By popular request, I’m finally sharing my tried and true recipe for the best chewy gluten-free chocolate chip cookies!
I don’t like to throw the term “Best Recipe” around casually. But when I want to really get across that I’ve tested and tried and adapted a recipe a bunch until I got it PERFECT, then I feel justified in calling it the Best! I have notes and slips of paper from over 3 dozen attempts at making really good, chewy chocolate chip cookies over the past 5 years of baking gluten-free before coming up with this perfect version!
Back when I used to be able to eat gluten, I worked for years to find a homemade chocolate chip cookie recipe that I loved. I grew up loving the old Mrs. Field’s chocolate chip cookies. My favorite thing to get at the mall was one of the huge cookies that they sold back in the 1980s. They were the perfect chewy cookie and were about as big as my head as a child! Over the years, the cookie size and quality has gone down, but I did still love those cookies.
I also liked the famed New York Times cookie recipe that was going around about 8-10 years ago pretty well. Just when I finally had a recipe for cookies that I loved, I got diagnosed with celiac and had to start all over with my recipe testing.
Here’s what I wanted in a gluten-free chocolate chip cookie:
- Crispy edged, chewy cookies with a bit of a gooey center.
- Lots of chocolate – no chance of having a bite without chocolate in it.
- No gritty texture or weird feeling in mouth from too many starches or gums.
- No odd smells from alternative flours.
- Ability to make the dough ahead and bake a few cookies daily, or to freeze the dough balls to bake later.
#3 and #4 were by far the biggest challenge and the reason it took over 3 dozen attempts to get a perfect recipe. The rice flour in gluten-free flour mixes adds some grittiness that is unnoticeable in most gluten-free baked goods, but tends to be noticeable in cookies. For some reason, it was most noticeable in my chocolate cookie attempts. I tried using different proportions of a bunch of different flours and starches, but would end up with odd/off smells from the alternative flours or a weird mouth feel from the different starches.
I didn’t want any of that. I wanted people to LOVE this cookie, not just think it was good for a gluten-free cookie.
I’ve finally made one that gluten eaters and gluten-free eaters will all enjoy! It is as close as I can get to the Mrs. Field’s style/New York Times famed cookie style that I used to make before my celiac diagnosis.
There are 5 keys to this gluten-free chocolate chip cookie recipe being free of gritty texture or a weird mouth feel, and being perfectly chewy:
- First is the addition of cream cheese. I found this tip in this recipe from Just a Taste and thought it was worth a try. That small 2 ounces of cream cheese is just enough to cover any grit that would have been in these cookies otherwise. I wish I had thought of this many years ago!
- Melting the butter is another key to this perfect cookie, as it adds to the chewiness and overall flavor profile. I have not tried making these dairy-free, as the cream cheese and melted butter are essential to these turning out perfect for me. Feel free to make some adaptations to suit you though, and come back and let me know how they work!
- Using just egg yolks, no egg whites to help with the chewiness of the cookie. This is an old trick I learned from Alton Brown. I like to use an egg separator so that I don’t end up with any stray shells or break the yolks in the process. This is the egg separator I have and like because it sits flat over a small bowl or glass.
- Using a good quality all-purpose gluten-free flour blend. Stay away from the blends that are primarily rice flour or that have any bean flours. I’ve had best results making this with Gluten Free Mama’s Almond Blend, and recently tried with Cup4Cup gluten-free flour with great results too. (Note, usually gfJules is one of my go-to blends, but it is a little too starchy to get the right chewy texture with gooey center in this recipe. It still makes a very good cookie, just won’t be as chewy or gooey.) I will update this as I try it with other flour blends as well.
- Chill the dough at least 4 hours before baking any cookies. These will not come out like my photos or with best texture if you bake these without chilling thoroughly. You can also chill for 3 days. After chillling the dough, allow it to come closer to room temperature so you can scoop the cookies easily before baking. Or you can scoop immediately and freeze the balls of dough to bake later.
Depending on how much cookie dough you eat, you’ll have about 20-22 cookies from this recipe!
For successful results, make sure you use room temperature ingredients, measure properly (the only ingredient you ever pack in is brown sugar), use a cookie scoop to make cookies all the same size, use a preheated oven that you have checked temperature on, and use parchment paper or silicone liners for your baking pans.
I also like to give my cookies plenty of space around them so the edges can get a little crisp and no cookies spread into each other. This is what my they look like on my cookie sheet usually, using that large cookie scoop and spacing out on the parchment paper:
When they come out of the oven, I sprinkle the hot cookies with more of the chocolate chips so that my cookies will have that melty chocolate chip look to the top. This step is totally optional though!
If you don’t have the time for chilling dough but still want your chocolate chip cookie fix, I suggest you head over to my gluten-free chocolate chip cookie bars recipe instead! I’ve altered the recipe a bit for those and you just mix and bake!
I hope you’ll try and love these gluten-free chocolate chip cookies just as much as I do!
Best Gluten-free Chocolate Chip Cookies Recipe:
The Best Chewy Gluten-free Chocolate Chip Cookies
Plan ahead as these are best served chilled!
