Make the best gluten-free chocolate chip cookies three ways, with soft centers, crisp edges, rich chocolate, and two delicious cookie variations.
These gluten-free chocolate chip cookies have crisp edges, soft centers, and plenty of rich, melted chocolate. With three different flour options, you can choose the baking method that works best for the ingredients in your pantry.
The traditional flour-blend version combines glutinous rice flour and oat flour to create chewy, bakery-style cookies. The convenient Measure for Measure version includes honey for extra moisture, while the gluten-free all-purpose flour version delivers a classic homemade cookie with lightly crisp edges.
The traditional dough can also be transformed into gluten-free s’mores cookies or festive white chocolate cranberry cookies. Each option is perfect for family gatherings, lunchboxes, bake sales, holiday dessert platters, and cookie exchanges.
Choose one complete cookie formula when preparing the recipe. The s’mores and white chocolate cranberry variations begin with one full batch of the traditional gluten-free flour-blend dough.
Directions
Traditional Gluten-Free Flour-Blend Cookies
Step 1: Combine the Dry Ingredients
Place the glutinous rice flour, oat flour, baking powder, xanthan gum, light brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the ingredients are evenly combined.
Step 2: Add the Butter
Add the softened butter. Continue mixing until the butter is evenly incorporated and the mixture looks moist.
Step 3: Add the Eggs and Vanilla
Add the eggs and vanilla extract. Increase the mixer speed to medium-high and beat for several minutes, or until the dough becomes lighter in color and noticeably fluffy. This thorough mixing helps create a softer cookie texture.
Step 4: Add the Chocolate Chips
Fold the milk chocolate chips and semisweet chocolate chips into the dough until they are evenly distributed.
Step 5: Chill the Dough
Cover the mixing bowl tightly and refrigerate the cookie dough for at least 2 hours or for up to 48 hours. Chilling gives the gluten-free flours time to absorb moisture while helping the cookies develop a richer flavor and better texture.
Step 6: Prepare the Oven and Baking Sheets
When ready to bake, preheat the oven to 325°F. Position a rack in the center of the oven and line the baking sheets with parchment paper or silicone baking mats.
Step 7: Portion the Cookies
Use a medium cookie scoop to portion the dough onto the prepared baking sheets.
Leave approximately 1 1/2 inches between the cookies to allow room for spreading.
Step 8: Bake the Cookies
Bake one sheet at a time for approximately 13 minutes, rotating the baking sheet halfway through the baking time. The cookies should be lightly golden around the edges but still soft in the centers.
Step 9: Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes. Carefully transfer them to a wire rack and allow them to cool completely.
S’mores Cookie Variation
Step 10: Prepare the S’mores Dough
Prepare one batch of the Traditional Gluten-Free Flour-Blend Cookie dough through Step 4. Fold in the gluten-free graham cracker pieces, mini marshmallows, additional semisweet chocolate chips, and milk chocolate chunks.
Step 11: Chill and Bake the S’mores Cookies
Cover and chill the dough as directed. Scoop the dough onto prepared baking sheets and bake at 325°F for 13 to 15 minutes.
The cookies are ready when the edges are lightly golden and the marshmallows are toasted. Allow the cookies to cool slightly before serving. They are especially delicious while warm, when the marshmallows are soft and the chocolate is melted.
White Chocolate Cranberry Variation
Step 12: Prepare the White Chocolate Cranberry Dough
Prepare one batch of the Traditional Gluten-Free Flour-Blend Cookie dough through Step 3. Instead of adding the milk and semisweet chocolate chips, fold in the dried cranberries and chopped white chocolate.
Step 13: Chill and Bake the Cookies
Cover and chill the dough as directed. Portion and bake the cookies at 325°F for approximately 13 minutes, rotating the baking sheet halfway through the baking time.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. The combination of sweet white chocolate and tart cranberries makes this variation especially well suited to holiday cookie platters.
