Gluten Free Soft Chocolate Chip Cookies
These Gluten Free Soft Chocolate Chip Cookies have that bakery style texture with crisp edges, soft centers and melty chocolate in every bite. They are the kind of cookie that instantly brings you back to childhood, only now they are completely gluten free.
There's something truly special about a chocolate chip cookie that's perfectly soft, slightly chewy and packed with rich chocolate flavor. These gluten free soft chocolate chip cookies deliver that familiar taste and texture you remember, without any gritty or dry aftertaste. I've also added an optional scoop of vanilla protein to boost the nutritional value of this chocolate chip cookie.
What I love most is how easy these cookies are to make. If you've baked my Gluten Free Chocolate Chip Snowball Cookies or these Gluten Free Oatmeal Raisin Cookies, you'll feel right at home with this dough. It's simple ingredients, straightforward steps and reliable results every time.
Traditional chocolate chip cookies are pure nostalgia and going gluten free shouldn't mean giving that up. This gluten free chocolate chip cookie recipe proves you can still enjoy that classic cookie flavor, warm from the oven softness and irresistible aroma, just made in a way that works for everyone.
WHY YOU'LL LOVE THIS RECIPE
- Soft and tender texture: These cookies stay pillowy in the center with just the right amount of structure, making them perfect for anyone who loves a bakery style cookie.
- True classic flavor: You get that buttery, vanilla forward taste with the rich chocolate chips just like a traditional chocolate chip cookie.
- Beginner friendly recipe: No complicated techniques or special equipment needed, this recipe is approachable even if your new to gluten free baking.
- Protein rich: It is an optional ingredient but the protein powder gives these cookies a little added boost.
- Perfect for sharing: These gluten free soft chocolate chip cookies are always a hit at gatherings, holidays or bake sales and no one guesses they are gluten free.
INGREDIENTS AND SUBSTITUTIONS
- Whole egg: Provides the structure and lift for the cookies.
- Egg yolk: Provides fat, richness and helps lend to a fudgy texture.
- Coconut sugar: The sweetner in the cookies that is low glycemic. Use brown sugar or cane sugar as a sub.
- Melted ghee or butter: A great source of fat and moisture for the cookies.
- Gluten Free 1:1 flour: Use a high quality brand that includes xanthan gum for structure and chew. This recipe was tested with Bob Red Mills gluten free 1:1 flour.
- Almond flour: Combines with the gluten free flour to give amazing texture to the cookies.
- Milk: Use dairy or dairy free as needed to give moisture to the dough.
- Baking powder: Helps give the cookies that nice rise.
- Salt: Balances out the sweetness.
- Chocolate chips: Use dairy or dairy free varieties.
- Vanilla protein powder and chopped walnuts: Optional ingredients but really give these gluten free chocolate chip cookies a punch of protein. Use your favorite vanilla protein powder brand.
Scroll down to the recipe card for quantities used.
HOW TO MAKE GLUTEN FREE SOFT CHOCOLATE CHIP COOKIES
Time needed: 25 minutes
These delicious soft baked gluten free chocolate chip cookies come together in less than 15 minutes and bake up in 10 for an amazing mouthwatering cookie.
- Mix dry ingredients
In a large bowl, whisk together the gluten free flour, almond flour, vanilla protein powder, salt and baking powder.
- Whisk the wet ingredients
Whisk together the egg, egg yolk and melted ghee/butter.
- Add the sugar
Add the coconut sugar and beat until smooth and fluffy.
- Combine the wet and dry ingredients
Slowly fold the dry mixture into the wet ingredients and fold in the chocolate chips.
- Shape dough and slice
Transfer dough to a sheet of parchment paper and shape it into a log. Cut the dough into equal sections and place on baking sheet.
- Form and bake
Bake at 375 F for 8-10 minutes. Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
EMILY'S TIPS
- Use a high quality gluten free 1:1 flour blend. The blend needs to contain xanthan gum for proper structure and chew.
- A combination of almond flour and gluten free 1:1 flour are used. Please don't try to exchange for another flour. This recipe has been thoroughly tested combining these two.
