By popular request, I’m finally sharing my tried and true recipe for the best chewy gluten-free chocolate chip cookies! I make this gluten-free chocolate chip cookie recipe a couple times a month, and have been for many years now!
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 gluten-free chocolate chip cookies ever! I have notes and slips of paper from over 3 dozen attempts at making really good, chewy gluten-free chocolate chip cookies over the past 5 years of baking gluten-free before coming up with this perfect version!
That’s a whole lot of gluten-free cookies eaten for testing purposes so that I could share the best gluten-free cookies!
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. Ugh, how am I going to make gf chocolate chip cookies? I had to get trying!
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 gluten-free chocolate chip cookie 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 gluten-free cookies.
For some reason, that rice flour grittiness 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 combination that I used to make before my celiac diagnosis. I’ve succeeded!
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. If the gluten-free flour blend you choose to use has xanthan or guar gum already in it, then omit the xanthan gum called for in my recipe.
- 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 up to 3 days. After chilling 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!
How to make gluten-free chocolate chip cookies:
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 gluten-free chocolate chip 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:
Plan ahead so the dough can chill prior to baking for the best gluten-free chocolate chip cookies! *omit xanthan gum if your gluten-free flour blend has xanthan or guar gum already Please see blog post for information on ingredients used and substitution options. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.The Best Chewy Gluten-free Chocolate Chip Cookies
Ingredients
Instructions
Notes
Recommended Products
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:
Please come back and rate and review this recipe after you try it!
Enjoy!
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!
A says
Mari you can’t have a gluten allergy. You can be allergic to what gluten is in such as wheat, malt, barley or rye. There are sensitivities to gluten or you have Celiac disease.
B says
Calm down. Saying she has a gluten allergy is a simpler way of explaining the situation instead of bestowing a lengthy description that nobody needs to know.
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
Mitzi Toro says
Aloha, thank you for sharing the sugar spike fact. I didn’t realize that. I bake cookies for a living but standard cookies. I try and expierment with GF Almond flour cookies and bars for my family. One trick I have learned is to toast the almond flour for about 3/4 min at 350 brings out a toasty aroma. Learned from another blog site.
Love the added Cream Cheese that is just genius. Wonderful website great job.
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!
B. Lariscy says
Hi, HCL!
I’m not a pro chef by any means, but I do have experience with egg substitutes. 🙂 You can try subbing flaxseed for the egg: https://minimalistbaker.com/how-to-make-a-flax-egg/, or you can try Ener-G Egg Replacer: https://www.egglesscooking.com/ener-g-egg-replacer/ .
Either of this is great to use in a from scratch recipe, like this amazeballs choc chip cookie recipe. We recently had a potluck at work, and a coworker brought these cookies in. NO ONE out of 120 folks even questioned that this might be a specialized recipe!! I begged for this recipe from them as I have a grandbaby with a gluten-intolerance, and just like you with your son, I wanted my grandchild to be able to have fun memories with his KeeKee, making incredible chocolate chip cookies, and eating them warm from the oven! Best of luck!!
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!
Jo Diehl says
Is xantham gum necessary if using the Cup4Cup flour blend, which already contains xantham gum? I noticed that your pan version I clicked on states that the xantham isn’t necessary if it’s already contained in the flour, but this cookie version doesn’t. Thanks!
Michelle Palin ~ My Gluten-free Kitchen says
Good catch! I missed adding that to the post and the recipe card. Will do that now! Thanks for spotting that!
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!
Ms Peta Rabit says
Hello,
Thank you for your recipe. I just tried them today. What would you advise as a remedy for “flat” cookies? I would love them to be a a tiny bit thicker through the middle. They came out about 3-4mm thick.
Cheryl says
First time making these. I used Bob’s 1 to 1 flour mix and substituted Coconut sugar for both the white and brown in the recipe. I also used a very small scoop and baked for 9 minutes. They were delicious and perfect! T
Michelle Palin ~ My Gluten-free Kitchen says
Great to hear that Cheryl! Thanks so much for taking the time to comment and share your tip too!
Lauren says
Hello I have to use this for a wedding and need 200 cookies lol have you ever x 10 this recipe? Thank you!
Michelle Palin ~ My Gluten-free Kitchen says
No I definitely haven’t and can’t imagine a mixer able to handle 10x this dough! Unless you have a commercial mixer to use, I wouldn’t multiply this, just make multiple batches one after the other, putting into fridge or freezer until the day you want to bake them all fresh. Allow the dough to come to room temperature for easy scooping.
Happy baking!
Lisa Terpening says
OMSnackin’ Goodness. These cookies are delicious. I made them for the sweets table for my daughter’s wedding this past weekend. I received so many compliments that they were the best chocolate chip cookie they’d eaten. You recommend to use a gf flour that is not primarily rice flour…I had bought King Arthur gf flour and first ingredient is rice flour…thankfully there was no off taste or texture. I will definitely make these again
Suzanne says
This looks so good! Do you use this dough base for any other cookies?
