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 … they why make anything but the BEST gluten free chocolate chip cookie recipe? Chewy in the centers, crispy around the edges, never crumbly; this recipe hands-down makes the best gluten free chocolate chip cookies or bars around.

These cookies are easily made dairy-free and vegan, 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!

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?

Chocolate Chip Cookies (or Bars)

1 Star2 Stars3 Stars4 Stars5 Stars (17 votes, average: 3.65 out of 5)
Loading...

Ingredients:

gfJules orignal gluten free cookies

Method:

gluten free ice cream sandwich chocolate chip

Use these gluten free chocolate chip cookies to make AMAZING ice cream sandwiches!

 

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.

gluten free cookie dough

These cookies will bake up fluffy and round; flatten gently with the back of a spoon if you prefer your cookies thinner.

 

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.

gluten free cookies after dough

No thin, oily gluten free cookies here! Soft and chewy, just like you like ’em!

 

To bake cookie dough as bars …gluten free chocolate chip bar cookies

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.

*If you want an even easier way to get to the world’s best chocolate chip cookies or bars, try my gfJules™ Gluten Free Cookie Mix!

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

  1. I tried this recipe with your flour and they were perfect! I did brown the butter first, then added the shortening and the rest of the ingredients. I doubled the chocolate chips also.
    Browning the butter gives the cookies an even richer flavor. Thank you for developing such an amazing flour! I look forward to trying other recipes on your website.

    • That’s wonderful to hear, Nancy! I haven’t made this by browning the butter first, but oh my! that does sound delish!! I can’t wait to hear about all the other yummy goodies you’ll be baking now that you have my flour!
      ~jules

  2. Just finished making these fabulous cookies. Made a minor change. Instead of your flour I used President’s Choice GF flour. I baked them as soon as I mixed the dough. Didn’t refrigerate the dough like suggested. I used a small melon baller scoop for a consistent size of cookie. Also, I slightly pressed the cookie dough with a fork. They turned out beautifully. I ended up with 80 cookies, minus a few that of course had to be tested for quality control. Great recipe that I will make again. Thanks for the recipe.

    • Hi JoAnn, so glad you loved the recipe, even with a different flour. You just never know how things will turn out when you switch up the flour, so I’m glad for you it wasn’t a wasted effort! I’ve never heard of that flour blend before; good to know it works in my cookie recipe! 🙂
      ~jules

        • No wonder I haven’t heard of it – thanks for clarifying! Just so you know, we do deliver to Canada — it’s pricey for the first 10lbs but after that the base price doesn’t go up much, so our Canadian customers tend to order a lot at one time to bring the per-pound shipping price down.
          Happy baking!
          ~jules

    • Oh how wonderful, Karen! I’m so happy for you to have yummy homemade chocolate chip cookies back in your life! Thanks so much for taking a minute to let me know!
      ~jules

  3. I bought your cookie mix on Amazon in the new 22 oz canister and would like to use it to make chocolate chip cookie bars. Can you please give me the recipe for this? I’m not sure how much of the mix to use as it seems your recipe is based on the mix in the box. TIA

    • Hi Cathy, the canister you bought on Amazon holds the same amount of mix as our other packaging, so using one canister for the cookie recipe or bars is what you’ll do. The directions for baking them as bars is at the bottom of this post. Happy baking!!!
      ~jules

    • Hi Jessica, it’s not necessary, but Dan sometimes help the dough to integrate while mixing. Hope that helps!
      ~jules

  4. I went to my local grocery store and found your products on the shelf. I was super excited because I wanted to try, but wasn’t sure about ordering. I picked up a small bag of your flour and made these cookies. These are AMAZING!! I took them to my nephew’s birthday party so that I would have a dessert I could eat, needless to say, everyone was eating them and some even went for the cookies instead of the cake!! I have drunk the Kool-Aid and will be ordering more products. I have also passed your recipes on to others. Thank you!!

  5. I made this cookie dough and it is very gummy, almost like taffy. I am waiting for the cookies to bake now, so they may be fine ……

    ….. they don’t taste bad, I’m just not sure that was how the dough should be 😀

    • Hi Koquinn – it can be thick, but I wouldn’t describe it as taffy-like, exactly. Did you use my flour? Did you beat it for a long time (that can sometimes make GF batter tackier/gummier)? Did you refrigerate it? If it’s very gummy or thick, you’ll want to press down on the cookie dough to flatten it somewhat before baking because it may not spread much. Let me know how they turned out!
      ~jules

  6. Please help. I made an Italian family cookie recipe with gf Jules flour, chilling the dough overnight before forming the individual cookies into concentric spirals. The dough is supposed to yield cake-like cookies since it contains milk. But the cookies came out with a spongy texture. Can you tell me what might have gone wrong?

