parchment paper.

Using a medium cookie scoop or ice cream scoop, portion the chilled dough into cookie dough balls and place them on your prepared cookie sheet, leaving plenty of space between each cookie to allow for spreading.

Bake in the preheated oven for 15–18 minutes, or until the edges are golden brown and the centers are set but still soft.

Step 8: Cool and Enjoy!

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Sprinkle with flaky sea salt if desired, and enjoy!

That first bite of a warm chocolate chip cookie with melted chocolate and a chewy center? Nothing better.

Tips for the Best Gluten Free Chocolate Chip Cookies

A few simple tricks can make all the difference between good cookies and truly amazing ones.

1. Measure your flour correctly.

Too much flour is one of the easiest ways to end up with dry gluten-free cookies. For best results, weigh your flour using the weight listed on your flour blend's packaging. If you're using a measuring cup, spoon the flour into the cup and level it off rather than scooping directly from the bag.

2. Don't skip the dough chill.

Chilling the gluten-free cookie dough for at least 1–2 hours helps prevent excessive spreading. It's also helpful for allowing the gluten-free flour to absorb moisture.

3. Use room-temperature ingredients.

Room-temperature eggs and softened butter incorporate more evenly, helping create a consistent dough.

4. Use parchment paper.

Line your baking sheet with parchment paper to prevent sticking and promote more consistent baking. I prefer this over greasing the baking sheet with butter or coconut oil.

5. Pay attention to cookie size.

The baking time for this recipe is 15–18 minutes, but the exact time will depend on how large you scoop your cookies.

If you're making smaller cookies with a tablespoon cookie scoop, begin checking them earlier, around 8–10 minutes. Larger bakery-style cookies made with a medium cookie scoop may need the full baking time.

6. Don't overbake!

For the perfect soft center and crispy edges, remove the cookies once the edges are golden brown and the centers are set but still tender. They'll continue to firm up as they cool.

7. Add a little extra chocolate.

For those beautiful bakery-style cookies, press a few additional chocolate chips into the tops of the cookie dough balls before baking.

Frequently Asked Questions

What is the best flour for gluten-free chocolate chip cookies?

The best flour for gluten-free chocolate chip cookies is a high-quality gluten-free 1:1 all-purpose flour blend that contains xanthan gum. Blends like Bob's Red Mill Gluten Free 1-to-1 Baking Flour and King Arthur Measure for Measure Flour are designed to replace regular all-purpose flour and provide structure without needing to combine multiple individual flours.

I recommend avoiding single-ingredient substitutes like almond flour unless a recipe is specifically developed for them, because they absorb moisture and behave differently from gluten-free flour blends.

Why do gluten-free chocolate chip cookies need to chill?

Chilling gluten-free cookie dough helps firm up the butter and gives the flour time to hydrate, resulting in better texture and more controlled spreading. Without a dough chill, your cookies may spread more than you'd like, leaving you with thinner cookies instead of those delicious chewy centers.

For this recipe, I recommend refrigerating the dough for at least 1–2 hours, although chilling it overnight works beautifully too.

How do you make gluten-free chocolate chip cookies soft and chewy?

The secret to soft and chewy gluten-free chocolate chip cookies is balancing moisture, fat, and baking time. Brown sugar adds moisture, the extra egg yolk gives the cookies richness, and chilling the dough helps create a better overall texture.

Be careful not to add too much flour or overbake your cookies. Removing them once the edges are golden brown while the centers are still soft is key to getting that classic chewy chocolate chip cookie texture.

How to Store Gluten Free Chocolate Chip Cookies

These cookies are delicious fresh from the oven, but they're also easy to make ahead and store for later.

Room temperature: Store leftover baked cookies in an airtight container at room temperature for up to 4–5 days. Make sure they're completely cool before storing to avoid trapped moisture.

Freezer: Once the cookies are completely cooled, transfer them to a freezer-safe airtight container or bag and freeze for up to 3 months. Thaw at room temperature when you're ready to enjoy one.

Freezing cookie dough: You can also freeze unbaked cookie dough balls for future batches! After chilling the dough, portion it into balls using a cookie scoop and freeze them on a parchment-lined baking sheet until firm. Transfer them to a freezer-safe container or bag.

Bake directly from frozen at 350°F, adding a few extra minutes as needed and watching for golden brown edges.

Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!