Gluten-Free Chocolate Chip Cookies {The Best!}


These Gluten-Free Chocolate Chip Cookies are THE BEST! These don’t taste like they’re gluten-free and are so easy to make. I honestly can’t believe how amazing these are! 

Gluten-Free Chocolate Chip Cookies on baking sheet

Gluten-Free Chocolate Chip Cookie Recipe

What is the best way to judge the success of a gluten-free cookie recipe? If no one can even tell it’s gluten-free. This these chocolate chip cookies, no one knew. That is just how insanely delicious these are!

I’ve tried several gluten-free chocolate chip cookies recipes on the lookout for the best, and these are hands down THE BEST! Six picky eaters (my two kids, my nieces and nephew, and my husband) all requested two and finished them off in no time. No idea. Yes, I call that success.

The other gluten-free chocolate chip cookie recipes I tried left me wanting more. Simply put, I wanted a gluten-free cookie that tasted just like a gluten-filled chocolate chip cookie.

One of the recipes I tried was Alton Brown’s Chewy Gluten-Free Chocolate Chip Cookie. In my opinion, I thought they were flat, crisp, and greasy. I also didn’t like the flavor of the brown rice flour.

These cookies, however, are soft, chewy and moist (in a non-greasy way). They have a great structure (as in they don’t deflate into nothingness when you take them out of the oven), and their flavor is perfect. And of course, you can always fancify them a bit and add some Maldon Sea Salt or vanilla beans.

I’m nowhere near experienced in the field of gluten-free baking (it can be a tricky thing for sure), but these homemade chocolate chip cookies were a breeze to make and seem nearly fool-proof. Just as easy as the ordinary chocolate chip cookies, but with a little more measuring since there is more than one type of flour.

If you have been looking for an incredibly good gluten-free chocolate chip cookie recipe, be sure you try this recipe! I was thoroughly impressed.

Gluten-Free Chocolate Chip Cookies sprinkled with sea salt on baking sheet

Chocolate Chip Cookie Ingredients

For these gluten-free chocolate chip cookies, you’ll need:

  • White rice flour
  • Potato starch
  • Tapioca gum
  • Xanthan gum
  • Baking soda
  • Gluten-free baking powder
  • Salt
  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Chocolate chips
  • Sea salt, optional

Gluten-Free Chocolate Chip Cookies on red and white plate next to jar of milk

How to Make Gluten-Free Chocolate Chip Cookies

  • Stir together dry ingredients in one bowl, and wet in another.
  • Slowly add dry ingredients into the wet, then fold in chocolate chips.
  • Drop dough onto parchment paper-lined baking sheet and bake until golden. Sprinkle with sea salt, if desired.

Can I Substitute Something Else for the Potato Starch?

Whether you’re out of potato starch or you have a sensitivity to it, you can likely use something in place of it (like arrowroot powder or cornstarch). However, without having tested alternate versions of this recipe myself I can’t say for sure what substitutions will work.

Quite a few readers have left their substitutions in the comments section below, so I recommend reading through the comment thread to see what worked for other people!

Can I Freeze These Cookies?

Yes, these cookies can be frozen and enjoyed later on. Simply let the cookies cool completely before storing them in the freezer inside a freezer bag. Let them thaw in your fridge or on the counter when you’re ready to enjoy.

Gluten-Free Chocolate Chip Cookies on baking sheet

Tips for the Best Gluten-Free Cookies

  • When measuring the dry ingredients, you need to scoop and level them (rather than pouring the dry ingredients from the pouch and then leveling the dry ingredients).
  • If desired, you can reduce the vanilla to 1 tsp and add the seeds of one small vanilla bean when blending the butter and sugars.
  • I used 2/3 cup each of bittersweet, semi-sweet and milk chocolate chips when I made these cookies. But you can use any chocolate chips you have on hand!

More Gluten-Free Recipes You’ll Love:

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Gluten-Free Chocolate Chip Cookies

5 from 4 votes

The best gluten free chocolate chip cookies! They have a perfect texture and incredible flavor.

