“Chewy & soft! This gluten-free chocolate chip cookie recipe is “The One”. Easy to make and a crowd pleaser”
Can I tell you guys again just how much fun I’m having playing around with gluten-free recipes?! After I made that gluten-free carrot cake that you all loved so much I just had to keep going. It’s the whole challenge thing for me when it comes to gluten-free baking. Trying to replicate the exact flavor and texture as recipes using wheat flour WITHOUT actually using wheat flour is addictive. It’s like a game. It. Must.Not.Win.
Now don’t get me wrong, gluten-free baking pisses me off 99% of the time. It’s usually fail smothered with fail on top of fail but when I hit a home run!!! Yeaaaaah booooy!!!! It’s cause for celebration! I do a lil sophisticated twerk followed by a whole lot of “Yeah what’s my name!! In yo face!!!” banter.
These gluten-free chocolate chip cookies were my home run this week!
In my book a gluten-free recipe is only a success if it tastes just like the glutenous version. And after baking gluten-free chocolate chips cookies that were crumbly, dry, gummy, gritty, and so forth, I was over the moon when I sank my teeth into these soft and chewy beauties.
I never trust my own insanity though. My husband would be the perfect one to try these one. He’s obsessed with chocolate chips cookies. Did I ever I tell you guys I think that’s why he proposed to me?
Anyway, I didn’t tell him they were gluten-free chocolate chip cookies and he didn’t ask.
He took one bite, looked at it and said “hmm…these are good.” He’s not a man of many words but I definitely know when he doesn’t like something I make.
“Nope. Not a fan”
“Wouldn’t hurt my feelings one bit if you never made these again”
” I hope this isn’t going on the blog”
“Go back to your old recipe”
Yeah, those are a few of his saying when he’s not a fan of a particular recipe. As you can see, he beats around the bush a lot.
These gluten-free chocolate chip cookies were a HIT!!!
Make them! Whether you have to eat gluten-free or not, you’ll love these!!
They’re soft and gooey in the middle and crisp and chewy around the edges. And of course they have those adorable little folds and wrinkles that only the best chocolate chip cookies have.
The coconut oil really adds a nice depth to these cookies. You can’t taste it really it just plays up on the chocolate flavor well and helps with texture.
I decided to go with a mixture of dark chocolate and semi-sweet for these cookies but you can use whatever kind of chocolate you like.
This gluten-free chocolate chip cookie recipe is also a great base to add in whatever makes you happy. M&M’s? You got it! Nuts? Go right ahead! Cookie pieces? Bring it baby!!!
You’ll love the classic buttery vanilla taste and the “best of both worlds” texture. Upping the vanilla extract, throwing in an extra egg yolk, using a combination of butter, butter-flavored shortening and coconut oil, and adjusting the brown sugar was all it took to create one amazing gluten-free chocolate chip cookie! And yes butter-flavored shortening IS gluten-free.
The boys devoured these these gluten-free chocolate cookies and begged for more. For some reason Isaac has convinced himself that gluten-free means healthy. He’s always saying “but mom it says gluten-free” whenever he wants seconds of anything sweet and gluten-free. Kids!
Here are few tips I’ve learned when it comes to baking gluten-free chocolate chip cookies:
Gluten-Free Chocolate Chip Cookie Baking Tips
- Use A Trusted Gluten-Free Flour: Honey, it’s ALL in the flour!! Use your favorite brand of gluten-free flour. I swear by Pamela Artisan gluten-free flour when it comes to cookies, cakes, etc. I haven’t had much time to create my own gluten-free flour blend so this is what I use. I love it.
- Don’t Over Bake: Seriously, after 5 minutes of baking I turn the oven light on and watch those cookies like a hawk!! Once they start getting lightly golden around the edge and the center gets puffy and set, TAKE THEM OUT! They WILL look under done but will firm up and set as they sit on the hot pan for a few minutes.
