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Stack of gluten-free chocolate chip cookies sitting by a glass of milk.

The BEST Gluten-free Chocolate Chip Cookies

Sara Vaughn
There is no doubt in my mind that once you try these gluten-free chocolate chip cookies, you'll agree they are the best!
5 from 10 votes
Prep Time 10 mins
Cook Time 10 mins
Resting Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 2 Dozen
Calories 140 kcal

Ingredients
  

  • 2 ½ Cups 1:1 Gluten-free Flour 310 g, I use King Author 1:1 Blend
  • Cup Cornstarch
  • 1 Teaspoon Baking Soda
  • 1 ¼ Teaspoon Salt
  • ½ Cup Butter Melted or use a dairy-free alternative like Earth Balance Sticks.
  • ¾ Cup Light Brown Sugar
  • Cup Sugar
  • 1 Tablespoon Molasses
  • 2 Teaspoons Vanilla
  • 2 Large Eggs
  • 1 Cup Chocolate Chips Make sure you are using gluten-free chocolate chips as well as dairy-free for making these cookies dairy-free.

Instructions
 

  • Preheat the oven to 350 degrees and place a piece of parchment paper on a baking sheet.
  • Melt the butter in a bowl.
    ½ Cup Butter
  • Whisk the sugar and brown sugar into the melted butter.
    ¾ Cup Light Brown Sugar, ⅓ Cup Sugar
  • Add the vanilla, mollasses and eggs to the sugar.
    1 Tablespoon Molasses, 2 Teaspoons Vanilla, 2 Large Eggs
  • Whisk the flour, cornstarch, baking soda, and salt together in a separate bowl.
    2 ½ Cups 1:1 Gluten-free Flour, ⅓ Cup Cornstarch, 1 Teaspoon Baking Soda, 1 ¼ Teaspoon Salt
  • Fold the dry ingredients into the sugar mixture. The dough might look like it won't come together, but it does; just keep folding in the flour.
  • Add the chocolate chips to the dough and fold them.
    1 Cup Chocolate Chips
  • Let the dough rest at room temperature for about 20 minutes before baking.
  • Scoop the cookie dough into balls about 2 tablespoons in size. Be sure to leave room around the cookies to let them spread a little bit.
  • Bake the cookies for 9-11 minutes. If you like your chocolate chip cookies a little on the softer side with gooey centers, bake for 9 minutes. If you like your cookies a little bit more fluffy, bake closer to 11 minutes. I do not reccommend baking these cookies longer than 11 minutes.
  • Allow the cookies to rest on the baking tray for about 10-15 minutes before transferring them to a cooling rack.
  • Enjoy your freshly baked cookies or store them in a container after they have fully cooled for later.

Notes

Tips for making the best gluten-free chocolate chip cookies.
  • Make sure your chocolate chips are gluten-free.
  • Melt the butter, but don't overcook it. You don't want to lose any water from the butter.
  • Measure the gluten-free flour by weight to get the most accurate amount. If you don't have a scale be sure to fluff your flour blend before spooning it into a measuring cup and then leveling it off. Never scoop gluten-free flour.
  • Use room temperature ingredients.
  • Do NOT overwork your dough. The more you work your dough the tougher it will be. For these gluten-free cookies, I actually like to hand mix with a whisk and a spatula to fold in the flour and chocolate chips.
  • Let the dough rest for about 20 minutes at room temperature before scooping and baking. This helps the gluten-free flour ensure it is moist before baking.
  • Check your oven temperature. If your oven thermometer does not read the correct temperature, you could end up over or under-baking your cookies.
  • Let the cookies cool on the tray for about 10-15 minutes before transferring them to a cooling rack.
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