Let’s be honest. The search for the perfect gluten-free chocolate chip cookie often ends in disappointment. We’re talking about those gritty, crumbly, or disappointingly cakey impostors that just don’t satisfy that deep, primal craving for a truly great cookie.

I’m here to tell you that the search is over. After years of testing in the Glutenoo kitchen, we have perfected the ultimate Homemade Gluten-Free Chocolate Chip Cookies recipe that yields irresistibly soft, chewy centers, golden-brown caramelized edges, and glorious puddles of molten chocolate. Ready in just about an hour (plus essential chilling time), these cookies are so good, no one will ever guess they’re gluten-free.

Why This Recipe Works: A Culinary Science Breakdown

This isn’t just another recipe; it’s a formula rooted in food science to overcome common gluten-free baking challenges. We’ve engineered it for a soft, chewy texture that holds together beautifully, providing a truly satisfying cookie experience for everyone, including those with Celiac Disease.
For more information on celiac-safe practices, the Celiac Disease Foundation is a fantastic resource.

• The Right Flour Blend: We use a high-quality “cup-for-cup” or “measure-for-measure” gluten-free flour blend that already contains xanthan gum. This mimics the structure-building properties of gluten, preventing the dreaded crumble.
• Cornstarch for Tenderness: A small amount of cornstarch is our secret weapon. It interferes with protein formation (even in GF flours), resulting in a more tender, melt-in-your-mouth crumb.
• Melted Butter + Chilling: Using melted butter coats the flour particles differently than creamed butter, promoting chewiness. The mandatory chilling step solidifies this fat, preventing the cookies from spreading into greasy puddles in the oven and allowing the flour to fully hydrate. This is a key reason why this homemade gluten-free chocolate chip cookie recipe is engineered for success.
• More Brown Sugar: We use a higher ratio of brown sugar to white sugar. The molasses in brown sugar provides moisture and a slight acidity that reacts with the baking soda, contributing to both a chewier texture and a richer, more complex flavor.

Ingredients & Quantities

Kitchen Equipment & Tools

• Digital Kitchen Scale: Non-negotiable for gluten-free baking. Measuring flour by volume (cups) can be inaccurate by up to 25%, which is the number one cause of failed GF recipes. Accuracy is everything.
• Stand Mixer with Paddle Attachment: Gluten-free dough can be very stiff and sticky. A stand mixer ensures all ingredients are thoroughly incorporated without overworking the dough, which can make it tough.
• Light-Colored Baking Sheets: Dark pans absorb and radiate more heat, often leading to burnt bottoms before the cookie centers are baked. A heavy-duty, light-colored aluminum sheet promotes even baking.
• Medium Cookie Scoop (2-Tablespoon): This simple tool is the key to uniformly sized cookies. Uniformity means they all bake evenly in the same amount of time.

How to make a homemade gluten-free chocolate chip cookies recipe

Step 1: Combine the Wet Ingredients

1. In the bowl of your stand mixer fitted with the paddle attachment, combine the cooled, melted butter, brown sugar, and granulated sugar.
2. Mix on medium speed for about 2 minutes until the mixture is smooth and well combined. It will look like wet sand.
3. Add the room temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
4. Beat in the vanilla extract until just combined.

Step 2: Whisk the Dry Ingredients

1. In a separate medium bowl, whisk together the gluten-free flour blend, cornstarch, baking soda, and salt. Whisking is important to distribute the leavening agents evenly.
2. With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; be careful not to overmix. The dough will be very soft and may look greasy.

Step 3: Add Chocolate and Chill (The Most Important Step)

1. Gently fold in the chocolate chips using a spatula.
2. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, but preferably overnight (up to 72 hours). This is the most critical step in our homemade gluten-free chocolate chip cookie recipe as it develops flavor and ensures a thick, chewy cookie.

Step 4: Bake to Perfection

1. Preheat your oven to 375°F (190°C). Line two light-colored baking sheets with parchment paper.
2. Using a medium cookie scoop, portion the chilled dough into balls (about 2 tablespoons each) and place them 2-3 inches apart on the prepared baking sheets.
3. Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
4. Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes. This allows them to set up. Then, transfer them to a wire rack to cool completely.

Expert Tips for Success

• Weigh Your Flour: I cannot stress this enough. A digital scale is a baker’s best friend, especially in the gluten-free world. It is the single most important tip for this homemade gluten-free chocolate chip cookie recipe.
• Room Temperature is Key: Using room temperature eggs ensures they emulsify properly into the butter and sugar mixture, creating a stable, uniform dough.
• Don’t Skip the Chill: Chilling the dough is mandatory, not optional. It prevents spreading, deepens the caramel-like flavor, and results in a much chewier texture.
• Trust the Visual Cues: The perfect moment to pull cookies from the oven is when the edges are set and golden, but the center still looks a bit puffy and soft. They will continue to bake from the residual heat in the pan.