Jen says
For anyone in the UK, Doves Farm plain flour works perfectly for these. I almost cried when they came out of the oven looking so perfect – I’ve never managed to make cookies before that didn’t end up in a puddle. Seriously, a million percent the best cookies I’ve ever had. Thank you for bringing this recipe into my life.
Noelle says
FABULOUS! They really had a great texture. I used Bob’s Red Mill 1 to 1 Baking Flour (blue bag). I also added about 3/4 c oats, 3/4 c chopped almond. Sooo good!
Kaitlyn says
I’ve been making these for two years – they’re AMAZING!!! Most people I have try it (even the picky eaters) can’t even tell they’re GF. SO good!
I have an event coming up with several guests being GF and DF – I made a batch today to see how it would turn out (using earth balance butter and kite hill plain cream cheese), and they were suuuper dry. Has anyone experienced this or know anything I could do to fix it? I added extra cream cheese, but then they weren’t as flavorful. Any tips would be appreciated!
Haz says
I made these for a friend’s birthday and was so impressed that you couldn’t tell they were different from a regular choc chip cookie. I had to use a small cookie scoop, as that’s all I had, and when I used it, level, the cookie volume was a little too small and they ended up flat and very crunchy. I adjusts to using heaping scoops and made sure that each dough ball was very tall in the middle. They turned out great. And yes—take them out when they are starting to turn crispy on the edges and still very blonde and soft in the middle. While they look like they are still raw, they really do continue baking on the pan. Mine turned out a little dark as a result, but they’re still soft and delicious!!!
Caleb says
Thank you for sharing this recipe. They taste so good you can’t even tell that they are gluten free, my family was on a diet for a while and these made a nice dessert that we really liked.
Vanessa says
These came out amazing! I’ve made them 3 times so far and each batch has been a hit with my family. The last batch I swapped out the cream cheese for peanut butter (just happened to be out of it) and they were delicious! Thank you so much for sharing this recipe, it’s a keeper 😉
Michelle Palin ~ My Gluten-free Kitchen says
So glad you liked these! I’ve been wanting to try that exact swap so I’m glad to hear that it worked well for you!
JLB says
Wow! Thank-you for such an amazing cookie recipe. I have not had such a gooey, chewy chocolate chip cookie since switching to a GF diet. These cookies are amazing! I used the Cup 4 Cup flour blend and followed the recipe exactly 🙂
Michelle Palin ~ My Gluten-free Kitchen says
Woohoo! Glad you enjoyed them!! Thanks for the comment and 5 star rating too! 🙂
Eileen Suffian says
This is by far the best gluten free chocolate chip cookie recipe I’ve found. I’ve made a few changes:
1. i brown 1/2 C butter instead of just melting it;
2. Of course I increase the chocolate chips and use a combination of white chocolate, milk chocolate and semi-sweet
3. I divide the dough into 1/4s, roll it out in waxed paper using a sushi bamboo roller and freeze each of the logs.
When I’m ready to use them, I slice off about 1/2 inch of the dough and bake them for 7 1/2 minutes at 350 degrees. Fresh cookies whenever you want and my friends don’t know they’re gluten free!
Andy says
Hi what would you substitute for the xanthum gum? Although I’m celiac I don’t react to gluten but xanthum gum ruins me!
Thanks
Birdie Harms says
Well, I made these today and followed the recipe and messed up a couple of times. I melted the butter, but put in only one stick of butter and didn’t realize that it called for 3/4 cup until later. My 7 year old granddaughter was helping me by melting the butter and I was more preoccupied with making sure she didn’t scorch the butter than paying attention to the amount. So, it wasn’t until I had mixed up the flour that I realized it was too dry and reread the recipe. I also forgot about the last 1/2 tsp of vanilla and added that in with the butter and mixed it up. But, OH MY GOODNESS, even with my mess up, they turned out DELICIOUS!!!! My grandson needed gluten-free cookies to take to his last day of camp and the ones I’ve made for him before were gritty, so I thought I should see if I could find a better recipe. Thank you for taking the time to perfect this recipe for all of those people we love with celiac disease so they can have great tasting cookies!!!! These really are YUMMY!!!!! He loves them!!!! and I figured out that I should have read the recipe closer because you did address the xanthum gum in your recipe.
Suzanne says
I love that these are just slightly crispy on the edges and moist and chewy in the middle. Yum!!
Charlotte says
I’m GF and DF .Have you ever tried to use hummus instead of cream cheese? And use coconut oil instead of butter? Or applesauce?
I used coconut oil and applesauce in your brownie recipe and it came out great.
Michelle Palin ~ My Gluten-free Kitchen says
Hummus in chocolate chip cookies gets a firm no from me! But good news, Kite Hill makes an awesome dairy-free cream cheese that I’ve tried in these and works great!!
I haven’t tried these with coconut oil yet, but it’s on my list to try soon! Feel free to give it a shot in these and let me know!