Servings: 28 cookies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 1/2 cups white rice flour*
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter , softened
  • 3/4 cup firmly packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp gluten-free vanilla extract**
  • 12 oz (2 cups) gluten-free chocolate chips***
  • Maldon Sea Salt , for sprinkling tops (optional)


  1. Preheat oven to 375 degrees F. In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren't using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process). 

  3. Mix in eggs one at a time, blending until combined after each addition. Stir in vanilla. 

  4. With mixer set on low speed, slowly add in dry ingredient and mix until combined. Mix in chocolate chips. 

  5. Drop dough (I shaped into balls for more even rounds) about 2 1/2 Tbsp (45g each) at a time onto Silpat or parchment paper-lined baking sheets, spacing cookies 2-inches apart. 

  6. Bake in preheated oven 9 - 11 minutes until golden. Sprinkle tops with Maldon Sea Salt if desired, and cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Recipe Notes

  • *All the dry ingredients are to be scooped and leveled (rather than pour from the pouch and level).
  • **If desired, reduce the vanilla to 1 tsp and add seeds of 1 small vanilla bean when blending butter and sugars.
  • ***I used 2/3 cup of each bittersweet, semi-sweet and milk chocolate chips because the blend of the three is my favorite, but use whatever kind you prefer.
  • Recipe Source: adapted from Land O Lakes
Course: Dessert
Cuisine: American
Keyword: Gluten Free Chocolate Chip Cookies
Author: Jaclyn


  • Faith: If I am out of potato starch, should I just up the tapioca? Or maybe sub arrowroot or cornstarch? May 11, 2019 at 10:56pm Reply

    • Jaclyn: I’ve heard all three are good substitutes but without further testing to this specific recipe I can’t say for sure on what the outcome would be unfortunately. May 12, 2019 at 2:02pm Reply

      • Faith: I ended up using all tapioca starch (so 3/4 cup total) and it worked perfectly! May 12, 2019 at 8:57pm Reply

        • Jaclyn: Glad it worked out well for you! May 13, 2019 at 7:19am Reply

  • Maryanne: These were the best chocolate chip cookies I’ve had in a long time-GF or not. I used sweet potato starch (I’m sensitive to white potatoes) and half the amount of sugar. Definitely a keeper January 31, 2019 at 11:31am Reply

  • Joan Reiner: Hi,
    These were the best chocolate chip cookies I’ve ever made!!! Always searching for new recipes, but this is THE one!
    I did change a few ingredients for lack of the ones listed. I used organic coconut oil instead of butter, (sorry Land Of Lakes ), tapioca starch instead of potato & dark brown sugar instead of light.
    Honestly, you couldn’t tell they were gluten free.
    I made 2 dz, & froze the left over batter for emergency cravings, lol!
    Thank you for this amazing recipe. February 27, 2018 at 11:17am Reply

    • Jaclyn: Thank you for the amazing review! February 27, 2018 at 1:03pm Reply

  • Dorothy Harris: Hi, Jaclyn

    We know the most glorious inflammation is caused by gluten in public. Your post is about the gluten-free chocolate chip, Obviously, your post is most effective for many people.

    Thanks for sharing your great ideas!

    Please, continue to share your idea in the future!

    Dorothy Harris October 27, 2017 at 11:21am Reply

  • Marlene: These are crunchy and satisfyingly good (I baked mine a little longer) I also used butter flavored Crisco, substituted Bobs Red Mill All Purpose Flour for at least half the rice flour, added 2 Tablespoons of ground flax seeds, let the dough rest for about 20 minutes. I used less chocolate chips too. I will make them again because they are so good! October 21, 2017 at 10:54am Reply

    • Jaclyn: So glad you loved them Marlene! October 24, 2017 at 12:11pm Reply

  • Eva: I’m about to make these cookies for our family movie night! So exited to see how they turn out! October 19, 2017 at 6:12pm Reply

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