These gluten-free chocolate chip cookies are a delightful treat that proves indulgence doesn’t require compromise. With a crisp golden edge and a chewy, melt-in-your-mouth center, every bite is a perfect balance of textures. Rich, buttery dough is studded with gooey chocolate chips, creating a flavor that’s both comforting and irresistible. Best of all, they come together in just 20 minutes, making them ideal for spontaneous cravings or last-minute gatherings.
Whether you’re gluten-free or simply seeking a delicious cookie, this recipe delivers. The warm, toasty aroma as they bake is enough to draw everyone to the kitchen. These cookies are soft, decadent, and utterly satisfying—proof that simplicity can be extraordinary. Perfect with a glass of milk or a cup of tea, they’re a treat you’ll want to make again and again.
Ingredients for Gluten-Free Chocolate Chip Cookies
- ¾ cup gluten-free all-purpose flour blend (such as Bob’s Red Mill)
- ¼ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup raw cane sugar or white sugar
- ¼ cup packed brown sugar
- ¼ cup coconut oil (melted)
- ¼ cup non-dairy milk (soy, almond, or coconut)
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten (or flax egg for vegan option)
- ½ – ¾ cup chocolate chips (ensure gluten-free if needed)
- ½ cup (or more) coarsely chopped walnuts (optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a medium bowl, sift together the gluten-free flour blend, coconut flour, baking soda, and salt.
- To the same bowl, add the cane sugar, brown sugar, melted coconut oil, non-dairy milk, vanilla extract, and beaten egg. Mix well using a wooden spoon or hand mixer until the dough is thick and combined.
- Fold in the chocolate chips and walnuts (if using) until evenly distributed.
- Scoop dough balls (about 1-2 tablespoons each) onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the cookies are slightly golden on top but still very soft in the center. They will continue to firm up as they cool.
- Remove from the oven and let the cookies sit on the pan for 1-2 minutes before transferring them to a wire rack to cool completely.
- Enjoy your warm, chewy gluten-free chocolate chip cookies!
Storage and Reheating Tips
Store your gluten-free chocolate chip cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch things up by using dark chocolate chips or adding a sprinkle of sea salt on top before baking. For a nut-free version, omit the walnuts and add sunflower seeds or extra chocolate chips. If you prefer a chewier texture, replace the coconut oil with softened butter or vegan butter.
Perfect Pairings for Serving
These cookies pair wonderfully with a glass of cold almond milk or a warm cup of herbal tea. For a decadent dessert, serve them alongside a scoop of dairy-free vanilla ice cream or crumble them over a bowl of coconut yogurt for a sweet breakfast treat.
Time-Saving Tricks
Prep the dough ahead of time and refrigerate it in a covered bowl for up to 24 hours. When ready to bake, scoop and bake as usual. Alternatively, portion the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a bag and bake directly from the freezer, adding 1-2 extra minutes to the cooking time.
Equipment Guidance for Success
Use a cookie scoop for evenly sized dough balls, ensuring consistent baking. A silicone baking mat or parchment paper prevents sticking and makes cleanup a breeze. If you don’t have a hand mixer, a sturdy wooden spoon works just fine—just mix until the dough comes together smoothly.
Gluten-free Chocolate Chip Cookies
Ingredients
- ¾ cup gluten free all purpose flour blend (such as Bob’s Red Mill)
- ¼ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup raw cane sugar or white sugar
- ¼ cup packed brown sugar
- ¼ cup coconut oil
- ¼ cup non-dairy milk (soy, almond, coconut)
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten*
- ½ – ¾ cup chocolate chips
- ½ cup coarsely chopped walnuts (or more)
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, sift together the flour blend and coconut flour and mix in the baking soda and salt.
- To the same bowl, add the cane sugar, brown sugar, coconut oil, milk, vanilla, and beaten egg.
- Using a wooden spoon or a hand mixer, mix ingredients together until well combined. Dough will be on the thick side.
- Stir in the chocolate chips and walnuts.
- Drop dough balls onto a cookie sheet lined with parchment paper.
- Bake for 8-10 minutes or until they’re slightly golden on top, but still very doughy inside.
- Take them out while they’re still pretty underdone in the middle: they will continue cooking as they cool.
- Let them sit on the pan for one or two minutes and move them to a wire rack to cool.