Charlotte says
Thanks, allergic to nuts, (except coconut) and soy
Michele says
I’m confused. You said avoid primarily rice-based flours, but Cup4Cup has: Cornstarch, White Rice Flour, Brown Rice Flour, Milk Powder (*rBST-Free), Tapioca Flour, Potato Starch, Xanthan Gum. Is it because the first ingredient is cornstarch that this isn’t primarily rice-based?
Michelle Palin ~ My Gluten-free Kitchen says
Correct – there are some blend that are almost completely rice flour with just a bit of a starch added. They tend to be quite gritty.
Debi says
These cookies look wonderful & I can’t wait to make them! I wanted to share that in reading your introduction, I found myself saying ME TOO! I love to bake! I loved the original Mrs Fields cookie & used that as my standard. Nothing compared to walking around the mall with a gooey warm cookie in the 80’s. I wholeheartedly agree that if you don’t get chocolate chips in every bite… why bother! (wink)
I have been diagnosed with celiac for about a year. It has been a huge adjustment for me… Baking has been an expensive endeavor & falls flat when flavor & texture are paramount. Thank you for your continuous efforts on this recipe! I will continue searching for recipes here, knowing that your standards are in line with my own. With heartfelt Thanks!
If only I could find a good biscuit & a great sourdough baguette =D
Rita says
Michelle,
If I could give these a 10 star, I would. They taste exactly like the Doubletree hotel cookies you get when you check in
I followed the recipe exactly and only made 20 cookies. They are phenomenal.
Thanks for this
Rita
Liz says
Followed your recipe exactly. Turned out great! Used cup4cup gf flour. Do you think it might work just as well to use the cookie scoop to scoop out the dough balls and set them on a plate, cover with plastic wrap, then refrigerate for 4 hours? The hardest part was trying to scoop the chilled dough. Even after letting it sit out on the counter for almost an hour.
Michelle Palin ~ My Gluten-free Kitchen says
Yes that should work well!
Lynda says
Thank you! This is the very best GF chocolate chip cookie I’ve ever made! I used 1/2 cup garbanzo bean flour, 1 cup of almond flour and 3/4 cup brown rice flour and added 1/2 cup walnut pieces. They do need to chill as the recipe says. The result was awesome and no one even thought they were GF. This will be my go to recipe from now on.
Amy says
I made these last night for a bake sale and they came out just as you described!! Thanks for sharing this wonderful recipe! I used King Arthur Measure for Measure flour.
Susan says
Oh holy moly are these good! I made the whole portion of this dough. I didn’t have time to refridgerate it for four hours, so I stuck it in the freezer for 40 minutes, breaking it apart half way through. I ended up using about a third for ten cookies and baked for 12 minutes. I used better batter flour and it blew my socks off!
Ross Remenak says
My first attempt came out great. I used King Arthur 1 to 1 GF flour mix. Mixed up the dry ingredients to find we were out of cream cheese. I froze the dry ingredients until we bought cream cheese. My mom bought whipped cream cheese, but I weighed it out according to the recipe. I left it in the fridge overnight. The dough was quite hard and took a spoon or just my hand to make balls of dough. The only ingredient I didn’t measure out was the chips. I used a whole bag of dark chocolate chips. Tried a couple to see if the cooking time was right…I went 12 minutes. My cookies came out large, with a nice humped shape and didn’t flatten out. They were nicely browned and slightly crisp on the outside, but nicely moist and chewy inside. I gave a few to friends without telling them they were GF, and not only didn’t they know, but they asked for the recipe and said they were some of the best chocolate chip cookies they ever had! A bit of work, but thanks for a great recipe!
Jimi says
Thanks so much for sharing this recipe. I’ve made these cookies twice, they taste great but each time I’ve made they wouldn’t spread out in the oven. I followed the recipe properly, step by step. Would you have any idea of what I could be doing wrong?
Deanna says
These are spot on Amazing! Thanks for sharing these with us! They are actually quite forgiving for gluten free. I had to substitute a few things but all in all; This is a recipe I definitely will be keeping.
Lillian says
What would happen if I use rice flour. My son is allergic to nuts.
Michelle Palin ~ My Gluten-free Kitchen says
You can’t use simply rice flour, just like you can’t use just almond flour in this. Use your favorite gluten-free flour blend.
Vicki Dorst says
I have made the 3 times now. The last time I tripled the recipe and made all the little balls and froze a dozen in each bag. Now we can quickly have fresh cookies for dessert in no time at all. You don’t have to thaw them either. They are loved by all my non gluten free friends as well as my gluten free family.
Whitney says
You hit the mark on all points in your Cookie wish list! I have been gluten free for 8 years and gave up on decent cookies (I don’t need to be eating them anyway, LOL) BUT, by 9 year old grand daughter has recently been diagnosed with Celiacs, so now it IS important. Unanimous opinion by all (gluten eaters and gluten free folks alike), these are delicious. Thank you!
Angi Crow says
I am Gluten sensitive but i have a lot of friends and family who are so i decided to make cookies for them. This recipe is delicious! You can’t tell it’s gluten free and my friends loved them! One actually thought she grabbed the wrong cookies from the desert table. Thank you for sharing this recipe. I will be using this again very soon.