If you’re craving a really great 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 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.
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 (choose your favorite commercial GF egg replacer), and can take on a totally different taste, depending on what add-ins you use — this same recipe even makes bar cookies!
Don’t feel constrained to the traditional “chocolate chip cookie” mold, either. Get creative for holidays! Use red & white M&Ms for Valentine’s Day or white chocolate chips with blue and red M&Ms for July 4th, or use dried cranberries and nuts … or anything in between! They’re YOUR cookies, after all.
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 gluten free!
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!
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!
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!
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 (or bars!) could be hot out of your oven within minutes. You just have to make them!
The Best Gluten Free Chocolate Chip Cookie Recipe
Best Gluten Free Chocolate Chip Cookies (or Bars)
Hands down, the best gluten free chocolate chip cookies or bars you'll ever taste. And so easy to make!
Ingredients
From Mix
From Scratch
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated cane sugar
- 3/4 tsp. sea salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 1/2 cups (338 grams) gfJules® All-Purpose Gluten-Free Flour
- 2 tsp. pure vanilla extract
PLUS
- 8 Tbs. (1/2 cup) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 8 Tbs. (1/2 cup) mild flavored cooking oil OR shortening (Spectrum Organic Palm Oil Shortening)
- 2 large eggs (OR reconstituted commercial egg replacer like Ener-G® egg replacer)
- up to 12 oz. semi-sweet chocolate chips -- add as many as YOU prefer (or dairy-free chocolate chips), peanut butter chips, white chocolate chips (even dairy-free, gluten-free M&Ms or a mixture thereof)
Instructions
Bring the butter to room temperature, then beat together with shortening/oil and sugars until light and fluffy – several minutes. Add in the vanilla extract (if baking from scratch) and eggs/substitute until combined.
If baking from scratch, whisk together dry ingredients in another bowl.
Gradually stir whisked dry ingredients (or dry mix) into the creamed sugar mixture. Add chips and nuts, if desired.
For best results, scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold.
To bake as chocolate chip cookies ...
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. Press down on dough balls to flatten at least slightly before baking.
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 45 cookies.
To bake as chocolate chip cookie bars ...
Preheat oven to 375°F (static) or 350° F (convection).
There is no need to refrigerate the dough before baking as bars, but feel free to refrigerate before baking, if you like.
Spread the chocolate chip cookie dough into an oiled or parchment-lined 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 and bake 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!
Recommended Products
I may earn a small amount from qualifying affiliate purchases; this amount goes to fund this blog and does not cost you anything additional.
Nutrition Information
Yield 45 Serving Size 1Amount Per Serving Calories 87Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 81mgCarbohydrates 13gFiber 1gSugar 12gProtein 1g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Pin for later!
I used Miyoko’s vegan butter, egg replacer and instead of Palm Oil Shortening, olive oil.
I forgot to use baking soda, and even though I did put the dough in the refrigerator for 15 minutes, most of the cookies were oily and too flat.
It does help to keep the dough at least 30 minutes in the refrigerator.
Could I use peanut butter instead of olive oil?
Hi Richard, that’s a tough one. Since you have changed so many of the ingredients, it is hard to determine which one (or more) gave you a less than optimum result. The “flat” would be due to no leavening agent (baking soda); olive oil and Miyokos might not be the best combo. Which egg replacer did you use? Try to limit the number of changes you make all at once to pinpoint what doesn’t work. Peanut butter would be an entirely different cookie, and not a 1:1 for oil here. If you’d like to see this cookie recipe at its best, try it with the ingredients as written and then maybe make one sub at a time, if you can. I hope that helps!
~jules
Hi Jules, my daughter’s favorite is chocolate, chocolate chip cookies. Any idea when and how much cocoa powder to add in? Thanks! Love this flour!
Hi Jeanette, thank you so much! I’m thrilled to hear how much you’re enjoying my gfJules Flour!!
As for converting this recipe to chocolate-chocolate chip cookies, you could really add between 1/3-2/3 cup of cocoa powder and remove about 1/3 cup of my flour to offset it. Depending on how she likes her cookies (flatter or puffier) remove more or less flour as an offset. Of course, you’ll also want to add MORE chocolate chips. 🙂 I’ve also seen some recipes where folks melt some chocolate chips and stir the melted chocolate into the cookie batter, so you could play with that, too.
Let me know what you work out and how delicious it is!!! And remember, if the dough isn’t to your liking consistency-wise in your first experiments, you can always line an 8×8 or 8×11 pan and put the dough in the pan to bake off the as bars because you know it will always taste good. Then you can start over in another direction next time!
~jules
Just came across your web site and can’t wait to get your flour! My question is in your chocolate chip cookie recipe can you use coconut oil in place of shortening and Swerve for the sugar?
Hi Dianne, I’m so excited for you to start baking with my gfJules Flour! I hope you really love the results!!! Coconut oil is a worthy shortening sub, or you can also use a liquid oil in place of the shortening. As long as the Swerve is the baking variety (1:1 for sugar), you can use Swerve for the sugar, as well. Happy baking!
~jules
Jules, I love the convenience of the mix and always buy in bulk to have on hand to make at a moment’s notice or give as a gift. This time, I want to make the cookies to be thin and crispy to layer into and overnight icebox cake recipe for my niece’s birthday. Any suggestions, tweaks? Thank you so much!!!
So smart to give as gifts! There are realtors in our area who do that too – and they usually buy my flour and cookie mix for gift baskets. People seem to love it!
As for making these cookies thin and crispy, I would use butter (or vegan butter) and oil instead of shortening. Make the dough balls and flatten before baking and be sure to use parchment! You may have to experiment with size, thickness and bake time to get them exactly how you want them, but that will make the dough less puffy. You can also bake on the lower rack of the oven to get them crispier on the bottom. Let me know how it goes and definitely tell me more about this icebox cake — sounds delish!!!
~jules
I had not been able to find a GREAT GF chocolate chip cookie recipe until now! This recipe is the definitely the best. I did substitute milk chocolate chips instead of semi sweet. Thank you so much! I’m excited to try more recipes!
That is so wonderful to hear, Michelle! Everyone deserves an awesome gluten free chocolate chip cookie recipe … thanks so much for letting me know you found mine and you love it!
~jules
I just used the Toll House cookie recipe with Jules flour and baked as brownies in an 8×8 pan for I think 23 minutes. We both loved them.
Fantastic to hear, Kevin! It’s so fast to whip up a batch as bars!!!!
~jules
These cookies were absolutely incredible! It’s been so long since I tasted a really good chocolate chip cookie, but your recipe and your flour resulted in cookie perfection. Thank you!
That is fantastic to hear, Sue! Everyone deserves a great chocolate chip cookie!!!
~jules
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
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
Lily’s has a sugar-free chocolate chip that also is GF and a few other things-free that I don’t recall.
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
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
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
Hi
I use GF Jules flour along with monkfruit and the cookies come out delicious. I also use sugar free chocolate chips.
So glad to hear that the monkfruit is a worthy replacement in this recipe, Natoscha!
~jules
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!!!
So excited that you both loved the recipe so much! YAY for delicious gluten free chocolate chip cookies!!!!
~jules
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
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
Do these cookies freeze well after baked?
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
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
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.
Fantastic! So happy to hear everyone loved it! Thanks so much for taking the time to let me know!
~jules
These are delicious and very light. I know they have a fair amount of sugar in them but they are not too sweet.
I don’t find them to be too sweet, either. Glad you love them!
~jules