Soft and Chewy Gluten-free Chocolate Chip Cookies

Nobody will miss the gluten in these soft and chewy gluten-free chocolate chip cookies!

When Jamie of My Baking Addiction asked if I could post some chocolate chip cookies, I kind of panicked. At that point, I had never had a gluten-free chocolate chip cookie with the texture of a traditional cookie. I’ve made oodles of delicious gluten-free cookies, but they’re usually kind of small, delicate and squatty-looking. Definitely not the bakery style cookie that first comes to mind when you think of chocolate chip cookies.

Soft and Chewy Gluten-free Chocolate Chip Cookies

I knew I’d probably not be able to use my usual nut flours and would have to use some gluten-free flours that I’m not all that experienced with. I wanted to try something with brown rice flour, which would at least make the cookies whole grain, but that doesn’t seem to exist in Germany. So that was out, as well as any recipe calling for a gluten-free baking blend. I don’t feel comfortable using those, anyway, because they’re not all the same and I knew the results would vary depending on what brand you use. That leaves way too much to chance! So after, like, 4 hours of searching, I found a recipe on Land O’Lakes that I could try with the flours I already had. Hooray!

In that recipe, they have you create your own baking blend with tapioca flour, potato starch and white rice flour. I didn’t want any of the flour blend leftover so I used my mad math skills (or whatever – math was actually my worst subject) to calculate what portion of their mix to make just for this batch of cookies.

Soft and Chewy Gluten-free Chocolate Chip Cookies

I was expecting these cookies to be gritty and chalky, kind of like the dough, but when you follow the directions (unlike me the first few times I made these!) they come out like a regular gluten-containing cookie. It’s awesome. I didn’t even know that was possible with these kinds of flours! Just don’t try to make mega-large cookies like I did a couple times. They’ll come out cakey and gritty. I really wanted these to be monstrous like the New York Times chocolate chip cookies but when they taste that good, I’ll settle for the smaller version!

That said, I think using these flours is akin to using all-purpose flour, meaning there’s no nutrition in these cookies whatsoever. Sorry about that. I brought these flours all the way back with me from the US and they’re expiring soon so there – I was practically forced to make these. ;)

If you want something with a bit more nutrition, try this Gluten-free Chocolate Chip Cookie in a Mug. It looks amazing!

Soft and Chewy Gluten-free Chocolate Chip Cookies

Looking for a sugar-free version? Try these keto chocolate chip cookies from Four Score Living!

I haven’t tried these with coconut oil for a dairy-free version but I’m assuming it’d work. I wouldn’t even bother reducing the amount of coconut oil, like I often do when subbing coconut oil for butter. I don’t think a little extra fat (coconut oil is 100% fat and butter is 80-84% fat) will hurt these cookies at all.

If you don’t need a gluten-free version, then you probably don’t have any of these flours, in which case I suggest my whole wheat New York Times chocolate chip cookies!

And if you don’t feel like baking, try this gluten-free edible cookie dough from Flippin’ Delicious!

Soft and Chewy Gluten-free Chocolate Chip Cookies

Rated 5.0 by 2 readers
Soft and Chewy Gluten-free Chocolate Chip Cookies
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 24


  • 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 (169 grams) unsalted butter, softened
  • 3/4 cup (150 grams) firmly packed brown sugar or coconut sugar
  • 1/2 cup (100 grams) granulated sugar or raw sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 12-ounce package (2 cups / 340 grams) semi-sweet chocolate chips, divided


  1. Preheat the oven to 375 °F (190 °C). 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.
  7. Store in an airtight container for up to 4 days.

Source: My post on My Baking Addiction for Chewy Chocolate Chip Cookies, which was adapted from Chewy Chocolate Chip Cookies on Land O'Lakes

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41 comments on “Soft and Chewy Gluten-free Chocolate Chip Cookies” — Add one!

  • Tessa Simpson
    October 7, 2019 @ 10:59 pm

    Made these for my daughter’s soccer team, and they are great! Mine were still quite poofy so I gave them 2 or three good slams on the kitchen counter when they came out of the oven to deflate them…perfect!

