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!
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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.
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I have used gf jules gluten free flour with amazing results. I made the chocolate chip cookies and they are delicious and beautiful. Just what I expected from a chocolate chip cookie. Soft chewy and chocolatey. Thank you so much for all your recipes and helpful hints on making gluten free baked goods.
So wonderful to hear, Barbara! That’s exactly what I would have hoped!! Thanks so much for taking the time to leave a note about how you’re enjoying my gfJules Flour and recipes – it means so much!
~jules
Jules’ GF chocolate chip cookies look and taste like the real thing. They are soft and chewy on the inside with a lightly crunchy exterior. The perfect cookie.
Hi Jules! Wondering if I can use all shortening for these cookies? Or lard in place of the butter? My son can’t have any of the butter alternatives out there due to all his food allergies. Thank you!
Your question is making me think back to my grandmother’s famous chocolate chip cookie recipe. Her secret was to use all shortening and no butter. 🙂
I haven’t made this recipe that way, but it should work. Or you could do 1/2 oil / 1/2 shortening. The only thing I’d say is that because shortening has no moisture and butter is 80% moisture, if the dough seems crumbly or dry to you when you’re done mixing, add an egg white or a whole egg (if he can tolerate eggs) or stir in a bit of your milk of choice. The dough shouldn’t be crumbly.
Let me know how it goes!
~jules
It worked out really well to use all shortening. I used palm oil shortening and did have to add quite a bit of milk. But they’re chewy, just how we like it!
Fantastic to hear, KF! Thanks so much for coming back to let me know, as I’m sure there are others who would love to know the work around for that all-shortening solution as well!
~jules
Have you ever used coconut sugar in place of either or both of the sugars?
Hi Jada, I’ve used coconut sugar in place of the brown sugar but not in place of the white granulated sugar. Give it a try and see what you think! I’d love to know how it turns out if you use it for both; it was yummy in place of the brown sugar!
~jules
People raved about the gluten-free chocolate chip cookies I made for church dinner tonight using your recipe and your flour. I’m always willing to share your website and recipes. Thank you,
Rose
Congratulations on such beautiful and tasty cookies, Rose! What a wonderful thing to do to share these beauties at church, too!!! Thanks so much for letting people know that gluten free can be THIS GOOD!!!!
~jules
Yes, I made these cookies today and I refrigerated the dough, possibly not long enough, because they turned out so flat, they looked like a wafer with chocolate chips sticking out of them. Did I do something wrong? I’ve never had my cookies do that before, but I’ve never added butter and oil before either, the dough did seem very soft when I took it out of the fridge.
Hi Angie, it actually sounds like maybe there wasn’t enough flour? Check out this article on measuring gluten free flour to see if you’re measuring the flour the same way. If there wasn’t enough flour, then the proportion of oils would definitely be off and cause them to be flattened.
~jules
Very yummy : ) I deviated from the recipe twice. One intentionally one not! I used coconut sugar as that’s all I keep in the house aside from honey and some erythritol/monk fruit mix which is not my fav. for flavor. And I made an error by mixing all the dry ingredients together, adding the sugar into the flour instead of creaming it with the butter first. I’ve made lots of cookies before but somehow forgot and did not read the directions properly. So I took some of the dry mix and creamed the butter with that and carried on. I made one batch of cookies and one smaller pan of bars. Still came out delicious. Thanks Jules for all your great GF recipes. You’re a gem : )
Awww Anna, you are so very welcome! I’m thrilled that you carried on with the recipe despite the deviations and that they still came out so well for you! YAY for delicious gluten free cookies!!!!!
~jules
Is the main reason for chilling the dough to prevent the cookies from spreading too much? I use your cookie mix all of the time (love it), and I make it with Ener-G egg replacer because my daughter has an egg allergy. I typically chill the dough for a few hours or overnight. The cookies tend to maintain whatever shape I put them in the oven in, so if I scoop a ball, I’ll get a ball. I have to flatten them a little before putting them in the oven. I assume this is because they do not have any egg in them. Recently I made a batch and didn’t have time to chill the dough, and I was surprised to see that they actually spread and flattened out a little. So, now I’m wondering if this may actually be a better option if I’m making them without eggs, but I’m not sure if there are other reasons to chill the dough.
Hi Jessica, you’re right that the Ener-G makes the dough hold together and not spread more than dough with eggs. There’s no need to refrigerate the dough before baking, particularly if you prefer the results without refrigeration! You could also try adding a touch of milk and/or applesauce to the dough to help the cookies to spread more, as well. It’s funny to think that we have to work to get these cookies to spread more, when typical gluten free, vegan cookies spread too much! LOL
Glad you’ve found a way to make them like you like them though!
Happy baking!
~jules