The Best (& Easiest) Gluten-Free Chocolate Chip Cookies

Say hello to THE BEST (& EASIEST) Gluten-Free Chocolate Chip Cookies! These cookies have chewy, soft centers with a slightly crispy edge and use just 7 ingredients. Optional egg-free version as well!

When you start wondering if a particular food blogger has fallen off the face of the earth, it can mean one of several things...

1. They fell off the face of the earth.
2. They have kids. And working outside the home part-time while also being self employed part-time working from home while also mom-ing two energetic kiddos who aren't yet both in school full-time is frankly...hard. (How many more months until school starts? Not that the food blogger is counting because they love spending time with their kiddos...but okay...maybe they're counting.)
3. They are doing some SERIOUS, in-depth research and recipe testing and want to get their recipe just right before they share it with the world.

I fall somewhere between #2 and #3.

These gluten-free chewy chocolate chip cookies were DEFINITELY worth the two-month hiatus. And they are crazy easy, which for being gluten-free, is a miracle. With ONLY 7 ingredients all the gluten-free cookie eaters can finally rejoice. Cue music.

Are these cookies actually the best?!

YES (in my very biased opinion).

Actually, there are a lot of gluten-free cookie recipes out there that make the same claim, and some of those 'other' cookies are probably super tasty too. The more the merrier in my opinion.

And if we're being honest, it's all subjective. We (meaning you, me, and everyone else who wants to shove a cookie in their face) have some REALLY strong preferences and opinions regarding this classic cookie. Just do a quick chocolate chip cookie Google search, click on the cookie recipes that pop up, scroll down to the bottom of the post where people leave their comments, and you will see herds of cookie addicts liberally deconstructing the cookie that the poor food blogger fell off the face of the earth to develop.

Some like their cookies super chewy, some like their cookies super crispy, some want both the crispy edge and the chewy center (that would me be), some like their cookies more cake-like, some like them thick, some like them thin...you get the point.

And that doesn't even include those who are begging to know if the cookie can be altered in some way to make them vegan, paleo, dairy-free, nut-free, egg-free, ALL the allergens-free. Chocolate chip cookie lovers can be a tough crowd. Especially gluten-free chocolate chip cookie lovers. Like me (slowly raising my hand from the back row).

So you'll have to do your baking homework and determine your 'best' cookie. If you are team gluten-free-chewy-chocolate-chip-cookie-with-an-ever-so-slightly-crisp-edge, well then my friend, you have come to the right place.

Recipe ingredients

All of us gluten-free-ers are trying to make sense out of a bazillion different gluten-free flour blends that claim they are THE ONE that is most similar to normal glutinous white all-purpose flour. Then we cross our fingers and spend way too much money on gluten-free flour only to discover that some of the gluten-free blends on the market are really terrible.

And once you do actually settle on a gluten-free flour blend you forehead smack yourself because you just realized that you have to go back to the store to get some xanthan gum. If you're not a gluten-free baker by nature, you're probably feeling slightly confused at this point with how much xanthan your baked goods need or perhaps by even what xanthan gum actually is.

So let's make this cookie magic easy with just 7 ingredients including a gluten-free flour blend that works like a charm.

• Pamela's Gluten-Free Baking and Pancake Mix: It's the ONLY flour you'll need for these dreamy cookies. DO NOT substitute this flour blend with a different flour blend because it probably won't work with this recipe. Trust me, I've tried (too many times).
• Brown sugar
• Unsalted butter: Always the way to go so you can control the salt without the salt controlling your baked goods. Make sure your butter is room temperature prior to use.
• Vanilla
• Egg: For an egg-free cookie, substitute applesauce.
• Chocolate chips: I love dark chocolate and I love BIG chocolate chips so I always opt for Ghirardelli 60% Cacao Baking Chips. Use any type of chocolate chips you love though!
• Flaked sea salt: I prefer Maldon for that little extra hit of salty yum.

Step by step instructions

Step 1: Using a stand mixer with a paddle attachment cream the butter and brown sugar.

Step 2: Add vanilla and an egg (or applesauce if egg-free). Combine.

Step 3: Add the flour and mix until just combined.

Step 4: Stir in the chocolate chips. Maybe snag a few to taste test. 😉 Then cover the bowl with plastic wrap and place it in the refrigerator to chill for 30 minutes.

Step 5: Once the dough has chilled, using a large cookie scoop, scoop even mounds of cookie dough and place on a parchment-lined baking sheet.

Step 6: Press a few more chocolate chips into each cookie dough mound for some chocolate-ey aesthetics and because we always ♡ more chocolate chips.

Step 7: Sprinkle the tops with flaked sea salt. Salt + Chocolate = Heaven

Step 8: Bake! Allow the cookies to sit on the cookie sheet for about 5 minutes before removing them to a cooling rack to finish cooling. The rich, toffee-like flavors of the cookie will deepen and become more enhanced if you allow the cookies to cool before eating. If the temptation to devour a cookie before it has cooled is too great, you and I have something in common.

Important recipe tips!