- Bake On A Lined Non-Stick Pan: Yeah you know those ugly old cookie sheets you have? Use those! Grease them and then line them with parchment paper. I swear by it. I’m not a fan of those baking mats and nonstick cookie sheets for most cookies.
- Chill The Dough: I hate when cookie recipes call for a chilled dough ugh!! But it really does make for a great cookie! This gluten-free cookie dough is so soft and sticky, chilling it helps a great deal!
Watch me make these easy, chewy gluten-free chocolate chip cookies from start to finish!
Soft n Chewy Gluten-Free Chocolate Chip Cookie
Ingredients
- 1 1/2 cup gluten-free all-purpose flour I use Pamela's and love it!
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder gluten free
- 1/3 cup butter-flavored shortening
- 1/3 cup real butter softened at room temperature
- 1 tablespoon coconut oil
- 1/4 cup white sugar
- 3/4 cup brown sugar packed
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons real vanilla extract gluten free
- 6-8 oz chocolate chips I use a mixture of dark and semi-sweet and reserve some to place on top of cookies before baking
Instructions
- In medium bowl whisk together flour, salt, baking soda and baking powder. Set aside.
- In a large bowl cream together shortening, butter, coconut oil, white sugar and brown sugar.
- Mix in egg, egg yolk, and vanilla extract.
- Gradually add flour mixture into wet mixture until combined.
- Fold in chocolate chips.
- Cover bowl and chill dough for 1 hour (I know, this part sucks)
- Preheat oven to 375. F.
- Line cookie sheet with parchment paper.
- Roll two tablespoons of dough into a ball. (I use two scoops using a mini ice cream scoop)
- Place on cookie sheet.
- Press additional chocolate chips into the dough balls for a nice appearance once baked.
- Bake for 7-8 minutes on the middle rack. (May need more or less time so watch very carefully after 5 minutes)
- When the edges are barely golden, remove from oven and let cookies sit in pan for 2-3 minutes. (cookies will appear under done. They will firm up nicely as they cool which will result in a soft, chewy cookie)
- Remove from pan and place cookies on a cooling rack to finish cooling.
- Store in airtight container.
Just tried this recipe. You wrote 2 tablespoons of dough per cookie, but I figured it should instead be 2 teaspoons. My cookies turned out more like a layer of cake than actual cookies, but they still taste amazing and the texture is very satisfying. I will make this recipe again, and definitely not making such huge piles of cake dough next time. ;P
Substituted egg beaters for the eggs and egg yolk. Also subbed out stevia for sugar, diabetic friendlier. Added shredded coconut, white and semi-sweet dark chocolate chips, and pecans. Yummy and lower sugar content in addition to gf.
Is it possible to use butter in place of the shortening?
These were sooooo good. my non-gluten free family all liked them.
I saw your video first and came to this page to get the recipe. I am new to gluten free after finding out I have a mild allergy to wheat. I have discovered that gluten free baking is pretty tricky and I have to follow precisely. I used a flour blend ftom another blogger. The cookie scoop part was the unknown for me. They ended up double sized, so it took 14 minutes to bake, but they are good. I can taste the coconut oil which I do not prefer, but other than that, they are really good. If you are used to coconut oil you may not taste it, but it is not a staple for me.
Oh.my.GOSHHHH these are delicious! How are they even GF?! My fam loved them and I’m giving them out as Christmas goodies to my neighbors . I used “Premium Gold” All Purpose Flax & Ancient Grains All Purpose Flour. Seriously, these are bomb. I followed the recipe to a T
Followed the recipe exactly, used Rice Flour. The BEST. WE all like them so much I will not have to make two batches, I will stick with these and forget the regular ones.
Soggy, flat, wrinkly, and salt. All accurate reviews. We are laughing at the cookie crackers we’ve just made.
Wow I have no idea what went wrong here. I’ve never experienced a texture that was soggy and a cracker at the same time.
I made these and they were absolutely perfect! Worth the chill time. This one is going on a recipe card for next time.
