Chewy Gluten Free Chocolate Chip Cookies

While I have a few recipes for chocolate chip cookies on this site, they are either double chocolate, soft, or a bit crunchy. This one is your typical chewy gluten free chocolate chip cookies. I don’t know why I haven’t developed a recipe for them earlier as they are one of my favorites. I hope you enjoy this recipe as much as we have.

Recipe Improved and Updated: March 3, 2015

Chewy Gluten Free Chocolate Chip Cookies


Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: Makes 2 dozen cookies

Chewy Gluten Free Chocolate Chip Cookies

A buttery, chewy gluten free chocolate chip cookies recipe with plenty of chocolate chips - surely comfort food.


  • 1-1/4 cups + 2 tablespoons Carla’s Gluten Free All-Purpose Flour Blend recipe
  • 1/3 teaspoon salt
  • 1/2 teaspoon gluten-free baking powder (Rumford’s or Featherweight for corn-free)
  • 1/2 teaspoon baking soda
  • 11 tablespoons (1 stick + 3 Tablespoons) unsalted butter, softened (Earth Balance Vegan Buttery Sticks for dairy-free)
  • 3 tablespoons granulated sugar
  • 3/4 cup + 2 tablespoons packed dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure/gluten-free vanilla extract
  • 1 cup gluten-free semisweet or dark chocolate chips (Ghirardelli or Nestle’s; Enjoy Life Mini Chocolate Chips for dairy-free)


  1. Preheat the oven to 350°F.
  2. In a bowl, whisk flour blend, salt, and baking soda together set aside for later use.
  3. In the bowl of your mixer fitted with the paddle attachment, add butter and sugar. Cream together until well combined, about 3 minutes.
  4. Add egg and vanilla; beat until thoroughly combined.
  5. Sprinkle in the flour mixture in three or four separate portions, and mix just until combined.
  6. Fold in the chocolate chips using the paddle attachment or a rubber spatula.
  7. Scoop 5 teaspoons (a little less than 2 tablespoons) of dough at a time (a spring-action scooper works well) onto a baking sheet lined with a silicone baking mat or parchment paper, spacing about 2 inches apart. (They'll spread quite a bit.). To make flat as in the photo, flatten them out a bit. Bake for about 10 minute or until golden brown.
  8. Allow cookies to cool on baking sheet for 3 - 4 minutes and then transfer to a wire rack to cool completely.
  9. Store any leftovers in an airtight container or freeze in a plastic zipper storage bag.


For multi-rack baking, switch the baking sheets to opposite shelves halfway through baking.

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