An amazingly delicious classic chocolate chip cookie that no one will ever guess is also gluten free! Crisp on the outside, soft and chewy on the inside, and loaded with chocolate. Whip up a batch of these gluten-free chocolate chip cookies today!
Even gluten-free bakers need a classic chocolate chip cookie recipe in their repertoire, and this is mine.
These classic chocolate chip cookies are crisp on the outside, soft and chewy on the inside, and loaded with chocolate – and most importantly, no one will ever guess that they’re gluten free! They're also nut free.
They’re easy to make and the dough freezes well, so you can quickly bake off a few whenever your cookie craving hits.
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Ingredients
- butter
- vegetable or canola oil
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- apple cider vinegar
- milk
- gluten-free flour, all-purpose blend
- oat flour, certified gluten free
- baking soda
- salt
- chopped chocolate or chocolate chips
- flaked sae salt (optional)
See recipe card for quantities.
Ingredient Notes
Butter: I use salted butter, but unsalted butter works too. If using unsalted butter, you’ll want to slightly increase the amount of salt added to the dough to suit your taste.
Apple cider vinegar: Don’t worry, you won’t taste the vinegar, it just works with the baking soda to give the cookies the right texture/consistency and helps balance the flavours.
Gluten free all-purpose flour blend: Use a blend that contains xanthan gum, so the cookies don’t spread. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Oat flour: Using oat flour adds a nice flavour and softness to the cookies. If you want your cookies to be gluten free, make sure your oat flour is certified gluten free. During processing, oats are often contaminated with gluten-containing grains (wheat, barley, rye); therefore, it’s important to make sure you’re only using certified gluten-free oats. Certified gluten-free oats are harvested, stored, transported and processed in dedicated gluten-free facilities and tested for purity. For more information on adding oats to your gluten-free diet, please refer to the Canadian Celiac Association's Oats Statement.
You can buy oat flour or you can also make it yourself. To make, just put old-fashioned rolled oats (certified gluten free) in a high-speed blender or food processor and blend until they form a fine flour.
Chocolate: You can use chopped chocolate or chocolate chips. I like to use a combination of both. I love dark chocolate and often use bittersweet chocolate (~60% - 70% cacao content) in these cookies. You can also use semi-sweet or even milk chocolate, whatever you prefer (or have on hand).
Sea salt: Sprinkle sea salt on top of the cookies right after you take them out of the oven to help balance the sweetness of the cookies, and bring out that rich chocolaty taste. However, it’s completely optional, whatever your taste buds prefer!
Instructions
- Using a hand or stand mixer, cream the butter, oil, granulated sugar and brown sugar on medium speed until smooth, about 1 minute.
- Beat in the egg, egg yolk, vanilla extract, apple cider vinegar, and milk.
- Add the gluten-free flour, oat flour, baking soda and salt and stir until combined.
- Stir in the chocolate chips.
- Drop by rounded tablespoonfuls, onto parchment-lined baking sheet, using a cookie scoop or rounded tablespoon.
- Optional: press 4 – 5 chocolate chips onto the top of each cookie.
- Chill for 1 hour.
- Preheat oven to 325°F (170°C). Bake, 6 cookies per standard cookie sheet, for 13 – 15 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. Optional: sprinkle each cookie with a pinch of flaked sea salt directly after removing from oven.
Top Tips for Perfect Gluten-Free Chocolate Chip Cookies
- Cookie scoop – use a cookie scoop to help ensure all the cookies are uniform size and bake evenly.
- Don’t skip chilling the dough before baking – you need to chill the dough to avoid spread and give the gluten free flours more time to absorb moisture in order to avoid any grittiness or/gumminess depending on the blend used. If you need to save on fridge space, you can squeeze all the cookies onto one lined cookie sheet to chill, just make sure to spread them out again (6 cookies per cookie sheet) before baking.
- Don’t over bake – if you want cookies that are crisp on the outside and chewy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
Substitutions
Replace the oat flour with almond flour: You can replace the oat flour with an equal amount of almond flour. They will give you a slightly less chewy and more softer cookie.
Storage
Baked cookies: 3 – 4 days in an air-tight container at room temperature.
Unbaked cookies: store the chilled, unbaked dough balls in an air-tight container in the fridge for up to 1 week or in the freezer for 1 – 2 months. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Recipe Card
Gluten-Free Chocolate Chip Cookies
Ingredients
- ½ cup butter, melted
- 2 tablespoon vegetable or canola oil
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 whole egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon milk, see note
- 1⅓ cup gluten-free flour, all-purpose blend (see note)
- ⅔ cup oat flour, certified gluten free
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1½ cup chopped chocolate or chocolate chips, plus more for topping (optional)
- pinch flaked sea salt, (optional)
Instructions
- Using a hand or stand mixer, cream the butter, oil, granulated sugar and brown sugar on medium speed until smooth, about 1 minute.
- Beat in the egg, egg yolk, vanilla extract, apple cider vinegar, and milk.
- Add the gluten-free flour, oat flour, baking soda and salt and stir until combined.
- Stir in the chocolate chips.
- Drop by rounded tablespoonfuls, onto parchment-lined baking sheet, using a cookie scoop or rounded tablespoon.
- Optional: press 4 – 5 chocolate chips onto the top of each cookie.
- Chill for 1 hour.
- Preheat oven to 325°F (170°C). Bake, 6 cookies per standard cookie sheet, for 13 – 15 minutes or until edges are golden and centres are slightly underbaked. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
- Optional: sprinkle each cookie with a pinch of flaked sea salt directly after removing from oven.
Notes
- Cookie scoop – use a cookie scoop to help ensure all the cookies are uniform size and bake evenly.
- Don’t skip chilling the dough before baking – you need to chill the dough to avoid spread and give the gluten free flours more time to absorb moisture in order to avoid any grittiness or/gumminess depending on the blend used. If you need to save on fridge space, you can squeeze all the cookies onto one lined cookie sheet to chill, just make sure to spread them out again (6 cookies per cookie sheet) before baking.
- Don’t over bake – if you want cookies that are crisp on the outside and chewy on the inside, make sure the centres of the cookies are slightly underbaked when you remove them from the oven.
- Replace the oat flour with almond flour: You can replace the oat flour with an equal amount of almond flour. They will give you a slightly less chewy and more softer cookie.
- Baked cookies: 3 – 4 days in an air-tight container at room temperature.
- Unbaked cookies: store the chilled, unbaked dough balls in an air-tight container in the fridge for up to 1 week or in the freezer for 1 – 2 months. To bake, bake the same as normal, but add 1 – 2 minutes to your baking time. Bake straight from the fridge or freezer.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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