Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies will become your new favorite. Don't forget the milk!

These gluten-free chocolate chip cookies are perfectly soft and chewy and are sure to rival your current favorite!

Before trying these gluten-free chocolate chip cookies, I hadn’t really found a gluten-free version that I loved just as much as the traditional kind with gluten. My previous attempts were either gritty or lacking in chewiness. Being as I don’t have any issues with gluten, I decided to just be lazy and go back to making my favorite recipe.

When I decided to give it another shot, what I was really hoping for was a gluten-free version of my favorite chocolate chip cookies – the New York Times chocolate chip cookies. If you’ve never tried them, you owe it to yourself to make them! I’ve even made a healthier version of those cookies which are just as delicious.

Gluten-Free Chocolate Chip Cookies are loaded with chocolate. Soft, chewy, and heavenly.

So I found a recipe for gluten-free chocolate chip cookies on the Land O’Lakes website that looked really promising, but I did a few things more like in the original NYT recipe since my goal was to recreate those. First, I refrigerated the dough for 24 hours, which contributes to the awesome texture of the NYT cookies. Then, to get mega-sized cookies, I weighed out 3 1/2-ounce balls of dough. When they came out of the oven, they looked absolutely gorgeous but when I bit into them, I was totally disappointed.

They were extremely gritty and cakey. I remade version after version, all coming out dismally, until I finally decided to just follow the instructions in the original Land O’Lakes recipe. And they came out perfectly!

Gluten-Free Chocolate Chip Cookies are great for kids and adults alike. Everyone will devour them!
They’re not as monstrous as the New York Times cookies, but they’re just as chewy and tasty and there’s absolutely nothing funky going on with the texture. I shared them with a few people and nobody had a clue that they were gluten-free. And as a bonus, you don’t have to chill the dough because it doesn’t have any effect on the texture.

I’ve provided gram measurements for the flour and recommend using them if you have a scale. Most people measure flour a little differently and when it comes to gluten-free baking, which can be a little more finnicky than traditional baking, I much prefer to weigh the ingredients to ensure success. As far as making substitutions for the gluten-free flours listed, I’ve only tested these with the listed flours so I can’t say if any others would work or not. If you experiment, let us know how it goes in the comments!

For more delicious gluten-free recipes, be sure to check out this Gluten-Free Strawberry Rhubarb Crumble and these Gluten-Free Lava Cakes!

Gluten-Free Chocolate Chip Cookies

Yield: 24 cookies

Prep Time: 20 minutes

Cook Time: 9 minutes


1 1/2 cups (240 grams) white rice flour 1/2 cup (96 grams) potato starch (not potato flour) 1/4 cup (30 grams) tapioca flour 1 teaspoon xanthan gum 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, softened 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 1 tablespoon vanilla extract 1 12-ounce package (2 cups) semi-sweet chocolate chips, divided Note: If you need these to be gluten-free, make sure all your products are certified gluten-free.


1. Preheat the oven to 375 degrees F. Line a baking sheet with a piece of parchment paper. 2. In a medium mixing bowl, stir together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt. Set aside. 3. In a large mixing bowl using an electric hand mixer or a stand mixer fitted with the beater blade, beat the butter, brown sugar and granulated sugar until light and creamy. One at a time, add the eggs and beat until well combined. Add the vanilla and then gradually add in the flour mixture. Beat just until combined. Stir in 1 1/2 cups chocolate chips. 4. Form balls of dough, about 50 grams or a little less than 3 tablespoons in size, and roll the tops and sides of the balls in the remaining 1/2 cup chocolate chips. Place the balls 2 1/2" apart on the prepared baking sheet. 5. Bake for 9-12 minutes or until lightly browned and the surface no longer appears wet. 6. Let cool for 5 minutes and then remove to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Adapted from Chewy Chocolate Chip Cookies on Land O'Lakes

These gluten-free chocolate chip cookies are amazingly soft and chewy. They're sure to rival your current favorite!

by Erin Dooner

Hi there! I'm Erin and I'm the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. I also firmly believe that no meal is complete without at least a little dessert and that we'd all be a bit happier if we'd just indulge in more cheese and carbs.

more by Erin »

32 Responses to “Gluten-Free Chocolate Chip Cookies”

  1. NRJ6 — April 28, 2015 at 10:47 am

    Is there a dairy-free option to sub for the butter?


