Gluten-Free Chocolate Chip Cookies
I’m not exaggerating — these cookies are truly some of the best cookies you’ll ever bake at home.
Every time I make them, they literally disappear because my husband and I (and my entire family) can’t stop eating them. They look, feel, and even taste like regular wheat chocolate chip cookies.
I like crunchy cookies, but not when they’re too flat. My ideal cookie has:
- A slightly crispy edge
- A soft, chewy center
- Firm enough to dunk in milk
- Soft enough to melt in your mouth
Baking the perfect cookie isn’t always easy — but this recipe gets you very close.
Table of Contents
Tips for Making Gluten-Free Chocolate Chip Cookies
Use Ingredients at Room Temperature
Make sure the eggs and butter are at room temperature before using them. This helps everything mix smoothly and bake evenly.
Chill the Dough
Yes, this recipe requires chilling the dough before baking — but it’s worth it. Chilling allows the cookies to:
- Develop a better flavor
- Create crispier edges
- Keep a gooey center
It truly makes a huge difference.
These gluten-free chocolate chip cookies are perfectly crispy on the outside and gooey in the middle. I honestly believe this is one of the best versions you can make at home.
How to Make Gluten-Free Cookies with Chocolate Chips?
Recipe Details
- Servings: 12–14 cookies
- Preparation Time: 15 minutes
- Cooking Time: 10–12 minutes
- Total Time: 25 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut flour | 1/3 cup (35 g) |
| Granulated sugar or sweetener | 1/4 cup (about 55 g) |
| Eggs | 2 |
| Coconut oil, ghee, or softened butter | 1/4 cup (about 50 g) |
| Vanilla powder | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Baking powder | 1/2 teaspoon |
| Chocolate chips or chopped chocolate | 1/2 cup |
Instructions
- Preheat the oven to 175°C.
- In a bowl, mix the coconut flour, baking powder, salt, and vanilla. Set aside.
- In another bowl, mix the sugar with coconut oil (or ghee or butter). A stand mixer works well.
- Add the eggs to the sugar mixture and mix again.
- Gradually add the dry ingredients and continue mixing.
- Stir in the chocolate chips.
- Line a baking tray with baking paper or use a silicone tray.
- Scoop equal portions of dough (about 2 tablespoons), form into balls, and place on the tray.
- Gently flatten each ball slightly. Keep them thick — don’t press too much.
- Repeat until the tray is full.
- Bake for 10–12 minutes, until golden brown.
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Video Guide 📽️
The cookies will be very soft when freshly baked. As they sit, they firm up. They’re delicious either way.
How to Store Gluten-Free Chocolate Chip Cookies?
Store the cookies at room temperature in an airtight container for 4–5 days.
For longer storage, freeze either:
- The dough
- The baked cookies
How to Freeze Cookie Dough?
Freezing cookie dough is one of my favorite things because it keeps dessert ready anytime. It’s also perfect when preparing ahead for guests.
Here’s the best way to do it:
- After chilling the dough for at least 30 minutes, roll it into small balls.
- Place them on a tray lined with parchment paper.
- Freeze for 30 minutes.
- Transfer hardened dough balls to a freezer-safe bag or container.
The dough keeps well for up to 3 months.
When ready to bake:
- Bake as directed
- Add a few extra minutes since they’re frozen
How to Freeze Baked Cookies?
- Let the cookies cool completely.
- Arrange them in a single layer in a freezer-safe bag or container.
- Freeze for up to 2 months.
When ready to eat, thaw at room temperature and enjoy.
Nutritional Facts (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Carbohydrates | 10 g |
| Protein | 3 g |
| Fat | 11 g |
| Saturated Fat | 8 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 75 mg |
Values are estimates and may vary depending on the ingredients used.
FAQs – Frequently Asked Questions
Can I replace coconut flour?
Coconut flour absorbs more liquid than other flours, so substitutions may change the texture. If replacing it, adjust liquid ingredients carefully.
Why do I need to chill the dough?
Chilling improves flavor, prevents spreading, and gives the cookies better structure.
Can I use butter instead of coconut oil?
Yes. Softened butter works perfectly and gives a slightly richer flavor.
Why are the cookies soft after baking?
They firm up as they cool. This is completely normal.
Can I make them dairy-free?
Yes. Use coconut oil instead of butter and dairy-free chocolate chips.
Conclusion
These gluten-free chocolate chip cookies truly deliver everything you want in a cookie — crispy edges, a chewy center, and rich chocolate flavor. They’re simple, satisfying, and perfect for everyday baking or special occasions.
Once you try them, you’ll understand why they disappear so quickly. If you make them, I’d love to hear how they turned out!
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