After years of experimentation, I finally have a recipe for classic chewy gluten free chocolate chip cookies! Made with straight forward ingredients found in most gluten free kitchens, these cookies are no fuss, require no resting, no chilling, and have the best chewy cookie texture!
My family is crazy about cookies.
I think my obscene number of cookie recipes on this site might just attest to that. Might.
A CHEWY cookie probably reigns supreme. And while the whole family is nuts for my paleo chocolate chip cookies, I don’t like spending that much money on cookies made for large groups or gifts to people who don’t even have food sensitivities or preferences.
So having a cookie made with more affordable, readily available gluten free ingredients was important!
I also did not want to have to deal with chilling time (I like quick and easy), or any special random ingredients that sometimes I don’t have on hand.
I’ve made large trays of these cookies to bring into the teachers at our local school on workdays, for the girl’s soccer teams, and for large parties. They are ALWAYS loved, and successful, and I frequently get asked for the recipe.
So rather than send a picture of my scribbled and marked up recipe in my journal……I figured it was high time to post this recipe here!
Can I use different flours in these gluten free chocolate chip cookies?
I chose these flours specifically because they are easily found and often on hand in gluten free kitchens. I also like the chewy texture rice flour provides baked goods.
That being said, other flours will surely work…but I can’t say I have tested them! SO the end texture and taste may not be classic or as chewy. Here are some safer subs I would consider:
- Replacing the rice flour with cassava flour for a paleo version.
- using sorghum flour for the brown rice
- sweet rice flour for the rice flour
- using some millet would be ok, but not more than 1/2 cup. It has a stronger flavor in my opinion that *might* detract from the ‘classic’ flavor people are looking for.
- I might try some almond flour to replace some of the brown rice flour. Maybe 1/2 cup plus 2/3 cup brown rice.
- If you opt for an all purpose mix, there is no way for me to test ALL the options out there nowadays. There are hundreds! But if yours contains gum, omit the additional. And then let me know if try one that works well! I don’t prefer to use all purpose mixes, and I definitely don’t write recipes using them as they ALL behave differently, taste differently, act differently. So use at your own discretion.
Can I make these cookies dairy free?
Butter definitely lends one of the ‘classic’ flavors people look for in a chocolate chip cookie. BUT, a vegan butter substitute should work well!
Just be sure to use one indicated for baking, as butter ‘spreads’ have more oil to make them spreadable, so won’t work well in baking recipes.
Also, coconut oil works. The cookies texture is slightly changed, and the cookies spread a bit more. Still delicious though!
You could also try one of my egg free and dairy free chocolate chip cookie recipes instead. Like these gluten free double chocolate cookies, or these gluten free vegan chocolate chip cookies made with avocado oil!
Can I replace the egg?
You sure can, gluten free EGG free cookies are equally yummy!
Replace the eggs with 2T meal mixed with 1/4 cup warm water to gel.
Add the ‘gel’ in with the butter and sugars.
Additional gluten free cookie recipes:
Like I said, we’ve got you covered in the gluten free cookie department! Here are some of our family’s favorites (besides the ones mentioned above)
- these paleo pumpkin cookies are chewy and egg free too!
- these chocolate waffle iron cookies cook up in your iron and are super fun for kids!
- cookies don’t always have to be in the oven, and these no bake raw chocolate macaroons are a popular Hail Merry copycat!
- keto s’more cookies? Um yes please!
- I have a pin board specifically for paleo, keto, and gluten free cookie recipes, you should definitely follow me and check it out!
Gluten Free Chocolate Chip Cookies Recipe:
If you try these classic gluten free chocolate chip cookies, be sure to come back and leave a comment and rating!
Chewy Gluten Free Chocolate Chip Cookies
Classic chewy chocolate chip cookies made gluten free with a dairy free egg free option!
- 3/4 cup butter softened, NOT melted. May replace up 1/4 cup with favorite nut butter. Or use browned butter for a special treat.
- 1/2 cup organic sugar may replace with brown sugar
- 1/2 cup brown sugar OR palm sugar
- 2 large eggs or 2T flax meal gelled with 1/4 cup hot water
- 1 tablespoon vanilla extract
- 3/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- 3/4 teaspoon xanthan gum or guar gum
- 1/2 teaspoon baking powder
- 1 cup brown rice flour I like using teff flour too. Sorghum would work as well.
- 3/4 cup tapioca flour
- 1/2 cup rice flour
- 2 cups dark chocolate chips more or less to taste, about 1 bag
Preheat oven to 350 degrees, grease or line a cookie sheet with a baking mat or parchment.
I the bowl of the mixer, place the butter add sugars. Beat to mix well, then add in the eggs (of the flax egg) and vanilla, scraping the sides if necessary.
With the mixer on low, quickly sprinkle in the gum, salt, baking soda, and baking powder. Turn mixer off (beating too much will heat the butter up, which we do not want).
Add in the flours. Mix just until incorporated, turn off.
Add in the chocolate chips. Mix just until incorporated.
Using a about 1.5 tablespoons per cookie ( I love using a cookie scoop so the all the cookies are a uniform size and cook evenly), place each ball of dough a couple of inches apart. I can fit 12 cookies per sheet (3 x 4).
Bake in a preheated oven for 8-10 minutes. If you like crispier cookies, add a minute or 2. If cookies seem poofy, give the the cookie sheet a hard slam on the counter top to deflate them a bit...works like a charm!
Let rest a few minutes before removing to a cooling rack. Continue with the remaining dough.
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