Gluten-Free Chocolate Chip Cookies – Chewy, Buttery, and Simply Irresistible

Gluten-Free Chocolate Chip Cookies are proof that you don’t need wheat to make the perfect cookie. These cookies are chewy on the inside, golden and crisp on the edges, and loaded with gooey chocolate chips in every bite. They taste just like the classic version—maybe even better! I first made these for a friend who’s gluten intolerant, and everyone at the table ended up devouring them before she even got a chance to try one. The combination of almond flour and a touch of brown sugar gives them a rich, caramelized flavor and melt-in-your-mouth texture. Once, I sprinkled sea salt over the top before baking, and it elevated the cookies to pure perfection. Whether you follow a gluten-free diet or just want a naturally delicious cookie, this recipe is guaranteed to satisfy your sweet tooth.

Why You’ll Love This Recipe

These Gluten-Free Chocolate Chip Cookies have everything you love about traditional cookies—crispy edges, soft centers, and plenty of chocolate. They’re made with simple, wholesome ingredients and are naturally gluten-free with no compromise on flavor or texture. You’ll love how easy the dough is to work with and how beautifully the cookies bake up every time. Perfect for snacks, dessert, or sharing with friends, these cookies prove that gluten-free baking can be just as indulgent and delicious.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Almond flour – Creates a soft, tender texture with a hint of nutty flavor.
Tapioca flour or cornstarch – Helps bind the dough and adds lightness.
Baking soda – Gives the cookies their lift and chewiness.
Salt – Balances the sweetness and enhances flavor.
Butter (softened) – Provides richness and that classic cookie taste.
Brown sugar – Adds moisture and a subtle caramel note.
Granulated sugar – Gives crisp edges and sweetness.
Egg – Binds the ingredients and adds structure.
Vanilla extract – Deepens the flavor and complements the chocolate.
Chocolate chips – The star of the show—use dark, milk, or semi-sweet chips.

Optional add-ins: Chopped nuts, shredded coconut, or a sprinkle of flaky sea salt.

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together almond flour, tapioca flour, baking soda, and salt.

In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. Fold in the chocolate chips.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.

Bake for 10–12 minutes, or until the edges are golden and the centers are just set. Let cool on the pan for 5 minutes before transferring to a wire rack.

Enjoy warm for gooey chocolate centers, or let cool completely for a classic chewy texture.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Makes about 18 cookies.
Preparation time: 10 minutes
Baking time: 12 minutes
Cooling time: 10 minutes
Total time: 30 minutes

Storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months—reheat in a warm oven for 3–5 minutes to refresh. You can also freeze unbaked cookie dough balls for fresh cookies anytime.

Variations and Customizations

Vegan Gluten-Free Cookies – Use coconut oil or vegan butter and a flaxseed egg.

Double Chocolate Version – Add 2 tablespoons of cocoa powder to the dough for rich chocolate cookies.

Nutty Delight – Fold in chopped pecans, walnuts, or almonds for crunch.

Peanut Butter Twist – Swirl a tablespoon of peanut butter into the dough before baking.

Coconut Chocolate Chip Cookies – Add shredded coconut for a tropical flair.

Salted Caramel Cookies – Drizzle caramel sauce over baked cookies and sprinkle with flaky sea salt.

Oat Flour Cookies – Replace almond flour with oat flour for a different flavor and texture (still gluten-free if using certified oats).

FAQs

Can I use coconut flour instead of almond flour?

No, coconut flour absorbs too much moisture—stick with almond or a gluten-free blend.

Can I make these dairy-free?

Yes, substitute coconut oil or vegan butter for regular butter.

How do I make them crispier?

Bake an extra 1–2 minutes for more crunch.

Can I chill the dough?

Yes, chilling for 30 minutes enhances flavor and prevents spreading.

Can I use a store-bought gluten-free flour mix?

Yes, use a 1:1 gluten-free blend if preferred.

Do they taste like regular cookies?

Absolutely! Most people won’t even realize they’re gluten-free.

Can I reduce the sugar?

Yes, reduce by up to ¼ cup without affecting texture.

Why did my cookies spread too much?

Your butter may have been too soft—chill the dough before baking.

Can I add oatmeal?

Yes, add ½ cup of certified gluten-free oats for a heartier cookie.

What’s the best chocolate to use?

Use high-quality chocolate chips or chunks for the richest flavor.

Conclusion

These Gluten-Free Chocolate Chip Cookies are chewy, buttery, and everything a perfect cookie should be—without the gluten. With their crisp edges, gooey centers, and rich chocolate flavor, they’re guaranteed to become a staple in your baking routine. Simple to make, endlessly adaptable, and loved by everyone, these cookies prove that gluten-free baking can be just as delicious and satisfying as the classic. Enjoy them fresh from the oven with a glass of milk (or almond milk!) for the ultimate cookie experience.