clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Chocolate Chip Cookies

  • Author: Lauren
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 15 cookies 1x
  • Category: cookies
  • Method: oven
  • Cuisine: treat


These gluten-free chocolate chip cookies were inspired by my famous chocolate chip cookies before I ever went gluten-free. I made them all the time & had my friends & family always requesting them! So I made them gluten-free but just as delicious!


  • 1/2 cup butter, softened (I like to use grass-fed. For a dairy-free option I would recommend Miyokos)
  • 1/3 cup white sugar (I use this one. For lower sugar I recommend this)
  • 1/3 cup brown sugar (For lower sugar I recommend this)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp pink salt
  • 1/2 tsp baking soda
  • 1 + 1/4 cup gluten-free flour (I highly recommend this one), you can also use regular flour if you are not gluten-free
  • 3/4 cup chocolate chips (plus a few more for the top), these are my favourite dairy-free chocolate chips


  1. Pre-heat your oven to 350 degrees F.
  2. Line a baking tray with parchment paper & set aside.
  3. Using a stand mixer, hand mixer or some good arm power, beat the softened butter with the sugars until smooth.
  4. Add in the vanilla, baking soda, salt & egg, mixing in well.
  5. Add your flour 1/2 cup at a time, mixing into the dough.
  6. Fold in your chocolate chips.
  7. Let the dough chill in the fridge or freezer for at least 20 minutes.
  8. Once chilled, remove from the fridge or freezer & roll into cylinders (not balls).* 
  9. Bake for about 10-12 minutes, really making sure not to over-bake. I like to remove mine when they just begin to get browned & are still soft & dough-y in the middle. 
  10. Once removed from the oven, let them cool on the pan for 5-10 minutes & then transfer to a wire rack.
  11. Once cooled, after baking following this method they should be soft in the middle, yet crunchier on the outside.
  12. Serve & enjoy!


*I find this produces the best final result. It allows the cookies to not spread too much when they are baking & makes them soft & chewy when the are cooled from the oven.

Keywords: cookies, gluten free, chocolate chip