The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love these Perfect Gluten-Free Chocolate Chip Cookies
Whether you’re maneuvering through celiac disease, gluten sensitivity, or just curious about gluten-free baking, these cookies will completely change your expectations.
They’re genuinely chewy, not crumbly like most gluten-free attempts. The texture hits that perfect sweet spot — soft centers with barely-crisp edges that’ll make you forget they’re even gluten-free.
I love how simple this recipe is. No weird ingredient hunts or complicated steps. Just quality gluten-free flour doing its magic.
Plus, they bake up in under ten minutes, so you’re never far from warm cookies.
Trust me, even gluten-lovers won’t know the difference.
Ingredients for Perfect Gluten-Free Chocolate Chip Cookies
The beauty of this recipe lies in its simplicity — no hunting down obscure ingredients or deciphering a grocery list that reads like a chemistry experiment. These are mostly pantry staples that work together to create something genuinely special. I love that you can probably grab everything you need in one quick store trip.
Ingredients:
- ½ cup (113g) salted butter
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 ½ cups (190g) gluten-free all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup (170g) chocolate chips
The gluten-free flour is your star player here, so don’t skimp on quality. Look for a blend that includes xanthan gum — it’s what gives these cookies their perfect chewy texture instead of that crumbly, sandy mess that haunts so many gluten-free attempts. I always reach for salted butter because that hint of salt makes the chocolate pop, but if you only have unsalted, just bump up the sea salt to ¾ teaspoon. For chocolate chips, go with whatever makes you happy — mini chips distribute more evenly, but those chunky dark chocolate pieces create amazing pockets of melty goodness.
How to Make these Perfect Gluten-Free Chocolate Chip Cookies
Start by preheating your oven to 375°F (190°C) — trust me, you want it fully heated before your dough is ready because these cookies wait for no one.
In a medium bowl, whisk together 1 ½ cups (190g) gluten-free all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon fine sea salt.
Set that aside while you work on the good stuff. In a larger bowl, cream together ½ cup (113g) salted butter with ½ cup (100g) granulated sugar and ½ cup (100g) light brown sugar until it’s fluffy and lighter in color — about 2-3 minutes with an electric mixer, or a solid arm workout if you’re going by hand. For consistently perfect results, a professional stand mixer can make the creaming process effortless and thorough.
Beat in 1 large egg and 1 teaspoon pure vanilla extract until everything’s well combined.
Now comes the magic moment: gradually mix your flour mixture into the butter mixture until just combined.
Don’t overthink this part — gluten-free dough is actually more forgiving than regular cookie dough since you can’t overwork the gluten that isn’t there.
Fold in 1 cup (170g) chocolate chips, and you’re golden.
Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie because they’ll spread.
Bake for 9-10 minutes — and here’s the key — they should look barely set and maybe even a tiny bit underdone when you pull them out.
They’ll finish cooking on the hot pan and stay perfectly chewy instead of turning into hockey pucks.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack, if you can resist that long.
Substitutions & Variations
Since gluten-free baking can feel limiting, I’m happy to report these cookies are surprisingly flexible when it comes to swaps and tweaks.
Coconut oil works beautifully in place of butter — just use it at room temperature. Dark brown sugar instead of light adds deeper molasses notes. I love mixing in chopped walnuts or pecans alongside the chocolate chips.
White chocolate chips? Absolutely. Mini chips distribute more evenly than regular ones. For a dairy-free version, use plant-based butter and dark chocolate chips.
The key is keeping your gluten-free flour blend consistent — don’t experiment there.
What to Serve with Perfect Gluten-Free Chocolate Chip Cookies
Fresh out of the oven, these golden beauties deserve companions that’ll make them shine even brighter.
I’m reaching for a tall glass of cold milk first — it’s the classic for good reason. The creamy coolness balances that warm, chocolatey bite perfectly.
Coffee works magic too, especially if you’re sharing them after dinner.
For something special, try vanilla ice cream sandwiched between two cookies. Pure indulgence.
Hot cocoa creates this wonderful chocolate-on-chocolate moment that feels like a warm hug.
Even fresh berries add a bright, tart contrast that cuts through all that buttery sweetness.
Simple pairings, big smiles.
Final Thoughts
After making batch after batch of these cookies, I can tell you with complete confidence that this recipe delivers exactly what it promises — soft, chewy, absolutely delicious cookies that happen to be gluten-free.
Nobody will guess they’re missing gluten unless you tell them. The secret really is in that high-quality flour blend and pulling them from the oven when they’re barely set.
Trust the process, even when they look underdone. These cookies prove that gluten-free doesn’t mean flavor-free or texture-compromised.
Just pure, classic chocolate chip cookie perfection that everyone can enjoy.