Ingredients
- 2 1/4 cups (~282 grams) good all-purpose gluten-free flour blend
- 1/2 tsp. xanthan gum omit if gluten-free flour blend has xanthan or guar gum already)
- 1 tsp. baking soda
- 1 tsp. salt
- 2 ounces cream cheese, room temp
- 3/4 cups (12 Tbsp.) unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 tsp. vanilla extract
- 2 egg yolks (room temp)
- 2 cups semi-sweet chocolate chips
Directions
- In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
- In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
- Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
- Add the flour mixture that you set aside earlier, beating on low until just combined.
- Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
- Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
- When you are ready to bake, remove from refrigerator and let sit for about 15-60 minutes or long enough for the dough to soften enough for easy scooping.
- Preheat oven to 375°.
- Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
- Use a#20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.
- Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centers will look undercooked, but will continue cooking as they cool. To ensure you don't over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
- Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.
Here are some items I recommend using for this recipe, that you can buy from Amazon easily:
Pin these to your gluten-free cookies Pinterest board:
Be sure to try some of my other gluten-free chocolate chip recipes:
gluten-free chocolate chip cookie bars (no chilling required!)
gluten-free dairy-free Chocolate Chunk Skillet Cookie:
Dorothy says
Just made these for the first time for a gluten free friend and they’re very good! I followed the recipe exactly with cup4cup flour except I mixed it all by hand. Great crispy chewy texture. Really can’t tell they’re gluten free.
Michelle Palin ~ My Gluten-free Kitchen says
Thanks Dorothy for your commend and review!
Sara says
I used 1/3 gf flour and 1 c almond flour, 3/4 c coconut oil and 3 egg yolks in this recipe. Did not refrigerate dough and my results are chewey and crunchy on outside. Lower carb as well. Awesome recipe as my guide. Thank you!
Michelle Palin ~ My Gluten-free Kitchen says
So glad you used this as inspiration and made it work for you!
Kelly says
Hi Sara
Can you give your recipe, I like to use almond flour to reduce carbohydrates. Thanks
Charity says
I found that Bob’s Red Mill Paleo flour works beautifully as well! So excited as I cannot eat grains . Dairy is fine for me so this recipe with the Paleo flour is divine!!! Thank you!
Michelle Palin ~ My Gluten-free Kitchen says
Thanks so much for letting us know Charity! So glad you get to enjoy these!
Angela says
I’m not sure how everyone got a good result. I’m a chef, followed your instructions. They all fell apart. Turns out the Xyntham gum ratio is wrong. It’s suppised to be 1 tsp per cup of flour, not half.
Please refer to the directions on the package.
This type of thing is very frustrating as it wastes time and money .
Michelle Palin ~ My Gluten-free Kitchen says
Hi Angela,
The directions on the package for xanthan gum are a guideline but definitely doesn’t work as a firm substitution in all recipes. If you used that much xanthan gum in this recipe, these would have a nasty mouth feel and texture. It’s simply not needed. I understand you’re a chef, but maybe not a baker. It’s important to make sure you’re measuring exactly, something chefs often don’t do. It’s also possible that the flour blend you used absorbed too much liquid. There are a number of variables involved in baking. I’m sorry you weren’t able to successfully make these. Part of baking gluten-free does involve some trial and error. I worked for many months on this recipe, tweaking it over 3 dozen times until perfect, and the over 250 positive reviews attests to it working. Feel free to use your own time and money to develop your own recipe as a chef.
Emily Seemar says
Dear Michelle Palin,
Can I use just almond flour with the xanthan gum and the rest of the ingredients as stated?
Michelle Palin ~ My Gluten-free Kitchen says
No, almond flour isn’t a straight substitute for all-purpose flour and wouldn’t turn out well. Use a good quality all-purpose gluten-free flour blend.
Mira says
You said almond flour is not a straight substitute, but I have to use nut flours with occasional addition of coconut flour for various family members with allergies and one who cannot eat any rice products at the present time. How can the recipe be adjusted to use only nut flours … Use one less egg yolk and omit zanthan gum?
Empress says
Amazing! Best does not do this cookie justice. Thank you for sharing your recipe.
Stu says
Hi,
This is a big ask, but is there any chance you might be able to convert your recipe to grams please? Cooking with cups is pretty alien for us Europeans and I don’t want to risk messing it up with unreliable online converters.
Thank you!
Amy says
Lakeland Ltd has the right sort of measuring cups to use with American recipes.
Julie Grinnell says
There are many place to do conversions on-line.
Maggie says
This looks great! How big do the cookies turn out?
