There is nothing quite like a warm chocolate chip cookie fresh from the oven. The crisp edges, soft centers, and pockets of melted chocolate create a timeless treat that never goes out of style. Finding a truly exceptional gluten-free chocolate chip cookie recipe, however, can be challenging. Many gluten-free cookies turn out dry, crumbly, or overly dense. This collection of recipes solves that problem by offering three reliable methods for creating bakery-quality gluten-free chocolate chip cookies with incredible flavor and texture.
Whether you prefer baking with a custom blend of individual gluten-free flours, a convenient Measure for Measure flour blend, or a traditional gluten-free all-purpose flour, these recipes provide delicious options for every baker. You will also find two irresistible variations, including Gluten-Free S’mores Cookies and White Chocolate Cranberry Cookies, that are perfect for holidays, special occasions, and cookie exchanges.
The secret to great gluten-free cookies is balancing moisture, structure, and flavor. Ingredients such as glutinous rice flour, oat flour, xanthan gum, and carefully measured sugars help create cookies that remain soft and chewy for days. Chilling the dough before baking also allows the flour to hydrate fully, resulting in better texture and richer flavor.
These cookies are ideal for family gatherings, lunchbox treats, bake sales, holiday dessert platters, or simply enjoying with a cold glass of milk.
Prep Time
20 minutes
Chill Time
2 hours
Bake Time
12 to 14 minutes
Total Time
2 hours 35 minutes
Yield
Approximately 36 cookies
Traditional Gluten-Free Flour Blend Chocolate Chip Cookies
1¼ cups glutinous rice flour
1¼ cups oat flour
½ teaspoon baking powder
1 teaspoon xanthan gum
1½ cups packed light brown sugar
¼ cup plus 1 tablespoon granulated sugar
½ cup plus 2 tablespoons unsalted butter, softened
3 large eggs
4 teaspoons pure vanilla extract
2 cups milk chocolate chips
1 cup semisweet chocolate chips
S’mores Chocolate Chip Cookie Variation
1 batch Traditional Gluten-Free Flour Blend Chocolate Chip Cookie dough
9 gluten-free graham crackers, broken into bite-sized pieces
1 cup mini marshmallows
1 cup semisweet chocolate chips
1 XL milk chocolate bar, broken into chunks
White Chocolate Cranberry Cookie Variation
1 batch Traditional Gluten-Free Flour Blend Chocolate Chip Cookie dough
1 cup unsweetened dried cranberries
8 ounces white chocolate, chopped
Measure for Measure Flour Chocolate Chip Cookies
6 tablespoons unsalted butter, softened
¼ cup granulated sugar
¼ cup brown sugar
3 tablespoons honey
2 teaspoons vanilla extract
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 tablespoon apple cider vinegar
1 large egg
1 tablespoon milk
2 cups gluten-free Measure for Measure flour
2 cups chocolate chips
Gluten-Free All-Purpose Flour Chocolate Chip Cookies
1 stick unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 extra-large eggs
1 tablespoon pure vanilla extract
2¼ cups gluten-free all-purpose flour
1¼ teaspoons xanthan gum
½ teaspoon kosher salt
1 teaspoon baking soda
½ bag chocolate chips
Traditional Gluten-Free Flour Blend Chocolate Chip Cookies
In the bowl of a stand mixer fitted with the paddle attachment, combine the glutinous rice flour, oat flour, baking powder, xanthan gum, brown sugar, and granulated sugar. Mix on low speed until the ingredients are evenly distributed.
Add the softened butter and continue mixing until the mixture becomes moist and fully incorporated.
Add the eggs and vanilla extract. Increase the mixer speed to medium-high and beat for several minutes until the dough becomes lighter in color and noticeably fluffy. This step helps create a softer cookie texture after baking.
Fold in the milk chocolate chips and semisweet chocolate chips until evenly distributed throughout the dough.
Cover the bowl tightly and refrigerate for at least 2 hours or up to 48 hours. Chilling improves both flavor and texture by allowing the flours to absorb moisture completely.
