Can I use any gluten-free flour blend for this recipe?

Yes, but choose a blend that contains xanthan gum or add ½ teaspoon separately. Avoid single-ingredient flours like almond or coconut flour, as they require different ratios.

Why are my cookies too crumbly?

Gluten-free cookies need adequate binding. Ensure you're using xanthan gum and try adding an extra egg yolk if the dough seems dry. Room temperature ingredients also help create better cohesion.

How can I make these cookies dairy-free?

Substitute the butter with a high-quality vegan butter stick (not spread) and use dairy-free chocolate chips. The texture will be nearly identical to the original recipe.

Can I make the dough ahead of time?

Absolutely! Cookie dough keeps in the refrigerator for up to 3 days or can be frozen for up to 3 months. Chilled dough actually bakes better, creating thicker cookies.

What's the best way to measure gluten-free flour?

Spoon flour into measuring cups and level with a knife. Don't pack or scoop directly from the bag, as this can add too much flour and create dense cookies.

How do I know when gluten-free cookies are done?

Look for lightly golden edges while centers still appear slightly underbaked. They'll continue cooking on the hot pan after removal from the oven.

Gluten Free Cookies Recipe: Easy Chewy Chocolate Chip Treats

Description

Gluten Free Cookies are irresistibly soft and delicious treats made without gluten so everyone can enjoy a sweet moment.

Ingredients

Scale

Dry Ingredients:

2¼ cups gluten-free flour blend (with xanthan gum included)
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon xanthan gum (if your flour blend doesn’t include it)

Wet Ingredients:

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Mix-ins:

2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Substitution Ideas:

Vegan version: Replace butter with vegan butter stick and eggs with flax eggs
Dairy-free: Use dairy-free chocolate chips and plant-based butter
Nut-free: Omit walnuts or substitute with pumpkin seeds
Sugar alternatives: Replace half the sugar with coconut sugar for deeper flavor

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Instructions

Prep
Preheat oven to 375°F (190°C). Line baking sheets with parchment. Bring butter and eggs to room temperature.
Mix Dry Ingredients
Whisk flour, baking soda, salt, and xanthan gum (if needed) in a bowl.
Cream Butter and Sugar
Beat butter with both sugars until light and fluffy.
Add Eggs & Vanilla
Mix in eggs one at a time, then add vanilla.
Combine
Gradually mix dry ingredients into wet ingredients until just combined.
Add Chocolate Chips
Fold in chocolate chips (and nuts, if using).
Bake
Scoop dough onto baking sheets and bake 10–12 minutes until edges are lightly golden.
Cool
Let cookies sit 5 minutes on the pan, then transfer to a wire rack to cool.

Prep Time: 15m
Cook Time: 10m
Category: Dessert
Cuisine: American

Nutrition

Calories: 20 calorie