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overhead view of half pan of gluten-free chocolate chip cookies

Gluten-Free Chocolate Chip Cookies

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 3 dozen 3"cookies
These gluten-free chocolate chip cookies are soft, chewy and loaded with plenty of chocolate chips. Simple ingredients and big flavor.
5 from 4 votes
Prep Time 20 mins
Cook Time 11 mins
Additional Time 1 hr
Total Time 1 hr 31 mins

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  • 1⅓ c gluten-free flour blend
  • 2 Tbsp tapioca starch potato or corn starch can be substituted
  • ½ tsp xanthan gum omit if your blend contains it
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 stick 4 oz unsalted butter, softened
  • ¾ c dark brown sugar
  • ¼ c granulated sugar
  • 2 egg yolks room temperature
  • tsp vanilla extract
  • 1 Tbsp milk or milk substitute
  • c chocolate chips


  • Whisk the dry ingredients together in a small bowl.
  • Using a mixer, cream the butter and sugars together until smooth.
  • Add the egg yolks, vanilla and milk and mix to combine.
  • Add the dry ingredients and mix on low until the dry ingredients are moistened. Scrape down the sides of the bowl, turn the mixer to high and mix for 30 seconds.
  • Stir in the chocolate chips using a wooden spoon or spatula.
  • Use a cookie scoop or two spoons to portion about 1½ Tbsp per cookie onto a parchment lined cookie sheet. You can put all of them on one pan for now.
  • Chill in the refrigerator for 1 hour.*
  • Preheat the oven to 350°F and line baking sheets with parchment. Put about 12 cookies per sheet.
  • Bake for 10-11 minutes. These cookies do not brown around the edges very much, so don't be tempted to over bake, especially if you like soft cookies.


*Chilling the dough will help get the chewy texture in these cookies.


Serving: 2cookies
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.