Chewy Gluten-Free Chocolate Chip Cookies (Soft & Buttery)

The Best Chewy Gluten-Free Chocolate Chip Cookies

The Be Gluten-Free Gluten-Free & Dairy-Free BAKING Cookbook

The Be Gluten-Free Gluten-Free & Dairy-Free BAKING Cookbook

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By popular request, we’re sharing our foolproof recipe for the ultimate chewy gluten-free chocolate chip cookies! If you crave cookies with crispy edges, a delightfully chewy texture, a slightly gooey center, and an abundance of chocolate, then look no further – these are the cookies for you!

Here at Be Gluten Free, we don’t use the term “Best Recipe” lightly. This recipe has been meticulously tested and adapted until it reached absolute perfection. We feel completely justified in proclaiming these the best gluten-free chocolate chip cookies you’ll ever taste!

Creating fantastic gluten-free baked goods can be challenging, especially when you’re aiming for a specific texture. If you’re new to gluten-free baking, be sure to check out our guide to gluten-free flour alternatives for essential tips and tricks.

What makes these cookies so special? They deliver that classic chocolate chip cookie experience without any gluten. And if you love cookies as much as we do, why not try some of our other delicious recipes? Our Gluten-Free Peanut Butter Cookies are another flourless favorite, and for a completely different twist, don’t miss our Zesty Gluten-Free Lemon Bars.

Here’s what we wanted in a gluten-free chocolate chip cookie:

  • Crispy edged, chewy cookies with a bit of a gooey center.
  • Lots of chocolate – no chance of having a bite without chocolate in it.
  • No gritty texture or weird feeling in mouth from too many starches or gums.
  • No odd smells from alternative flours.
  • Ability to make the dough ahead and bake a few cookies daily, or to freeze the dough balls to bake later.

There are 5 keys to this gluten-free chocolate chip cookie recipe being free of gritty texture or a weird mouth feel, and being perfectly chewy:

  • First is the addition of cream cheese.
  • Melting the butter is another key to this perfect cookie, as it adds to the chewiness and overall flavor profile.
  • Using just egg yolks, no egg whites to help with the chewiness of the cookie.
  • Using a good quality all-purpose gluten-free flour blend. See my notes below in the ingredients section.
  • Chill the dough at least 4 hours before baking any cookies. These will not come out like my photos or with best texture if you bake these without chilling thoroughly. You can also chill for up to 3 days. After chilling the dough, allow it to come closer to room temperature so you can scoop the cookies easily before baking.

If you don’t have the time for chilling dough but still want your chocolate chip cookie fix, I suggest you head over to my gluten-free chocolate chip cookie bars recipe instead! I’ve altered the recipe a bit for those and you just mix and bake!

Depending on how much cookie dough you eat, you’ll have about 20-22 cookies from this recipe!

I have had many ask if you can freeze this dough. Yes you can freeze this cookie dough! I suggest that after you finish mixing ingredients, then scoop immediately and freeze the balls of dough to bake later.

When you are ready to bake, pull out the desired number of cookie dough balls you want to bake, let them sit on parchment paper lined sheet while you pre-heat your oven, then bake them from their still frozen state. Your cooking time will be longer than I have listed in my recipe, so keep an eye on them!

The Best Chewy Gluten-Free Chocolate Chip Cookies

Craving the perfect gluten-free chocolate chip cookie? Look no further! This recipe delivers crispy edges, a delightfully chewy texture, a slightly gooey center, and plenty of chocolate. Get ready for the best gluten-free cookie experience!

Achieving Gluten-Free Cookie Perfection

After extensive testing, we’ve perfected the ultimate gluten-free chocolate chip cookie. Say goodbye to gritty textures and odd flavors. These cookies are sure to impress both gluten-free and gluten-eating friends alike!

Key Ingredients for Success

  • Gluten-Free Flour Blend: Choose a high-quality blend for the best results. See our recommendations below.
  • Cream Cheese: A secret ingredient for eliminating any potential grittiness.
  • Melted Butter: Essential for that signature chewiness and rich flavor.
  • Egg Yolks Only: Enhance the chewiness with this simple trick.
  • Chilling the Dough: A crucial step for optimal texture and flavor.

Step-by-Step Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups (~282 grams) of your chosen gluten-free flour blend, 1/2 tsp. xanthan gum (omit if your blend already contains it), 1 tsp. baking soda, and 1 tsp. salt. Set aside.
  2. Cream Wet Ingredients: In the bowl of your stand mixer, combine 2 ounces of room temperature cream cheese and 3/4 cup (12 Tbsp.) of melted unsalted butter. Add 1 cup packed brown sugar and 1/2 cup sugar. Mix on medium speed for 2 minutes using the paddle attachment.
  3. Incorporate Vanilla and Egg Yolks: Add 1 1/2 tsp. pure vanilla extract and 2 egg yolks (one at a time), mixing on low-medium speed until well combined.
  4. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, beating on low until just combined. Be careful not to overmix.
  5. Add Chocolate Chips: Add 2 cups (12 oz.) of your favorite semi-sweet chocolate chips. Mix on low or by hand until thoroughly distributed.
  6. Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate for a minimum of 4 hours, or up to 4 days. This step is critical for preventing excessive spreading and developing the best flavor and texture.
  7. Prepare to Bake: When ready to bake, remove the dough from the refrigerator and allow it to warm slightly until it is easily scoopable.
  8. Preheat Oven: Preheat your oven to 375°F (190°C).
  9. Prepare Baking Sheets: Line cookie sheets with parchment paper or silicone baking mats. Do not grease the sheets.
  10. Scoop the Dough: Use a #20 cookie scoop (or about 3 tablespoons) to drop even mounds of cookie dough onto the prepared baking sheets, spacing them several inches apart. Aim for about 12 cookies per sheet.
  11. Bake: Bake the cookies for 11-12 minutes at 375°F (190°C), or until the edges are set and just beginning to brown. The centers may appear slightly undercooked, but they will continue to set as they cool. For gooey centers, bake for less time; for crispier cookies, bake for a minute or two longer.
  12. Add Extra Chocolate (Optional): If desired, sprinkle additional chocolate chips onto the hot cookies immediately after removing them from the oven for a melty chocolate topping.
  13. Cool: Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Tips for the Perfect Gluten-Free Cookies