Measure for Measure Flour Cookies
Step 14: Prepare the Oven and Baking Sheets
Preheat the oven to 350°F. Line the baking sheets with parchment paper.
Step 15: Cream the Butter and Flavorings
Place the softened butter, granulated sugar, brown sugar, honey, vanilla extract, salt, baking soda, and baking powder in a large mixing bowl. Beat until the mixture is smooth and creamy.
Step 16: Add the Wet Ingredients
Add the apple cider vinegar, egg, and milk. Beat until everything is thoroughly combined.
Step 17: Finish the Dough
Gradually stir in the gluten-free Measure for Measure flour until a soft cookie dough forms. Fold in the chocolate chips until evenly distributed.
Step 18: Portion and Bake the Cookies
Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving approximately 2 inches between them.
Bake for 12 to 14 minutes. The centers may appear slightly underbaked when the cookies come out of the oven, but they will continue to set as they cool.
Step 19: Cool the Cookies
Leave the cookies on the baking sheets for 10 minutes. Transfer them to a wire rack to finish cooling.
Gluten-Free All-Purpose Flour Cookies
Step 20: Prepare the Oven and Baking Sheets
Preheat the oven to 350°F. Line the baking sheets with parchment paper.
Step 21: Cream the Butter and Sugars
Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat until the mixture is light and fluffy.
Step 22: Add the Eggs and Vanilla
Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
Step 23: Combine the Dry Ingredients
In a separate bowl, combine the gluten-free all-purpose flour, xanthan gum, kosher salt, and baking soda. Reserve several tablespoons of this dry mixture in a small bowl.
Gradually add the remaining dry mixture to the butter mixture. Mix until a thick cookie dough forms.
Step 24: Add the Chocolate Chips
Toss the chocolate chips with the reserved flour mixture. Fold the coated chocolate chips into the cookie dough until evenly distributed.
Step 25: Shape and Chill the Cookies
Shape the dough into balls approximately 1 1/4 inches in diameter. Arrange them on the prepared baking sheets and refrigerate the filled baking sheets for approximately 15 minutes.
Step 26: Bake and Cool the Cookies
Bake for 7 to 10 minutes, or until the edges are lightly golden brown and the centers remain soft.
Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack.
Notes
The displayed prep time, chill time, total time, and yield are for the Traditional Gluten-Free Flour-Blend Cookies. The source recipe does not provide complete preparation times or yields for the Measure for Measure and gluten-free all-purpose flour versions.
For thicker cookies, chill the dough overnight before baking.
For thinner, crispier cookies, gently flatten the dough portions before baking.
The traditional version produces chewy, bakery-style cookies. The Measure for Measure version offers a convenient alternative, while the gluten-free all-purpose flour version creates cookies with lightly crisp edges and soft centers.
For extra-rich Measure for Measure cookies, the source suggests increasing the chocolate chips to 16 ounces.
The s’mores and white chocolate cranberry variations each begin with a complete batch of the traditional dough. Prepare one variation at a time unless you divide the dough and adjust the mix-in quantities accordingly.
Glutinous rice flour is also known as sweet rice flour. Despite its name, it does not contain gluten. Check the labeling on the glutinous rice flour, oat flour, chocolate, graham crackers, marshmallows, dried cranberries, vanilla extract, and packaged flour blends to make sure they meet your gluten-free requirements.
Some gluten-free flour blends already contain xanthan gum. Follow the recipe as written, but check the package so you understand the ingredients included in your chosen blend.
When preparing these cookies for someone with celiac disease or gluten sensitivity, use appropriately labeled ingredients and prevent cross-contact with gluten-containing flour, utensils, baking sheets, mixers, and work surfaces.
Store cooled 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. Allow them to thaw at room temperature before serving.
The cookie dough can also be frozen in individual portions. Place the portions on a lined baking sheet and freeze until firm, then transfer them to a freezer-safe container.
