This recipe has been a favorite in my kitchen for years. It’s the recipe I make when I want something comforting, nostalgic, and absolutely delicious—but still gluten-free. Whether you’re gluten-free yourself, baking for someone who is, or just looking for an incredible chocolate chip cookie recipe, I think you’re going to love these.
The best part? Most people won’t even know they’re gluten-free.
There are a lot of things I’ve had to learn since being diagnosed with celiacs more than 14 years ago. At the time, I felt like I had to completely relearn how to cook and bake. And honestly, gluten-free baking looked a lot different back then than it does today!
And if there is one recipe I absolutely refuse to live without, it’s a really good chocolate chip cookie. Thankfully, we now have so many incredible gluten-free flour blends available, and it has become so much easier to recreate the recipes I know and love—without sacrificing flavor or texture.
This is my go-to gluten-free chocolate chip cookie recipe. I’ve been making it for years, and it is one I come back to again and again. The cookies are soft, chewy, perfectly buttery, loaded with chocolate, and absolutely delicious. In fact, I recently had my niece text me asking for my favorite chocolate chip cookie recipe, and I realized it was finally time to sit down and get this recipe written out for the blog!
So make sure you save this one—you are going to want to come back to it again and again.
What Makes These the Ultimate Gluten-Free Chocolate Chip Cookies?
I have a few secrets when it comes to making the perfect gluten-free chocolate chip cookie, and the first one might surprise you.
Use a good gluten-free flour blend
The good news is that gluten-free flour blends have come a long way over the years! For this recipe, I love using a good cup-for-cup gluten-free flour blend that is designed to replace regular all-purpose flour.
My favorite is here, although here is another great option.
One of the things I love most about a good cup-for-cup blend is that it makes baking feel familiar again. You can create delicious cookies with that classic texture and flavor without having to combine several different specialty flours yourself.
Start with cold butter
This is important! When you make these cookies, do not soften your butter. Don’t leave it out on the counter, don’t bring it to room temperature, and don’t warm it up. Start with cold butter. Using cold butter is one of the things that helps create the texture I love in these cookies. It’s a small detail, but it makes a difference!
The secret is using multiple kinds of chocolate chips
If I had to pick my number one secret for making an absolutely incredible chocolate chip cookie, this would be it:
Use multiple types and sizes of chocolate chips.
I don’t think one type of chocolate is enough for the ultimate chocolate chip cookie! I love combining:
The combination of different flavors, sizes, and textures makes every bite so good. You get big pools of melted chocolate, creamy milk chocolate, and tiny little bursts of semi-sweet chocolate throughout the cookie.
For the mini chocolate chips, I like using these, because they are allergy-friendly.
Trust me on this one: a good blend of chocolate chips is the key to a truly fantastic cookie.
Don’t forget the flaky sea salt
And finally, the cherry on top: a sprinkle of flaky sea salt.
I love adding just a little bit of flaky sea salt on top. That tiny bit of salt balances the sweetness and takes these cookies to another level.
I almost exclusively use Redmond Real Salt in my kitchen. I love the flavor, and I love that it contains naturally occurring trace minerals. For finishing these cookies, I use Maldon Flake salt. A few flakes of sea salt are absolutely perfect.
My Go-To Gluten-Free Chocolate Chip Cookie Recipe
This recipe has been a favorite in my kitchen for years. It’s the recipe I make when I want something comforting, nostalgic, and absolutely delicious—but still gluten-free. Whether you’re gluten-free yourself, baking for someone who is, or just looking for an incredible chocolate chip cookie recipe, I think you’re going to love these.
The best part? Most people won’t even know they’re gluten-free.
They’re buttery. They’re chewy. They’re loaded with chocolate. And with that little sprinkle of flaky sea salt on top, they are pretty much perfection.
Be sure to save this recipe for later! I have a feeling it’s going to become one of those recipes you find yourself making again and again.
My Favorite Ingredients
- Gluten-free flour: cup 4 cup
- Second favorite flour option: cup for cup blend
- Salt: Redmond Real Salt
- Chocolate: Super Cookie Chips
- Chocolate: Milk Chocolate Chips
- Mini chocolate chips:
- Finishing touch: Flaky sea salt
My Best Tips for Perfect Cookies
- Use cold butter. Don’t soften it before making the dough.
- Choose a quality cup-for-cup gluten-free flour blend.
- Use more than one type of chocolate chip. Different sizes and flavors make a huge difference.
- Don’t skip the flaky sea salt. It adds the perfect finishing touch.
- Save this recipe! Once you make them, you’ll want to make them again.
Ingredients
Method
- Preheat your oven to 350 degrees. Line a baking sheet with unbleached parchment paper.
- Using a stand mixer fitted with the paddle attachment, beat the COLD butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, and mix until blended. Add the vanilla and mix again.
- Add the dry ingredients into the wet and mix until combined. Use a rubber spatula to scrape the sides of the bowl and the bottom if needed to help you combine everything.
- Add in the chocolate chips and mix again, just for a few seconds just to get the chocolate chips mixed in.
- Scoop dough onto prepared baking sheet. 6- 8 dough balls to a pan. Don't over crowd. Sprinkle each cookie dough ball with Maldon Flake sea salt.
- Bake on 350 F for 8-11 minutes (depending on your cookie size and how your oven cooks!)
- Allow to cool for a few minutes if you can and enjoy!
- For the remaining cookie dough, I like to scoop out the cookie dough balls and freeze them. I scoop onto a parchment lined cookie sheet, and sprinkle with salt. Once all the dough is scooped, place cookie sheet in the freezer to flash freeze dough balls. Once frozen I transfer them to a freezer ziplock bag.
- When baking from frozen: Preheat your oven. Place frozen cookie dough balls onto your baking sheet and bake at 350 F. It may take a couple extra minutes. I love this because I can cook a few hot, fresh cookies at a time!
Notes
make sure you save this one—you are going to want to come back to it again and again.
Happy Baking!
XOXO, Carly
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