There are few desserts more comforting than a warm chocolate chip cookie fresh from the oven, especially one with crisp golden edges, a soft and chewy center, and pools of melty chocolate in every bite. These gluten-free chocolate chip cookies deliver all of the texture and rich buttery flavor you expect from a classic bakery-style cookie—without anyone ever guessing they’re gluten-free.

Made with melted butter, a blend of gluten-free 1:1 and almond flours, and plenty of chopped chocolate, the dough develops incredible flavor and texture as it chills. The result is a thick, chewy cookie with lightly crisp edges, soft centers, and beautifully rippled tops that look just as good as they taste. Whether you’re baking them for a weekend treat, sharing them with friends, or stocking your freezer with cookie dough, this is the kind of recipe you’ll come back to again and again.

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Why You’ll Love This Recipe

Soft and chewy with crisp edges
These cookies have everything you want in a classic chocolate chip cookie—golden, lightly crisp edges, soft centers, and plenty of melty chocolate in every bite.

No one will guess they’re gluten-free
A blend of gluten-free 1:1 flour and almond flour creates a tender, chewy texture that rivals a traditional bakery-style cookie.

Made with simple pantry ingredients
No complicated techniques or hard-to-find ingredients are required, making this an easy recipe to bake whenever a cookie craving strikes.

Bakery-style cookies at home
Chopped chocolate creates irresistible pools of melted chocolate, while chilling the dough helps the cookies bake up thick with beautifully rippled tops.

Perfect for making ahead
The cookie dough can be refrigerated for up to 3 days, making it easy to bake fresh cookies whenever you want them.

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Ingredient Notes

Gluten-free 1:1 flour
I developed this recipe using Bob’s Red Mill Gluten-Free 1:1 Baking Flour (with xanthan gum). If using another gluten-free flour blend, be sure it contains xanthan gum, as results may vary between brands.

Almond flour
A small amount of finely ground almond flour adds tenderness and moisture, helping create a soft, chewy cookie with a rich bakery-style texture.

Brown sugar + granulated sugar
A combination of dark brown sugar and granulated sugar gives these cookies the best of both worlds—dark brown sugar adds moisture and a deep caramel flavor, while granulated sugar helps create lightly crisp edges and a balanced sweetness.

Egg + egg yolk
Using both a whole egg and an extra egg yolk adds richness and structure while keeping the cookies soft and chewy in the center.

Chopped chocolate
Instead of chocolate chips, I recommend using chopped dark or semisweet chocolate. Chopping a chocolate bar creates a mix of small shards and larger chunks that melt into beautiful pools of chocolate throughout the cookies.

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How to Make Gluten-Free Chocolate Chip Cookies

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Prepare the dry ingredients
In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, baking soda, and salt until evenly combined. Set aside.

Step 2: Mix the butter and sugars
In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar for about 1–1½ minutes, or until the mixture is smooth, thickened, and lighter in color.

Step 3: Whisk in the eggs and vanilla 
Add the egg, egg yolk, and vanilla extract and whisk until fully combined.

Step 4: Combine the wet and dry ingredients
Add the dry ingredients in two additions and fold together just until no flour streaks remain.

Step 5: Fold in the chocolate
Add the chopped chocolate and gently fold until it is evenly distributed throughout the dough.

Step 6: Chill and scoop the dough
Cover and refrigerate the dough for at least 4 hours or up to 3 days. When ready to bake the cookies, use a large cookie scoop to portion the dough into 2½-tablespoon (about 50g) balls. 

Step 7: Bake the cookies
Arrange the chilled cookie dough balls on a parchment-lined baking sheet. Bake at 350°F (175°C) for 9–14 minutes, or until the edges are lightly golden and the tops are puffed and no longer look wet. For perfectly round cookies, gently swirl a large round cookie cutter around each cookie immediately after baking. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

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Recipe Tips

Measure your flour by weight whenever possible
Using a kitchen scale is the most accurate way to measure gluten-free flour and helps ensure consistent results every time.

Don’t skip the chill time
Chilling the dough allows the flour to fully hydrate while the butter firms up, resulting in thicker cookies with a richer flavor and chewier texture.

Use chopped chocolate instead of chocolate chips
Chopped dark or semisweet chocolate creates a mix of small shards and larger chunks that melt into beautiful pools of chocolate throughout the cookies.

Avoid overmixing the dough.
Fold the dry ingredients into the wet ingredients just until no flour streaks remain to help keep the cookies soft and tender.

Bake one baking sheet at a time
This helps the cookies bake more evenly and gives them the best texture and color.

Use a cookie cutter for perfectly round cookies
As soon as the cookies come out of the oven, gently swirl a large round cookie cutter around each cookie to create a beautifully round bakery-style shape.

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Storage 

Store the cooled cookies in an airtight container at room temperature for up to 4 days.

For the best texture, you can warm a cookie in the microwave for 8–10 seconds before serving to make the chocolate soft and melty again.

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Freezing

To Freeze Baked Cookies
Allow the cookies to cool completely, then transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.

To Freeze Cookie Dough
After scooping the dough into balls, arrange them on a parchment-lined baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag or container and freeze for up to 3 months.

When you’re ready to bake, place the frozen cookie dough balls on a parchment-lined baking sheet and bake directly from frozen, adding 1–2 minutes to the baking time as needed.

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Frequently Asked Questions

Why do I have to chill the cookie dough?
Chilling the dough allows the gluten-free flour to fully hydrate while the butter firms up. This helps the cookies bake up thicker with chewier centers, crisp edges, and a deeper, more developed flavor. For the best results, chill the dough for at least 4 hours.

Can I use chocolate chips instead of chopped chocolate?
Yes! Chocolate chips will work, but I recommend chopped dark or semisweet chocolate whenever possible. Chopping a chocolate bar creates a mix of small shards and larger chunks that melt into gooey pools of chocolate throughout the cookies.

Why did my cookies spread too much?
If your cookies spread more than expected, the dough likely wasn’t chilled long enough, the butter was too warm when the dough was mixed, or the flour wasn’t measured accurately. For the thickest cookies, measure the flour by weight and chill the dough for at least 4 hours before baking.

Can I make the cookie dough ahead of time?
Absolutely! The cookie dough can be refrigerated for up to 3 days before baking or frozen for up to 3 months.

Can I freeze these cookies?
Yes! Both the baked cookies and the unbaked cookie dough freeze beautifully, making them a great make-ahead dessert.

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Photography by Creating Kaitlin

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