Baking

Gluten-Free Chocolate Chip Cookies

Name: Gluten-Free Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 1/2 cups (190g) rice flour; 1/2 cup (60g) tapioca starch; 1 tsp xanthan gum; 1 tsp baking soda; 1 tsp salt; 1 cup (200g) granulated sugar; 1/2 cup (100g) brown sugar; 1/2 cup (115g) unsalted butter, at room temperature; 2 large eggs; 1 tsp pure vanilla extract; 1 cup (250g) semi-sweet chocolate chips; 1/4 tsp black pepper; Salt and pepper to taste

By Claire Donovan · June 18, 2026 · Baking

Prep20 min

Cook10 min

Total30 min

Serves12

Gluten-Free Chocolate Chip Cookies — Freshly baked gluten-free chocolate chip cookies

As a home cook who's had to adapt to a gluten-free diet, I've learned that it's all about making smart swaps and using good technique. One of my favorite treats to bake is gluten-free chocolate chip cookies, and I'm excited to share my recipe with you. I've perfected this recipe over time, and it's now a staple in my household.

I remember when I first started baking gluten-free, I was intimidated by all the different types of flours and starches. But as I experimented with different combinations, I realized that it's all about finding the right balance. For these cookies, I use a blend of rice flour, tapioca starch, and xanthan gum, which provides structure and texture.

These cookies are perfect for anyone with gluten intolerance or sensitivity, and they're also a great option for those who want to reduce their gluten intake. The best part is that they're incredibly easy to make, and they taste just like traditional chocolate chip cookies. So, whether you're a seasoned baker or just starting out, I hope you'll give this recipe a try and enjoy the delicious results.

In this recipe, I'll walk you through the process of making gluten-free chocolate chip cookies from scratch. I'll share my tips and tricks for getting the perfect texture and flavor, and I'll provide you with a list of ingredients and equipment you'll need to get started. So, let's get baking!

One of the things I love about this recipe is that it's so versatile. You can customize it to your taste by adding in different types of chocolate chips or nuts. And, because it's gluten-free, you can feel good about serving it to your friends and family who may have dietary restrictions. So, go ahead and get creative, and enjoy the process of making something delicious from scratch.

Why You’ll Love This Recipe

These cookies are easy to make and require minimal ingredients
They're perfect for anyone with gluten intolerance or sensitivity
The recipe is highly customizable, so you can add your favorite mix-ins
The cookies are soft, chewy, and delicious, with a perfect balance of sugar and spice
They're a great option for a quick dessert or snack
You can make them ahead of time and store them in an airtight container for up to 5 days

Why This Recipe Works

The key to making great gluten-free chocolate chip cookies is to use a combination of ingredients that provide structure, texture, and flavor. The rice flour and tapioca starch help to create a tender crumb, while the xanthan gum provides elasticity and helps the cookies to hold their shape.

Another important factor is the ratio of sugar to butter. Using a combination of white and brown sugar helps to create a rich, caramel-like flavor, while the butter adds tenderness and moisture. And, of course, the chocolate chips are the perfect addition to these cookies - they add a burst of flavor and texture that's hard to resist.

The technique of resting the dough is also crucial in this recipe. By letting the dough rest for 20-30 minutes, the starches in the flours have time to absorb the liquid ingredients, which helps to create a tender and chewy texture. This step is especially important when working with gluten-free flours, as they can be more prone to dryness and crumbliness.

Overall, the combination of ingredients, technique, and resting time all come together to create a cookie that's not only delicious, but also gluten-free and easy to make.

Ingredients You’ll Need

To make these gluten-free chocolate chip cookies, you'll need a few specialty ingredients, including rice flour, tapioca starch, and xanthan gum. You'll also need some basic pantry staples, such as sugar, butter, eggs, and vanilla extract. Don't worry if you're new to gluten-free baking - these ingredients are all easy to find and work with.

When shopping for ingredients, be sure to choose high-quality options that are fresh and flavorful. For example, use real butter instead of margarine, and choose high-quality chocolate chips that are free from additives and preservatives.