I did sub in quinoa flour for half the brown rice
I used this recipe over and over is sooo yummy
I believe the secret is to have the correct consistency at the end put less or more flour as needed.
Great consistency – but SO salty.
I made these, and my hubby loved these! I used 1/4 cup less flour, and 100% butter, and olive oil instead. We have a hard time finding gluten free cookies and these were just about as good as regular ones!
These cookies are fantastic! We made them to deliver to others and are in love with this recipe. Thank you very much!
Made these tonight and used coconut flour. After baking the cookies just fell apart if you tried to pick one up,even when they were cooled. I think this recipie needs some major tweeks imo.
Coconut flour is not the same as GF All Purpose flour. It has no real structure and nothing to help create any strength in your dough. That’s why it crumbled, because you didn’t use the proper ingredients
Gluten free all purpose flour (as the recipe calls for) and coconut flour are entirely different. That is why they fell apart. When you bake GF recipes with coconut flour, you can only sub a small percentage of the overall amount of flour with coconut flour, because it does not behave the same way.
C: I’ve made this recipe numerous times over the years and they have turned out perfect almost every time. Sounds like you might be over-mixing the ingredients. Any flaw in the outcome has only been a fault of my own. Only problem I’ve had is when I try to double the recipe.They come out flat or puffy but so delicious; soft in the middle and crispy around the edges.So I just make two separate batches at once, freeze one for later bc I love this recipe so much!
Maybe it would have worked if you actually followed the recipe
Why did you use coconut flour? It says AP. Coconut flour is really different, so that’s probably why they didn’t turn out. Not the recipe’s fault, surely.
You can never use just coconut flour. It always has to be added with another flour.
If you make the recipe as posted, it turns out great. You can’t just sub in a different flour and expect it to turn out like the original recipe.
Coconut flour has no binding agent in it, most gluten free blends contain xanthan gum or guar gum which help the baked good stay together, mimicking what gluten does in regular baking. If you aren’t a fan of either of those and still want to use straight coconut flour you can add a binder like psyllium husk powder. Otherwise I would suggest using a flour blend that has rice flours and starches like tapioca or potato.
The recipe isn’t for coconut flour. Coconut flour needs and enormous amount of moisture. No wonder these didn’t turn out for you. It’s nothing to do with the recipe, the problem is that YOU didn’t follow it.
They turned out perfectly for me. Using the recommended flour.
Seriously? You used a completely different flour. One that is known to be an extremely dry flour and you gave it one star and says the recipe needs a lot of tweaks when everyone else gave it raving reviews?
Coconut flour is not a suitable replacement for GF flour (or any other flour) at all. Coconut flour recipes must be specifically formulated because coconut flour is so very different than other flours.
I just made this recipe will follow in the exact measurements and it’s so salty! I did everything correctly so I don’t see why the batter would be so salty
Did you use salted or unsalted butter?
I’ve made this recipe MULTIPLE times now. It’s good. Ignore the bad reviews unless they have anything constructive. I’ve tried so many gf cookie recipes and this is one of our faves. But… I also follow the recipe to a T, so not sure how forgiving it is. Try this! You won’t be disappointed. YUM
Agreed 100%. I’ve followed this recipe many times and they’re delish. Best GF chocolate chip cookies I’ve ever had, including from bakeries. Don’t substitute flowers or other ingredients and they’ll be perfect!
More like 12-15 minutes
Me and my friend just made these cookies and I don’t know if we screwed up the recipe but they were TERRIBLE they came out flat as a piece of paper and WRINKLY and SOGGY. Not to mention the fact that coconut oil is a natural LAXITIVE meaning we should be on the toilet for houuuurrrrssss.
Lmao wtf everyone eats coconut oil it’s like a vegan cooking staple and we’re not on the toilet for hours weirdo…
Help! How do you make these without the coconut oil. I’m allergic to coconut anything. Can I just add more butter??
These turned out wonderful! I just used Aldi’s gluten free pancake and baking mix and omitted the baking soda, baking powder and did half the salt. Baked for about 9 minutes. 🙂
Hi. What if I don’t want to use shortening?
