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Gluten-Free Chocolate Chip Cookies: The Ultimate Soft & Chewy Recipe

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By Check Gluten Team ★★★★★ Published Mar 23, 2026 · Last reviewed Jun 2026

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No crumbly cookies here! These are thick, chewy in the center, perfectly crispy on the edges, and loaded with chocolate chips.

Gluten-Free Chocolate Chip Cookies: The Ultimate Soft & Chewy Recipe

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✓Key Takeaways


Let's Be Honest About GF Cookies


Most gluten-free chocolate chip cookies fall into two categories:

  • They crumble to dust the second you bite into them.
  • They spread thin like melted lace in the oven.

    • We wanted a cookie that a non-celiac would eat and say, "Wait, this is gluten-free?"


    These cookies are thick, incredibly chewy, buttery, and packed with chocolate.


    ---


    The Three Rules of Chewy GF Cookies


  • Melted Butter: Using melted butter instead of softened butter creates a denser, chewier texture.
  • The Extra Yolk: We use one egg plus one extra yolk. The extra fat and protein in the yolk give the cookie fudgy stability to make up for the lack of gluten.
  • Chill The Dough: If you bake GF dough warm, it spreads instantly. Chilling it for just 30 minutes allows the flours to hydrate and solidifies the butter, giving you a thick bakery-style cookie.

    • ---


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    Ingredients That Matter


  • ►Bob's Red Mill 1-to-1 Baking Flour
  • ►Make sure your chocolate chips are made in a safe facility. Brands like Enjoy Life or Guittard are excellent!

    • ---


    The Recipe


    *Prep time: 40 mins (includes chill time) | Cook time: 12 mins*


    Ingredients

  • ►2 1/4 cups GF 1-to-1 baking flour
  • ►1 tsp baking soda
  • ►1/2 tsp salt
  • ►3/4 cup unsalted butter, melted and cooked slightly
  • ►1 cup packed light brown sugar
  • ►1/2 cup granulated sugar
  • ►1 large egg + 1 egg yolk
  • ►2 tsp vanilla extract
  • ►1 1/2 cups chocolate chips

    • Instructions

  • Whisk flour, baking soda, and salt in a bowl.
  • Mix melted butter and both sugars until smooth. Add egg, extra yolk, and vanilla.
  • Combine wet and dry ingredients. Fold in chocolate chips.
  • CHILL the dough for at least 30 minutes. Do not skip this!
  • Bake at 350°F on parchment-lined sheets for 10-12 minutes.
  • Cool on the pan for 10 minutes before moving. They will look underbaked in the center when you pull them out—that's perfect!

    • ---


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    About the Author

    SM

    Sarah Mitchell

    Lead Content Writer & Nutritionist, B.S. Nutrition Science

    Sarah was diagnosed with celiac disease in 2018 and writes evidence-based guides combining clinical nutrition knowledge with 6+ years of personal gluten-free living experience. All health content is medically reviewed by our advisory team.

    Meet our full team →

    Medical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.

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