This Gluten Free Chocolate Chip Cookie Recipe is a classic! The delicious, go-to cookie everyone craves, but without gluten!
Why these are the BEST Gluten Free Chocolate Chip Cookies
If you’re like me, every once in a while you probably get a STRONG craving for some simple yet decadent and delicious chocolate chip cookies. Maybe you’ve tried paleo coconut flour chocolate chip cookies or gone vegan with a batch of vegan oatmeal chocolate chip cookies. If you LOVE gluten free chocolate chip cookies and want a new recipe to have up your sleeve, you will ADORE this easy gluten free chocolate chip cookie recipe that I have for you today. These cookies are chewy, rich and have the perfect amount of sweetness to curb that craving!
How to make the BEST Gluten Free Chocolate Chip Cookie Recipe
Turn on the oven and let it preheat. Line 2 cookie sheets with parchment paper and set them aside.
Whisk together the flour, baking soda and salt in a bowl and set it aside. In a separate, larger bowl, beat the butter and sugar together using an electric hand mixer. Now add in the vanilla, egg yolk and oil, beating again until smooth. Add in the dry mixture, stirring to combine, then add in the chocolate chips and stir once more.
Drop the cookie dough by spoonfuls onto the prepared pans and place them in the freezer to chill for a bit. Next, put the pans directly into the oven and bake until the centers are just set.
Let the cookies cool on the pan for a bit, then transfer them to a wire rack to finish cooling. Serve them up and enjoy!
Top Tips for making Gluten Free Chocolate Chip Cookie Recipe
- Xantham Gum is important: Find a 1:1 gluten free flour blend that includes xantham gum, as it is a vital binding ingredient!
- Freeze the cookie dough: Once you have spooned your dough out onto the prepared pans, be sure to freeze them before baking! This makes for the BEST chewy textured cookies.
- Cooling Tips: I recommend cooling these cookies on the pan for a little while to let them set up before transferring them to the cooling rack. This will ensure they don’t fall apart!
If you’re loving the sounds of this cookie recipe but want to mix things up, you most definitely can! If you want to try to make this a gluten free egg free chocolate chip cookie recipe, you could substitute the egg yolk for a flax egg. I have not tried it myself, but if you do, let me know how it goes! As far as add-ins go, have fun with it! These cookies would be delicious with some chopped nuts, raisins, dried cranberries, or white chocolate chips!
How to store Chocolate Chip Cookies
Now that you’ve baked and cooled a batch of cookies, it’s time to store them (after you’ve gobbled up a few, of course)! I recommend storing this gluten free chocolate chip cookie recipe in an airtight container or ziploc bag and labeling it with the date. They will last for up to a week in the fridge and up to 3 months in the freezer!
more gluten free dessert recipes
- vegan gluten free brownies
- gluten free almond flour shortbread cookies
- flourless gluten free chocolate cookies
Gluten Free Chocolate Chip Cookie Recipe
- 1 1/4 Cup Gluten free 1:1 flour blend (200g)* READ NOTES
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 1/3 Cup Unsalted butter, softened to room temperature
- 1/2 Cup White sugar
- 1/2 Cup Brown sugar (or coconut), lightly packed
- 3 Tbsp Neutral flavored oil (I used avocado)
- 1 Large egg yolk
- 2 tsp Vanilla extract
- 1 Tbsp Milk of choice (I used unsweetened almond)
- 1/2 Cup Semi-sweet chocolate chips
Pre heat your oven to 350 degrees and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda and salt.
In a large bowl, using an electric hand mixer, beat the butter and sugar until creamy and combined. You may need to use a spoon to press then butter and sugar together so that it combines smoothly.
Add in the oil, egg yolk and vanilla and beat again.
Add in the flour mixture and milk and stir until combined. Stir in the chocolate chips.
Form into 1 Tbsp sized balls and drop onto the prepared pans.
Freeze for 30 mins.
Immediately bake for 14-15 minutes**, or until then tops feel set. They won’t get very brown and they will feel soft but they set up a lot on the pan.
Let cool for 10 mins on the pan and then transfer to a wire rack.
**If you want crunchier outsides, bake them 4-5 minutes longer.
For This Recipe, I recommend:
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