Eileen says
Congratulations, you did it! In the last three days, I’ve made three batches of these, testing out different GF flours. (Just ordered the Mama’s Almond blend you mentioned) My go to GF flour is Authentic Foods, “Multi Blend” version. This is a 3/4 to 1cup ratio as opposed to cup to cup like many GF flours. I baked this recipe first off for a bake sale at my school. There are a few staff who are GF and there are usually NO GF submissions so we are out of luck! First batch was with my usual Authentic Foods, but instead of the reccomended 3/4 : 1 cup ratio, I made it cup to cup. Though the cookies did not flatten as much as I’d hoped, they were the best tasing chocolate chip cookies I’d ever had. And the non GF eaters greedily gobbled them at our fundraiser(50 cents each). Went out and got the Cup4Cup flour yesterday and made two batches; One Cup4Cup and one with the Authentic Foods Multi Blend only using their proportion recommendation. My husband and I did a direct comparison. Both flattened properly, not too flat, just right. The Cup4Cup was good, texture good but the Authentic Foods cookie was better flavored. The flour seemed to pick up all the subtle flavors of the butter, cream cheese, chocolate and a hint of salt! Just outstandingly!! I look forward to trying with the Mama’s Almond Blend when it comes (I now know this recipe by heart!) But try the Authentic Foods Multi Blend in this recipe and you will see what I mean!
Haya says
Mine didnt turn as good as yours idk why , i used coconut flour cause the one you used not available in my country 🙁
Michelle Palin ~ My Gluten-free Kitchen says
I’m sorry. Coconut flour is not a good substitution for gluten-free all-purpose flour blends. It doesn’t work well as it absorbs fluids. It’s okay to use it sometimes to replace a very small amount of the flour, alongside other flours and starches, but not alone. Hopefully you can order a good gluten-free all-purpose flour blend to try in this next time.
Victor says
These cookies look fabulous. I bought xantham gum for another recipe and was looking for something else to make use of it – and I found this great recipe.
Suzi says
I have made these with tofutti’s cream cheese and Earth Balance butter and they always come out amazing. I have also used peppermint extract instead of vanilla for the holidays and they are awesome. I’ve even swapped out (or just added) a few candy cane pieces….
Laura says
Thanks for sharing this! I am GF and DF and this is perfect!! I can’t wait to try this substitution!
Sandy says
I just made a half batch of these because I wanted to try them I’m very picky about my chocolate chip cookies and I was skeptical. I was so eager to try them, though, that I baked just one in my toaster oven without leaving it sit. I must say, it’s pretty good! Not quite like the regular ones I make, but definitely a close second! Thanks for sharing!
Scott ucman says
Is there a way to make these “chocolate flavored“ chocolate chip cookies? Thanks ahead of time for this recipe!
Danielle says
Just made these. Been baking gluten free for a year now but these really are a perfect cookie. Would like to try reducing the sugar but kept to the recipe for a first try. Only refrigerated for 2 hours (too impatient) still came out with a soft center.
Thanks 🙂
Roger Lefebvre says
Try using Swerve as a sugar substitute, they have both granulated and brown sugar. Works one for one for sugar.
Lindy says
Do you know how many gluten free chocolate chip cookie recipes I’ve tried? I’ve lost count, probably 30. This is The One. Holy moly. My search for the grail has ended! Thank you! Followed the recipe to a T, only added 5 minutes in the freezer before popping them in the oven. Literal perfection.
Maria B Rugolo says
Wow. What a fantastic recipe. I made the dough and kept it refrigerated for two days. It was a little hard to scoop the dough but don’t let that deter you. These cookies came out wonderfully crisp edges with soft middles. Thank you for a wonderful recipe. Even my husband loved them (and he refuses to eat gluten free….HA HA)
Bee says
These cookies were delicious!! I followed the recipe exactly as written, although it wasn’t fun waiting for the dough to chill for 4 hours, lol! It was totally worth it! My non gluten free family couldn’t get enough of these!!
Eirini says
I made these cookies yesterday. My hubby was diagnosed 2 weeks ago with Celiac, and he thought tasty food was gone for good. I made it my goal to prove him differently. With cooking i am very creative and it goes very good. But baking is another story. I made your cookies yesterday and oh my, they are amazing. They are so tasty and you can’t even tell they are gluten free!!!! The kids also loved them and didn’t realize that they were different. Thank you so much for this recipe, you make Celiac people happy 🙂
Sharon says
UNBELIEVABLE…Oh my goodness! My first gluten free baking experience. They look gorgeous and taste as good as any non-gluten free cookie..better!…THANK YOU SO MUCH. Followed your recipe pretty much exactly using Bob’s Red Mill gluten free flour…first ingredient was a bean flour. When the batter was mixed it tasted funky (my husband said “metallic”, I thought “raw beany”) BUT, once baked, they were just terrific. Kept mine in for 12 minutes…perfect. One other issue was that after chilling the dough overnight it was a large brick of cement, I waited 15 minutes..no use so I put a soaking wet hot dish towel around the metal stand mixing bowl and then dumped it onto a board and cut it into four squarish pieces…was ready to use in about 30 minutes. I hand rolled (didn’t own a small scoop) and the yield was 29 large cookies.
We can’t thank you enough!!!
Mara says
Hello! I’ve made these cookies for a second time in two weeks bc they are AMAZING! Thank you so much! I have 2 dozen in my freezer too. Quick question, can I bake the frozen pre-scooped cookie dough or do I need to thaw it first? Thanks again for a fantastic recipe!
