Chewy Gluten-Free Chocolate Chip Cookie Recipe

Crisp on the outside and chewy in the middle with no hint of grittiness, these gluten free chocolate chip cookies don’t taste “gluten free” at all!

Everyone loves a classic chocolate chip cookie: crisp edges, a chewy center, and pockets of melty chocolate. The challenge with many gluten free versions is a faint grainy texture. That small, gritty feeling has no place in a great cookie. After experimenting and borrowing the idea of adding a bit of cream cheese to the dough, I adjusted proportions and tested the recipe with several popular gluten free flour blends to find the best results.

WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE CHOCOLATE CHIP COOKIES?

The ingredient list is straightforward; the key is the flour choice and proportions. Use good-quality ingredients and measure the gluten free flour properly (stir, scoop, level). Here are the ingredients you’ll need:

• unsalted butter, softened
• cream cheese, softened
• sugar (granulated)
• brown sugar, packed
• eggs, room temperature
• vanilla extract
• baking soda
• salt (sea salt preferred)
• gluten free all-purpose flour (see notes below)
• chocolate chips (mix sizes and types if you like)
• chopped, toasted pecans (optional)

WHAT FLOUR WORKS BEST IN THIS RECIPE?

I tested this cookie recipe with five gluten free all-purpose blends and ranked them from best to worst for this specific cookie:

• gfJules — top performer, no grit, great texture
• Pamela’s All-Purpose Artisan Blend — very good, slight graininess
• Better Batter — similar to Pamela’s, good but not perfect
• Cup4Cup — fine for some baked goods but not ideal here
• Bob’s Red Mill 1:1 — tended to produce a grainier texture in this recipe

If you want the least grainy result, choose gfJules. Pamela’s and Better Batter are close behind and will produce tasty cookies, but you may notice a hint of graininess. Cup4Cup and Bob’s Red Mill can be used, but I recommend testing smaller batches and adjusting the flour amount if needed.

HOW TO MAKE GLUTEN FREE CHOCOLATE CHIP COOKIES

There are three important rules when baking gluten free cookies:

1. The dough should be slightly stickier and softer than typical wheat-based cookie dough.
2. Chilling the dough for at least an hour improves texture and reduces any grit.
3. When measuring gluten free flour, stir it first, then scoop into the measuring cup and level off with a flat edge.

Step-by-step method:

1. Cream the softened butter, cream cheese, granulated sugar, and brown sugar together on medium speed until fluffy, about 1 minute.
2. Add the eggs and vanilla and mix until fully incorporated.
3. Add the gluten free flour, baking soda, and salt. Mix until just combined, then fold in the chocolate chips and pecans if using.
4. The dough will be sticky. Spread it evenly into a container, cover, and chill — either the freezer for 1 hour or the refrigerator for at least 2 hours (up to 5 days) to allow the flour to hydrate.
5. When ready, preheat the oven to 350°F (175°C). Scoop 1″ portions onto a parchment-lined baking sheet, spacing cookies about 3 inches apart.
6. Bake 12–14 minutes, until the edges begin to brown but centers remain soft. Let sit a couple of minutes on the baking sheet before transferring to a wire rack to cool.

FREQUENTLY ASKED QUESTIONS

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IF YOU LIKE THIS RECIPE, YOU’LL LOVE THESE TOO!

Gluten Free Chocolate Chip Cookies

Author: Celeste Noland | Life After Wheat

Crisp on the outside and chewy in the middle with no hint of grittiness, these gluten free chocolate chip cookies don’t taste “gluten free” at all!

Prep: 15 mins • Cook: 13 mins • Additional time (chill): 1 hr • Total: 1 hr 28 mins

Servings: 3 dozen

Ingredients

• 1 cup unsalted butter, softened
• 1 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs, room temp
• 1 Tablespoon vanilla
• 3 cups gluten free all-purpose flour (see notes)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 cups chocolate chips
• 3/4 cup chopped toasted pecans (optional)

Method

1. Cream butter, cream cheese, and sugars on medium speed for about 1 minute until fluffy.
2. Add eggs and vanilla; mix until well combined.
3. Add gluten free flour, baking soda, and salt; mix until combined. Stir in chocolate chips and pecans if using.
4. Spread dough into a container, cover, and chill in the freezer for 1 hour or the fridge for at least 2 hours (up to 5 days).
5. Preheat oven to 350°F (175°C). Drop 1″ scoops onto a parchment-lined baking sheet, 3 inches apart.
6. Bake 12–14 minutes until edges are beginning to brown. Cool a couple of minutes on the sheet, then transfer to a rack.

Notes

I strongly recommend gfJules for the smoothest, least gritty result. Measure gluten free flour by stirring first, scooping into the cup, then leveling with the flat edge of a knife.

Storage

Cookie dough freezes well. Freeze scooped dough on a tray, then store in a freezer bag. Bake from frozen with an extra minute or two. Baked cookies can be frozen and reheated briefly for a fresh-baked feel.