What is the secret to gluten-free cookies?

The secret to a successful gluten free chocolate cookie recipe is balance—specifically, the right mix of structure and moisture. Using a gluten-free flour blend with xanthan gum, creaming butter and sugar properly, and adding an extra yolk for richness all work together to mimic the chew and softness of traditional cookies.

What is the best gluten free flour for chocolate chip cookies?

Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is the top choice for chocolate-based recipes. It’s reliable, pre-blended with xanthan gum, and offers a smooth texture without the grittiness that comes with many other gluten-free flours. It’s what we recommend for this gluten free chocolate cookie recipe.

What holds gluten-free cookies together?

Gluten-free cookies stay together with help from binding agents like eggs and xanthan gum. The eggs add moisture and structure, while xanthan gum helps replace the elasticity and chewiness lost without gluten. Together, they form a cohesive dough that bakes into soft, sturdy cookies.

What happens when you use gluten free flour in cookies?

When you use gluten-free flour in cookies, they may spread differently and require more precision in measuring. The right blend—like the one used in this gluten free chocolate cookie recipe—will still give you a chewy, rich cookie. But the key is technique: don’t overbake, weigh your flour, and follow the recipe closely.

Gluten Free Chocolate Cookie Recipe – Soft, Chewy & Irresistible

Name: Gluten Free Chocolate Cookie Recipe: Soft, Crinkled & Chewy Every Time
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup packed light brown sugar; 1/2 cup granulated sugar (plus more for rolling); 2 large eggs; 1 egg yolk; 1 tsp vanilla extract; 1 3/4 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour; 1/2 cup Dutch-processed cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp espresso powder (optional but recommended); 1 1/2 cups chopped milk or dark chocolate chunks

Description

This gluten free chocolate cookie recipe gives you rich, chewy, crinkled chocolate cookies that everyone will love—gluten or not.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar (plus more for rolling)

2 large eggs

1 egg yolk

1 tsp vanilla extract

1 3/4 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

1/2 cup Dutch-processed cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp espresso powder (optional but recommended)

1 1/2 cups chopped milk or dark chocolate chunks

Instructions

1. Preheat oven to 375°F and line baking sheets with parchment paper.

2. In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).

3. Add eggs, yolk, and vanilla; mix until smooth.

4. In a separate bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and espresso powder.

5. Gradually mix dry ingredients into wet ingredients.

6. Fold in chopped chocolate chunks.

7. Scoop dough into balls (about 2 tbsp each) and roll in extra sugar.

8. Place on baking sheet 2 inches apart.

9. Bake for 12–13 minutes, rotating tray halfway through.

10. Let cookies cool on the pan for 5 minutes before transferring to a rack.

Notes

Make sure your butter is softened but not melted.

Use a digital scale for flour and cocoa to ensure accuracy.

Store cookies in an airtight container with a piece of bread to keep them soft.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 16g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg

Keywords: gluten free chocolate cookie recipe, gluten free cookies, chewy chocolate cookies