Mara says
Amazing and delicious! I pre-scooped and froze some cookie dough. Can I bake it from frozen or do I need to thaw first?
Mary Lou Nadeau says
I made these using Bob’s Red Mill 1 for 1 gluten free flour. I also used gluten free chocolate chips and gluten free vanilla. I did refrigerate the dough for 4 hours. The dough was very difficult to scoop after 15 minutes at room temperature. I had better results if I let the dough balls return to room temperature prior to baking. The batch I baked with cold dough balls stayed too gooey in the center. I found I only needed to bake the cookies for about 9 minutes in my convection oven. They were cooked but still chewy. Everyone loved them – both those people with celiac’s disease and those without.
Just a reminder that some leavening agents, chocolate chips and vanilla extracts are not gluten free – always check before using.
Thanks for sharing your recipe!
I got about 3 dozen using a 1 1/4 inch scoop.
Maria Del Carmen says
This recipe is amazing especially for someone who is gluten-free. I keep using it several times and I thought it was time to finally leave a review!
Mari says
My sister-in-law made these since I have a Gluten allergy and they are the absolute BEST GF chocolate chip cookies I’ve EVER had!!! And I’ve had a lot in the 13 yrs my allergy manifested. This will now be my go-to recipe. Gotta make them myself soon for my other GF friends! My sister-in-law is a baker (GF & not) & she says they are the BEST GF or non-GF cookies she’s ever made! Enjoy!
Eden says
Great recipe! Used a blend of almond, potato and rice flour with flaxseed meal instead of xanthan gum and some brewer’s yeast to make lactation cookies. Very tasty!
Kendra says
THESE COOKIES ARE THE BEST COOKIES IVE EVER HAD- Perfect crunch on the outside with a chewy inside! Omg.. I’ve made these every weekend for the last 4 weeks because they get eaten so fast! Definitely recommend!!
Mira says
Your earlier comment “No, almond flour isn’t a straight substitute for all-purpose flour and wouldn’t turn out well. Use a good quality all-purpose gluten-free flour blend.” won’t help me bake for my family members who are following a Keto diet for diabetes. Rice flour is a HUGE no no, it spikes blood sugar abnormally high. Ditto for potato flour.
If I have made other cookies with almond flour, how hard can it be to convert this recipe … less egg, less flour? I realize the consistency won’t be the same as it would with your flour blend, but my family is already used to the change. Thoughts?
Staci says
If her comment “No, almond flour isn’t a straight substitute for all-purpose flour and wouldn’t turn out well. Use a good quality all-purpose gluten-free flour blend.” doesn’t help you bake for your family, then this is not the recipe for you. This is not a keto or low carb recipe. It is simply gluten free. If its not “that hard” to convert the recipe, try doing it yourself. Or ultimately, move on from this recipe, as it will not work for yours written. Try googling “almond flour chocolate chip cookies” or “low carb chocolate chip cookies” and maybe you will find a recipe that WILL work for your family
Marcia rivas says
Hi I made this cookies and they came out so ugly butttt…. they taste amazing and so chewy just like non gluten free, thank so much from Panamá!!
Debra says
I made these before reading all the reviews. I just used almond flour. The taste was wonderful just flat and buttery on bottom. Next time I used GF flour looked more like a cookie but the reviews by my husband an son weren’t near as good. Do you think if I mix the almond flour an GF flour I might have a winner.
Anna says
Hi. I just made the dough for the cookies but came out really dry. How do I save it?? Help pleaseee!
Michelle Palin ~ My Gluten-free Kitchen says
That shouldn’t have happened. I would triple check all of your ingredient measurements. What flour blend did you use? If it wasn’t one of the ones I recommend, that could be the factor. If your flour blend has any coconut flours, that really sucks the liquid.
If you triple check and are sure all ingredients were measured correctly,my only idea for salvaging would be to go ahead and add more melted butter and mix until you have a softer cookie dough.
Joy Johnston says
this was my first attempt at gf baking (other than from a mix that I added eggs and oil to). I rarely even make cookies from scratch as I usually make cake mix cookies. The only flour i had was GF i had bought to try to help out my restricted diet (not gf but for other reason) friends. Anyway these taste pretty good; i think i would have like a bit more vanilla but mine may have lost some potency. the texture is a bit crumbly and the dough was very difficult to scoop after refrigeration. i mushed the scoops together by hand after seeing my test cookie come apart a good bit. the texture may have been due to my not incredibly high quality flour as well as the fact i added some nuts. the additional add ins of course can make any cookie difficult to hold together. thanks for the experimentation you did to help us get a great cookie.
Amy says
Do you have a gluten free flour blend you recommend? I am just starting to eliminate gluten and would appreciate any guidance. Thank you!
