Gluten Free Chocolate Chip Cookies – Crispy, Chewy & Easy

These are hands-down the best gluten free chocolate chip cookies you’ll ever bake. Each bite delivers the perfect texture—crisp and golden on the outside, soft and chewy on the inside—loaded with rich, melty chocolate. They come together in minutes, require no chilling, and taste so good you’d never guess they’re gluten free.

My classic soft, chewy, and easy chocolate chip cookies have gone viral more times than I can count, and one of the most common requests I get is: “Can you make a gluten free version?” Because let’s be honest—everyone deserves a truly great chocolate chip cookie, no matter their dietary needs.

So, I rolled up my sleeves and got to work. I’ve spent days in the kitchen and gone through what feels like hundreds of dollars’ worth of butter, testing and tweaking to create the perfect gluten free chocolate chip cookie recipe. The result? Buttery crisp edges, a chewy center, and melty chocolate in every bite.

It’s so good that my sister, who is not gluten free, actually prefers this recipe over my original. And if that’s not a glowing review, I don’t know what is.

Watch How to Make This Easy Gluten Free Chocolate Chip Cookie Recipe

What Are Gluten Free Chocolate Chip Cookies?

Gluten free chocolate chip cookies are exactly what they sound like—classic chocolate chip cookies made without any gluten-containing ingredients. Instead of traditional all-purpose wheat flour, they use gluten free flours such as almond flour, oat flour, rice flour, or a gluten free flour blend. These swaps give the cookies their signature texture and flavor while making them safe for those with celiac disease or gluten sensitivity.

The best gluten free cookies shouldn’t taste “different” or “less than” the original. They should have the same crave-worthy qualities you’d expect from a bakery-style cookie: crispy, golden edges, a soft, chewy center, and plenty of rich, melty chocolate throughout. My version combines almond flour, gluten free oat flour, and tapioca starch to create a dough that bakes up with perfect structure and irresistible flavor, so good that even non–gluten–free eaters love them.

Why You’ll Love These Gluten Free Chocolate Chip Cookies

If you’ve ever bitten into a gluten free cookie only to be disappointed by a grainy texture, dry crumb, or lackluster flavor, you’re not alone. I’ve spent days baking (and taste-testing… the hard job, I know) to create a recipe that’s crispy at the edges, chewy in the middle, and packed with rich chocolate flavor.

Here’s why this recipe is a winner:

• No Chill Time: You can go from mixing bowl to warm cookies in under 30 minutes.
• Bakery-Worthy Texture: Crisp, golden edges give way to a soft, chewy center that stays tender even after cooling. You’d never guess they’re gluten free.
• Balanced Flavor: Buttery, sweet, and slightly salty for the perfect bite.
• Chocolate in Every Bite: Using chopped chocolate instead of just chips means every single bite has a gooey, melty pocket of chocolate.

Whether you’re gluten free or baking for someone who is, these cookies will win over everyone at the table.

Ingredients You’ll Need

(Full measurements in the recipe card below.)

• Unsalted butter – Using room-temperature butter ensures it creams smoothly with the sugars, trapping tiny air pockets that help create a lighter texture. Unsalted butter also lets you control the exact amount of salt in the recipe.
• Light brown sugar – The molasses in brown sugar adds moisture, chewiness, and a deep caramel-like flavor that pairs perfectly with chocolate. It’s also key for that soft center.
• Granulated sugar – Encourages spreading and contributes to those crisp, golden edges we love in bakery-style cookies.
• Egg – Provides structure and richness while helping bind the flours and fats together. Room temperature eggs incorporate more evenly into the dough.
• Vanilla Bean Paste or Extract – A must for chocolate chip cookies; it enhances the chocolate and adds warmth and depth to the overall flavor. Learn how to make Homemade Vanilla Bean Paste here.
• Almond flour – Creates a tender, almost buttery crumb without the grit some gluten free cookies have. It also adds a subtle nutty flavor. (See nut-free options in the recipe notes.)
• Gluten free oat flour – Gives the cookies structure while keeping the texture soft and light. Make sure to use certified gluten free oat flour if baking for someone with celiac disease.
• Tapioca starch – Helps bind the dough, adds chewiness, and contributes to a crisp outer edge. It also prevents the cookies from becoming too crumbly.
• Baking soda + baking powder – This combination provides just the right lift so the cookies don’t turn out too flat or too puffy.
• Fine sea salt – Balances the sweetness, sharpens the chocolate flavor, and keeps the cookies from tasting one-dimensional.
• Chopped chocolate bar and chocolate chips – Creates melty pools of chocolate that spread throughout the cookie. A mix of chopped chocolate bars and chips works best for both gooey pockets and defined bits.
• Flaky sea salt (optional) – A final sprinkle before baking elevates the flavors, balancing sweetness and adding a touch of sophistication. Learn how to make my Homemade Vanilla Bean Salt; it’s my personal favorite!