    • Erin replies to Tessa Simpson
      October 14, 2019 @ 10:06 pm

      Haha. Good to hear that a few slams worked well! Thanks for your feedback. I’m glad you enjoyed them! :)

  • Jackie says
    August 3, 2017 @ 1:57 pm

    Ok, I have a question I’m using the pillsbury brand rice flour and it already has xantham gum in it, do I need to add more like the recipe calls or would it be fine with just what’s in the flour?

    • Erin replies to Jackie
      August 3, 2017 @ 8:36 pm

      I’ve never used it and I have no idea how much xanthan gum is in there, so I’m really not sure. I’m assuming you could omit it from the recipe but without trying it myself, I can’t say for sure! Sorry about that.

  • Josephine says
    June 29, 2017 @ 11:55 pm

    My family loves these cookies! People can barely tell these are gluten free. For the question about making smaller flatter cookies, I use a 1.5 Tbsp portion scoop for the cookies and they flatten out perfectly.

    • Erin replies to Josephine
      July 1, 2017 @ 9:07 pm

      Awesome! Thanks for the tip. I’m so happy your family loved them! Have you tried my paleo chocolate chip cookies? They really don’t taste gluten-free at all! Thanks for your comment. :)

  • Livi says
    January 23, 2017 @ 1:08 am

    Ok so these look ah-mazing, however I love flat cookies… Just chewy, soft flat cookies and I was wondering if you knew any way I could make them flat? Thanks!

    • Erin replies to Livi
      January 24, 2017 @ 1:55 pm

      Thanks! You could just roll them into smaller balls than recommended and press them down a bit with your hand. Do a test cookie so see how much to flatten them. I haven’t tried it myself but I think it’d work!

  • Kellie says
    December 18, 2016 @ 10:29 pm

    Hi, I do not have potato starch. Will corn starch work?

    • Erin replies to Kellie
      December 18, 2016 @ 10:34 pm

      Hi! I looked it up just now and people recommend that as a sub (but I can’t guarantee it’ll work since I haven’t tried it myself). I have another great GF chocolate chip cookie recipe that doesn’t call for potato starch, if that helps – perfect paleo chocolate chip cookies. :)

  • Darlys Garner says
    January 21, 2016 @ 5:07 pm

    I’m making these today! I’ll let you know how they turn out. I’m also experimenting with lots of gluten free foods because my husband has Celiac’s. But it’s actually become!ing a lot of fun! Lol! Thank you for this recipe!

    • Erin replies to Darlys Garner
      January 21, 2016 @ 10:50 pm

      I’m so happy that you’re having fun with gluten-free baking! I think it’s pretty awful for most people at the beginning. ;) Maybe the quality of gluten-free recipes has just improved over the years? I hope you and your husband will enjoy the cookies! Thanks for your comment. :)

  • Jacqueline says
    August 26, 2015 @ 6:20 pm

    Could I use coconut sugar and honey or maple?

    • Erin replies to Jacqueline
      August 26, 2015 @ 7:58 pm

      You could definitely use coconut sugar! They cookies will be a little darker and likely not quite as chewy but still delicious. :) Honey or maple wouldn’t work because it’d throw off the liquid content. I hope you’ll enjoy them!

  • Angie says
    May 19, 2015 @ 3:21 pm

    Chocolate chip is perfection. Can’t get enough of these type of recipes!

  • Renee - Kudos Kitchen says
    May 17, 2015 @ 8:36 pm

    These cookies are worthy of a magazine cover! They look like chocolate chip cookie perfection. I’d have never guessed that they’re gluten free!

    • Erin replies to Renee – Kudos Kitchen
      June 20, 2015 @ 8:53 pm

      Haha. I don’t know about that but thank you! And sorry I just now found this comment in the spam folder. :(

  • Beate says
    May 16, 2015 @ 7:59 pm

    Love chocolate chip cookies in any form; have not had gluten free ones but plenty of dairy free ones. Looks like to perfected the challenge.

    • Erin replies to Beate
      May 25, 2015 @ 8:27 pm

      Thanks, Beate! :)

  • Beate says
    May 16, 2015 @ 7:54 pm

    Let me just start by saying I have not met a chocolate chip cookie I did not like and yours look so yummy.