This is one of the BEST gluten-free chocolate chips I’ve made! ?
I substituted sugar for my homemade sweetener(Erytritol +Stevia) and used coconut oil instead of shortening; and I used Trim Healthy Mama chocolate chips(made with the same kind of sweeteners I used). It was so moist and delicious! ?
Thank you for sharing this recipe with us! ?
Oh. Ma. Gawd. These were so great. My partner is gluten intolerant so I’m always on the lookout for decent GF recipes and this one nailed it. So tasty! Even all the non-gluten intolerant folks loved it! Will definitely be making these again! For all the Australian readers, ‘shortening’ is copha/ Fairy.
Terrible-spread into 5” pancakes. Never “firmed up.”
Not as pictured.
I love these cookies. I have tried to use almond flour but they just don’t rise correctly. I would love to figure out how to add that for a little nutty flavor. But regular gluten free this way is excellent!
You can still tell there gluten free. The rice flour makes it a little grainy and they didn’t flatten out they stayed in a ball unfortunately.
These are actually some of the best gluten free choc chip cookies I’ve made yet—and I’ve tried A LOT of recipes on Pinterest. Thank you for sharing 🙂 I used Krusteaz gluten free flour
Can I substitute flour with almond flour
After I put these in the oven for a few minutes, they completely melted. Any advice?
Can I only use shortening (margarine?) ? And I don’t have coconut oil only sunflower….. I have used doves ap flour but find it tastes a bit chalky is that the standard taste for gf flours?
My daughter can’t have coconut oil and I didn’t have shortening so I just used all butter. These were amazing! I did the first batch for 7-8min but did the later batches for 10-12. They were still pretty chewy. This will definitely be my go-to recipe now. I used Krusteaz All-Purpose GF Flour.
It is so yummy!!!!!! Super good for being gluten-free.
It is so yummy!!!!!! Super good for being gluten-free.
Diva, you can cook! Or bake, I should say, in this case!
These cookies were remarkably delicious. They are soft, the perfect texture and so freaking yummy. I’ve had celiac disease for 2 years now and I’ve spent so much time and money searching for that perfect chocolate chip cookie craving. You have done it. Thank you for all that you do! These are excellent. I’m baking a 2nd batch right now!
I can’t wait to see what other gluten free recipes you come up with!
I tried the batter and almost threw up. I used Bob’s red mill flour and I think that is why they tasted so bad.
Can I use a little less sugar in this choc chip recipe?
This recipe is fabulous. Very easy and well worth the wait for the resting time in the refreigerator.
These are great! I used a 1/3 cup of coconut oil and 1/3 cup butter plus one more tablespoon of each instead of the shortening because I didn’t have any on hand-came out great-crispy and crunchy on outside and soft and chewy on the middle 2/3 of the cookie… So yummy! ????
I have been searching for even a decent GF chocolate chip cookie for months now since my daughter was diagnosed with celiac. Didn’t think it existed. So happy to say that this is it! You nailed it! Thank you.
With my first pregnancy I hadn’t learned I needed to be gluten free. With this second one, the sweets cravings have been a doozy. Thank you thank you for this delicious cookie recipe! It tastes JUST like my old glutenous recipe that I sadly had to ditch. I found your site by accident and I am so glad I did.
Can you use all butter instead of butter and shortening
if you really want to advertise your cookies. Why not start with making your web page work correctly? The page is next to impossible to read since it refreshes constantly. There is an OLD saying, You can not put 2 lbs in a 1 lb bag. I got tired of reading just 4 lines because the page refreshed and skipped so much, That is extremely annoying. Thank you
Hi,
I wanted to try making this but butter flavoured shortening isn’t available so is regular shortening okay to use??
Thank you.
is there any way that i can make these without coconut oil? thanks.
I used sunflower oil and light olive oil for different batches and it still works quite well. ????
Peanut butter?