  • Flour Blend Matters: We recommend Authentic Foods Multi-Blend Flour, BakeGood Almond Flour Blend, or Gluten Free Mama’s Almond Blend for the best results. Cup4Cup can also be used with good results. Avoid blends with bean flours.
  • Dairy-Free Option: Use Kite Hill plain cream cheese alternative for a dairy-free substitution. Substitute butter with Melt or Earth Balance sticks.
  • Adjust Chocolate to Taste: If you prefer less chocolate, reduce the amount of chocolate chips slightly.
  • Proper Measuring: Ensure accurate measurements for the best outcome. Pack brown sugar firmly when measuring.
  • Even Baking: Use a cookie scoop to ensure uniform cookie sizes for even baking.
  • Oven Temperature: Ensure your oven is properly preheated and the temperature is accurate.

Baking Time for Different Sized Cookies

  • #20 Scoop (Large): 11-12 minutes (yields 20-22 cookies)
  • #40 Scoop (Medium): 7-9 minutes
  • #60 Scoop (Small): 6-7 minutes

Enjoy!

We hope you love these gluten-free chocolate chip cookies as much as we do! Don’t forget to leave a 5-star rating if you enjoyed the recipe, and share any successful substitutions or tips in the comments below!

The Ultimate Gluten-Free Chocolate Chip Cookies

Craving a classic? Our gluten-free chocolate chip cookies boast crispy edges, a chewy interior, and are packed with chocolate chips. Perfect for anyone avoiding gluten without sacrificing taste!

Ingredients

Here’s what you’ll need to bake a batch of the best gluten-free chocolate chip cookies:

  • 2 1/4 cups (~282 grams) good all-purpose gluten-free flour
  • 1/2 tsp. xanthan gum* (see note)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 ounces cream cheese, room temp
  • 3/4 cups (12 Tbsp.) unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 1/2 tsp. pure vanilla extract
  • 2 egg yolks
  • 2 cups (12 oz.) semi-sweet chocolate chips

*Note: Omit xanthan gum if your gluten-free flour blend already contains xanthan or guar gum.

Nutritional Insights for Gluten-Free Baking

These cookies are not only delicious but also cater to a gluten-free lifestyle. Here’s a breakdown of the nutritional considerations:

  • Gluten-Free Flour Blend: Selecting the right gluten-free flour is crucial. Look for blends that combine naturally gluten-free flours like rice flour, tapioca starch, and potato starch. These blends provide a texture similar to traditional wheat flour, ensuring your cookies are chewy and tender.
  • Lower Gluten, Lower Inflammation: Avoiding gluten can reduce inflammation and improve digestion for those with sensitivities or celiac disease. These cookies allow you to enjoy a treat without the worry.
  • Energy Boost: With a good balance of carbohydrates from sugars and flour, these cookies provide a quick energy boost.
  • Fats: The butter contributes to the rich flavor and texture. Enjoy in moderation as part of a balanced diet.
  • Homemade Goodness: Baking at home allows you to control the ingredients, avoiding unwanted additives and preservatives often found in store-bought cookies.

Tips, Tricks, and Dietary Adaptations

Make these cookies your own with these helpful tips and substitutions:

  • Dairy-Free Option: For a dairy-free version, substitute the butter with a plant-based alternative like coconut oil or a dairy-free butter stick. Use a dairy-free cream cheese alternative; Kite Hill works great!
  • Sugar Alternatives: Experiment with coconut sugar for a slightly different flavor profile. Note that this may affect the texture, making the cookies slightly denser.
  • Chocolate Variations: Feel free to mix and match different types of chocolate chips. Dark chocolate, milk chocolate, or even white chocolate chips can add a unique twist.
  • Nut-Free Adaptations: If you have nut allergies, ensure your gluten-free flour blend is nut-free. Many blends are available that rely on rice, tapioca, and other non-nut flours.
  • Chill Time is Key: Don’t skip the chilling step! Chilling the dough allows the flavors to meld together and prevents the cookies from spreading too thin during baking.
  • Freezing for Later: These cookies freeze beautifully! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
  • Even Baking: Use parchment paper or silicone baking mats to ensure even baking and easy cleanup.

Enjoy Your Gluten-Free Treat!

These gluten-free chocolate chip cookies are a delightful treat that everyone can enjoy. With a few simple substitutions, you can adapt them to suit various dietary needs. Happy baking!

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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