- Bring ingredients to room temperature. Everything will blend smoothly and evenly if all the same temp.
- Don't overmix the dough. This can lead to tough cookies even without gluten.
- Bake as directed. This ensures proper soft centers. The cookies will continue to set as they cool.
SERVING SUGGESTIONS
Serve these gluten free chocolate chip cookies with a warm cup of coffee or tea for a simple treat. My kids love dipping them in a glass of ice cold milk or for a fun twist this Homemade Banana Milk. They are also delicious alongside a bowl of Vanilla Honey Ice Cream for an easy dessert or arrange on a cookie tray for parties, holidays and special occasions.
STORAGE INSTRUCTIONS
Store baked cookies in an airtight container at room temperature for up to 4 days (Don't worry, they will be gone before the 4 days is up).
To freeze, place cooled cookies in a freezer safe bag or container for up to 3 months.
You can also freeze unbaked cookie dough balls and bake directly from frozen. Just be sure to add a few more extra minutes to the baking time.
RECIPE FAQ'S
I use and this recipe was tested with Bob Red Mills Gluten Free 1:1 baking flour. The key is to use one with xanthan gum for the best texture and consistency.
Yes! This dough can be refrigerated up to 48 hours, which can even enhance the flavor.
This can happen if the butter or ghee is too warm. It is important to have all room temperature ingredients before combining.
You can sub in white cane sugar or brown sugar.
I hope you give these Gluten Free Soft Chocolate Chip Cookies a try! If you do give this recipe a try, please let me know!
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Gluten Free Soft Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 15 1x
- Diet: Gluten Free
Description
These Gluten Free Soft Chocolate Chip Cookies have that bakery style texture with crisp edges, soft centers and melty chocolate in every bite. They are the kind of cookie that instantly brings you back to childhood, only now they are completely gluten free.
Ingredients
- 1 whole egg
- 1 egg yolk
- 1 cup coconut sugar
- ½ cup ghee or butter
- 1 cup gluten free 1:1 baking flour with xanthan gum
- ¼ cup almond flour
- 1-2 tablespoon milk (dairy or non-dairy), as needed
- 1 cup chocolate chips (dairy free if needed)
- 1 tsp baking powder
- ½ tsp salt
- 1 scoop vanilla protein powder (optional)
- ½ cup chopped walnuts (optional)
Instructions
- In a large bowl, whisk together the gluten free flour, almond flour, vanilla protein powder, salt and baking powder.
- In a separate bowl, add the whole egg, egg yolk, and melted ghee or butter.
- Use a hand mixer to blend the egg and ghee mixture until fully combined and slightly frothy.
- Add the coconut sugar and beat again until the mixture becomes smooth and fluffy.
- Slowly fold the dry mixture into the wet ingredients using a spatula or hand mixer until a soft dough forms.
- Fold in the chocolate chips and walnuts (if desired). Add 1-2 tablespoon of milk only if the dough feels too dry.
- Transfer the dough to a sheet of parchment paper and shape it into a log or block.
- Cut the dough into 15 equal sections.
- Roll each piece into a ball, place on a baking tray lined with parchment paper, and flatten slightly with your fingers.
- Bake at 375 F for 8-10 minutes, or until the edges are set but centers remain soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use gluten free flour with xanthan gum and almond flour for this recipe. Do not interchange out flours.
- Use room temperature ingredients to blend smoothly and evenly.
- Don't overmix the dough to keep cookies soft.
- Dairy Free: Use vegan butter, dairy free chocolate chips, dairy free milk
- Storage: Place cookies in an airtight container at room temperature for up to 4 days.
- Freeze: Place cooled cookies in a freezer safe bag or container for up to 3 months. You can also freeze unbaked cookie dough balls and bake directly from frozen but add a little extra baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 242 kcal
- Sugar: 21.5g
- Sodium: 101.4mg
- Fat: 11.4g
- Saturated Fat: 6.7g
- Carbohydrates: 31.7g
- Fiber: 1.4g
- Protein: 3.7g
- Cholesterol: 41.2mg