Stay at Home Baker says
I just made a batch of these last night for a friend who has celiac. I have never made anything gluten free before. They are AMAZING! I couldn’t even tell they were gluten free. I used King Arthur’s Gluten Free flour and I was worried about the results because the first ingredient listed is rice flour (which she said to avoid). I also didn’t have time to chill mine. I did, however, scoop it onto the tray then I put the tray in the freezer until my oven preheated. They came out just perfect. I tried the cooked ones warm and chilled (since she said they are better served chilled). They are delicious both ways. Just a little chewier cold. Thank you for providing such a great recipe!
Rebecca says
I made these at the weekend for my birthday. I’ve recently discovered that it was gluten that makes me so unwell. These cookies were the best thing ever! I used a gluten free flour mix that I bought at the supermarket and a mix of Cadburys Dairy Milk chocolate and dark chocolate. I just made one big square and used Dr Oetker cup cake icing round the edges. I can’t stop eating them! Thank you so much for the best recipe ever!
Christan says
I was a little thrown off also with the batter tasting and smelling metalic. First batch I ended up with one huge thin cookie..the sough spread way to much lol…but it tasted delicious and we picked and ate all of it! I didn’t allow the full 4 hrs of chill time. 2nd attempt I chilled for 4 hrs, shaped and chilled over night, popped them right into the oven. They came out super thin…not like your picture…but are still delicious! I’m wondering if I should take a smidge of butter out or add a touch more flour?? Maybe go up on my temperature, I live in southern VA. Thank you!
heather says
hi question?! i just finished making it and i accidentally used the whole two eggs will that make a difference. i exactly followed the ingredients step by step and used same products as you. at the end they were very liquidy was that supposed to happen? i put them in the fridge to chill so i hoping that when i take them out it turns into dough?!
HCL says
My son is also allergic to eggs. Wondering if you would recommend a decent substitute for eggs in your recipe. It doesn’t have to turn out to be “the best”, “decent” will do as he’s never had a cake or a cookie hot out of the oven. He would be thrilled if we could make it together. Thank you!
Laura says
I was diagnosed with celiac about 10 years ago and have been trying various gluten-free baking recipes ever since. Most of them have been pretty meh. This recipe, without a doubt, is outstanding! I followed the recipe exactly and the cookies came out amazingly good. In fact, my kids, who think almost all GF baking is pretty bad, couldn’t even tell and thought the cookies were delicious. Am going to try more of your recipes. Thank you!
Connie says
Where can I find the nutritional values?
Stefany says
I cannot wait to try this! Best written, well explained, detailed GF cookie recipe I’ve read! I love the details of using the paddle to blend the wet ingredients and flours. Thank you! Can’t wait to try.
Whats for dessert says
Just made these, love the recipe! I reduced the sugar and used only Muscovardo sugar.
Tracy Cutrona says
Knowing I could not wait 4 hours to chill, I made these with room temperature butter, and chilled cream cheese and eggs. I use Better Batter flour which I purchased online and increased salt to 1.5 t. . I baked them at 375 for 12 minutes, turning after six minutes. These cookies turned out gorgeous, with crispy edges and soft centers. Not a single bit of graininess. Thank you for a great recipe!!!!
Marilyn Vaughn says
I entered these chocolate chip cookies in a GF category at the County Fair. The judge said they were the best GF cookies she had ever tasted and she could not tell that they were gluten free. I got a blue ribbon!
Allie says
Disappointed-refrigerated for a day because the day I needed to bake I wouldn’t have had time to mix them up. And now I can’t scoop-I’m chiseling pieces off and rolling it in a ball and they are not flattening out on their own and they look dry even baked.
Michelle Palin ~ My Gluten-free Kitchen says
I’m sorry for this frustration. It sounds like your dough needs to sit longer to come to closer to room temperature to make scooping easy. I’m sorry that wasn’t clear and I will clarify that in my recipe.
As far as why the dough is very dry, I would have to know what flour blend you used and if you made any substitutions. Possibly your flour blend absorbed more of the fluid in the recipe. Possibly it wasn’t covered tightly in the fridge so it dried out. Possibly a substitution caused that. If you can let the dough come to room temp before you bake the rest, see if that improves it. You definitely shouldn’t need to chisel anything. Let me know what substitutions you might have made, and I’m happy to try to help you troubleshoot so you’ll have better success next time.
Kathy says
Hi,, I would love to try this recipe but I live in Lake Tahoe, Ca which is at 6500 ft. Do you have a recommendation for high altitude baking?
ND says
Fantastic! So glad to have found a go to recipe on the first try. I used Bob’s Redmill but I just bought some Gluten Free Mama and will try that next. Thank you so much!!
Alexis says
I didn’t read the comments until after I was chilling my dough, and I was a bit worried when I read that you couldn’t substitute almond flour for GF flour. I used Bob’s Red Mill Super-Fine Almond flour and I used cornstarch in place of xanthan gum because I couldn’t find any at the grocery store I was at. They turned out amazing! The almond flour worked for me!