1 1/2 cups (190g) rice flourRice flour is a light, delicate flour that helps to create a tender crumb in these cookies. Look for a high-quality rice flour that is finely milled and fresh.
1/2 cup (60g) tapioca starchTapioca starch helps to add structure and texture to these cookies. It's a common ingredient in gluten-free baking and can be found in most health food stores or online.
1 tsp xanthan gumXanthan gum is a binder that helps to hold these cookies together. It's a common ingredient in gluten-free baking and can be found in most health food stores or online.
1 tsp baking sodaBaking soda helps to create a light, airy texture in these cookies. Make sure to use a fresh batch of baking soda for the best results.
1 tsp saltSalt enhances the flavor of these cookies and helps to balance out the sweetness. Use a high-quality salt that is fresh and flavorful.
1 cup (200g) granulated sugarGranulated sugar adds sweetness and flavor to these cookies. Look for a high-quality sugar that is fresh and flavorful.
1/2 cup (100g) brown sugarBrown sugar adds a rich, caramel-like flavor to these cookies. Look for a high-quality brown sugar that is fresh and flavorful.
1/2 cup (115g) unsalted butter, at room temperatureUnsalted butter adds tenderness and flavor to these cookies. Make sure to use a high-quality butter that is fresh and at room temperature.
2 large eggsEggs help to bind these cookies together and add moisture and flavor. Use fresh, high-quality eggs for the best results.
1 tsp pure vanilla extractVanilla extract adds a rich, creamy flavor to these cookies. Look for a high-quality vanilla extract that is fresh and flavorful.
1 cup (250g) semi-sweet chocolate chipsSemi-sweet chocolate chips add a burst of flavor and texture to these cookies. Look for high-quality chocolate chips that are free from additives and preservatives.
1/4 tsp black pepperBlack pepper enhances the flavor of these cookies and helps to balance out the sweetness. Use a high-quality black pepper that is fresh and flavorful.
Salt and pepper to tasteAdd a pinch of salt and pepper to taste to enhance the flavor of these cookies. Use a high-quality salt and pepper that are fresh and flavorful.

Ingredients for Gluten-Free Chocolate Chip Cookies

Equipment You’ll Need

Large mixing bowlHand mixer or whiskMeasuring cups and spoonsElectric mixerBaking sheet lined with parchment paperMedium-sized bowlWhisk

How to Make Gluten-Free Chocolate Chip Cookies

1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the rice flour, tapioca starch, xanthan gum, baking soda, and salt.
3
In a separate bowl, use an electric mixer to cream together the granulated sugar, brown sugar, and butter until light and fluffy.
4
Beat in the eggs one at a time, followed by the vanilla extract.
5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6
Stir in the chocolate chips and black pepper.
7
Cover the dough with plastic wrap and let it rest for 20-30 minutes to allow the starches to absorb the liquid ingredients.
8
Scoop the dough into balls, about 1 tablespoon each, and place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
9
Bake for 10-12 minutes, or until the edges are lightly golden brown.
10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11
Once the cookies are cool, you can store them in an airtight container at room temperature for up to 5 days.
12
Enjoy your delicious gluten-free chocolate chip cookies!

Expert Tips

Make sure to use high-quality ingredients that are fresh and flavorful.
Don't overmix the dough, as this can lead to tough cookies.
Let the dough rest for the full 20-30 minutes to allow the starches to absorb the liquid ingredients.
Use a combination of white and brown sugar for the best flavor.
Add a pinch of salt to balance out the sweetness.
Use high-quality chocolate chips that are free from additives and preservatives.
If you want a chewier cookie, bake for 8-10 minutes. If you want a crisper cookie, bake for 12-14 minutes.
Let the cookies cool completely on a wire rack before storing them in an airtight container.

Common Mistakes to Avoid

Not using high-quality ingredients that are fresh and flavorful.
Overmixing the dough, which can lead to tough cookies.
Not letting the dough rest for the full 20-30 minutes, which can lead to cookies that are dense and crumbly.
Not using the right ratio of sugar to butter, which can affect the texture and flavor of the cookies.
Not baking the cookies for the right amount of time, which can lead to cookies that are undercooked or overcooked.
Not letting the cookies cool completely on a wire rack before storing them in an airtight container, which can lead to cookies that become soggy or stale.

