Name: The Best Chewy Gluten-Free Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 ¾ cups (210g) gluten-free all-purpose flour (with xanthan gum); ½ tsp baking soda; ½ tsp salt; ¾ cup (1½ sticks) unsalted butter, melted and slightly cooled; 1 cup packed brown sugar; ¼ cup granulated sugar; 1 large egg; 1 egg yolk; 1½ tsp vanilla extract; 1½ cups semi-sweet or dark chocolate chips; Optional: ½ cup chopped walnuts or pecans

Jump to Recipe·Print Recipe

If there’s one gluten-free treat I find myself coming back to over and over again, it’s these The Best Chewy Gluten-Free Chocolate Chip Cookies. They’re soft in the center, perfectly golden around the edges, and loaded with gooey chocolate chips. Whether I’m baking for gluten-sensitive friends or just want something indulgent for myself, this recipe never fails.

The Best Chewy Gluten-Free Chocolate Chip Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ¾ cups (210g) gluten-free all-purpose flour
(use a blend with xanthan gum, like Bob’s Red Mill 1:1 or King Arthur Measure for Measure)

½ teaspoon baking soda

½ teaspoon salt

¾ cup (1½ sticks) unsalted butter, melted and slightly cooled

1 cup packed brown sugar

¼ cup granulated sugar

1 large egg + 1 egg yolk

1½ teaspoon vanilla extract

1½ cups semi-sweet or dark chocolate chips

Optional: ½ cup chopped walnuts or pecans

Directions

Mix the Dry Ingredients:

I start by whisking the gluten-free flour, baking soda, and salt in a medium bowl. Then I set it aside.

Mix the Wet Ingredients:

In a large bowl, I whisk the melted (and slightly cooled) butter with both sugars. Then I add in the egg, extra yolk, and vanilla extract, mixing until the mixture looks smooth and glossy.

Combine and Fold in Chocolate:

I gradually add the dry mix to the wet ingredients, stirring gently. Once that’s combined, I fold in the chocolate chips—and sometimes nuts if I’m in the mood. The dough will be soft at this stage, so I chill it for 30–60 minutes for better texture and less spreading during baking.

Bake:

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper. I scoop the chilled dough into 1.5–2 tablespoon balls and space them about 2 inches apart. They bake for 10–12 minutes—just until the edges are set and the centers look slightly underdone. After 5 minutes of cooling on the sheet, I move them to a wire rack to finish cooling.

Servings and timing

This recipe yields about 18 cookies.

Prep time: 10 minutes

Chill time: 30–60 minutes

Bake time: 10–12 minutes

Variations

Nutty Twist: I like adding ½ cup of chopped pecans or walnuts for crunch.

Chocolate Swap: Sometimes I use dark chocolate chunks or mix in a few white chocolate chips.

Dairy-Free Option: I’ve made these with vegan butter and they still turned out delicious.

Extra Flavor: A sprinkle of flaky sea salt on top before baking adds a gourmet touch.

Mini Cookies: For bite-sized treats, I use a 1-tablespoon scoop and bake for 8–9 minutes.

Storage/Reheating

Once baked, I store these cookies in an airtight container at room temperature for up to 5 days.
To reheat, I pop one in the microwave for about 10 seconds to bring back that fresh-baked warmth.
I also freeze unbaked cookie dough balls so I can bake a few at a time—straight from the freezer, just add 1–2 minutes to the baking time.

FAQs

How do I make sure my cookies are chewy and not dry?

I always include an extra egg yolk—it helps keep the cookies soft and chewy. Also, I make sure not to overbake them. They should look slightly underdone in the center when I take them out.

Can I use any gluten-free flour blend?

I stick with blends that include xanthan gum, like Bob’s Red Mill 1:1 or King Arthur Measure for Measure. If my blend doesn’t include xanthan gum, I add ½ teaspoon myself.

Do I really need to chill the dough?

Yes, I’ve found that chilling helps prevent the cookies from spreading too much and gives them a better texture. Even 30 minutes makes a big difference.

Can I make the dough ahead of time?

Absolutely. I often make the dough a day in advance and keep it chilled until I’m ready to bake. It also freezes well in pre-portioned balls.

How do I freeze the cookie dough?

I scoop the dough into balls and place them on a tray to freeze. Once solid, I transfer them to a freezer bag. When I want cookies, I bake them from frozen—just adding a couple of minutes to the bake time.

Conclusion

The Best Chewy Gluten-Free Chocolate Chip Cookies are everything I want in a cookie—soft, rich, chocolatey, and incredibly satisfying. They’re easy to make, even easier to customize, and perfect for anyone avoiding gluten or just craving a truly great cookie. I always keep a batch of dough in the freezer, ready to go.

📖 Recipe:

The Best Chewy Gluten-Free Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 22 minutes (plus 30–60 minutes chill time)
Yield: 18 cookies
Diet: Gluten Free

Print Recipe

Description

These chewy gluten-free chocolate chip cookies are soft in the center, golden around the edges, and packed with rich chocolate chips. A reliable and indulgent treat that’s easy to customize and perfect for gluten-sensitive diets.

Instructions

In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth.
Add egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix until glossy.
Gradually stir the dry ingredients into the wet mixture until combined.
Fold in chocolate chips and optional nuts.
Chill the dough for 30–60 minutes to improve texture and reduce spreading.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough into 1.5–2 tablespoon balls and place them 2 inches apart on baking sheets.
Bake for 10–12 minutes, until edges are set and centers look slightly underdone.
Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.