These bakery-style gluten-free chocolate chip cookies are the highlight of any celebration! With a moist and chewy center that simply melts in your mouth and does not fall apart. We use organic sugars or brown sugar for the best outcome.
The best gluten-free chocolate chip cookie recipe
This gluten free chocolate chip cookie recipe does not fall apart and they stay incredibly moist! These are the BEST gluten free chocolate chip cookies my lips have ever tasted!
These chocolate chip cookies are amazing, although they do contain organic sugar and organic brown sugar, rather than more natural sugars. Sugars I usually like to supplement them with in baking are healthier sugars such as coconut sugar, birch xylitol, monk fruit, honey, maple syrup, or stevia. If you want a more natural cookie try my fluffier gluten-free chocolate chip cookie recipe and find more gluten free cookies here. I also have tips for making these with coconut sugar.
Some of my readers are specifically looking for gluten-free cookies that have the texture of whole wheat or regular flour cookies. This cookie recipe is exactly that giant bakery style chocolate chip cookie, only without stomach bloating gluten and using less sugar than traditional classic chocolate chip cookies.
- butter melted (recommended grass fed, ghee or vegan butter)
- organic brown sugar or coconut sugar (see notes below on using coconut sugar)
- organic sugar
- vanilla extract
- baking soda
- pink Himalayan salt (or table salt)
- gluten-free flour mix (like Bob’s Red Mill 1-1 Gluten-Free Flour Mix)
- potato starch
- chocolate chips – milk chocolate or semi sweet chocolate chips
How to make gluten-free chocolate chip cookies
STEP 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
STEP 2: In a large bowl, using an electric mixer on low speed, cream the melted butter, brown sugar, and organic sugar together. Beat in the egg and vanilla until combined. Add the flour, potato starch, baking soda, and salt and beat just until well combined. Stir in the chocolate chips.
STEP 3: Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour or overnight.
STEP 4: Using a large cookie dough scoop, drop about ¼ cup of dough per cookie and arrange about 2 inches apart on the prepared baking sheet.
STEP 5: Bake until slightly browned, about 11-15 minutes. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Tips for the best bakery-style cookies
- Cookie Tip #1: The secret to the best chocolate chip cookies is to melt the butter first. Melting the butter before mixing it with sugars makes these cookies chewy on the inside with crisper edges.
- Cookie Tip #2: Scoop BIG. In the past cookies used to be in forms of teaspoon drop cookies. Now they came in large ¼ cup doses. I like baking these chocolate chip cookies in the larger dose for a chewier cookie and bakery bought feeling.
- Cookie Tip #3: If using coconut sugar in place of brown sugar, after the cookies are scooped and rolled into a ball, press them down with the palm of your hand to flatten before baking. Otherwise they won’t flatten during cooking on their own.
- Cookie Tip #4: For a softer cookie, bake 11-13 minutes and for a crispier cookie, bake for 15 minutes. The key to tell if the cookie is baked is they should be slightly browned on top and not overly moist. For smaller cookies, use a 2-inch cookie scoop and bake for 8-11 minutes.
Using natural sugar in cookies
I made this recipe supplementing coconut sugar for brown sugar and xylitol for organic sugar. You can use these natural sugars as substitutes, but you will have a much different look and consistency and I have a helpful tip to do it.
Coconut sugar is more dry and brown sugar is more moist. Swapping organic or white sugar for another sugar does change the chemistry in baking slightly. Also, xylitol is more dry as well so (tip #1) you might need to add a tablespoon or two or maple syrup to compensate the dry sugars when the dough is mixing together.
I have spent a lot of time perfecting gluten-baking and tried these cookies various ways. Know that if swapping out the sugars, when the cookies bake they will be more brown and the uniformity will run together more in a pancake style. Still good in flavor, just a different look and texture.
BUT…… the sugar is actually what makes these SO DELICIOUS and chewy in texture in such a decadent way. A way that I have not come across using other sugars.
For the whole batch of cookies less than 1 cup of sugar is used. Everything in moderation, so just don’t eat the whole pan- even though you may want to!
Best Gluten-Free flour for chocolate chip cookies
My favorite is Cup4Cup Multipurpose Gluten Free Flour and Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which usually turns out fantastic in baked goods. I also like to add a “fluffer” or extra light gluten free flour in addition to a premade mix such as tapioca flour or potato starch.
Also using a gluten-free premade mix from bulk at a natural grocery story is good choice and some are made with garbanzo bean flour, quinoa flours, flax meal and other natural gluten-free flours that naturally have protein. This is a great way to add healthy protein to your chocolate chip cookies. Although, those flour variations have not been tested with these gluten-free chocolate chip cookies.
How to save chocolate chip cookie dough for freezing
When making this batch of cookies, save some of the dough in the freezer in a large log form wrapped in parchment paper then in a freezer sealed bag. That way you can easily slice of pieces to bake as needed in smaller quantities. You can also scoop the dough out, place them on a tray and freeze them on the tray for about 1 hour. Then place the individual scoops in a freezer sealed bag (air removed). Let them thaw before baking.
Store at room temperature in an airtight container for up to 3 days.
Other gluten-free cookies to try
This recipe is also in my Dairy-Free Gluten-Free Baking Cookbook. A wonderful gluten-free baking cookbook filled with loads of baking tips, tricks, and recipes!
If you make these gluten-free chocolate chip cookies from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below.
Bakery-Style Gluten-Free Chocolate Chip Cookies
- ½ cup organic butter melted (recommended grass fed, ghee or vegan butter)
- ½ cup organic brown sugar or coconut sugar (see notes below on using coconut sugar)
- ⅓ cup organic sugar
- 1 egg large
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt pink Himalayan salt
- 1 ⅓ cup gluten-free flour mix
- ¼ cup potato starch
- 10 ounces chocolate chips milk chocolate or semi sweet
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, using an electric mixer on low speed, cream the melted butter, brown sugar, and organic sugar together. Beat in the egg and vanilla until combined. Add the flour, potato starch, baking soda, and salt and beat just until well combined. Stir in the chocolate chips.
- Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour or overnight.
- Using a large cookie dough scoop, drop about ¼ cup of dough per cookie and arrange about 2 inches apart on the prepared baking sheet.
- Bake until slightly browned, about 11-15 minutes. Let cool for 10 minutes, then transfer to a wire rack to cool completely.