These gluten-free chocolate chip cookies have golden, crisp edges, soft and chewy centers, and rich pockets of melty chocolate in every bite. Made with wholesome ingredients, they come together quickly and hold their own against any wheat-filled version.
With the option to freeze balls of gluten-free chocolate chip cookie dough to bake fresh cookies whenever you like, this is a no-fuss recipe you'll come back to again and again.
I was inspired to create this recipe by Ruth McKeeney, whose At Home episodes I've been enjoying on the Homeworthy YouTube channel. She said that she likes to freeze individual little balls of chocolate chip cookie dough, so she can bake fresh cookies when visitors drop in or when she and her husband would like a fresh cookie.
I thought that was a great idea, and how wonderful it would be to do this with gluten-free chocolate chip cookies! This recipe is the result!
Jump to:
Ingredients
- Chocolate Chips - Use dark chocolate, semi-sweet, or whichever ones you prefer.
- Raw Cane Sugar - I prefer to use this relatively unrefined sugar. Coconut sugar also works in this recipe.
- Cathy's Gluten-Free All-Purpose Flour - This is the flour that I used for testing this recipe. It's not hard to mix up a batch to use in all of your non-yeast gluten-free baking.
See recipe card for quantities.
Instructions
- Cream together the butter, sugar, and egg. Then mix in the combined dry ingredients.
Stir the chocolate chips into the dough with a spatula.
Shape the dough into balls for baking and place on a parchment-lined baking sheet.
Alternatively, freeze balls of cookie dough to bake later.
Bake the cookies in a preheated oven until they start to brown around the edges.
Hint: Check the cookies early the first time you make them, because oven temperatures can vary.
Gluten-Free Chocolate Chip Cookie Dough
The beauty of this easy gluten-free cookie recipe is that you can freeze unbaked balls of cookie dough. Then bake as few or as many as you would like whenever you crave fresh, warm chocolate chip cookies!
(As an Amazon Associate, I earn from qualifying purchases.)
Equipment
Equipment can have a big impact on how a recipe turns out. I love my KitchenAid stand mixer! Until I got it, I had no idea how handy it would be. It simplifies most of my baking.
You can make this recipe with a hand mixer, but a KitchenAid stand mixer sure makes the job a lot easier!
Storage
These chocolate chip cookies store nicely in a covered container at room temperature for a couple of days. Beyond that, I would recommend freezing them to maintain freshness.
Even better, freeze the unbaked cookie dough and bake just as many as you'll need to eat fresh.
Top tip
Gluten-free baking benefits from allowing the dough to rest for 30 minutes before baking. This gives time for the flour to absorb the moisture.
This dough can even be kept in the refrigerator in an airtight container overnight.
FAQ's
The secret to great gluten-free cookies is to use a good recipe that has been designed specifically to be gluten-free. Use the flour that the recipe was tested with. There needs to be a binder like xanthan gum, either in the flour or added later. Then, allow your batter to rest for a few minutes to absorb the moisture.
Recipe
Gluten-Free Chocolate Chip Cookies
Equipment
- 1 Stand Mixer optional, but nice to have
Ingredients
- ½ cup butter (1 stick) at room temperature
- ¾ cup raw cane sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1½ cup Cathy's Gluten-Free All-Purpose Flour
- 1 teaspoon gluten free baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup chocolate chips
Instructions
- With a stand mixer, if you have one, or an electric hand mixer, beat the butter until it's light and fluffy.½ cup butter
- Beat in the sugar until the mixture is smooth and creamy. Beat in the egg and vanilla.¾ cup raw cane sugar1 large egg1 teaspoon vanilla extract
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, and xanthan gum. Add this mixture to the beaten butter mixture and continue to beat only until it's all blended in.1½ cup Cathy's Gluten-Free All-Purpose Flour1 teaspoon gluten free baking powder½ teaspoon baking soda½ teaspoon fine sea salt
- Stir in the chocolate chips by hand.¾ cup chocolate chips
- For best results, cover the batter and let it sit for 30 minutes. With an airtight seal, it can be refrigerated for a few hours. Even overnight is okay.
- Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper. Scoop the dough into balls and arrange them on the baking sheet, allowing plenty of space for spreading. See note below regarding size.
- Optional: You could save some balls of cookie dough in a ziplock bag in the freezer for baking later.
- Bake the cookies in the middle of the oven for about 10 minutes, until they begin to brown around the edges. If baking from frozen, allow 14 minutes.
- Place the baking sheet on a wire rack to cool.
Cathy says
We love these cookies! I try to always keep some balls of cookie dough in the freezer, so it’s easy to pop some into the oven for freshly baked cookies when the grandchildren come over.