The BEST Gluten-Free Chocolate Chip Cookies

Crispy on the outside, chewy on the inside, these gluten-free chocolate chip cookies will have everyone fooled whether they’re gluten-free or not! Just because you don’t eat gluten doesn’t mean you shouldn’t be able to indulge in everyone’s favorite cookie recipe!

Back in the day, my goal was to “healthify” every recipe. I love this challenge and honestly have succeeded countless times but some recipes are meant to be left alone. Case in point: chocolate chip cookies. For years, I kept trying to force my healthified cookies onto C, who while incredibly kind in his appreciation also would ask if I could “make him a real cookie, please?”. And for as many swaps and healthy substitutions I could make, nothing quite satisfies quite like a butter and sugar-filled cookie.

And here’s the deal, even those of you who are gluten-free (either celiac or intolerant) deserve a real cookie too! I oftentimes find that things that are gluten-free get lumped into the health food section and just because you’re gluten-free doesn’t mean you can’t eat butter and sugar! These gluten-free chocolate chip cookies aren’t willing to make that compromise.

It took me years to nail the perfect blend of gluten-free flours for this recipe (because so many gluten-free flour blends are YUCK) but I must say, these are the best gluten-free chocolate chip cookies I have ever tried. Don’t believe me? Give them a try!

Gluten-Free Chocolate Chip Cookie Ingredients

• unsalted butter 
• brown sugar – coconut sugar works too
• pure cane sugar – white sugar works too
• vanilla extract
• brown rice flour
• almond meal – not almond flour!
• baking soda
• sea salt
• egg
• dark chocolate

How to Make Gluten Free Chocolate Chip Cookies

STEP 1: In a large bowl, cream together the softened butter, sugars and vanilla. Stir in the egg until well combined. In a separate bow, combine the rice flour, almond meal, baking soda and sea salt.  Add the dry ingredients to the wet and stir until well combined. Stir in the chocolate.

STEP 2: Line a baking sheet with parchment paper or a silicone mat. Scoop dough into 1 tablespoon balls and arrange on the baking sheet. Don’t cook more than 12 cookies per tray or they will overcrowd.

STEP 4: Bake at 375ºF for 10 minutes. Let sit on the tray for 10 minutes before transferring to a wire rack to cool completely. 

What makes these cookies gluten-free?

Instead of using wheat flour, these gluten-free chocolate chip cookies contain a gluten-free flour blend. I find these two flours to work really well in cookies:

• Brown rice flour – many groceries stores sell brown rice flour but you can definitely find it at Whole Foods or health food stores if you’re having trouble finding it.
• Almond meal -same as above, you can find this at most grocery stores including Whole Foods or at health food stores. Be sure to grab almond meal and not almond flour!

How to Store Homemade Cookies

After allowing the cookies to cool completely on a wire rack, store in an airtight container for up to three days… if they last that long! You can also freeze these if you’re making in advance or want them to last longer.

Gluten-Free Chocolate Chip Cookies

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Crispy on the outside, chewy on the inside, these gluten-free chocolate chip cookies will have everyone fooled whether they’re gluten-free or not! Just because you don’t eat gluten doesn’t mean you shouldn’t be able to indulge in everyone’s favorite cookie recipe!

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

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• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar (coconut sugar works too)
• 1/4 cup pure cane sugar (white sugar works too)
• 1 tsp vanilla extract
• 3/4 cup brown rice flour
• 1/2 cup almond meal
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 large egg
• 1/2 cup chopped dark chocolate

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Instructions

1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment or a silicone mat (or grease tray if neither are available).
3. In a large bowl cream together butter, sugars and vanilla.
4. Stir in the egg until well combined.
5. In a separate bowl combine rice flour, almond meal, baking soda and sea salt.
6. Add dry ingredients to wet until well combined.
7. Stir in chocolate.
8. Roll dough into tablespoon sized balls and place onto silicone or parchment lined tray. Do not overcrowd (no more than 12 cookies per tray)
9. Bake for 10 mins (or slightly longer as all ovens are different).
10. Let sit on tray for 10 mins before removing to cool completely on a wire rack.
11. Repeat until all remaining dough has been rolled into balls and baked.
12. Stir in an airtight container for up to 3 days (if they last that long…)

Like this post? Here are more cookie recipes you might enjoy:

• Vegan Oatmeal Lace Cookies
• Ginger Molasses Cookies
• Grain-Free Double Chocolate Cookies
• Peppermint Chocolate Cookies
• Peanut Butter Cookies