Is there anything better a soft chocolate chip cookie? Everyone needs a good recipe for chocolate chip cookies and being on a gluten free diet should be no exception.
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I have made SO many different gluten free chocolate chip cookies over the years. So many recipes!!! Many were… good (ish). Many were… not so good. A few were just plain awful.
It’s hard to bake gluten free and get the right texture. Gluten free baked goods tend to be hard, crumbly, grainy, etc. No one describes gluten free food as SOFT.
So when I made these gluten free chocolate chip cookies that were SO SOFT and the perfect texture I had to share them with you. It would be a down right crime to keep these myself.
Even though there are already a gazillion gluten free chocolate chip recipes out there… THIS ONE IS THE BEST!
I am constantly refilling our cookie jar because they don’t last long around my house.
This is a modified version of The Best Soft Chocolate Chip Cookie from Sally’s Baking Addiction. I made these once and they were incredible. Then I transformed this recipe to make it gluten free. If you DO NOT need to be gluten free then go to Sally’s Baking Addiction for the original recipe.
Not to brag…. but my gluten free chocolate chip cookies are just as good AND soft as the original version. You would never be able to tell a difference!
Yet, another amazing thing about these is that they stay AWESOME for DAYS! You know how some cookies are only good when they are fresh out of the oven and then they get hard after about 24 hours. NOT THESE! These cookies stay soft.
The gluten free flour mix I use is:
- 2 cups rice flour (find it for the best price on Thrive Market… or buy it from Amazon)
- 1/3 cup tapioca flour (find it for the best price on Thrive Market… or buy it from Amazon)
- 1/3 cup potato starch (find it for the best price on Thrive Market… or buy it from Amazon)
- 1/3 cup arrowroot powder (find it for the best price on Thrive Market… or buy it from Amazon)
Now those amounts will give you three cups worth of gluten free flour mixture. You only need one cup for these cookies, so you can make three batches with the above combinations. FYI that is the GF flour that I use for all my GF baking.
However, if you do not want to make up three cups worth of that mixture and you want just enough for these cookies then use:
- 2/3 cup rice flour
- 2 Tablespoons tapioca flour
- 2 Tablespoons potato starch
- 2 Tablespoons arrowroot powder
For these to really get that AWESOME texture you will also need:
- 1 cup almond flour — this is the key to great gluten free treats!!!! (find it for the best price on Thrive Market… or buy it from Amazon)
- 2 teaspoons xanthan gum — keeps them from falling apart! (find it for the best price on Thrive Market… or buy it from Amazon)
The Softest Gluten Free Chocolate Chip Cookie Ingredients:
(printable version at the end of the post)
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons pure vanilla (<– This is the vanilla I use and it’s the BEST!)
- 1 cup gluten free flour mix (see notes above about specific flours and amounts)
- 1 cup almond flour
- 2 teaspoons xanthan gum
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup semi-sweet chocolate chips
- In a large bowl with a hand mixer or KitchenAid mixer with scraper attachment, beat the butter 1 minute on medium speed until completely smooth and creamy.
- Add both brown sugar and granulated sugar and mix until fluffy and light.
- Mix in egg and vanilla.
- In a separate bowl, combine GF flour mix, almond flour, xanthan gum, cornstarch, baking soda, and salt. With mixer turned on low, slowly add dry ingredients. Mix until well combined.
- Fold in chocolate chips.
- Cover and chill dough for at least one hour (definitely don’t skip this step). This dough can also be made up to two days ahead of time and then baked.
- Preheat oven to 350 degrees F. Line cookie sheets with silicone baking mats.
- Using a cookie scoop or your hands form about 1.5 tablespoons of cookie dough into balls.
- Bake for 10 minutes. Allow to cool for 5 minutes before removing from cookie sheet to cooling rack to cool completely.
Don’t forget to pin it!