The best gluten free chocolate chip cookies are soft, chewy, and filled with chocolate!
We have made a lot of gluten free cookies over the last eleven years and these are the best that we have made.
I rarely use the word best in my recipes. I am one of those people that is always looking for a better version of a cake, cookie, casserole, etc.
I love to change up recipes to see how I can make them better. So when I say it is the best we have tried, it really is the best that we have tried.
Can I use a gluten free flour blend in gluten free chocolate chips cookies?
Technically yes you can use a gluten free flour blend. For the best results though use the individual gluten free flours.
Blends work fine in many recipes, but for desserts like cakes and cookies, I almost always find that the individual flours give you the best results.
A blend is kind of like a one size fits all. And one size doesn’t always fit all. When you use the individual flours you get the exact ratio for the recipe.
What makes the best gluten free chocolate chip cookies?
Lots of chocolate. Lots of butter. And individual gluten free flours instead of a blend.
I have made a lot of gluten free cookies over the years and these really are the best!
Need more gluten free cookie recipes? Try one of our favorites!
- Gluten Free Oatmeal Chocolate Chip Cookies
- Flourless Chocolate Peanut Butter Cookies
- Gluten Free Double Chocolate Chip Cookies
- 1 3/4 cup white rice flour
- 3/4 cup sweet rice flour
- 3/4 cup cornstarch
- 3/4 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups butter, softened
- 1 1/4 cups brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 4 1/2 cups gluten free chocolate chips
- In a bowl whisk together white rice flour, sweet rice flour, cornstarch, xanthan gum, salt, baking powder, and baking soda. Set aside.
- In a mixing bowl beat butter, brown sugar, and sugar for 3-4 minutes or until pale and fluffy.
- Add eggs one at a time.
- Add vanilla and mix well.
- Mixing on low gradually add flour mixture. Mix just until combined.
- Add chocolate chips and mix just until mixed in.
- Refrigerate dough for 1 hour. Don't skip this step it gives it a better texture and keeps the from spreading out too much.
- Preheat oven to 350 degrees.
- Using a 2 inch cookie scoop, scoop batter on two cookie sheets placing 12 per cookie sheet.
- Bake for 11-12 minutes or until cookies are set and lightly golden around the edge.
- Let cool 5 minutes and remove to wire rack to finish cooling.