Gluten Free Chocolate Chip Cookies

The cookie that made our gluten-free journey feel normal again

When my husband had to go gluten free, chocolate chip cookies were the one thing he missed the most. They’ve always been his favorite—soft centers, golden edges, and plenty of chocolate. Early on in our gluten-free journey, I was determined to recreate that classic cookie for him… but it wasn’t easy.

Back then, gluten-free baking felt overwhelming. Flour options were limited, blends behaved unpredictably, and more than a few batches ended up dry, crumbly, or just not right. I remember thinking, Why is something so simple suddenly so hard? It was discouraging to try and recreate a recipe we had made for years and not get the same results.

Thankfully, gluten-free baking has come a long way. Once I found a reliable 1:1 gluten-free flour, everything changed. This recipe became our turning point—the moment I realized gluten-free didn’t have to mean giving up favorite foods. These cookies are soft, chewy, and familiar in the best way… and most importantly, my husband actually looks forward to them.

Now, this is the chocolate chip cookie recipe I reach for when I want to make something comforting, familiar, and completely gluten free—without anyone feeling like they’re missing out.

Ingredients

• 2 ¼ cups King Arthur Gluten Free 1:1 Flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened (not melted)
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature if possible
• 2 cups chocolate chips
  Lily’s sugar-free are our favorite, but any chocolate you love works

Instructions

1. Preheat & prep
   Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. Mix the dry ingredients
   In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. This step helps everything bake evenly—no pockets of salt or soda.
3. Cream the butter & sugars
   In a stand mixer (or large bowl with a hand mixer), beat the softened butter, granulated sugar, brown sugar, and vanilla until light, fluffy, and creamy—about 2–3 minutes. This is where that classic cookie texture starts.
4. Add the eggs
   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Bring it all together
   Slowly add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix—gluten-free dough likes a gentle hand.
6. Chocolate time
   Fold in the chocolate chips until evenly distributed (a few extra on top never hurt anyone).
7. Scoop & space
   Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake
   Bake for 9–11 minutes, or until the edges are lightly golden and the centers look just set. The cookies may look slightly underbaked in the middle—that’s perfect.
9. Cool (the hardest part)
   Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool while staying soft inside.

Jess’s Gluten-Free Cookie Tips

• Don’t overbake. Gluten-free cookies go from soft to dry very quickly. Pull them early.
• Use a trusted flour blend. A good 1:1 gluten-free flour makes all the difference—this recipe was tested with King Arthur.
• Let them rest. That short cooling time on the pan helps prevent crumbling.

Make-Ahead & Freezer Instructions

These gluten-free chocolate chip cookies are perfect for baking ahead—because sometimes you just want cookies ready.

To freeze the dough:

• Scoop the cookie dough onto a lined baking sheet.
• Freeze until solid, then transfer to a freezer-safe bag or container.
• Bake straight from frozen at 375°F, adding 1–2 extra minutes.

To freeze baked cookies:

• Let cookies cool completely.
• Store in an airtight freezer-safe container for up to 3 months.
• Thaw at room temperature or warm briefly in the microwave.