This post features my old-fashioned gluten-free chocolate chip cookies recipe. It contains affiliate links. Please see my disclosures.
Learning how to make a classic, old-fashioned gluten-free chocolate chip cookie is essential baking for anyone with celiac disease or gluten sensitivity.
A classic gluten-free chocolate chip cookie must have the following characteristics (at least in my opinion):
- It must be chewy and soft. I don’t like crispy cookies at all.
- It must be gooey. The more gooey the better.
- It must be easy to make. I don’t have time to go to the store to collect tons of ingredients and spend hours making a classic chocolate chip cookie. I want a quick and easy recipe reminiscent of my childhood.
Awhile back, when I first started this gluten-free journey, I found a recipe online that purported itself as a gluten-free Mrs. Field’s cookie.
If you’ve visited this post in the past, you may have seen me recreate this cookie, too. The cookie looked pretty, however, after making it a few more times, I decided it wasn’t the cookie for me.
The original recipe in this post was adapted from another blogger. It contained cream cheese, which I rarely kept in my fridge, and it was just a lot of work to wait for the dough to chill, rolling out the dough, etc.
So I tested a few gluten-free chocolate chip recipes of my own, and have come to the conclusion that the best classic gluten-free chocolate chip cookie is the recipe on the back of my bag of chocolate chips.
Yep, I had to go through a lot of trial and error to figure that out. But I did, and I want to share this important information with you and save you from a lot of trouble.
A delicious cookie recipe was right in front of me the whole time… and I was too blind to realize it.
It Starts with a Good Gluten-Free Flour
You can get the full recipe at the bottom of this post, but the most important thing to remember about these cookies is you need a good one-to-one gluten-free flour blend to make it.
You can’t just swap rice flour for wheat flour, but you can swap a gluten-free flour blend for wheat flour and get stellar results.
In this recipe, I used my trusty Bob’s Red Mill 1:1 gluten-free flour blend, which contains a blend of flours, starches and xanthan gum, all which work together to give gluten-free baked goods their gluten-like texture and taste.
How to Make Old-Fashioned Gluten-Free Chocolate Chip Cookies
To make these cookies, start by combining softened butter with your white and brown sugar. The exact measurements are in the printable recipe below.
Cream together the butter and sugars, then add the eggs, vanilla, baking soda, and salt.
Now your mixture is ready for the flour. Slowly and gradually add your flour to the mixture and mix until well combined.
Once you have your dough mixture, you’ll manually fold in two cups of chocolate chips. I like my gluten-free chocolate chip cookies stuffed with chocolate chips. It makes them taste chocolatey and amazing!
Once you mix the dough, you’ll add spoonfuls of it to your parchment lined baking sheet. You’ll need two large baking trays to fit all the cookies.
Be sures to space the cookies a couple of inches a part because they will spread.
Finally, bake the cookies at 375º F for about 10 minutes so they are just slightly underbaked, then allow them to cool for a few minutes on the baking sheet before transfering the to a wire rack to finish cooling.
The result is outstanding, and I know you won’t find an easier or better tasting classic gluten-free chocolate chip cookie than this one.
While the cookies have a slightly brown, crisp edges, they are gooey and chewy on the inside.
They taste just like you remember your favorite classic chocolate chip cookies tasting. And they’re just as simple to make if you have a good gluten-free flour blend on hand.
Enjoy these delicious cookies, my friends. Your taste-testers will have NO clue they’re free from gluten. They’ll only taste a delicious, doughy, soft and chewy gluten-free cookie that they are sure to love.
Old-Fashioned Gluten-Free Chocolate Chip Cookies - Classic Recipe
- 3/4 cup butter softened (1 and 1/2 sticks of butter)
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 2 cups Bob's Red Mill 1-to-1 gluten-free flour blend or other measure-for-measure, cup-for-cup, or 1:1 gluten-free flour blend
- 2 cups semi-sweet chocolate chips
- Preheat oven to 375º F and line two large baking sheets with parchment paper.
- In your standing mixer, cream together butter, brown sugar and sugar until well combined.
- Add eggs and vanilla, and mix on medium speed until well combined.
- Add baking soda, salt and then gradually the flour and continue to mix on low speed until dough is thoroughly blended.
- Fold in chocolate chips by hand.
- Scoop spoonfuls of the dough onto your parchment lined baking sheet, leaving a few inches between the cookies so they have room to spread.
- Bake one baking sheet at time (working in batches) for 10 minutes until bottoms begin to brown and the cookies are slightly undercooked.
- Remove from oven and allow cookies to cool 5 minutes on baking sheet until transfering them to a wire rack to continue cooling.