When ready to bake, preheat the oven to 325°F and position a rack in the center of the oven. Line baking sheets with parchment paper or silicone baking mats.
Using a medium cookie scoop, portion the dough onto the prepared baking sheets, leaving approximately 1½ inches between each cookie.
Bake one sheet at a time for approximately 13 minutes, rotating the pan halfway through baking for even browning.
The cookies should appear lightly golden around the edges while remaining soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
S’mores Chocolate Chip Cookies
For a fun twist on the classic cookie, transform the dough into a delicious s’mores-inspired dessert.
Prepare the Traditional Gluten-Free Flour Blend Chocolate Chip Cookie dough according to the instructions above.
Fold in the graham cracker pieces, mini marshmallows, additional semisweet chocolate chips, and chocolate chunks.
Chill the dough as directed.
Scoop onto prepared baking sheets and bake at 325°F for 13 to 15 minutes.
The marshmallows will become lightly toasted while the chocolate creates gooey pockets throughout each cookie.
Allow the cookies to cool slightly before serving. These cookies are especially delicious when enjoyed warm, as the marshmallows remain soft and the chocolate stays melted.
White Chocolate Cranberry Cookies
This variation combines sweet white chocolate with tart cranberries for a sophisticated cookie that is especially popular during the holiday season.
Prepare the Traditional Gluten-Free Flour Blend Chocolate Chip Cookie dough.
Fold in the dried cranberries and chopped white chocolate until evenly distributed.
Chill the dough and bake according to the original recipe instructions.
The contrast between the sweet white chocolate and tangy cranberries creates a balanced flavor profile that pairs beautifully with coffee, tea, or hot chocolate.
Measure for Measure Flour Chocolate Chip Cookies
This version is perfect for bakers looking for a quicker and more convenient option.
Preheat the oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, beat together the butter, granulated sugar, brown sugar, honey, vanilla extract, salt, baking soda, and baking powder until smooth and creamy.
Add the apple cider vinegar, egg, and milk. Beat until thoroughly combined.
Gradually stir in the Measure for Measure flour until a soft cookie dough forms.
Fold in the chocolate chips.
Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
Bake for 12 to 14 minutes.
The cookies may appear slightly underbaked in the center, but they will continue to set as they cool.
Allow them to remain on the baking sheet for 10 minutes before transferring to a cooling rack.
For chocolate lovers, increase the amount of chocolate chips to 16 ounces for extra-rich cookies.
Gluten-Free All-Purpose Flour Chocolate Chip Cookies
Preheat the oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
Add the gluten-free all-purpose flour, xanthan gum, kosher salt, and baking soda. Mix until a thick cookie dough forms.
Reserve several tablespoons of the flour mixture and toss it with the chocolate chips in a small bowl. This simple technique helps keep the chips evenly distributed throughout the dough.
Fold the coated chocolate chips into the dough until combined.
Shape the dough into balls approximately 1¼ inches in diameter and place them on the prepared baking sheets.
Refrigerate the baking sheets for about 15 minutes. Chilling prevents excessive spreading and improves the texture of the finished cookies.
Bake for 7 to 10 minutes, or until the edges are lightly golden brown.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
The centers will remain soft while the edges develop a light crispness.
For thicker cookies, chill the dough overnight before baking.
For thinner, crispier cookies, gently flatten the dough balls before placing them in the oven.
Store cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies in a freezer-safe container for up to 3 months.
Cookie dough can also be frozen in pre-portioned scoops for convenient baking whenever a craving strikes.
The Traditional Gluten-Free Flour Blend version creates a chewy bakery-style cookie with incredible texture. The Measure for Measure version offers simplicity and convenience, while the Gluten-Free All-Purpose Flour version delivers a classic homemade cookie with crisp edges and a soft center.
No matter which version you choose, these gluten-free chocolate chip cookies prove that gluten-free baking can be every bit as delicious as traditional baking.