  • Heather / girlichef says
    May 16, 2015 @ 6:59 pm

    I’ll be honest, when I’m craving a cookies, I’m not thinking about nutrition…so I say great job! They really do look perfect, from the shape to the browning to the insides.

  • Ginny McMeans says
    May 16, 2015 @ 5:57 pm

    These look perfect. I have all of these ingredients for my cooking pleasure so this is absolutely happening.

  • Martha @ A Family Feast says
    May 16, 2015 @ 4:40 pm

    Thanks – this is another great GF recipe to keep on hand for family parties when we always make at least one GF recipe for a family member! Your blog is such a great resource!

  • Nancy P.@thebittersideofsweet says
    May 16, 2015 @ 3:47 pm

    I don’t have to eat gluten free but I like to make and experiment with recipes that are because sometimes I need to bake for the kids at school or for parties and it is nice to have a variety of desserts for everyone!

  • The Food Hunter says
    May 15, 2015 @ 10:51 pm

    Perfect for Chocolate Chip Cookie Day!

  • Ashley @ Wishes & Dishes says
    May 15, 2015 @ 6:42 pm

    OK you have totally sold me on these! Good job on finding a recipe that tastes like a traditional Chocolate Chip Cookie!

  • Kelly @ Hidden Fruits and Veggies says
    April 30, 2015 @ 1:46 pm

    It just so happens to be my GF friend’s birthday today and I just so happen to have a 5 hr wait window for a delivery, where I’m practically stuck in the kitchen and being forced to bake. Gluten free cookies are going to have to happen tonight. I don’t have basically any of those ingredients, but those cookies look jammin and worth a trip to the specialty store.

    • Erin replies to Kelly @ Hidden Fruits and Veggies
      May 10, 2015 @ 11:28 am

      Haha. Forced to bake? :D Actually, if you don’t have any of the flour ingredients and you’d just be making these for a friend (and therefore would likely never use the flours again), I’d recommend another recipe because that’d make these some really, really expensive cookies. Just being honest. ;)

  • Nora (A Clean Bake) says
    April 29, 2015 @ 10:01 pm

    My gosh, those look indistinguishable from the gluten version (I guess that’s the point!). I know this is a super annoying question but if I left out the xanthan gum, aside from probably affecting the shape and possibly bake time, would that be a huge deal? It seems like it might be playing with fire.

    • Erin replies to Nora (A Clean Bake)
      April 29, 2015 @ 10:25 pm

      Haha. It’s not annoying! I’m guessing the cookies wouldn’t hold together at all but I’m not sure since I haven’t tried it. By the way, I want to come up with a grain-free version of these cookies. :D

  • Charlotte Moore
    April 29, 2015 @ 5:32 pm

    Now that is a good looking cookie. I like thick and chewy cookies. I actually made a new recipe of cc cookies from a blog this morning. I am chilling the dough now. I am only cooking 4 today to see how they are. I froze the rest in balls to cook later. I can’t find a cc cookie that is thick as I want. They spread so much and I hate a thin cookie.

    Then I made your Peach Apricot Oat Bars this morning. I just too them from the oven. I can hardly wait for them to get cool enough to try. They smell wonderful.

    • Erin replies to Charlotte Moore
      April 29, 2015 @ 10:09 pm

      Thanks, Charlotte! Have you tried my whole wheat NYT cookies I linked to at the end of my post? They’re absurdly thick. :D I hope you enjoyed the other cookies and the bars!

      • Charlotte Moore replies to Erin
        April 29, 2015 @ 11:57 pm

        The bars are wonderful!!! I froze some for our son when we go see him at the end of May. I want to make them strawberry next time.

        The cookies were the best ones I have ever made except the ones I make with whole wheat. I have very good luck with whole wheat and oatmeal cc cookies. I will check yours out.


        • Erin replies to Charlotte Moore
          May 10, 2015 @ 11:29 am

          Oh, yay! So happy that they came out well. :) I hope your son will like them, too! Do you have the link to the chocolate chip cookies you made? I’d love to try them, too! Thanks so much for letting me know how the bars came out. :)

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