Best Gluten Free Chocolate Chip Cookies (or Bars)

Best Gluten Free Chocolate Chip Cookies (or Bars)

If you’re craving a really good cookie (one like you remember before going gluten free) then why make anything but the BEST gluten free chocolate chip cookies recipe? Chewy in the center, crispy around the edges, never crumbly… this gluten free chocolate chip cookie recipe hands-down makes the best!

If you’ve ever tried to make gluten free chocolate chip cookies in the past and been scarred by the experience (flat, lacy, oily or hard hockey puck cookies ringing any bells?), it’s all behind you. My award-winning gfJules Gluten Free Cookie Mix takes all the guess-work out of it. You don’t even have to refrigerate the dough if you don’t have time. 

gluten free chocolate chip cookies

If you have my gfJules Gluten Free All Purpose Flour on hand and would rather bake these from scratch, I’ve given you that recipe below (with my gfJules Flour you can make ANYTHING!). This is basically a gluten free Toll House Cookie recipe — it’s also super easy, but does require some measuring (it’s all in the wrist! just kidding – there’s no trick to measuring flour, just spoon it into the measuring cup and level off with a knife or measure by weight; one cup of my gfJules Flour weighs 135 grams).

These cookies are easily made dairy-free and vegan (I love them made with applesauce instead of eggs!), and can take on a totally different taste, depending on what add-ins you use. From the traditional chocolate chip, to a 4th of July favorite of white chocolate chips and blue and red M&Ms … and anything in between!

Check out my gfJules Cookie Mix ebook for even more ideas of how you can take this scratch recipe OR my super easy and reliable gfJules™ Gluten-Free Cookie Mix and make 12 yummy different cookie recipes that will fool all your friends. No one will ever know these incredible cookies are GF!

gfjules gluten free M&M cookies cu with towel

 

You’ll want to stock up on my cookie mix or print this recipe and keep it handy. In fact, I usually have some of this yummy dough in my freezer at all times for cookie emergencies — you just never know when you might have one!

gfJules Original cookie Mix with bite

Gluten free cookies and milk, anyone?

 

And if you’re craving an awesome chocolate chip cookie, but it’s super duper hot outside, make some gluten free chocolate chip cookie ice cream sandwiches! You won’t get any complaints!

gluten free ice cream sandwiches with ice cream scoop

This dough freezes really well, too. Either freeze all the dough and bring to room temperature to bake, freeze in dough balls, or freeze as logs for slice-and-bake easy-bake cookie nirvana. Your choice!

gfjules gluten free M&M cookies stack_

So, be it chocolate chips, peanut butter chips, raisins, M&Ms or whatever your favorite mix-in … don’t delay. The best gluten free chocolate chip cookies could be hot out of your oven within minutes. Just just have to make them!

gfJules original chocolate chip cookies

Best Gluten Free Chocolate Chip Cookies (or Bars)

Yield: approx. 60 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Hands down, the best gluten free chocolate chip cookies or bars you'll ever taste. And so easy to make!

Ingredients

Instructions

Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes. Mix in the vanilla extract and eggs until combined.

In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.

You may bake this dough immediately or scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold.

Preheat oven to 350° F (static) or 325° F (convection).

Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.

Makes approximately 60 cookies.

To bake cookie dough as gluten free chocolate chip cookie bars ...

Spread the chocolate chip cookie dough into an oiled pan. If you’ve already baked out a batch of cookies, you will probably only have enough dough left for an 8×8 pan, but you could use a jelly roll pan or 9×13 if you have a full batch of dough.

Spread evenly & bake at 375°F for about 20 minutes. Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done. They’ll keep baking a bit longer when you remove them, and this way they’ll still be nice & chewy in the middles.

Notes

*If you want an even easier, no fail way to get to the world’s best chocolate chip cookies or bars, try my gfJules™ Gluten Free Cookie Mix!

Another way to get your chocolate chip cookie fix anytime is to keep some of this dough in your freezer at all times! Store either as a “slice and bake” log or in balls or just thaw the dough and bake from there. Yum anytime!

Pin for later!

The Best Gluten Free Chocolate Chip Cookies | gfJules

Gluten Free Chocolate Chip Cookies or Bars - gfJules

 

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122 thoughts on “Best Gluten Free Chocolate Chip Cookies (or Bars)

  1. I am making these cookies right now. I just took the dough from colding it up in the fridge. Should I bring the dough to room to first?

    • Hi Ellen, no need to bring it to room temperature before baking the dough — just take it right from the fridge and bake! ENJOY!
      ~jules

  2. I love GF Jules flour. My husband needs GF and sugar free. I would love to make the chocolate chip cookies but sugar free. Do you have any suggestions?
    I love the pancakes with blueberries and biscuits made with this flour!