    • Hi Anita, it’s difficult for me to know what might have happened to make them spongy instead of cakey (although they sound great either way!) without seeing the recipe. Could you email it to me at Jules@gfJules.com and I’ll look it over and see if I can come up with a suggestion? Thanks!
      ~jules

  7. Jules, I just received my bulk order of flour. After trying the sample I couldn’t wait to get started baking, but I have to admit I didn’t have high expectations. I’ve tried a lot of flours and commercial products without much success. I had pretty much decided I would always have to settle for subpar or worse to stay gluten free. I was SO WRONG! I tried this cookie recipe tonight with my new flour shipment. My husband and kids thought I had cracked and made Toll House cookies. They were even better in my opinion. I almost cried. I haven’t had a decent Chocolate Chip cookie in two years. My husband said we should send you a Thank You card! Thank you so much for sharing your recipes and flour with us. We are so grateful. My family can’t wait to try other recipes. Our GF future looks much brighter.

    • Tonya I so appreciate you taking the time to write me a note about your experience with my flour! This is exactly why I do what I do — I want others living gluten free to have the best of everything without compromise because we’ve all had to settle for too long. I’m thrilled for you and your family that you have great recipes to look forward to and now are excited to be baking again! The best recipes are those where your family and friends think you’ve baked them something with gluten – I LOVE when that happens! Congratulations and happy baking Tonya!!!
      ~jules

    • Hi Karen, you can definitely sub butter for the vegan butter, but using all butter in this recipe will make the cookies more likely to spread. Butter is 80% moisture and shortening is 0% moisture, so you can see how that would skew the recipe somewhat. You can use traditional vegetable shortening, the Earth Balance shortening, coconut oil or palm oil shortening with success. Hope that helps!
      ~jules

  8. Pingback: The Ultimate Gluten-Free Chocolate Chip Cookie Round-Up

  9. Is it possible to bake the cookies and skip the freezing/refrigerating step? I just put them in the oven and then realized I skipped that step…will they turn out to be a crumbling mess? I have made this recipe many times before and it had always been amazing but I have frozen them before.

    • Sydney, no worries. That step helps the dough to not spread too much. If they bake fine, great! If they are thinner than normal, then you know why. :)

      • Didn’t you have a recipe for choc chip cookies that you had to add xanthum gum to it? Is this the recipe that the dough is very much like salt water taffy?

        • Hi Kelly, I always use my flour as a base, so no need to ever add xanthan gum. You must be thinking of another author’s recipes?
          ~jules

  10. I made the cookie mix last weekend and put chocolate chips and walnuts in my dough. I do not have Celiac disease but feel certain glutens affect my stomach. These cookies were delicious and my husband loved them too. I had to play around with the time to bake them. The first batch were a little too crispy. I made a batch today and forgot they were in the oven as I was making something else too. Well needless to say, I could use them as charcoal as they were burnt to a black crisp.LOL The last batch turned out perfect.

    • Oh I hate when I forget about goodies in the oven, Mary! So glad you and your hubbie loved the ones that weren’t burned!!!

  11. So, I made these cookies according to instructions, but hen cooked, they totally flattened out and ran into each other. Any suggestions? This always happens when I try to make GF chocolate chip cookies!!!

    • Jennifer – have you read through my Cookie Baking Tips? Compare your method to those described in this article to help you avoid having running-together cookies. If you can’t find the culprit, email us at Support@JulesGlutenFree.com so we can walk through it with you, because you definitely should be able to have yummy cookies again just like the ones in my picture!

  12. Hi Jules,

    Do you think you could freeze these in a roll and then just slice and bake? How thick would you make them? Also, do you think that any of the GF cookies would be good frozen? I’d like to start baking and save for Christmas!

    • Julie – the slice and bake idea is a great one and it works really well! I usually cut them about 1/2 inch thick, but it all depends on how big your roll is and how big you want your cookies to be. Baking them when they’re still nearly frozen also means they’ll spread less and the cookies will be a bit thicker. As for frozen GF cookies, I think many of them would work well after being baked and frozen. That’s the way my grandmother always used to do it and it does make things so much easier! I freeze my graham crackers and gingerbread men every year, and they turn out great. I’ve also frozen my chocolate covered peanut butter balls and they’ve turned out wonderfully. I feel certain that I’ve frozen other cookies too, I just can’t remember which ones, right now! Use a tupperware or other container with a good seal and lay them neatly so they aren’t smooshed in the freezer and you should be good to go! Happy cookie baking!