Variations and Substitutions

Add nuts, such as walnuts or pecans, for added texture and flavor.
Use different types of chocolate chips, such as milk chocolate or dark chocolate, for a different flavor profile.
Add a sprinkle of sea salt on top of the cookies before baking for a salty-sweet flavor combination.
Use coconut sugar instead of granulated sugar for a slightly different flavor.
Add a teaspoon of espresso powder to the dough for a mocha-flavored cookie.
Use peanut butter chips instead of chocolate chips for a peanut butter cookie.
Add a handful of dried cranberries or cherries to the dough for a fruity twist.

What to Serve With Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are perfect for serving as a snack or dessert. You can enjoy them on their own, or pair them with a glass of cold milk or a cup of hot coffee.

They're also a great option for packing in lunchboxes or taking on the go. Simply place a few cookies in an airtight container or plastic bag and you're good to go.

Serve with a glass of cold milkPair with a cup of hot coffeeEnjoy as a snack or dessertPack in lunchboxes or take on the go

Make-Ahead, Storage, Freezing and Reheating

To store these cookies, simply place them in an airtight container at room temperature. They will keep for up to 5 days.

If you want to freeze the cookies, you can place them in a single layer in a freezer-safe bag or container. They will keep for up to 2 months.

To thaw the cookies, simply place them at room temperature for a few hours or reheat them in the microwave for a few seconds.

It's also a good idea to label the container or bag with the date and contents, so you can easily keep track of how long the cookies have been stored.

Frequently Asked Questions

What is the best type of flour to use for gluten-free baking?

The best type of flour to use for gluten-free baking is a combination of rice flour, tapioca starch, and xanthan gum. This combination provides structure, texture, and flavor to gluten-free baked goods.

Can I substitute almond flour for rice flour in this recipe?

Yes, you can substitute almond flour for rice flour in this recipe. However, keep in mind that almond flour has a stronger flavor and a coarser texture than rice flour, so you may need to adjust the ratio of flours and add more liquid to the dough.

How do I know if my gluten-free cookies are done baking?

To check if your gluten-free cookies are done baking, look for a lightly golden brown color around the edges and a firm texture. You can also check the internal temperature of the cookies, which should be around 190°F (88°C).

Can I freeze the dough instead of baking the cookies right away?

Yes, you can freeze the dough instead of baking the cookies right away. Simply scoop the dough into balls and place them on a baking sheet lined with parchment paper. Then, place the baking sheet in the freezer and let the dough balls freeze for about 30 minutes. Once frozen, transfer the dough balls to a freezer-safe bag or container and store them in the freezer for up to 2 months. When you're ready to bake, simply place the frozen dough balls on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 10-12 minutes, or until lightly golden brown.

How do I prevent my gluten-free cookies from becoming too crumbly or dry?

To prevent your gluten-free cookies from becoming too crumbly or dry, make sure to use high-quality ingredients that are fresh and flavorful. Also, don't overmix the dough, and make sure to let it rest for the full 20-30 minutes to allow the starches to absorb the liquid ingredients. Finally, bake the cookies for the right amount of time, and let them cool completely on a wire rack before storing them in an airtight container.

Can I make these cookies in a skillet instead of on a baking sheet?

Yes, you can make these cookies in a skillet instead of on a baking sheet. Simply scoop the dough into balls and place them in a skillet lined with parchment paper. Then, bake the cookies in the skillet at 375°F (190°C) for 10-12 minutes, or until lightly golden brown. Keep in mind that the cookies may spread more in a skillet than they would on a baking sheet, so you may need to adjust the baking time and temperature accordingly.

How do I store gluten-free cookies to keep them fresh?

To store gluten-free cookies, place them in an airtight container at room temperature. They will keep for up to 5 days. You can also freeze the cookies for up to 2 months. To thaw the cookies, simply place them at room temperature for a few hours or reheat them in the microwave for a few seconds.

Can I make these cookies ahead of time and store them in the fridge?

Yes, you can make these cookies ahead of time and store them in the fridge. Simply scoop the dough into balls and place them on a baking sheet lined with parchment paper. Then, place the baking sheet in the fridge and let the dough balls chill for at least 30 minutes. When you're ready to bake, simply place the chilled dough balls on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 10-12 minutes, or until lightly golden brown.

The Full Recipe

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