    • Hi Alcie, I’m so glad to hear you are loving the gluten free pancakes and biscuits made with my gfJules Flour!!!!
      Regarding sugar substitutes in cookies, it’s a tough call because cookies rely on the caramelization from the sugar crystals, so I would look to a sugar substitute that is also granulated. Monkfruit sweetener, Just Like Sugar and Swerve all offer baking substitutes you could try and see what you like the taste of best and which turns out best for you in cookie recipes. Those are the places I would start. Best of luck!
      ~jules

  3. Hi! My delivery of your flour just arrived today and I’m rearin’ to go! I would appreciate your feedback regarding one of the ingredients in your Chocolate Chip Cookie Recipe.
    8 Tbs. (1/2 cup) shortening (Spectrum Organic Palm Oil Shortening) is part of the ingredient list. I prefer not to use palm oil. Can coconut oil be substituted in its place? If so, are the amounts the same?
    Thanks for your commitment to creating and sharing your fabulous recipes with us.

    • Hi Sari, so happy you’re excited to start baking with your order of gfJules Flour!!! You can certainly use coconut oil in place of the shortening ingredient. The amounts will be the same. There will be some differences in results, but they’ll still be yummy. I find that the shortening makes the cookies a little fluffier than using coconut oil, but coconut oil (particularly unrefined) adds a flavor that I love (if you love coconut flavor; if not, use refined). If you make the cookies and they’re not as fluffy as you’d like, I’d suggest trying another type of shortening next time just for comparison. You can also bake this recipe in an 8×8 pan as bar cookies to compensate for any flattening. I hope that helps!
      Happy baking!
      ~jules

  4. Is there a substitute for palm oil shortening, It is not available from Amazon where I live .Would love to make these cookies..

    • Hi Angie, you can use any type of shortening you can find, or coconut oil, although shortening helps give the cookies a bit more body (they’re fluffier with shortening). I hope that gives you some options!
      ~jules

  5. Hi Jules,
    Love your flour and recipes. My question this last time making Chocolate Chip cookies they came out flat and ran together. They taste great, they were right out of refrigerator, nothing is expired even went to smaller scoop. These usually come out great. What did I do wrong?

    • Hi Cora, so glad you’re loving my recipes and gfJules Flour!!! If you ever have issues with cookies running together and you’ve already refrigerated your dough, then I’d just fall back on the measuring. You can leave it at room temp for a bit and mix in some more gfJules Flour and that should do the trick. Sometimes I get harried and mis-measure or just don’t put enough in the scoop. That’s why I’ve taken to always weighing my flour anymore. It takes the guesswork out of it and makes it harder for me to mess up! I also always recommend baking on parchment, but that’s a secondary fix. Here are some more gluten free cookie baking tips, but I’d start with adding more flour to this batch to save it (or you can put the rest of this dough in a baking pan and bake them off as bar cookies!).
      ~jules

  6. I made these last week (bars) and they were so delicious… kind of like shortbread with chocolate chips. My husband loved them as well and he isn’t gluten intolerant!!! ❤️👍 I will definitely be making these again and again!!! Thank you!!!

  7. These are awesome chocolate chip cookies! And no one will know they’re gf. My wife and daughter made them exactly as written and they were perfect. Now if we could just stop eating them….

    • Ah, that’s always the problem! We made them last night as well and we’re having the same problem holding back. The sign of a great recipe, I suppose!!! So glad your family is having fun both eating them and making them, though. 🙂
      ~jules

  8. I made these cookies yesterday with your flour, which is the best. They are delicious! So good that I ate 5 at one time. Not a smart thing to do, I admit. Your flour can’t be beat! Thanks for all your hard work in creating your products.

    • Awww, thanks so much, Susan! My daughter made some this week too, and we all enjoyed more than our share. It’s so nice to know we can enjoy such amazingly yummy cookies anytime we like. Simple pleasures!!!
      ~jules

    • Yep! Just use a freezer bag with the air squeezed out and they freeze great. I also freeze the dough and it works well for baking later too. Happy baking!
      ~jules

  9. I have used your flour for many years and use it in all my recipes, but chocolate chip cookies. I used Andrea’s gluten free flour and they are discontinuing this flour.
    When using your flour my cookies spread out very flat, and I would like for them to be a more puffier cookie but soft cookie. I always freeze my dough for a minimum of a couple days.
    Any suggestions on how to not have such a flat spread out cookie?

    • Hi Pam, so glad you’re loving my flour for your baking needs! I wonder when the last time was you tried it in chocolate chip cookies? I know the problem you’re describing, but I’ve reworked my gfJules Flour a few times over the years and don’t seem to have this problem at all anymore (thankfully!). You can also check out my article on gluten free cookie baking help for more ideas, but I’d be super interested to see if you’re still having that problem with my current flour formulation. Let me know!
      ~jules

  10. I made these and they turned out really well. They are crispy and chewy. My family said these are the best cookies, and I will make them again.