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4.14 from 65 votes

Soft n Chewy Gluten-Free Chocolate Chip Cookie

Cook Time 7 minutes
Total Time 7 minutes
Servings 20 cookies
Author Divas Can Cook


  • 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


  • 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.