Holly says
Omg I want to think you so much for this recipe
I have struggled since I went gluten free and spend so much time on the internet I also used the gluten free all purpose flour from Trader Joe’s I cant tell you how delicious they are
Holly says
Can I leave the cream cheese out so I don’t have to put them in the refrigerator
Michelle Palin ~ My Gluten-free Kitchen says
No – the cream cheese is essential for texture as I explain in the blog post. The baked cookies don’t need to be kept in the refrigerator.
Tammy Kemerling says
I made these gluten free cookies for my daughters boyfriend. He LOVED them and probably ate more than half the first day he was here. He was amazed that I found a recipe that made a chewy, soft cookie. He does not like crispy cookies and that is really the only GF cookies he had ever had. Until now! Thank you for posting this best ever chocolate chip cookie. You are definitely justified in calling it the BEST!!!
Kenda says
These gluten free cookies really are the BEST!! So so so GOOD!!!
maddyjames says
Just made these to the letter and the mix came out dry and sandy. They tasted okay, but it still tastes sandy and gritty. Won’t be making them again.
Michelle Palin ~ My Gluten-free Kitchen says
I’m sorry to hear that since I’ve never had that result. Can you tell me what flour blend you used? And hot long you chilled these?
Sarah says
Hi! I make cookie rolls for people to keep in their freezer til they want a cookie and then they can slice off however many they want and bake. This recipe will help s perfect for my gluten free friend who is always looking for a chocochip cookie that is “ normal”! He will be thrilled another choice!
Jimmy says
I did not have any luck with this recipe. The
Cookies did not flatten out and look like
Yours. Mine were hard dry knots. I went back
And looked at the recipe again but did not
See where I did anything wrong
Michelle Palin ~ My Gluten-free Kitchen says
I’m really sorry. They definitely should have spread during baking. I would suspect either the flour that you used, or possibly the way your flour is measured. If there is too much flour, or the flour you use has coconut flour or something else in it that really absorbs liquids, then it could turn out like this.
Sarah says
Fantastic recipe! I’m not gluten-free (yet) but have several friends who are. I added a little more GF flour due to higher altitude and they turned out perfect.
Michelle Palin ~ My Gluten-free Kitchen says
How sweet of you to bake these for them! So glad they turned out perfect and you could all enjoy together!
Monica says
I love this cookie recipe. Do you have a good one for gluten free bread in the oven with a pull bread pan?
Carol Legge says
These recipes look delicious trying to prepare for Christmas baking, can the choc. chip gluten free cookies and squares be frozen and for how long .Thank You Carol
Michelle Palin ~ My Gluten-free Kitchen says
Oh, I freeze these after baking for several weeks. I’m sure they last longer than that, just not in my house! Everyone eats them!
christine kwak says
These are the BEST gluten-free cookies! I get compliments on them EVERY time! Cream cheese – who would’ve thought?! I use Pamela’s gluten-free baking mix, and coconut sugar instead of regular flavor (tastes like toffee). I also brown the butter which adds a deep nutty flavor. I keep my freezer stocked with these in case I ever want a delicious treat! Thank you so much for sharing!!!
Stacey says
To be honest I’ll start out by saying I never leave reviews. I know that’s terrible but honestly this is the first time I have ever felt compelled to do so. These cookies turned out fabulous and I have found my new favorite flour blend! I bought the Mama’s almond blend just for this and it is absolutely wonderful! I took some of the cookies to the office and got rave reviews from people that didn’t even know they were gf! Thanks so much for this recipe.
Rachel says
These cookies are amazing. I’m exploring gluten free recipes and I absulutely love this one. I used Cup4Cup flour blend and it worked great!
Roberta says
My cookies just came out of the oven. They look perfect and taste delicious. I made this for a friend whose family is gluten free. I know they will love them!
Tammy says
Would love to try these. I’m curious if in all your experimenting if you tried coconut sugar at all or monkfruit? Would like to try a healthier alternative for the sugar. Please let me know your thoughts.
Jessica Mogus says
These are so delicious! Thank you! So easy to make and you can’t tell they’re gluten free. I’m so excited to finally have chocolate chip cookies again. Followed the recipe exactly and they were perfect.
Nina says
I’ve been searching for a perfect GF chocolate chip cookie for years. This is it!!!! I tried numerous mixes but this recipe is easy to use and the cookies are so good the non-Celiac family members love them too. And they don’t fall apart!
I will never again spend money on an expensive gluten -free chocolate chip cookie mix. We LOVE these. Thank you so much!!!
Kelli says
Absolutely delicious. Everyone I have made these for has said they are some of the best chocolate chip cookies they’ve ever had. I will not use any other recipe. Thank you!
Elle says
Thank you so much for posting this! The cookies turned out amazing, however I did substitute my cream cheese for almond milk to add moisture to my cookies. After leaving in the refrigerator for 6 hours I baked for 10 minutes and they are phenomenal! I shared with all of my friends!
Karen says
Followed the recipe exactly, they were good, but were flat like lace cookies.
Eric Watson says
I’m going to try this tonight.
Just curious, why do you only use the egg yolk?