In my opinion you don’t have to use coconut oil. Nor do you have to use butter flavored shortening. I don’t use it. But in place of the coconut oil you can just add a tablespoon more of butter.
I used mine without coconut oil! I added a bit of olive oil and they’re still great!
yes you can make without coconut oil. i have several times and i just replaced it with butter.
Did you ever make them without the coconut oil? What is a good substitute? Would regular vegetable oil work ok?
I used olive oil instead of coconut and it still tastes fantastic! ????
Love your cookies.
Do you use golden brown sugar or the dark brown variety.
Thanks for the help.
Connie
Love the receipe!! The cookies taste amazing, but they don’t look as beautiful as yours… They just really spread in the oven. Whats the secret to asurring your cookies look as appetizing as they really are?
These are some of the best cookies I’ve ever had. Added some natural peanut butter to the mix, it’s so freakin’ delicious!!! Thank you for that recipe!
I’m sorry but this is the worst cookie recipe result eve – they are the flattest greasiest cookies ever – and I spent ten dollars on a bag of gluten free flour that is basically going in the trash if this is the kind of results you get with baking with gluten free four ?
My baking soda and powder is fresh so I can’t even blame it on that , really was hoping these would have worked out .
Okay so I never commented when I first discovered this recipe, when it first came out, but I have been using it ever since, and I’ve been gf for my whole life and this is THE BEST GF CHOCOLATE CHIP COOKIE RECIPE I HAVE EVER FOUND!!!!! THANK YOU SO MUCH!!!!
My sister in law is visiting and she is gluten intolerant . I found this recipe and thought I would try it. SO GOOD!! I doubled the recipe and substituted almond flour for one of the half cups of flour just because I like it. I also added pecans. So DELICIOUS! I was a little surprised because so many of the gluten free baked goods that I have tried are so dry that I would rather do without. Thank you for sharing this recipe! And my sister in law was so delighted with them that I wished I could have taken credit for the recipe. LOL! But I showed her where I got it so she could make them for herself.
These are the best chocolate chip cookies I have ever made… cooking time is about 8 minutes…I make these regularly e error week…I didn’ t no gluten free cookies could be that great.
These Are The Best
Does the flour have to have xanthan gum or do you add it separately? because I have some gluten free flour but it doesn’t contain any xanthan gum.
I just made these with a Glutino cookie max and they turned out wonderful. I cannot wait to make them with my usual flour mix.
Made these cookies and they are by far the best ones yet. I’ve tried several recipes and this one is fantastic. I think the secret is putting the dough in the fridge for an hour. Took some to work and friends couldn’t believe they were GF. Thanks so much for the recipe.
Can I use regular shortening or does it have to be butter flavored shortening?
Just tried these tonight. Left the 1/4 cup white sugar out and they were still sweet enough. They were soft and not all flat and hard like some gluten free cookies turn out. Thanks for the recipe! I will definitely make these again!
Totally just made these and O.M.GOSH!!! Soooooo yummy!!! I made my cookies a bit larger and bakes them for 9 minutes. They’re perfect!!! I cannot WAIT for my new fiancé to get home to try them!???? He has a pretty nasty gluten intolerance. It’s not an allergy and but he gets good and sick for several days and it ain’t nothin pretty.????
This has been, by far the BEST GF chocolate chip cookie recipe I’ve tried to date. And, lemme tell ya, I’ve tried a few!! Spent the last 2 years trying to recreate all of his favorites(and mine) into something gluten free and just as tasty, if not tastier, than its gluten counterpart. These for sure take the cake!(er, cookie) Trying a smaller cookie this time and am noticing that the time for baking didn’t change, despite their size. Rock on for that!! This seems like a really great base for darn near any cookie you could want. Thank you for sharing this!! My family (and our tummies) Appreciate you!
*side note-I used Krusteaz Gluten Free AP flour. I also mention i have zero affiliation with them as a company, except I am a loyal consumer.
