Whether you’ve gone gluten-free because of an allergy or it’s your turn to bring a treat to work that everyone can enjoy, baked goods can be tricky when you can’t use regular flour. Especially when you want to make something as classic as a chocolate chip cookie.
Luckily, we have a secret gluten-free chocolate chip cookie recipe that’s easy for gluten-free newbies and pros (much like these other gluten-free cookie recipes). The taste and texture of these must-have cookies are so good, we bet you won’t even be able to tell they’re gluten-free!
Ingredients for Gluten-Free Chocolate Chip Cookies
Ingredients
- Gluten-free flour
- Salt
- Baking soda
- Butter
- Brown sugar
- Sugar
- Egg
- Milk
- Gluten-free vanilla extract
- Chocolate chips
Directions
Step 1: Combine the dry ingredients
In a medium bowl, mix together flour, salt and baking soda until they’re nice and combined.
In a separate large bowl, cream the softened butter and sugars with a hand mixer until fluffy.
Then, beat in the egg, milk and vanilla extract, continuing to mix until it turns a light yellow.
Step 2: Mix wet and dry ingredients
Slowly add the dry ingredients to the wet ingredients, about half a cup at a time. Keep beating until they are fully incorporated.
Test Kitchen Tip: If your dough feels too thick or crumbly, add in a little more milk. Gluten-free flour tends to run a little drier than regular flour, so milk is added to keep the dough moist and prevent the cookies from getting chalky.
Step 3: Stir in the chocolate chips
Stir in the chocolate chips with a spatula or wooden spoon. Folding the chocolate chips in by hand prevents the dough from being over-mixed.
Step 4: Chill the dough
Cover the cookie dough and place it in the fridge for at least 30 minutes. In the meantime, preheat your oven to 375°F.
Test Kitchen Tip: Resting the cookie dough allows the gluten-free flour to get nice and hydrated, so make sure you don’t skip this step or else your cookies could come out dry and gritty.
Step 5: Shape cookies and pop them in the oven
Using a 1 tablespoon cookie scoop or measuring spoon, drop the dough onto a parchment-lined baking sheet. Pop the cookies in your oven for 8 to 10 minutes or until they’re golden brown.
Step 6: Cool
Transfer the cookies to a wire rack to cool and then dig in!
Gluten-Free Chocolate Chip Cookie Variations
When it comes to these mix-ins, the sky is the limit! These are some of our favorite gluten-free cookie additions:
- Toasted nuts like walnuts, almonds or peanuts
- Chopped candy bars
- White chocolate chips
- Sprinkles
- Peanut butter
- Shredded coconut
- Dried fruit
Can you make gluten-free chocolate chip cookies ahead of time?
If you would like to make this recipe ahead of time, chill the dough up to 24 hours in advance. If you would like to make the recipe even further in advance, freeze the dough. Wrap the dough in plastic wrap and place it in an airtight container or a sealable plastic bag. This will keep in the freezer for up to three months.
How to Store Gluten-Free Chocolate Chip Cookies
Store leftovers (if there are any!) in an airtight container. Here’s how to store cookies to keep them fresh.
Gluten-Free Chocolate Chip Cookie Tips
Which gluten-free flour is best for cookies?
Our go-to gluten-free flour is Bob’s Red Mill Gluten-Free 1-to-1 Flour, which can be used in non-gluten-free recipes without changing any measurements or proportions. Plus, the neutral flavor won’t overpower the chocolate and vanilla in this recipe.
If you love a chewy cookie, switch out 1/4 cup of the gluten-free flour for oat flour. Oat flour is still gluten-free, but it will add some texture to your cookies. You can buy oat flour or make your own by grinding steel-cut oats into a flour-like powder with a food processor or blender.
Can these gluten-free cookies be made dairy-free?
Yes, these gluten-free chocolate chip cookies can also be made dairy-free. To do so, simply substitute the butter for equal parts coconut oil, non-dairy butter or shortening. Our favorite dairy-free substitution is butter-flavored Crisco, which gives a rich, buttery flavor.
For the milk, feel free to use whichever milk alternative you’d like. Soy will give you results that are most similar to cow’s milk because of its high protein content, but any milk should work.
By the way, when using non-dairy products, it’s especially important to chill your dough. Non-dairy fats tend to spread more easily, which means your cookies could come out flat if they’re not chilled. So, rest your cookie dough in the fridge for at least 45 minutes before baking.
Do gluten-free cookies take longer to bake?
Nope! In fact, these cookies take slightly less time to bake than their gluten counterparts. This gluten-free chocolate chip cookie recipe takes about 8 to 10 minutes to bake per batch, while our traditional chocolate chip cookie recipe takes 10 to 12 minutes to bake per batch.
Why do gluten-free cookies go flat?
If your cookies have gone flat, it’s likely they weren’t cooled enough before baking. When fat (whether butter or a non-dairy alternative) is heated, it goes flat and spreads out. Just think about how a stick of butter left out on the counter for a while will soften and start to lose its shape. The same goes for when that butter is mixed into the cookie dough.
To keep the fat more solid and retain its shape, never skip popping the dough into the fridge before baking.
Can you use almond flour to make gluten-free chocolate chip cookies?
Yes! For this recipe, you can use any gluten-free flour that you have on hand.
Can you use any chocolate chips to make gluten-free cookies?
Any chocolate chips will work in this recipe, as long as they’re gluten-free. We love the Enjoy Life chocolate chips. No matter what brand you choose, be sure to check the package for the certified gluten-free label.
How do you make sure your gluten-free chocolate chip cookies are moist?
It all comes down to the dough. Make sure that your cookie dough has a moist and malleable consistency before shaping your cookies. If it’s dry and crumbly, add a bit more milk.