    • Erin @ Texanerin Baking — April 28, 2015 at 10:56 am

      I’ve had good luck with subbing coconut oil for butter in cookie recipes like this (but not in more delicate cookies, like shortbread). I haven’t tried it in this recipe, but I’m pretty sure it’d work out. If you don’t want any coconut flavor, make sure to use refined coconut oil rather than unrefined, which may add a little coconut flavor to the cookies. I hope you’ll enjoy them!

  2. Lori — April 28, 2015 at 11:14 am

    Thank you for the gluten-free recipe.
    Ever since it was determined that my oldest daughter needed to eliminate gluten from her diet, I have kept watch for recipes that will suit her. These will be perfect to make and send to her at college as she prepares for finals! – Lori


    • Erin @ Texanerin Baking — April 28, 2015 at 4:05 pm

      That’s so sweet of you to be on the lookout for gluten-free recipes for your daughter. :) I hope that you’ll both enjoy these cookies if you get a chance to try them out!

  3. Meriem @ Culinary Couture — April 30, 2015 at 2:35 pm

    These look and sound absolutely delicious!


  4. Sarah Browne — April 30, 2015 at 9:12 pm

    Hey! Just tried these… they turned out pretty good. A little crumbly, but crunchy on the top. Thanks for the recipe!


    • Erin @ Texanerin Baking — May 1, 2015 at 2:49 am

      I’m happy you liked them, Sarah! They shouldn’t have been crumbly, though. Did you measure with measuring cups or with a scale? If you used measuring cups, try using a scale next time. It’s so easy to over pack measuring cups when using gluten-free flours! And if you did weigh the flours, then maybe they were baked a little too long? Just an idea! Thanks for your feedback. :)

  5. elly — May 6, 2015 at 4:35 am

    hi, i’m from malaysia..
    1) can i know, if dont hv a xanthan, can i skip that step?
    2) in malaysia potato starch seem flour? it’s same? can i used that?


    • Erin @ Texanerin Baking — May 13, 2015 at 12:02 pm

      Hi, there! I’m afraid that the cookies won’t hold together if you don’t use xanthan gum. Because there’s no gluten in the flour, you need something to hold everything together (which is the xanthan gum). Potato starch and potato flour are two different ingredients and unfortunately not interchangeable. Here’s more information about that: I hope that helps!

  6. Jilly — May 11, 2015 at 8:20 am

    Thank you, so much for the recipe my precious Daughter is gluten free and I am so pleased to now have a chocolate chip cookie recipe that I can make for her!
    Jilly oxo


    • Erin @ Texanerin Baking — May 11, 2015 at 4:38 pm

      You’re welcome! I hope that you’ll both enjoy the cookies if you get a chance to try them out. :)

  7. Glutenfreed — May 20, 2015 at 6:58 pm

    Your fabulous looking cookies have been entered in The Battle of the GF Choc Chip Cookies on facebook where we are hoping to collect many great recipes for these all time faves


  8. Glutenfreed — May 20, 2015 at 7:04 pm

    This is the correct website address (Sorry- new at this)


  9. Melissa — May 24, 2015 at 6:09 pm

    I tried this out today and the cookies were fantastic! I don’t HAVE to eat gluten-free and I’m very picky about what passes for a good substitute, but these were truly delicious. I made them for a friend who truly can’t eat gluten and she almost cried because she could not only eat them, but they actually tasted like a chocolate chip cookie should. Thank you for sharing!


    • Erin @ Texanerin Baking — May 27, 2015 at 1:40 am

      That was so nice of you to make your GF friend these cookies – especially considering how many specialty flours there are! I’m thrilled that both of you enjoyed them. :) Thanks a bunch for your feedback!

  10. Marie — June 26, 2015 at 2:28 pm

    Finally a choc chip cookie that does not have peanut butter. Trying these soon! Thanks so much!