I used Bob’s Red Mill gluten-free all purpose flour. Followed the recipe exactly and mine were perfect!! I did add walnuts. Also, mine were puffy when I removed them from the oven. So I flattened them with the bottom of a glass, but after that, I left them alone to cool on the baking sheet.
Im so glad I found your recipes! Im looking forward to go purchase the items i need for these and bake away. Your video is to the point so well edited and easy to understand and even the option to print, love it. Your personabl, but not fake (like Rachael Ray). Im an instant fan! I haven’t even had your recipe and im giving 5! Im open to any of your emails. Thank you!
Hi I thought this recipe sounded foolproof and simple awesome! I’ve been in search for a gf chewy cookie recipe for ages before stumbling across this one. I love baking and never really have hiccups but even after following instructions to a T and using the exact ingredients my cookies ended up flatter than pancakes, very dark on the outside and completely raw in the middle. I just can’t fathom it :s.
Good cookies, if you take out the baking soda. Baking soda makes these cookies spread all over your pan and makes them far too crispy. Anyone looking for a soft, chewy cookie that doesn’t melt all over your pan needs to omit the baking soda (yes, I preheated the oven and chilled the dough for a full three hours).
Adding another 2 tbsp of flour also helped them keep their shape. For anyone else having trouble, please keep in mind that Pamela’s flour already has what it needs, other flours may need xanthan gum- 1/2 tsp should do it (though I didn’t need it). Made this recipe three times now. As written it is a colossal failure, those two minor tweaks make good cookies!
Being a 16 year old female, who is severely gluten intolerant I have made these cookies several times and they hit the spot. They are soft and chewy and taste amazing. Recommend to everyone even if you’re not gluten free 🙂 🙂
This was my first go at these cookies, the recipe I must say was fab to follow and I just needed to convert cups into grams…but hey, not a bother , and wow!! All have loved them…you would never guess they were gluten free. taste so good:)
wonderful recipe. The biscuits with chocolate chips … oh my goodness that. I had not read them …. I prepare all the time
I needed to change the recipe to fit my food choices as follows and they came out very soft and puffy, not flat.
• ⅓ cup coconut oil + 1 TBL
• ⅓ cup real butter, softened at room temperature
• 1/2 cup coconut sugar both brown and split ½ and ½ cup each
• 1/2 cup maple syrup and added ¼ cup gluten free flour because it was very moist. Could add less flour for a more runny cookie.
Could you please re-word the 3rd bullet (“1/2 cup coconut sugar both . . .”), as I don’t get what you are trying to say? These changes look good though. Where does one buy coconut sugar?
These look so good. I’m gluten-free (unfortunately not by choice), and have had a craving for nice, soft chocolate chip cookies lately. Planning on making them tomorrow. I’ll let you know how they turn out!
I made these cookies last weekend. Substituted shortening with butter. These cookies were amazing. I took them to work and my gluten eating staff loved them, so much so that they want the recipe!
I just wanted to let you know this recipe is amazing. We just finished an experiment over on my blog where we tested a bunch of gluten free recipes in order to find ten of the best budget friendly recipes. And this one made the top of the list. It is easy to make, and taste the same as regular cookies. Can’t wait for more great Gluten Free Recipes.
hey Can you use something other then shortening? I prefer to use butter and coconut oil.. Have you ever just used Butter instead of the shortening? They look so great.. Yummy.
Jeannie
I just doubled the butter, and they turned out great.
Hello Jeannie, I made these today and I used both butter and coconut oil, 1/3rd cup each plus the 1 TBL extra coconut oil. Worked well. Hope you enjoy.
I’m in Australia and we just don’t have flavoured shortenings here. Can I just use all butter and the oil? Or do you have a better substitute?
Dear Georgia, I made these today and used 1/3 cup butter and a 1/3 cup coconut oil plus the 1 Tbl. and they came out delicious.
Can I use this recipe without the gluten-free ingredients? I’m really afraid of any Chocolate Chip Cookie disaster using the gluten free
You are the bomb these are awsome shouting out from PR. See ya.