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Gluten-Free chocolate chip cookies on a cooling rack.

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are crispy, buttery, and really easy to make. (Dairy-free option included.)

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 60 cookies

Ingredients

  • 2 ¼ cups gluten-free flour (11 ¼ ounces; 318 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter or dairy-free spread, melted and slightly cooled or (8 ounces; 226 grams)
  • 1 cup brown sugar (7 ½ ounces; 212 grams)
  • ½ cup granulated sugar (3 ½ ounces; 100 grams)
  • 2 teaspoons vanilla extract
  • 2 large eggs (about 4 ounces; 113 grams out of shell)
  • 1 (12-ounce) bag chocolate chips

Instructions

  1. Adjust oven rack to the middle position. Preheat oven to 350°F. Line two baking sheets with parchment paper.

  2. Whisk together gluten-free flour with baking soda, and salt. Set the bowl aside.

  3. In a large bowl, combine melted butter with the brown and granulated sugar. Mix until smooth. Add eggs and vanilla extract. Stir until smooth.

    Add the gluten-free flour mixture. Mix the dough until a soft dough forms. Add chocolate chips. Stir to combine.

  4. Drop dough, about one tablespoon each, onto prepared baking pan. Bake until edges are set, about 12 minutes.

  5. Cool cookies on the pan for a few minutes and then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days.

Recipe Notes

Gluten-free flour. This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Flour blend. Using a different flour blend can result in different results. 

Dairy-Free Option. Replace the melted butter with a dairy-free spread and the chocolate chips with dairy-free chocolate chips.

Brown Sugar. Light or dark brown sugar can be used. Dark brown sugar gives the cookies a stronger molasses flavor and darker color.