Why Almond Flour and Oat Flour?

In gluten free baking, the flour blend is everything—it determines the texture, flavor, and whether your cookies actually taste like real cookies. After testing numerous combinations, I discovered that combining almond flour and oat flour creates the perfect balance—crispy edges, a chewy center, and no gritty aftertaste.

• Almond flour – Finely ground almonds add natural richness, moisture, and a buttery flavor that keeps cookies tender without falling apart. It also provides a structure similar to wheat flour, so your cookies hold together beautifully.
• Oat flour – Light and slightly sweet, oat flour balances the density of almond flour. It prevents heaviness, adds a soft interior, and gives a subtle warmth that pairs perfectly with chocolate.
• The magic combination – Almond flour alone can be too moist and dense; oat flour alone can make cookies overly soft. Together, they produce a dough that bakes evenly, holds its shape, and delivers crispy edges with a chewy middle—exactly what you want in a chocolate chip cookie. And no, you do not taste oats or almonds!

We even tested this recipe using a popular all-in-one gluten free flour blend—King Arthur’s 1:1—and honestly? The results were disappointing. The cookies baked up with an off flavor and unpleasant texture that didn’t come close to our almond + oat flour version. I’m personally not the biggest fan of 1:1 GF flour blends. The almond + oat flour combination, though, truly delivers the best flavor and texture, and it’s the one we’ll stick with. And no, you will not taste oats or almonds!

Nut-Free Substitutions

If you need to make these cookies completely nut-free, you still have plenty of options that bake up beautifully—just with slight differences in taste and texture.

• Sunflower seed flour – This is my favorite nut-free swap for almond flour because it’s the closest in texture and fat content, so the cookies stay tender with crisp edges. It has a mild, earthy flavor that pairs well with chocolate. One thing to note: sunflower seeds naturally contain chlorophyll, which can react with baking soda and give the cookies a faint green tint after baking. Don’t panic—it’s totally safe and doesn’t affect the flavor.
• Oat flour – If you love a softer, more cake-like cookie, this is the swap for you. Using all oat flour makes the texture lighter and fluffier, though you’ll lose a bit of the richness that almond flour provides. Be sure to use certified gluten free oat flour if baking for someone with celiac disease.
• Gluten free all-purpose flour blend – This is the most convenient swap if you already keep a blend on hand. Replace the almond flour with the same weight of your preferred gluten free blend, but reduce the tapioca starch in the recipe to 1 tablespoon since most blends already contain starch. The flavor will be milder and more neutral than with almond flour.

Our favorite? The almond + oat flour combo wins every time for both taste and texture. Even my sister—who isn’t gluten free—prefers the almond flour version over my classic wheat flour cookies. But if you have a nut allergy, these swaps will still give you a delicious, bakery-style cookie you’ll want to make again and again.

Step-by-Step: How to Make Gluten Free Chocolate Chip Cookies

1. Preheat Your Oven

Preheat to 350°F (177°C). Line a baking sheet with parchment paper.

2. Cream the Butter & Sugars

Beat the butter, brown sugar, and granulated sugar for 1–2 minutes until fluffy. This step is key to aerating the dough.

3. Mix in Egg & Vanilla

Beat in the egg and vanilla until smooth.

4. Combine Dry Ingredients

In a separate bowl, whisk almond flour, oat flour, tapioca starch, baking soda, baking powder, and salt.

5. Mix the Dry with the Wet

Mix the dry ingredients into the wet until a dough forms. Don’t overmix—just until combined.

6. Fold in Chocolate

Gently stir in chopped chocolate and chips until evenly distributed.

