Crisp on the outside and chewy in the middle with no hint of grittiness, these gluten free chocolate chip cookies don’t taste “gluten free” at all!
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Everyone loves a classic chocolate chip cookie, right? Crisp on the outside, chewy in the middle, and packed with melty chocolate. Mmmmmm.
My main complaint with all the gluten free chocolate chip cookies I’ve tried is they have a hint of graininess. You know what I’m talking about! That little extra crunch to the cookie, the gritty, sand-in-your-teeth kind of feeling.
And that has no business being in a chocolate chip cookie!
I finally ended up combining a traditional recipe with a tip I learned from one of my favorite gluten free sites, My Gluten-Free Kitchen: adding a little cream cheese to gluten free cookies.
I made tweaks to the recipe along the way, testing it half a dozen times, then rounded up 5 common gluten free flour blends and tested that recipe with all of them so I could let you know which work the best.
Keep reading my friends, I’ll share which flour works best, which ones don’t work at all, and step-by-step photos and instructions so you can make the perfect gluten free chocolate chip cookies, too!
I know you’re going to love these, my kids repeatedly tell me they are the BEST chocolate chip cookies I’ve ever made!
WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE CHOCOLATE CHIP COOKIES?
The ingredients you’ll need are pretty standard, it’s really the proportions and type of flour that make the biggest difference. See the next section for my recs!
Here’s what you’ll need:
- unsalted butter
- cream cheese
- brown sugar
- baking soda
- salt sea salt really tastes the best!
- gluten free flour see below
- chocolate chips I love using an assortment of different types and sizes
- chopped, toasted pecans optional
WHAT FLOUR WORKS BEST IN THIS RECIPE?
I tested this recipe with the following gluten free flours, which are listed in the order of which worked best:
- gf Jules
- Pamela’s All-Purpose Artisan Blend
- Better Batter
- Bob’s Red Mill 1:1
I strongly suggest using gfJules because it performs SO well in this recipe! It is the only one that didn’t lend any type of gritty taste/texture. It is also my go-to for all yeast breads/rolls, because it gives a higher rise and a light and fluffy texture.
You can find it on gfJules.com or on Amazon.
Pamela’s came in second, it made gorgeous cookies but there a hint of grittiness. Better Batter was right there with Pamela’s.
While I like Cup4Cup for a lot of things (especially biscuits!), it just didn’t work well in this recipe.
Bob’s Red Mill came in very last, perhaps it would be better if I reduced the flour called for in the recipe, but it had a grainy texture and just wasn’t great. It does make the best pancakes, though!
I have gotten some questions about using almond flour in this recipe, and it won’t work as a straight substitute. If you’re looking for a cookie recipe that uses almond flour, try these Paleo Chocolate Chip Cookies from Texanerin Baking
HOW TO MAKE GLUTEN FREE CHOCOLATE CHIP COOKIES
There are 3 you need to remember when making gluten free chocolate chip cookies:
- The dough should be sticky and a little softer than “normal” cookie dough
- Allowing for an hour to cool the dough will really improve the texture
- When measuring gluten free flour, always stir the flour, scoop into a measuring cup, then level off.
Here are the steps:
- Cream butter, cream cheese, and sugars until fluffy, which takes about 1 minute.
- Mix in eggs and vanilla.
- Mix in flour, salt, soda, chocolate chips, and nuts (if you want).
- The dough will be sticky.
- Pop it in the fridge for at least 2 hours, or the freezer for 1 hour. This allows the gluten free flour to absorb moisture, which helps eliminate any gritty texture. It also makes it easier to handle, and helps keep it from spreading too much while baking.
- Preheat your oven, and bake!
FREQUENTLY ASKED QUESTIONS
I strongly suggest using gfJules because it performs SO well in this recipe! It is the only one that didn’t lend any type of gritty taste/texture. You can find it on gfJules.com or on Amazon.
I haven’t tried yet, if you do, please come back and comment to let everyone know how it worked! Your feedback is so appreciated.
I haven’t tried using a butter substitute, if you do please let me know how it goes! For chocolate chips, my favorite dairy free ones are Enjoy Life.
YES! This dough freezes well. Scoop the dough onto a parchment lined baking sheet and pop in the freezer for an hour, then pop into a freezer bag and store in the freezer. You can bake straight from frozen, just add a minute or two to the baking time.
Prepared cookies freeze well too. You can let them thaw on the counter, or pop in the microwave for a few seconds for a warm cookie.
I recommend sticking to this step. It really helps with the texture and appearance of the cookies.
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Gluten Free Chocolate Chip Cookies
Crisp on the outside and chewy in the middle with no hint of grittiness, these gluten free chocolate chip cookies don't taste "gluten free" at all!
- 1 cup unsalted butter, softened
- 1 oz cream cheese, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs, room temp
- 1 Tablespoon vanilla
- 3 cups gluten free flour (see notes)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups chocolate chips
- 3/4 cups chopped, toasted pecans
- Cream butter, cream cheese, and sugars on medium speed for about 1 minute until fluffy.
- Add eggs and vanilla and mix until well combined.
- Add gluten free flour, baking soda, and salt and mix until combined. Stir in chocolate chips (and pecans if you're using them)
- Spread into a container and cover with plastic wrap or a lid, then allow to set in the freezer for 1 hour, or the fridge for at least 2 hours and up to 5 days.
- When ready to bake, preheat the oven to 350 degrees°F and drop cookies by 1" scoops onto a parchment lined baking sheet 3 inches apart.
- Bake for 12-14 minutes until edges are beginning to brown. Cool for a couple minute before removing to a cooling rack.
I strongly suggest using gfJules because it performs SO well in this recipe! It is the only one that didn't lend any type of gritty taste/texture. You can find it on gfJules.com or on Amazon.
When measuring gluten free flour, stir the flour, scoop into measuring cup, and level off with the flat edge of a knife.
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Best Gluten Free Flour Blend
Norpro 703 NOR-703 SCOOP, SANTOPRENE HANDLE, 44MM, 42MM (2 Tablespoon)
Redmond Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 4.75 Ounce Shaker (1 Pack)
KitchenAid KP26M1XNP 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Nickel Pearl
Gluten Free Mexican Vanilla
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 104mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g
Monday 7th of February 2022
I made these using Bob's Red Mill flour and egg replacer. I left them in the freezer for an hour and half and then let the bowl sit on the counter for about 5-10 minutes. I baked them for 14 minutes to start and ended up baking them about three minutes longer. They're crisp and chewy and not gritty at all. My husband said they were awesome :)
Sunday 13th of March 2022
Yay! Thanks for sharing how you made them.
Wednesday 27th of January 2021
Can't wait to make these! After I finish a cake I made this afternoon! A wonderful Food 52 recipe with a grated apple, ricotta cheese, and KA Measure for Measure gf flour. I am trying not to eat my way through this pandemic! Lol!