For soft-baked gluten-free chocolate chip cookies that’ll melt in your mouth, mix your GF flour with xanthan gum, then combine with butter, sugars, egg yolks and vanilla.
Don’t skip the 30-minute chill time—it’s the secret to perfect texture!
Bake at 350°F for 12 minutes and let cool completely for that irresistible softness.
Adding chopped nuts or using coconut oil for dairy-free versions works well.
Here are some storage tricks to keep them fresh for days!
Ingredients
- Gluten-free all-purpose flour
- Xanthan gum
- Baking soda
- Salt
- Brown sugar
- Granulated sugar
- Unsalted butter
- Egg yolks
- Vanilla extract
- Semi-sweet chocolate chips
Recommended Tools
Baking perfect gluten-free chocolate chip cookies is so much easier when you have the right tools on hand. These kitchen essentials will help you mix, measure and bake those soft, chewy cookies without any frustration or mess.
- Mixing Bowls:
You’ll need at least two bowls for whisking dry ingredients separately from wet ingredients before combining them.
- Kitchen Scale:
Measuring gluten-free flour by weight rather than volume ensures more consistent results in your cookies.
- Cookie Scoop:
Creates uniform cookie dough balls for even baking and helps achieve that perfect soft-baked texture.
- Baking Sheets:
Good quality baking sheets distribute heat evenly so your gluten-free cookies bake properly without burning.
- Parchment Paper:
Prevents cookies from sticking to the pan which is especially important with gluten-free doughs.
- Cooling Rack:
Allows cookies to cool properly after baking so they maintain their soft texture without getting soggy.
Ready to bake the most amazing gluten-free chocolate chip cookies? Let’s get started!
First, grab a medium bowl and whisk together 2¼ cups of gluten-free all-purpose flour, ½ teaspoon of xanthan gum (if your flour blend doesn’t already include it), 1 teaspoon of baking soda, and 1 teaspoon of salt. This creates the perfect foundation for our cookies!
In a separate bowl, mix ¾ cup of melted unsalted butter with ¾ cup of brown sugar and ½ cup of granulated sugar until they’re happily combined. Then add 2 egg yolks and 1½ teaspoons of vanilla extract, stirring until the mixture looks smooth and glossy. Your kitchen probably smells amazing already!
Now for the magic moment – pour your wet ingredients into the dry mixture and stir until just combined. Don’t overmix or your cookies might get tough! Gently fold in 2 cups of semi-sweet chocolate chips. Feel free to sneak a few chips for yourself – I won’t tell anyone!
Pop that dough in the refrigerator for at least 30 minutes. Trust me, this chilling time is SO worth it! The longer you can wait, the better your cookies will be. In fact, if you can stand it, chilling overnight works wonders for the flavor and helps create thicker, chewier cookies.
When you’re ready to bake, preheat your oven to 350°F and line your baking sheets with parchment paper (this prevents sticking – a total game-changer for gluten-free baking).
Scoop out dough balls, shape them nicely, and place them on your prepared sheet. Give each cookie a gentle press to flatten slightly. Don’t crowd them – they need room to spread!
Bake for 12 minutes or until the edges are set but the centers still look slightly soft. They’ll continue cooking a bit after you take them out, so don’t worry if they seem underdone.
Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. This cooling time helps them set up perfectly!
Grab a glass of milk and enjoy your soft, chewy gluten-free chocolate chip cookies while they’re still warm and the chocolate is all melty. You just created cookie magic!
Pro Tips
Chilling your gluten-free chocolate chip cookie dough overnight instead of just 30 minutes creates a remarkable difference in both flavor development and cookie thickness.
The extended rest time allows the gluten-free flour to fully hydrate and the sugars to dissolve completely, resulting in cookies with deeper caramelized flavor and a thicker, more satisfying texture.
Substitutions & Variations
The basic gluten-free chocolate chip cookie recipe serves as a perfect canvas for customization with different ingredients that transform the flavor profile while maintaining the soft-baked texture.
- Nutty Delight: Replace 1/2 cup of chocolate chips with chopped walnuts, pecans or macadamia nuts for added crunch and earthy flavor.
- Dairy-Free Option: Substitute the butter with coconut oil or vegan butter and use dairy-free chocolate chips to make these cookies completely free of animal products.
- Double Chocolate: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients and use white chocolate chips instead of semi-sweet for a striking color contrast.
- Fruity Twist: Mix in 1/2 cup of dried cranberries, cherries or raisins alongside the chocolate chips for bursts of tangy sweetness throughout.
- Spice Infusion: Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and a pinch of cardamom to the dry ingredients for a warm, aromatic version perfect for fall and winter.
- Salted Caramel: Fold in 1/2 cup of caramel bits with the chocolate chips and sprinkle flaky sea salt on top of cookies before baking for a sweet-salty combination.
Leftovers & Storage Tips
Properly storing your freshly baked gluten-free chocolate chip cookies ensures they’ll maintain that irresistible soft-baked texture for days to come.
Let them cool completely, then place in an airtight container with a slice of bread to keep them moist. They’ll stay fresh at room temperature for 3-4 days or freeze them for up to 3 months.
Just reheat frozen cookies for 10 seconds in the microwave for that fresh-baked taste!
Bake Tonight!
Soft-Baked Gluten-Free Chocolate Chip Cookies
Perfectly soft and chewy gluten-free chocolate chip cookies that everyone will love.
- 2 1/4 cups gluten-free all-purpose flour
- 1/2 tsp xanthan gum (if needed)
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup melted unsalted butter
- 2 egg yolks
- 1 1/2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- Whisk flour, xanthan gum, baking soda, and salt.
- Mix melted butter, sugars, egg yolks, and vanilla.
- Combine wet in dry; fold in chocolate chips.
- Chill dough for at least 30 minutes.
- Scoop and shape dough balls; flatten slightly.
- Bake at 350°F for 12 minutes until edges set.
- Cool on sheet before transferring.