      • Thanks so much Jules. I plan to do a lot of it this weekend! Being new to this whole GF baking, I’m so glad I have a great place for reference, and found a great flour in the beginning. Your site has been a real blessing to me, and I just wanted to say thank you!

        • Thank you, Julie-I’m so happy that you found my site too! I’m glad that my flour and info/recipes are useful to you! I hope you have a wonderful Thanksgiving and happy GF holidays! :)

      • I leave the fresh baked cookies on the cooling rack and put it all in the freezer for an hour. Then I freezer bag them while they are individually frozen and when I want a cookie or a few for unexpected company I just take what I need out of the bag, put them on a serving plate and they thaw in the time it takes to brew a pot of tea. The rest stay in the freezer for the next time I need a freshly baked cookie. My husband likes them warm so I microwave them for a few seconds..

  13. I just received my bulk order of your flour and thought I’d better start baking! I made the cookie bars and the taste great but are a little on the gritty side. I followed the directions exactly (used real eggs). Is there something I can try next time to counteract that? Does making the bars vs cookies influence the texture at all?

    • Hi Debra – glad you dove right in with baking!!! Not sure about the gritty texture – the flour has no grit, so maybe you didn’t beat the dough long enough to break down the sugar well? That could cause the dough to be on the gritty side, I suppose. Next time beat the butter/shortening and the sugar together super well before adding eggs and the remaining ingredients. Let me know how that works for you!

      • Thanks for your reply! I might have misspoken… they are more “sandy” and crumbly. I used Spectrum Organic Vegetable Shortening (palm) instead of Earth Balance because I couldn’t find Earth Balance shortening sticks and I had a tub of Spectrum. Would that have made a difference? I did whip the butter and sugar well, so maybe it was the shortening. I looked through the tips you posted and couldn’t find anything glaring that I did or didn’t do. They’re practically gone, and I made them last night (I’m afraid I ate the bulk of them!), so there were no complaints here… just a bit of a mess of crumbs. Love all your products I’ve tried so far. I’ll keep playing with it! Thanks again.

        • Hmm – very interesting. Did you use all Spectrum Shortening, instead of 1/2 shortening 1/2 butter (or Earth Balance Buttery Sticks)? If so, that would make a big difference. Shortening has 0% moisture, so using 100% shortening will make the cookies too dry/crumbly. Hopefully that is the problem, but so glad they still tasted good enough to eat them all this weekend!!! :)

  14. I recently made the chocolate chip cookies using the cookie mix. I followed the directions to the “T” and even froze the individual cookie dough mounds before baking. The first baked batch came out as thin as paper. To alleviate the spreading of dough during baking, I baked subsequent batches in regular sized muffin tins-1 frozen cookie dough mound in each tin. Success! The cookies were perfectly shaped as well!

  15. Okay, what did I goof on? My dough tasted awesome but when baked they were a crumble mess. Or is that a gluten free normal issue?

  16. I just recieved your cookie mix! yay! I was just wondering what I could use for a substitute for the shortening. I have high cholesterol and that seems quite yucky! :) Thank you!

  17. Hey Jule!Can I just use my own cookie recipe and use your AP flour instead of AP wheat flour? They should turn out the same right?

    • Hi Becca – you should be able to just use your own recipe with my flour. In cookies, sometimes you need to add an extra 1/4 cup of my flour to help keep the cookies from spreading too much, and make sure the dough is refrigerated or frozen before you bake it out! Enjoy!

  18. I am still fairly new to all the different food sensitivities my family has been diagnosed with. I love using agave or coconut sap; is there a way to use either of these in the recipe or do I have to track down the granulated coconut palm sugar?

    • Hi Jessica – coconut nectar is great, I love it too! In this recipe, unfortunately, as in most cookie recipes, the granulated sweetener is what helps carmelize the cookie and give it body as well. You should have no trouble finding the granulated coconut palm sugar if you can get your hands on the coconut nectar. :)

  19. Jules can you please help me with this. I’d like to use less sugar then called for in the recipe. Is it possible to use just 1/2 cup or 1 cup of brown sugar instead?

    I cannot use any yogurt alternatives or stevia. I just literally need to cut the amount of glucose down if possible being used.

    And can you create bars using the same amount of recipe above in a brownie pan?

