Cakes & Pies 
The Best Soft & Chewy Gluten Free Chocolate Chip Cookies(One Master Recipe + 15 Pin-Ready Variations)
These gluten free chocolate chip cookies are soft, chewy, golden on the edges, and loaded with gooey chocolate. No one will believe they’re gluten free. This is the only recipe you need — and below you’ll find how to tweak it for every popular style that ranks well on Pinterest.
Master Recipe (Base for All 15 Versions)
Yield: 18–20 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30–55 minutes (depending on chilling)
Ingredients
- 1 ⅓ cups (200g) gluten-free 1:1 baking flour (with xanthan gum)
- ¼ cup (25g) almond flour (optional but recommended for better texture)
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup (113g) unsalted butter
- 1 Tbsp milk (any kind)
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 1 cup (170–180g) semi-sweet or dark chocolate chips (plus extra for topping)
- Flaky sea salt for sprinkling (optional)
Step-by-Step Instructions
- Brown the butter (recommended for best flavor)
Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until it turns golden brown and smells nutty (about 4–6 minutes). Pour into a large mixing bowl and let cool for 5 minutes. Stir in the 1 tablespoon of milk. - Mix the wet ingredients
Add the brown sugar and granulated sugar to the browned butter. Whisk until smooth and combined.
Add the egg and vanilla extract. Whisk until fully incorporated and slightly lighter in color. - Add the dry ingredients
In a separate bowl, whisk together the gluten-free flour, almond flour, baking soda, and salt.
Add the dry mixture to the wet ingredients and stir with a spatula until just combined. Do not overmix. - Fold in the chocolate
Stir in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky. - Rest the dough (important for texture)
Cover and let the dough rest at room temperature for 30 minutes (or refrigerate for 30–60 minutes for thicker cookies). This allows the gluten-free flour to hydrate and prevents a gritty texture. - Preheat and scoop
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop 2-tablespoon-sized balls of dough (about 40–45g each) and place them 3 inches apart. Press a few extra chocolate chips on top of each ball. - Bake
Bake one sheet at a time for 10–12 minutes, until the edges are golden and the centers still look slightly underdone.
Remove from the oven and immediately sprinkle with flaky sea salt if desired.
Let the cookies cool on the baking sheet for 5–10 minutes (they will continue to set), then transfer to a wire rack. - Store
Keep in an airtight container at room temperature for up to 4–5 days. They stay soft and chewy.
How to Adapt the Master Recipe for the 15 Pin Styles
| # | Pin Title | How to Adapt the Recipe |
|---|---|---|
| 1 | Best Gluten Free Chocolate Chip Cookies | Use the master recipe exactly as written |
| 2 | Soft & Chewy Gluten Free Chocolate Chip Cookies | Bake only 10 minutes and do not overbake |
| 3 | Easy Gluten Free Chocolate Chip Cookies (No Chill!) | Skip the 30-minute rest and bake immediately |
| 4 | Ultimate Gluten Free Chocolate Chip Cookies | Brown the butter + use a mix of chocolate chips and chopped chocolate |
| 5 | Chewy Gluten Free Chocolate Chip Cookies Recipe | Add 1 extra egg yolk for extra chew |
| 6 | Soft Gluten Free Chocolate Chip Cookies | Slightly underbake (9–10 min) and store with a piece of bread |
| 7 | Best Ever Gluten Free Chocolate Chip Cookies | Use browned butter + flaky salt on top |
| 8 | Bakery-Style Gluten Free Chocolate Chip Cookies | Scoop larger (3 Tbsp) balls and chill dough 1 hour |
| 9 | Gluten Free Chocolate Chip Cookies – Soft & Gooey | Underbake by 1 minute and press extra chips on top while hot |
| 10 | Easy Soft Gluten Free Chocolate Chip Cookies | No brown butter, no chill — mix and bake |
| 11 | Perfect Gluten Free Chocolate Chip Cookies | Follow master recipe + rest dough 30 min |
| 12 | Chewy Gluten Free Cookies with Chocolate Chips | Add 1 tsp cornstarch for extra chew |
| 13 | Gluten Free Chocolate Chip Cookies (Taste Like Regular!) | Use a high-quality 1:1 flour (King Arthur or Bob’s Red Mill) |
| 14 | Thick & Chewy Gluten Free Chocolate Chip Cookies | Chill dough 1–2 hours and scoop tall balls |
| 15 | The Best Soft Gluten Free Chocolate Chip Cookies | Underbake slightly + use melted (not browned) butter |
Pro Tips for Success
- Always use a gluten-free flour blend that already contains xanthan gum.
- Do not skip the rest time if you want the best texture.
- For dairy-free: use vegan butter and plant-based milk.
- For egg-free: use a flax egg (1 Tbsp ground flax + 3 Tbsp water).
- Cookies will look slightly underdone when you take them out — this is normal and gives the soft, chewy center.
These cookies freeze beautifully (both dough balls and baked cookies). Enjoy!