• Use a scale to weigh your ingredients. When baking, the most accurate method for measuring ingredients is to weigh the ingredients on a food scale. A food scale is a minimal investment for a guarantee that your gluten-free cookies will turn out delicious each and every time. I have also included measuring cup measurements in the recipe card but be aware that measuring cups are very inaccurate and can cause significant errors with baked goods.
• If you are determined to use measuring cups, spoon the ingredient into the measuring cup one spoonful at a time and level the top of the measuring cup with the flat side of a butter knife. Do not pack the flour down and do not tap the measuring cup as both cause the flour to settle in the measuring cup.
• Do not make these cookies with a different gluten-free all-purpose flour than the one suggested. Trust me on this one. Not all gluten-free all-purpose flour blends are the same. They vary widely in both their ingredients and the proportions of those ingredients. It only took me a two-month hiatus to figure that out for these dream-come-true gluten-free chocolate chip cookies.

Recipe frequently asked questions

Fresh out of the oven, golden brown edges with warm gooey centers, and with perhaps just as much chocolate as dough. The hardest part might be sharing. ♡

P.S. Don't forget the milk. You know...for the dunking.

Watch how to make this recipe!

More tasty recipes to satisfy your sweet tooth!

• Gluten-Free Gingerbread Cookies with cream cheese frosting
• Chocolate Chip Everything Cookie these cookies are literally loaded with everything!
• Gluten-Free Oatmeal Raisin Cookies oh-so-perfect with hints of cinnamon and nutmeg
• Chocolate Chip Brownie Cheesecake a truly out of this world, decadent dessert
• Oatmeal Cake a popular cake frequently requested at family birthday parties!

The Best (& Easiest) Gluten-Free Chocolate Chip Cookies

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5 from 6 reviews

• Author: Shannon Emery
• Prep Time: 35 minutes
• Cook Time: 12 minutes
• Total Time: 47 minutes
• Yield: 10 large cookies 1x

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Description

Say hello to THE BEST (& EASIEST) Gluten-Free Chocolate Chip Cookies! These cookies have chewy, soft centers with a slightly crispy edge and use just 7 ingredients. Includes optional egg-free version.

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Ingredients

Scale 1x2x3x

• 113 grams (½ cup) unsalted butter, room temperature 
• 120 grams (¾ packed cup) light brown sugar
• 1 large egg (50 grams)
• 2 teaspoons vanilla extract
• 300 grams (2 ½ cups) Pamela's Gluten-Free Baking & Pancake Mix (DO NOT substitute with another gluten-free flour)
• 215 grams (1 ¼ cups) chocolate chips such as Ghirardelli Bittersweet 60% Cacao Baking Chips 
• Flaked sea salt such as Maldon for finishing

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Instructions

1. Using a stand mixer with the paddle attachment, cream together room temperature butter (see notes) and brown sugar on medium speed for about 30 seconds.
2. Add egg (see notes for egg-free version) and vanilla and mix at low speed, making sure to scrape down the sides of the bowl occasionally until the ingredients are just mixed.
3. Add Pamela's Gluten-Free Baking & Pancake Mix and mix on low speed until just combined.
4. Turn off the mixer, remove the bowl from the stand, and stir in the chocolate chips.
5. Cover the bowl with plastic wrap and place it in the refrigerator to chill for 30 minutes. If you prefer thicker cookies than the cookies I show pictured in this post, keep the dough in the refrigerator for a longer period of time. The longer you allow the dough to chill, the less the cookie will flatten out when baking thereby creating a thicker cookie. It really just depends on your personal cookie thickness preference. If you love flat, crispy cookies, you won't need to chill the dough at all but just make sure that you leave plenty of space between each cookie because they will flatten out a lot!
6. Preheat oven to 350ºF.
7. With a large cookie scoop (2oz size), scoop even mounds of cookie dough and place on a parchment-lined baking sheet. The cookies will spread as they bake so make sure not to place them too closely together. I have room on my baking sheet for 6 cookies.
8. Lightly sprinkle the tops of the cookies with flaked sea salt (optional but so good).
9. Bake the cookies for 12-15 minutes. Remove when the edges are set and beginning to brown. Within the cracks that form in the center of the cookies, they will look undercooked, but the cookies will continue to cook as they cool. If you like gooey, barely cooked centers in your cookies, cook less. If you like crunchier cookies with chewy but not gooey centers, cook longer.
10. This is the most difficult part --> Allow the cookies to sit on the cookie sheet for about 5 minutes before removing them to a cooling rack to finish cooling. The rich, toffee-like flavors of the cookie will deepen and become more enhanced if you allow the cookies to cool before eating.
11. Have a cold glass of your favorite milk on hand, especially if you're a cookie dunker. Enjoy!

Equipment

Food Scale

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Stand Mixer

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Baking Pan

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Notes

If your butter isn't room temperature: Place refrigerated butter in the microwave for no more than 30 seconds or just until the butter is partially melted. DO NOT fully melt the butter. These cookies will not bake properly if the butter is fully melted but instead will look like super thin pancake cookies.

Don't try this recipe with different flour. I tested this recipe using MANY different gluten-free flour blends. These cookies will taste dramatically different (and most likely taste really gross) if you try to use a different gluten-free flour blend than the one I have suggested.

Egg-free version: The one modification you could make in this recipe that will still produce a really tasty cookie is to swap out the egg for 65 grams (¼ cup applesauce). The texture and taste will be slightly different, but in my opinion, it is still a really tasty chewy chocolate chip cookie.

Chocolate chip suggestion: Use any type of chocolate chips you prefer. I LOVE Ghirardelli Bittersweet 60% Cacao Baking Chips because they are larger in size than the typical chocolate chip. In this case, bigger is definitely better. 

• Category: Cookies
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Keywords: gluten-free chocolate chip cookies, gluten-free cookie recipe, gluten-free dessert recipe

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