The best, easy gluten free chocolate chip cookies! Crispy edges, soft and chewy insides and melty chocolate pieces studded throughout. This recipe includes vegan options and how to makes these without xanthan gum. | Gluten Free + Vegan Options

Hands down, chocolate chip cookies are my all time favourite things to bake. No matter the day, the season or the occasion I am always down for whipping up a batch.

How I’ve managed to sustain this site for so many years without sharing just a good ol’ fashioned gluten free chocolate chip cookies recipe is beyond me and it’s time to change that!

Gluten Free Chocolate Chip Cookies Subs + Tips

Can I freeze the cookies? The dough?

Yes! Both the dough and the baked cookies can be frozen.

• To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened  place in a ziplock bag and store in the freezer for up to 3 months. When you’re ready for cookies simply bake from frozen – just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.
• To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container – place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer.  You can enjoy frozen cookies straight out of the freezer (though they’ll be a little hard) or allow them to thaw for an hour or so before enjoying.

What’s the best flour for gluten free baking?

• In this particular recipe I recommend using a standard all purpose gluten free flour blend. It doesn’t need to be a specific one. I like using my own homemade gluten free flour blend  but I will often use whatever generic brand is available (like this one) at my local grocery store. Just make sure you’re using something that is a blend of flours.

Can I use another type of flour?

Unless you’re using a gluten free flour blend (it doesn’t have to be the exact one I use) I don’t recommend using different flours. If you’re interested in making cookies with different types of flours there are plenty of other recipes on this site you might prefer instead.

• Almond Flour Chocolate Chip Cookies (grain free, low carb options)
• Sunflower Seed Chocolate Chip Cookies (nut free, paleo, low FODMAP and vegan)
• Chickpea Flour Chocolate Chip Cookies (grain free/nut free)
• Paleo Chocolate Chip Cookies (used coconut, almond and tapioca flour)
• Chocolate Chip Zucchini Oat Cookies (vegan option and low FODMAP )
• Chocolate Chip Pumpkin Cookies (vegan, low FODMAP)

Substitutions

Can I make these without xanthan gum?

• If your flour blend already contains xanthan gum you don’t need to add any extra to the dough.
• You don’t have to add any xanthan gum at all but your cookies will spread a lot more after baking. If you like thin, chewy cookies then you’ll love these without xanthan! 

Xanthan Gum & Gluten Free Baking

Still have a few questions about xanthan gum? Check out my post explaining the how, when and why xanthan gum is important for gluten free baking and how you can sub it out!

Learn More

Can I make these vegan or egg free?

• You can use dairy free butter or coconut oil in place of the regular butter.
• Keep in mind that coconut oil cookies won’t flatten easily when baked and will have a distinct coconut taste. The dough also needs to be chilled about 15 minutes before baking. I recommend using a dairy free butter sub over coconut oil in this recipe but you can use whichever you prefer.
• To make these egg free you can use 1/4 cup almond milk in place of the egg and add an extra 1 tablespoon flour. 

Enjoy!

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Recipe

Gluten Free Chocolate Chip Cookies

Yield: 16 cookies Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

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Crispy edges, soft insides and melty chocolate pieces studded throughout make for the ultimate gluten free chocolate chip cookies!

Ingredients

• 1/2 cup | 113 grams butter, softened
• 3/4 cup | 165 grams light brown sugar
• 1/2 cup | 100 grams granulated white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/3 cup | 187 grams gluten free all purpose flour blend
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup |128 grams chocolate chips or chopped chocolate chunks (dairy free if needed)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat oven to 350°F/175°C. Line or lightly grease a large cookie sheet. Set aside.
2. Mix together the butter and sugars together in a large mixing bowl until combined.
3. Add the vanilla and egg.
4. Stir in the flour, gum, baking soda and salt. Mix until fully incorporated.
5. Fold in the chocolate chips.
6. Scoop out balls of dough, about 1 1/2-2 tablespoons worth and drop onto the prepared baking sheets. Leave at least 2 inches in between the dough to leave room for spreading.
7. Optional Tip: Just before baking I like to press a few additional chips in the dough balls as seen in the bottom picture just below. This is completely optional but it does give your finished cookies a little more of a bakehouse kind of look to them.
8. Place in the oven and bake for 9 minutes for chewier cookies and 10-11 minutes for crispier cookies. Let the cookies cool on the tray for at least 5 minutes before removing to cool and enjoy!
9. Keep these store in an airtight container for 1-2 weeks.

Notes

Make it dairy free

• Use coconut oil or dairy free butter.
• Coconut oil cookies will spread less and have a more distinct coconut taste.
• Chill the dough about 15 minutes before baking with coconut oil.

Make it egg free

• Leave out the egg and use 1/4 cup almond milk (or whatever type of milk you want) in place of the egg.
• Add 1 tablespoon of flour.

Without Xanthan Gum

• You can leave out the xanthan but your cookies will spread much more. If you like thin, chewy cookies then you'll enjoy these without the xanthan.

Freeze for Later

• To freeze the dough: roll cookie dough into balls and place in the refrigerator for an hour or so. Once the balls have chilled and hardened place in a ziplock bag and store in the freezer for up to 3 months. When you’re ready for cookies simply bake from frozen – just add an extra 2-3 minutes to the overall bake time. You may also want to write down the date frozen as well as the bake temperature and time.
• To freeze baked cookies: Once fully cooled place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container – place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies straight out of the freezer (though they'll be a little hard) or allow them to thaw for an hour or so before enjoying.

Nutrition Information

Yield: 16

Serving Size:

1 cookies Calories: 188Total Fat: 9gSaturated Fat: 6gCholesterol: 27mgSodium: 121mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Desserts Cuisine: American