Cynthia Moore says
Ok, did nobody else have trouble with this recipe?! My “dough” was crumbly! It wouldn’t hold together at all! I measured carefully and used Krusteaz flour. What the heck?!
Chrissy Pascoe says
These are DELICIOUS!!!! I made mine gluten AND dairy free by substituting tofutti cream cheese, vegan butter and enjoy life chocolate chips. They are absolutely the best gf cookies I have had!! I’ve been missing chocolate chips a lot and these are amazing! Thanks for sharing!
Nathalie says
My celiac husband said he dreamed of a good chocolate chip recipe, so I’ve been searching and testing for a while. This recipe is perfect and the cookies are delicious. I refrigerated the dough for 24h.
Huge hit in my house, thank you so much.
For the Canadian readers, I used PC all purpose GF flour and it came out great.
Happy baking 🙂
Lindsey Hoff says
I made these twice, the first time I made just as the recipe says and they were amazing! The second time I made with xylitol instead of regular sugar and I used 2 cups almond flour and 1/4 cup coconut flour instead of the gluten free mix. The second attempt I had to reduce the cooking time slightly but they still turned out amazing! Thank you for this recipe, my family loves it!
Sande says
I love this recipe! I’m looking for a gluten free oatmeal cookie recipe. Have you tried converting this recipe?
Michelle Palin ~ My Gluten-free Kitchen says
I actually just posted one this month! Head to my homepage and it’s there! Or search oatmeal and it will come up! Glad you enjoy these and hope you’ll enjoy my oatmeal chocolate chip recipe too!
Amber says
So, these looked very good, and the reviews were great, but they didn’t come out like I expected. The batter was hard and powdery after 4 hours in the fridge, it didn’t matter how long I let it sit out. The cookies didn’t spread, they stayed little, crumbly lumps on the wax paper. They still taste very grainy, the cream cheese doesn’t seem to have done much. The only thing I differed on the recipe was that I had to use baking powder instead of soda, but that has soda in it and surely wouldn’t have changed everything so drastically, would it? What should I do better, I’m not sure where I went wrong?
Michelle Palin ~ My Gluten-free Kitchen says
Hmm. Well baking powder and baking soda are definitely not an even swap, so that would play a part in this. The other thing is likely the type of flour you used. Can you tell me what flour you used and how you measured it? Also, did you use real butter? I’d love to help you troubleshoot so you can enjoy these too!
Amber says
Yeah, I’m sure the baking powder played a part in the lack of spreading, but I thought that when it came to baking, you couldn’t replace baking powder with baking soda (because of the extra stuff in it), but you could replace baking soda with baking powder (because it has soda in it). I guess that’s a more complicated swap than I thought, so I’ll have to adjust that. The flour I used was the Pillsbury All Purpose Flour Blend, the kind in the green bag. It looked like an alright combo of flours, it had xanthum gum in it, and it had a different chocolate chip cookie recipe on the bag, so I thought it would work well. And, yes, I used real butter.
Thank you for responding so fast! I appreciate your help!
Michelle Palin ~ My Gluten-free Kitchen says
I wouldn’t recommend that blend and am sure that’s the big reason these didn’t turn out. I would recommend using Gluten Free Mama, Cup4Cup or King Arthur Measure for Measure. All can be found at various stores or online.
Amber says
Alright, I’ll try that next time. Thank you for the advice! I appreciate your quick feedback!
Celeste says
This is THE BEST chocolate chip cookie recipe! I’ve been baking gluten free for over 6 years and tried many a recipe but this one takes the cake. I’ve made it several times now and my family devours them. I use Better Batter flour and brown the butter.
Michelle says
I do not have cookie scoops. From what I have googled it looks like a #20 is about 2.5 Tablespoons of dough resulting in a 4 inch cookie. Would this match your recipe?
Also do you pat them down before baking?
Tiffany B says
I njust made these and they are amazing. I followed the recipe to the letter. They cameout crispy on the edges and chewy in the center. I am not even GF. It is a high maintenance recipe but it is so worth it! I will never use another recipe again!
Cecilia says
Rather than trying to scoop rock-hard chilled dough, I like to roll out the dough into logs of about 1.5″ diameter on plastic wrap, then wrap them up before chilling. Because of the diameter log, it’s relatively easy to cut/break with a sharp knife or even a butter knife. This works with almost any recipe, including this one, and you can cook the dough from frozen or chilled – just check them for desired doneness. If you plan the size of your logs better than I usually do, they will stack easily in your freezer/refrigerator. This way you can have fresh-from-the-oven cookies whenever you want!
Debbie says
This is nothing personal but I just wanted to pass it on so other people don’t do what I did…I was in the process of making these and my daughter told me that her friend can’t have butter…so I swapped out the butter for coconut oil. They’re awful…lol…I told everyone to eat at their own risk. I’m a great cook but this was a huge blow to my ego…lol…suggestions would be appreciated. Keep cooking as all of us say!!!!
Michelle Palin ~ My Gluten-free Kitchen says
Bummer about the coconut swap! I have used non-dairy stick butter alternatives, such as Melt or Earth Balance, with success. I also have subbed the cream cheese for dairy-free and that worked fine. Hopefully you’ll try these again!