7. Scoop the Cookies And Bake

Scoop about 2 tablespoons of dough for each cookie and place them on your prepared baking sheet. Bake for 10–12 minutes, or until the edges are golden brown. For crispier cookies, bake an additional 1–2 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Gluten Free Cookies

• Start with room temperature ingredients – Butter and eggs should be at room temp so they mix evenly and trap air when creamed with the sugar. This helps create that perfect balance of crisp edges and a chewy middle. (You can read my full guide on why room temperature ingredients matter for more details.)
• Weigh your flours for accuracy – The magic of this recipe comes from the combination of almond flour and oat flour, which together create the ideal texture—tender yet sturdy, with no gritty aftertaste. Weighing your flours ensures you keep that balance every time.
• Use a mix of chopped chocolate and chocolate chips – Chopped chocolate melts into gorgeous, uneven pockets for gooey bites, while chips keep their shape for a satisfying chocolate bite in every mouthful.
• Bake until the edges are set, not the center – Slightly underbaking keeps the middle soft and chewy. The cookies will continue to set as they cool on the baking sheet.
• Don’t skip the salt—it balances the sweetness.

How to Store and Freeze Chocolate Chip Cookies

• Room Temperature: Store in an airtight container for up to 4 days.
• Freezing Baked Cookies: Freeze up to 2 months; thaw at room temperature.
• Freezing Dough: Scoop into balls, freeze, then bake straight from frozen (add 1–2 minutes to baking time).

Ways to Serve Gluten Free Chocolate Chip Cookies

These cookies are delicious straight from the cooling rack, but they’re also incredibly versatile. Here are some fun and delicious ways to enjoy them:

• Classic & Warm: Eat them fresh from the oven when the chocolate is still melty and the edges are perfectly crisp.
• With a Glass of Milk: Dunk into cold milk or your favorite non-dairy milk for the ultimate nostalgic treat.
• Ice Cream Sandwiches: Pair two cookies with a scoop of vanilla, chocolate, or salted caramel ice cream in the middle for a bakery-worthy dessert. Try our easy no-churn ice cream recipe!
• Cookie Crumble Topping: Crumble over ice cream, yogurt, or pudding for added crunch and flavor.
• Dipped in Chocolate: Dip half of each cookie in melted dark or white chocolate and sprinkle with crushed nuts or festive sprinkles.

Frequently Asked Questions

Can I make these cookies dairy-free?
Yes! Simply swap the butter for a plant-based butter stick (not margarine) and use dairy-free chocolate chips or chopped chocolate. The cookies will still bake up crisp and chewy.

Can I make this gluten free chocolate chip cookie recipe vegan?
Absolutely. To make them fully vegan, replace the butter with plant-based butter sticks and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes until gelled). Also, use dairy-free chocolate. The texture will be slightly softer, but still delicious.

Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 48 hours before baking. Chilling will deepen the flavor slightly and may make the cookies a bit thicker. If chilling longer than 2 hours, let the dough sit at room temperature for about 15 minutes before scooping.

Do I need to chill the dough for this recipe?
Nope! This recipe is designed to bake right away. But if you want a deeper flavor or slightly thicker cookie, a short chill (30–60 minutes) won’t hurt.

Can I freeze these gluten free cookies?
Yes. You can freeze the baked cookies for up to 2 months, or freeze scooped cookie dough balls for up to 3 months. Bake frozen dough straight from the freezer, adding 1–2 extra minutes to the bake time.

Why do you use both almond flour and oat flour in gf cookies?
The almond flour adds richness, tenderness, and a buttery flavor, while the oat flour lightens the texture and keeps it from feeling heavy. Together, they create the perfect crisp-chewy balance.

Can I use a gluten-free all-purpose flour blend instead?
Technically yes, but I tested this with King Arthur’s 1:1 blend and found the results underwhelming—off flavor and less-than-ideal texture. The almond + oat flour combo truly makes the difference here.

How do I keep my gluten free cookies from being gritty?
Using finely milled almond flour and certified gluten free oat flour eliminates the gritty texture you sometimes get in GF baking. Weighing your flours for accuracy also helps achieve the right texture.

Get to Baking!

These gluten free chocolate chip cookies are proof that you don’t have to sacrifice texture or flavor when baking without gluten. With crispy, golden edges, a chewy, tender center, and rich chocolate in every bite, they’re the kind of cookie that disappears fast—whether or not anyone in the room is gluten free.

If you try this recipe, I’d love to hear what you think! Leave a comment below, tag me on Instagram @everythingjustbaked, and share your photos—I can’t wait to see your creations.