These gluten free chocolate chip cookies are buttery, soft in the center, lightly crisp around the edges, and packed with melty chocolate chips in every bite. Best of all, they don't taste like a “gluten-free version” of a cookie. They taste like the real thing.
I recently interviewed Chef Stephanie Miller-Joyce from the café inside Sunflower Outdoor & Bike Shop in Lawrence, Kansas, where these cookies regularly sell out from the pastry case. After one bite, I understood why.
Why You’ll Love These Cookies
- Thick bakery-style cookies
- Crisp golden brown edges
- Easy gluten-free chocolate chip cookie recipe
At Chef Stef’s café, these cookies sit right next to healthier menu items like protein balls and smoothies, but customers still grab them constantly because they taste like a classic bakery cookie.
A Gluten Free Chocolate Chip Cookie That Actually Tastes Good?
A lot of gluten-free cookies end up crumbly and gritty. This combination of gluten-free flour blend and brown rice flour gives the best chewy texture without feeling gummy or heavy.
The overnight chill helps the flour fully hydrate. That one step makes a huge difference in both texture and flavor.
My favorite part about these cookies is that most people do not even realize they are gluten free unless you tell them.
A Quick Note About Gluten Free vs. Celiac Disease
This is something every baker should know before making gluten-free treats for other people.
Some people eat gluten free because it makes them feel better. Other people have celiac disease. For them, even tiny bits of gluten can make them very sick.
If you bake gluten-free cookies in a kitchen where you also use regular flour, little bits of flour can accidentally get into the cookies and cause cross contamination.
That doesn't mean you can't make gluten-free baked goods in a shared kitchen. You just need to be extra careful.
Gluten Free Chocolate Chip Cookie Tips
- Wipe down counters really well
- Wash bowls, mixers, and cookie sheets carefully
- Use fresh parchment paper
- Keep gluten-free ingredients separate when possible
- Be honest with customers about your kitchen
Be Transparent About Your Baking
If you are selling these cookies, you can add a note like:
“Made in a kitchen that also processes wheat and gluten products.”
That helps customers decide if the cookies are safe for their own needs.
Chef Stef mentioned that gluten-free options are one of the most common requests they receive at the café. That is something I hear from home bakers too. Customers appreciate having at least one really good gluten-free option that still feels indulgent.
Ingredients & Ingredient Tips
Gluten-Free Flour Blend
Use a high-quality gluten-free flour blend that already contains xanthan gum. Most blends are designed to replace all-purpose flour cup-for-cup.
I tested this recipe with a Bob's Red Mill cup-for-cup blend and had great results.
Brown Rice Flour
Chef Stef uses brown rice flour to help create structure without making the cookies dry or gritty.
Baking Soda + Baking Powder
This combination helps the cookies spread just enough while still keeping soft, chewy centers. The baking powder gives a little lift while the baking soda helps create those golden brown edges.
Salt
Salt balances the sweetness and brings out the chocolate flavor. For an extra bakery-style finish, sprinkle a little flaky sea salt on top of the warm cookies right after baking.
Unsalted Butter
Use softened unsalted butter at room temperature. Properly creamed butter helps create lighter cookies with crisp edges.
Brown Sugar
Brown sugar is the secret to soft and chewy cookies because it adds moisture to the dough.
Granulated Sugar
Granulated sugar helps the cookies spread slightly and creates crisp edges that balance the soft centers.
Egg
This recipe uses one whole egg help bind the dough together which is especially important in gluten-free baking.
Vanilla Extract
Vanilla gives these cookies that classic bakery-style flavor and helps round out the richness of the chocolate.
Chocolate Chips
The café version uses plenty of chocolate chips because gluten-free customers still want a cookie that feels fun and indulgent, not “diet food.”
You can use semi-sweet chocolate chips, chopped dark chocolate, or a mix of both for extra melty chocolate pockets throughout the cookies.
Tools You’ll Need
- Large mixing bowl or stand mixer
- Paddle attachment or hand mixer
- Cookie scoop
- Parchment paper
- Baking sheets
- Cooling rack
How to Make This Gluten Free Chocolate Chip Cookie
Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour blend, brown rice flour, baking soda, baking powder, and salt.
Whisking everything together first helps evenly distribute the leavening agents so the cookies bake evenly.
Cream the Butter and Sugars
In a large bowl or bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Do not rush this step. Creaming the butter properly helps create softer cookies with better texture.
You can also use a hand mixer if needed.
Add the Egg and Vanilla
Add the egg and mix well. Stir in the vanilla extract.
The egg help provide structure and moisture, which is especially important in gluten-free baking.
Add the Dry Ingredients
Slowly mix the dry ingredients into the wet ingredients until fully combined.
Don't be surprised if the dough feels softer than regular cookie dough at first. Gluten-free flour blends absorb moisture differently, and the overnight chill helps everything firm up beautifully.
Fold in the Chocolate Chips
Fold in the chocolate chips until evenly distributed throughout the dough.
At this point, the dough will be thick, soft, and loaded with chocolate.
Scoop the Dough
Use a cookie scoop to portion cookie dough balls onto parchment-lined baking sheets.
For thick bakery-style cookies, leave the dough in tall mounds instead of flattening it.
Chill Overnight
In a busy café kitchen, resting dough overnight also makes baking days easier because the dough is ready to bake fresh the next morning. This is one of the biggest secrets to soft and chewy gluten-free cookies.
Cover the scooped cookie dough with plastic wrap and refrigerate overnight. This gives the gluten-free flour blend time to fully hydrate, which improves flavor and texture.
The next day, the dough bakes up thicker, chewier, and more flavorful.
Bake
Bake the cookies until the edges are lightly golden brown while the centers still look soft and slightly underbaked.
That is the secret to a chewy cookie texture.
The cookies continue setting as they cool, so avoid overbaking.
Allyson’s Tips
Chef Stef mentioned that one of the hardest parts of café baking is predicting how much will sell each day. If you are adding gluten-free items to your menu for the first time, start with a smaller batch and see how customers respond.
You can always mix a full batch and bake off only what you need.
Storage & Make-Ahead Tips
- Store baked cookies in an airtight container at room temperature for several days.
- You can also freeze the cookie dough before baking. Place the scooped dough balls onto a tray until frozen solid, then transfer them to a freezer bag.
- Bake directly from frozen and simply add a few extra minutes to the baking time.
Gluten Free Chocolate Chip Cookies
Video
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- ½ cup brown rice flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the Bob's Red Mill 1-to-1 flour, brown rice flour, baking soda, baking powder, and salt.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract. Mix until fully combined.
- Add the dry ingredients and mix on low speed just until combined. The dough should be thick, soft, and scoopable.
- Fold in the chocolate chips.
- Using a scale, portion the dough into seven 3.5-ounce balls and place them on a parchment-lined baking sheet.
- Cover and refrigerate overnight. This resting time allows the gluten-free flour to fully hydrate and helps create a thicker, chewier cookie.
- When ready to bake, preheat the oven to 360°F.
- Place the chilled dough balls several inches apart on a parchment-lined baking sheet.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best texture, bake one test cookie first and adjust as needed.
Store in an airtight container for up to 3 days.
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