Janet McTaggart says
I made these cookies yesterday. I made them exactly as per the recipe. I used almond flour which is quite expensive but well worth it. The cookies were fabulous. I live in Calgary Alberta and we have different cooking times due to our altitude. I tried a few batches and found that 365 degrees F for 11 minutes works perfectly. I then made another batch submitting a little white chocolate and a few cranberries and some broken pecans with the semi-sweet chocolate. BOTH BATCHES were GREAT!
Kimberly says
These are DELICIOUS! My sister was recently diagnosed with celiacs and is really upset that she can’t eat most of the snacks that she’s used to. I made these for her birthday and she loved them! So did everyone else! One question though- I followed the recipe exactly and the dough came out very crumbly and so did the cookies once they were done. They were still fabulous and great with vanilla ice cream but why do you think they were so crumbly? I used Bobs Red mill cup4cup. Thanks!
Cara Marie says
These are SO good. I’ve been baking gluten free for a while and I have to say this is the best gluten free cookie I’ve ever made. I was short some of the brown sugar so I put in a little bit of molasses, and I only had ONE egg yolk so I put in 2 tablespoons of apple cider vinegar and 1/2 tsp of baking powder to sub for the other egg yolk. I also Did half milk chocolate chips and half semi-sweet choco chips. AMAZING!!!
Monica Kline says
I have been making cookies (trying to find the best of the best recipes) for my two wonderful children since they were three, they are now 40’s.
To think these are gluten free is unbelievable to me. I used, Thomas Keller’s cup4cup,followed recipe, left in refrigerator for 24 hours.
You absolutely ‘ nailed it ‘
Carla says
Simply. AMAZING!
Giuliana Stracqualursi says
I’m baking these for my friend with celiacs that cannot eat my regular baked goods and I was wondering if I could use cooking spray instead of parchment paper?
Michelle Palin ~ My Gluten-free Kitchen says
Yes, you can lightly spray your cookie sheets. Be sure to clean them really well first too because of the risk from crumbs.
Alexandra says
I was very excited for these cookies and was even willing to put all the time and effort into them, especially the waiting part, which isn’t easy when you’re 9 months pregnant and all you want is a cookie haha. I kept the dough in the fridge for 4 hours as directed and didn’t sub any ingredients. I used Better Batter flour. They were rock hard and crumbly when I took them out of the fridge. I left them to sit but they were not softening. I even put the dough outside in the miami heat and it was not softening enough. I ended up baking as is but they did not “melt” in the oven. They stayed as little balls. Any suggestions? Is putting in the fridge absolutely necessary???
thank you!
Lorka says
Can I use coconut sugar instead of cane sugar? Or maple sugar? Or swerve?
Michelle Palin ~ My Gluten-free Kitchen says
I haven’t tried this with those swaps, and they would affect the results, but if those are important to you, then definitely use this as a starting spot and work at it until you can get it right with the alternatives you’d prefer to use!
Kim Blauvelt says
I love the taste of these cookies. They were great, But mine came out just a little too flat. 🙁 Can anyone give me any ideas?
devora says
I do not have any cream cheese. What can I do?
Michelle Palin ~ My Gluten-free Kitchen says
I’d wait until you can get to the store to buy cream cheese!
Monica says
I love this recipe. I do. Have one question…
I made in kitchen aid. Why would the dough have a metallic after taste? The cookies don’t after being baked
Marcia says
I bake thousands of cookies each year during the holiday season. I generally use all purpose flour. Someone asked me to bake chocolate chip cookies using GF flour. I used this recipe. The cookies are beyond delicious – flavor, texture, and appearance. I am wondering if I can use this recipe and substitute all purpose flour. Please let me know
Katie says
I’ve made several batches of these cookies for my dad who can’t eat gluten, but we all really enjoy them. They don’t taste like they’re gluten free. But I’ve never been able to get them to flatten like normal cookies. They are always more dome shaped. I read somewhere that to flatten cookies you should take them out a few times while cooking and tap the pan on a counter. I tried it today, and they flattened beautifully! I had to share! Now that they’re flat I get that lovely chewiness on the edges. Now they’re even better
Michelle Palin ~ My Gluten-free Kitchen says
Great idea!! Glad you and your loved ones enjoy them!
Karen says
I followed the instructions and my cookies were extremely dry. Any suggestions?
Michelle Palin ~ My Gluten-free Kitchen says
If the finished cookies were dry and you’re sure you measured everything correctly and weren’t missing any ingredients, then I’d say that the flour blend you used has a starch or flour in it that really absorbs liquid. If you want to use that same one again, try using 1/2 cup less of the flour and maybe bake a minute or two less and see if that helps. Alternately, you could increase the butter by another 1/4 cup.
Lianda says
Can you use marscapone instead of cream cheese?
Michelle Palin ~ My Gluten-free Kitchen says
I haven’t tried that but it might work just fine. Feel free to give it a try! Please let me know!