These gluten-free chocolate chip cookies are crisp on the edges, soft in the middle, and loaded with chocolate chips! They're really easy to make and you're going to love every bite! They are perfect in a packed lunch, with a hot cup of tea or coffee or a glass of cold milk, or whenever you just want a sweet treat! You can be gluten-free and have your cookies, too!
This gluten-free cookie recipe was inspired by my non-gluten-free Classic Chewy Chocolate Chip Cookie recipe. The classic cookie was and is a favorite, but I wanted to come up with a gluten-free version that everyone could enjoy!
Ingredients
- Brown rice flour
- Tapioca starch
- Xanthan gum
- Baking soda
- Salt
- Butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Milk
- Chocolate chips
Exact measurements are in the recipe card below.
How To Make the Chocolate Chip Cookies
Combine the brown rice flour, tapioca starch, xanthan gum, baking soda, and salt in a bowl and stir with a whisk. Set aside.
In a pot over medium heat, melt butter; do not allow to boil. Let cool a few minutes before adding to a mixing bowl containing the light brown sugar and granulated sugar.
Whisk the butter with the sugars until it is like a thick paste.
Add the eggs, vanilla, and milk to the butter-sugar mixture and whisk together until well-combined.
Add the dry flour mixture to the bowl and use a mixing spoon or rubber spatula to mix into a dough. Scrape down the sides of the bowl as necessary to incorporate all the dry ingredients.
Mix in the chocolate chips. Refrigerate the dough for at least 1 ½ hours.
When you are ready to bake, preheat the oven to 375F/190C. Remove cookie dough from fridge and use a cookie scoop to make scoop the dough into balls. Place on a parchment-lined baking sheet.
Bake for 10-11 minutes, until edges are lightly browned and center still looks slightly undone. Let cookies rest on the pan for 5 minutes.
Pro Tip: After refrigerating the cookie dough, scoop out cookie dough balls from the entire batch and freeze them in a single layer on a parchment-lined plate or baking sheet. Once completely frozen, put the cookie dough balls into a resealable freezer bag and store in the freezer until you want to bake! Then you can bake as few or as many cookies as you want! Let the cookie dough balls come to defrost for about 10 minutes at room temperature before baking.
Commonly Asked Questions
How should I store the cookies?
I am a big fan of cold cookies so I store mine in a container in the fridge. The edges remain crisp and the inside are a bit chewier. You can also keep them in a sealed container on the counter.
Can I use a store-bought gluten-free flour blend?
Yes, you can give it a try! Substitute the total amount in grams of the brown rice flour and tapioca starch with the gluten-free free flour blend. If the flour blend you are using already contains xanthan gum, omit the amount in the recipe.
Is there a way to make these dairy-free?
I do not know of a way to make these dairy-free and get the same results.
More Gluten-Free Cookie Recipes
If you are looking for more gluten-free cookie recipes, look no further! I have a great sampling of recipes that you can try, all of them are easy and delicious!
- Gluten-Free Double Chocolate Cookies
- Gluten-Free Jam Thumbprint Cookies
- Oatmeal Chocolate Chip Cookies
- Gluten-Free Whipped Shortbread
- Gluten-Free Chinese Almond Cookies
- Chewy Chocolate Chip Cookie Bars
Enjoy the cookies all by themselves, but they are also delicious when paired with Ginger Honey Tea, Iced Matcha Tea Latte, Cold-Brewed Coffee, Coffee Milk Tea, English Tea Latte. I like having the cookies with less sweet, slightly bitter drinks since the cookies offer the sweetness to balance it!
These chocolate chip cookie are like the favorite classic AND gluten-free! They are easy to make and nothing beats a chocolate chip cookie with a tall glass or milk or a hot cup of tea. These are sure to please kids and adults alike!
~ Lisa.
Gluten-Free Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- 150 g brown rice flour
- 60 g tapioca starch
- ½ teaspoon xanthan gum
- ½ teaspooon baking soda
- ¼ teaspoon salt
Creaming ingredients:
- ½ cup unsalted butter
- ¾ cup packed brown sugar
- 2 tablespoons sugar
Wet Ingredients:
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- 1 cup semi-sweet or dark chocolate chips
Equipment
Instructions
- Combine the brown rice flour, tapioca starch, xanthan gum, baking soda, and salt in a bowl and stir with a whisk. Set aside.
- In a pot over medium heat, melt butter; do not allow to boil. Let cool a few minutes before adding to a mixing bowl containing the brown sugar and granulated sugar.
- Whisk the butter with the sugars until it is like a thick paste.
- Add the eggs, vanilla, and milk to the butter-sugar mixture and whisk together until well-combined.
- Add the dry flour mixture to the bowl and use a mixing spoon or rubber spatula to mix into a dough. Scrape down the sides of the bowl as necessary to incorporate all the dry ingredients.
- Mix in the chocolate chips.
- Refrigerate the cookie door for at least 1 ½ hours.
Baking the Cookies:
- Preheat oven 375F/190C.
- Remove cookie dough from fridge and use a cookie scoop to make scoop the dough into balls. Place on a parchment-lined baking sheet.
- Bake for 10-11 minutes, until edges are lightly browned and center still looks slightly undone. Let cookies rest on the pan for 5 minutes.
- Gently transfer cookies to a foil sheet on the counter or flat surface to cool completely.
Notes
- When melting the butter, be careful not to allow it to boil as you do not want the milk solids to separate from the fat. A good clue as to when to remove the pot from the heat is when a small chunk of solid butter remains. The residual heat from the melted butter will melt the remaining chunk.
- If you want to only bake 1-2 cookies, shape the refrigerated cookie dough into balls and freeze them on a pan or plate. Once frozen, transfer the frozen dough balls into a bag and store them in the freezer. Then you can just pull out as many cookie dough balls as you want to bake!
**This post was originally published September 9th, 2018 and republished October 3rd, 2024 with an updated recipe, new photos, and new writing.
Nicoletta Sugarlovespices says
They look so thick and chewy with crispy edges!! Yum! Love that you used brown rice flour, one of my favorite g.f. flours to bake with.
Thanks for the comment, Nicoletta! Yes, brown rice flour seems like a must for making a nice GF flour blend for baking!
Jo Vanderwolf says
These look so soft and chewy. My favorite kind of cookie! Pinning for later. 🙂
Mine, too! Thanks, Jo!
Elaine Nessman says
I couldn't agree more, Lisa! That combination of brown rice, tapioca and sorghum flour has always been successful for me too. No more cardboard cookies! Pinning!
Thanks, Elaine! I'm glad I'm not the only one who likes that combination of flours and starches. No point messing with what already works!