  11. Patty — September 12, 2015 at 3:23 pm

    Erin, I  really like these cookies. I have now tried three of your recipes and they are all fabulous. I have tried your gluten free chocolate chip brownies, your strawberry and rhubarb crumble, and now your gluten free chocolate chip cookies. I have four children and two of the four are very very picky, but I am happy to say they really liked the gluten free chocolate chip cookies. They asked for more. Thanks sooooo much for all your recipes.


    • Erin — September 12, 2015 at 3:46 pm

      And thank you for all the feedback you’ve been leaving on the recipes! I can’t tell you how much I appreciate you taking the time to do that. :) I’m thrilled that you and your kids (even the picky ones!) enjoyed these cookies and the other recipes, too. Thanks again and enjoy the rest of your weekend!

  12. PIJA — January 13, 2016 at 3:40 am

    Hi, can i substitute eggs with chia seed to make it egg free cookies? Tq.


  13. Maria Angela — February 22, 2016 at 4:24 pm

    Just made these for my ten year old son who has allergies to almost everything. Here are the substitutions i made to make these Allergy Friendly (Soy, Egg, Dairy, Nut, Wheat, and Gluten Free):

    Eggs: 2 Tbsp Ground Chia Seed + 6 Tbsp Cold Water (sit for five minutes until stretchy and gooey)
    Dairy: Replaced butter for Coconut Oil. 
    Rice Flour (do not have any): Sorghum Flour (Added an additional 1/4 cup of coconut oil since Sorghum can make things a bit dry)
    Chocolate Chips: Used Nut, Soy, Dairy, and Gluten Free Brand.

    Took them out of the oven and OMG! My son is going to be so happy!!! They are crispy on the outside and soft on the inside!  Wish I could post a picture!!


    • Erin — February 22, 2016 at 5:08 pm

      Oh, wow! I’m so happy that they worked out well with all your allergy-friendly subs. Thanks so much for your feedback and for sharing you subs! I hope your son will enjoy the cookies. :)

  14. Mariha — June 22, 2016 at 9:11 pm

    Hello! Thanks for the recipe! I’ll try to bake for my daugther! She is 4 and she is gluten free! She loves cookies.
    Can you tell me the substituition for tapioca  flour?!  Because I from Brazil and here we have lots of variety of this flour! I have doubt about which one I can use! 


    • Erin — June 23, 2016 at 6:40 am

      Hi there! This page claims you can use arrowroot starch but since I haven’t tried it in these cookies, I can’t promise it’d work. This is the type of tapioca flour I use. It says it’s made from the dried roots of the cassava plant. I hope you and your daughter will enjoy the cookies. :)

  15. Kayla — June 3, 2017 at 9:09 pm

    Do you know a calorie count and serving size on these by chance?


    • Jamie — June 6, 2017 at 2:15 pm

      I’m sorry, Kayla but we don’t have the nutritional info available.

  16. Alene — July 6, 2017 at 11:06 am

    Hi!  These cookies were very good.   I am gluten-free,  not by choice.  But my cookies spread, a lot.  Yours are so cute and rounded, like my chocolate cookies were pre -gluten free.  I do weigh my ingredients.  The only thing that I  did differently was to use sweet rice flower, as that was all I had at the time.  Perhaps sweet rice flower is softer than just white rice flower?  I’ve baked things with plain white rice flour and I’ve found them gritty.  Which is sort of why I had only one kind in my cabinet.    Any thoughts?  I have used your recipes and love them!  I’m 


    • Erin — July 6, 2017 at 11:10 am

      Hi there! I’m happy that you enjoyed the cookies and the other recipes. :) Unfortunately, sweet rice flour is not at all interchangeable with rice flour. The end product comes out totally differently. This recipe uses a mix of flours to avoid the grit issue. :) Hope you can try them again with rice flour. Thanks for your comment!

  17. Alene — July 7, 2017 at 11:24 am

    Thank you so much for your answer.  Now I know!   By the way, they may have spread, but they were delicious anyway. 


    • Jamie — July 7, 2017 at 2:59 pm

      I’m glad you liked them, Alene!

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