Gluten-free chocolate chip cookies that are just as soft, chewy, and delicious as the original. No one will know they're gluten-free – perfect for everyone to enjoy.
Going gluten-free doesn't mean giving up on great cookies. These Gluten-Free Chocolate Chip Cookies have all the classic qualities you love – crispy edges, soft and chewy centres, and pockets of gooey chocolate – without any gluten. The secret? A high-quality 1:1 gluten-free flour blend that mimics the texture of wheat flour perfectly.
This recipe is easy, foolproof, and ready in under 30 minutes. Whether you're gluten-intolerant, baking for someone who is, or just looking to try something new, these cookies will become a household favourite.
🍪 Ingredients
- 225 g unsalted butter, softened
- 200 g brown sugar
- 100 g caster sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 360 g 1:1 gluten-free flour blend (with xanthan gum)
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 300 g gluten-free chocolate chips (semi-sweet or milk chocolate)
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 190°C (375°F). Line two large baking sheets with baking paper.
- Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and caster sugar together until light and fluffy – about 2–3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until fully combined.
- Add dry ingredients: In a separate bowl, whisk together the gluten-free flour, bicarbonate of soda, and salt. Gradually add to the wet mixture, mixing until just combined – don't overmix.
- Fold in chocolate chips: Gently fold in the gluten-free chocolate chips with a spatula until evenly distributed.
- Chill the dough (optional but recommended): For best results, chill the dough in the refrigerator for 30–60 minutes. This helps prevent spreading and improves texture.
- Scoop and bake: Scoop tablespoons of dough onto the prepared baking sheets, leaving about 5 cm between each cookie. Bake for 10–12 minutes, until the edges are golden and the centres are still slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will continue to set as they cool.
💡 Pro tip: Gluten-free cookies benefit from a slightly longer rest. Let them cool completely on the baking sheet before moving – they'll firm up as they cool and develop a beautiful chewy texture.
❓ Tips & Variations
- Best flour blend: Use a 1:1 gluten-free flour blend that contains xanthan gum (like Bob's Red Mill or King Arthur Flour). If your blend doesn't have xanthan gum, add ½ tsp.
- Flavour twists: Add 100 g chopped walnuts or pecans for extra crunch. Swap chocolate chips for white chocolate or dark chocolate chunks.
- Brown butter version: Brown the butter before using for a nutty, caramelised flavour – chill it back to room temperature before creaming.
- Storage: Keep in an airtight container for up to 5 days. These cookies also freeze well for up to 3 months.
- Dairy-free option: Use dairy-free butter and dairy-free chocolate chips to make these cookies dairy-free as well.
Soft, chewy, and packed with chocolate – gluten-free perfection in every bite.
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