A few months ago my niece got married and asked me to help cater a beautiful spread of cookies. Many family members and friends that were attending were gluten-free so while I don’t normally focus on gluten free baking, I was off to the challenge of making the perfect classic gluten free cookie so everyone could still enjoy, and be wedding worthy!
It took several attempts, but we finally reached a recipe that was well approved. I wanted to create a cookie that did not settle for anything less than great because you deserve to have a warm and gooey, delicious chocolate chip cookie too! (I even devoured a couple because they tasted such like a normal cookie!)
FAQs about this gluten free chocolate chip cookie
What’s the best gluten free flour for cookies? For the best results, I personally recommend using King Arthur’s 1-to-1 gluten free flour blend, but I do like Bob’s Red Mill 1-to-1 flour blend as well. Higher quality gluten free flour blends that combine different flours (like almond, coconut, rice, and tapioca) often provide the best results for gluten free cookies.
Why do my gluten free cookies sometimes crumble or fall flat (over spread)?
- Over-mixing: Mix in the ingredients until just combined. Avoid over-mixing the dough as it can lead to a crumbly texture.
- Incorrect flour blend: Use a gluten-free flour blend specifically designed for baking like the 1-to-1 flour blends. There are a lot of flours that do not have xanthan gum already in it. With the 1-to-1 blends, they have xanthan gum added already.
- Lack of moisture: Ensure you’re using the right amount of liquid in the recipes. Using a scale to measure the flour and other ingredients accurately will give you the most consistent, delicious results!
- Too warm of butter: chill your cookie dough for at least 30 minutes in the fridge before baking to help prevent the spreading.
Can I use gluten free oats for cookies? Yes! I actually use GF oats in this recipe! Gluten-free oats can add a great texture and flavor to cookies, but ensure they are certified gluten-free!
Can I freeze gluten free cookies? You can freeze baked cookies or cookie dough in an airtight container for up to 3 months. If freezing cookie dough, I like to pre-scoop the dough balls, making it much quicker and easier to thaw and bake.
What size cookie scoop do you recommend? I always reach for my 4 tbsp cookie scoop. It makes the perfect generous size while feeling like a normal portion. A more standard everyday 2 tbsp scoop will also work great for smaller cookies, just watch the baking time and bake for 1-2 minutes less.
Tips to be successful when baking gluten free
Measure Accurately: When you can, use a kitchen scale to measure ingredients, especially gluten free flours. Gluten free flours absorb moisture differently than wheat flour, and weighing them ensures accuracy. But, if you don’t have a kitchen scale, make sure to do these 3 steps to measure flour properly.
- Fluff the flour: using a fork, mix the flour and incorporate air into the flour.
- Spoon: using a spoon and a dry measuring cup, spoon in the fluffed flour into your dry measuring cup without tapping, packing, or shaking the measuring cup.
- Level: Level the flour in the measuring cup with a straight edge spatula or another completely straight equipment.
Don’t Overmix: Over-mixing can lead to tough and chewy gluten-free baked goods. Mix just until the ingredients are combined.
Use the Right Flour Blend: Experiment with different gluten-free flour blends to find the one that works best for your recipe. Some blends may be better suited for cakes, while others are ideal for cookies. I personally love the King Arthur baking 1-to-1 flour for my cookies.
Add a Binder: Sometimes, gluten-free flours need a binder to help them hold together. Consider adding xanthan gum or guar gum to your recipes if your flour doesn’t already contain them.
Avoid Over Baking: Gluten free cookies can dry out easily. Check cookies frequently and remove them from the oven when they are just done. It will continue to bake while on the hot baking sheet after you pull the cookies out of the oven.
Let Them Cool: Allow your gluten free baked goods to cool completely before storing them. This will help prevent them from crumbling.
Let the dough rest: Gives the flour time to hydrate and prevents grittiness- at least 30 minutes in the fridge, or up to a few days.
Add a sprinkle of sea salt: The contradicting flavor of salty and sweet are a great combo. This tip is optional, but creates a very delicious addition to create a gourmet bakery-style cookie! My favorite flaky sea salt is this Maldon brand.
More Cookie Recipes You’ll Love
I truly hope you enjoy this gluten free chocolate chip cookie recipe as much as I do! I love these just as much as I love my other two chocolate chip cookie recipes:
Bakery style chocolate chip cookie
Brookie’s chocolate chip cookie
Dulce de leche cookie bars
Gluten Free Chocolate Chip Cookie
Ingredients
- 113 grams (1/2 cup or 1 stick) unsalted butter
- 100 grams (1/2 cup) brown sugar
- 100 grams (1/2 cup) granulated sugar
- 2 tsp vanilla extract or 1 tsp. of vanilla bean paste
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- 1 tsp baking soda
- 225 grams (about 1 3/4 cup) 1-to-1 gluten free flour I like King Arthur brand. Different brands can behave differently!
- 60 grams (about 1/2 cup) gluten free oats *see step 2 in recipe to turn into flour
- 1 tsp salt
- 1 1/2 cups chocolate chips I like to do a mix of milk and semi-sweet
- flakey sea salt to top optional
Instructions
- Preheat oven to 350° F. Prepare 2 baking sheets (line with parchment if desired).
- Using a blender or food processor, pulverize 60 grams (or 1/2 cup) of gluten free oats until powdered like flour texture.
- Mix gluten free flour, oat flour, baking soda, baking powder, and salt into a bowl and set aside. When measuring the flour, use a scale or spoon and level the flour into your measuring cup (don't pack), being careful not to over add.
- Cut the butter into tablespoon-sized chunks and use a hand or stand mixer to cream together. Add brown sugar and white sugar and beat together until mixed and light (about 1-2 minutes).
- Add one whole egg, one egg yolk, and vanilla extract to the butter/sugar mixture and mix together until blended well (about 1 minute).
- Add the flour mixture to the bowl. Mix together until all ingredients are incorporated.
- Briefly mix or fold in the chocolate chips into the dough.
- Scoop out the dough into balls and let them chill on a pan in the fridge for at least 30 minutes or up to 3 days. (You can also freeze the dough. I prefer a 4 tbsp scoop, but you can also use a standard 2 tbsp scoop.)
- After chilling the dough, place cookies on baking sheet lined with parchment paper or silicone mat. I can fit about 6 on a pan for the larger scoop, or 12 on a pan for the smaller scoop.
- Bake cookies for 8-11 minutes.
- Pull out of the oven and leave cookies on the baking sheet to start cooling for about 5 more minutes then transfer cookies on a cooling rack to cool completely.
- Sprinkle top of cookies with flakey sea salt right after pulling them out of the oven.
- Store these cookies in an airtight container at room temperature for up to 3 days or freeze.
Notes
- Larger cookies? If you are wanting larger bakery style cookies, you can create 15-16 large bakery style cookies using a 4 tbsp cookie scoop. You will need to bake the cookies for about 5 more minutes than you would with the standard 2 tbsp. cookie scoop.
- To Freeze: Scoop the dough into balls and place them on a small baking sheet lined with parchment paper. Pop the sheet into the freezer until the dough balls are solid, which usually takes about 2 hours. Then, transfer the frozen dough balls into a freezer bag or air-tight container, making sure to squeeze out any extra air. Label the bag with the date. These are good for up to 3 months.
- To Bake From Frozen: When you’re craving cookies, simply take out as many dough balls as you need, place them on a baking sheet and bake according to the recipe instructions. You may need to add a few minutes onto the bake time. It’s a simple way to enjoy warm, fresh-baked cookies anytime!