    • Hi Stefanie – here’s my suggestion. Since you’re looking to lower the glycemic index, sub out the sugars with unrefined Coconut Palm Sugar. It’s granulated, like regular white and brown sugar, but it’s minimally processed, has many more nutrients than regular sugar, and has a lower glycemic index. Your other option would be to use baking Splenda (buy the puffed kind, that is designed for baking). Regarding the bar variation, yes! You can use this recipe with these directions: Take your chocolate chip cookie dough & spread into an oiled pan. Use a jelly roll pan or 9×13 if you have a full batch of dough. Spread evenly & bake at 375F 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. Enjoy! :)

      • Thank you Jules for the info and conversion as well!!! I love the bar idea :)

        I’m sorry I didn’t state. I cannot use coconut products either & will not use Splenda for it’s chemical make up.

        Is it just possible to cut the sugar in half that you use in your recipe all together? I’m not worried or concerned about flavor, I’m not a person like likes sweet anything like most.

        • Stefanie – you could certainly cut back on the sugar in this recipe, although it will change the texture of the cookie somewhat, depending on how much you cut out. I forget if you told me you could do Stevia or not – there is now such a thing as baking Stevia that also works really well and is all natural!

    • stefanie you can try birch sugar (the ultimate sweetner is the brand i use) and its safe for diabetics etc. bakes like sugar..i would use that over splenda ..and the coconut palm sugar is def a great suggestion i have yet to try that!

        • Hello! On the date sugar question, I just took out my first ever batch of GF, dairy free, and cane sugar free batch of this recipe, but I think the date sugar didn’t melt like real brown sugar does. The cookies stayed the same shape coming out of the oven as going in! We are cane sugar free in our house as well and beet sugar works well for white granulated, but next time I’ll try the coconut palm sugar if you think it melts better?

          • Hi Sally, I do think the coconut palm sugar melts better – but cookies are always where you’ll see it most. The date sugar might work fine for you in other things like cakes, so hang onto it! :)

  20. Hi- I am having trouble just like Berni above and the cookies turn out totally flat. Still taste great- just like the dough- but I want them to be cookie shaped! We live at 8400 ft; would that make a difference? Please help!!!

    • Hi Robin, I’ve made this recipe at 7800 ft many times, and I’ve found that adding an extra 1/4 cup of my AP Flour seems to do the trick! Let me know if this works for you!

  21. OK, so last time tried the pancakes-fab! Tonight- these cookies. They were great! Jules, I am going to need a personal trainer with recipes like this :-)

    • Jen – I totally know what you mean! I’m headed to the gym momentarily … I spent the day yesterday making Apple-Quince Pies … let’s just say I had to test quite a few for quality control! ;)

  22. I wonder, did you mean 8tbl of butter OR 8 tbl of shortening? These cookies taste amazing, but despite freezing the dough, and trying this more than once, they come out like crisps… completely flat.

  23. So amazing! I am a baker with very high standards and have been testing out so many different gf flours and recipes and it is unbelievable how much better yours is! These cookies are as good or better than my favorite chocolate chip cookies! I was starting to think I would never be able to eat them again! Thank you so much! Yum!

  24. Everyone loved these cookies. I used Engy X egg repacer, and Dairy Free milk. I refrigerated the dough overnight. In the morning, the dough had to soften at room temp. before I could form the cookies. Is is necessary to refrigerate the dough?
    Thanks for the recipe!

    • Hi Ivy – so glad you all loved the cookies! The refrigeration process helps them to be less sticky when scooping out onto the cookie sheet and it can also help with spreading during baking. However, when using an egg substitute, these cookies can tend to hold their shape better, so refrigeration is less necessary. Try them without refrigeration (or for a shorter period of time) next time and see what you think – it’s really all about how you like the finished product!

  25. Thanks for the quick response. I halved my batch. I may have made my tablespoonfuls a bit too big and left the cookies in a bit too long but it didn’t seem to matter. I got the best gf cookies I’ve had. OMG! Yum! GF holiday magic that reminds me of the tollhouse ones my Mom made every year at Christmas.

    • It makes about 60 good sized cookies! You can refrigerate for a few days if it’s well sealed; I usually freeze the dough until I want to bake out the rest if I don’t bake it all at once. It’s so handy to have extra cookie dough ready to go in my freezer at all times!

      • Instead of just freezing the dough, form it into the balls first, freezie
        on a cookie sheet then transfer to a freezer safe plastic bag. Then you can take out just the amount you want, and bake immediately (will take a few extra minutes).

  26. Just tried this recipe … we just got your flour and it is amazing!!!
    I have to do wheat free dairy free cooking for my girls and i never liked anything I made for them with other flours… YOURS IS AMAZING even I like them and have eaten far more cookies than I should!
    Thank you! So glad we found you.

    • So glad you’re loving the cookies! My downfall is eating too much dough! I found pasteurized-in-the-shell eggs and it’s made it way to easy to eat yummy cookie dough! : )

Leave a Reply

Your email address will not be published. Required fields are marked *