Variations & Add-ins

• Dairy-Free Version: Easily make these dairy-free by using your favorite vegan butter sticks (like Miyoko’s Kitchen or Melt) and certified dairy-free chocolate chips (like Enjoy Life brand).
• Nutty & Nice: Add 1 cup of toasted, chopped walnuts or pecans along with the chocolate chips for a classic crunchy texture.
• Triple Chocolate Threat: Use a mix of semi-sweet, dark, and white chocolate chips for a more complex and visually stunning cookie.

Serving Suggestions

The ultimate homemade gluten-free chocolate chip cookie recipe deserves classic pairings. Serve them warm with a tall glass of cold milk or a scoop of vanilla bean ice cream.
For a truly decadent dessert experience, why not serve a warm cookie alongside a rich slice of our amazing Gluten Free Cheesecake? The combination is pure bliss!

Storing, Freezing, and Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. To freeze, place baked cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag for up to 3 months. You can also freeze the cookie dough balls. Simply scoop the dough, freeze it solid on a baking sheet, then store it in a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

Estimated Nutrition

Nutritional values are estimates based on standard ingredients and serving sizes. Actual values may vary. For strict dietary needs, always consult a professional nutritionist or use your preferred nutrition calculator. Cross-contamination safety is essential; always check labels to ensure ingredients are certified gluten-free, per FDA.gov guidelines.

Troubleshooting Guide: Common Problems & How to Fix Them

Frequently Asked Questions (FAQ)

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Print Recipe

Homemade Gluten-Free Chocolate Chip Cookie Recipe

This ultimate homemade gluten-free chocolate chip cookie recipe yields irresistibly soft, chewy centers, golden edges, and molten chocolate puddles. The search for perfect gluten-free cookies is over!

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: Gluten-Free Chocolate Chip Cookie Recipe

Servings: 24

Calories: 210kcal

Author: Oliver Bennett

Equipment

• Digital Kitchen Scale
• Stand Mixer with Paddle Attachment
• Light-Colored Baking Sheets
• Medium Cookie Scoop (2-Tablespoon)

Ingredients

Main Ingredients

• 1 cup Unsalted Butter Melted and slightly cooled. For dairy-free, use a high-quality vegan butter stick.
• 1 cup Packed Brown Sugar Light or dark brown sugar works. Dark will yield a richer, more molasses flavor.
• 1/2 cup Granulated Sugar Do not substitute; the ratio is key for texture.
• 2 large Eggs Room temperature is crucial for proper emulsification.
• 1 tbsp Vanilla Extract Use pure vanilla extract for the best flavor.
• 2 1/2 cups Gluten-Free All-Purpose Flour Use a blend that contains xanthan gum. We recommend Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure.
• 2 tsp Cornstarch The secret to a soft cookie! Do not omit.
• 1 tsp Baking Soda Make sure it’s fresh for proper lift.
• 1/2 tsp Salt Enhances all the flavors.
• 2 cups Semi-Sweet Chocolate Chips Use high-quality chips or chunks for the best melt.

Instructions

Combine the Wet Ingredients

• In the bowl of your stand mixer fitted with the paddle attachment, combine the cooled melted butter, brown sugar, and granulated sugar.
• Mix on medium speed for about 2 minutes until the mixture is smooth and well combined. It will look like wet sand.
• Add the room temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
• Beat in the vanilla extract until just combined.

Whisk the Dry Ingredients

• In a separate medium bowl, whisk together the gluten-free flour blend, cornstarch, baking soda, and salt. Whisking is important to distribute the leavening agents evenly.
• With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—be careful not to overmix. The dough will be very soft and may look greasy.

Add Chocolate and Chill (The Most Important Step)

• Gently fold in the chocolate chips using a spatula.
• Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, but preferably overnight (up to 72 hours). This is the most critical step in our homemade gluten-free chocolate chip cookie recipe as it develops flavor and ensures a thick, chewy cookie.

Bake to Perfection

• Preheat your oven to 375°F (190°C). Line two light-colored baking sheets with parchment paper.
• Using a medium cookie scoop, portion the chilled dough into balls (about 2 tablespoons each) and place them 2-3 inches apart on the prepared baking sheets.
• Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
• Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes. This allows them to set up. Then, transfer them to a wire rack to cool completely.