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+ servings
gluten free chocolate chip cookies stacked on top of each other
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5 from 23 votes

Classic Gluten-Free Chocolate Chip Cookies

The best moist and chewy Gluten-Free Chocolate Chip Cookies.
Prep Time1 hour
Resting Time3 hours
Course: Dessert
Keyword: chewy gluten free cookie, gluten-free chocolate chip cookie recipe, gluten-free chocolate chip cookies, gluten-free cookies
Yield: 20 Cookies
Calories: 220kcal


  • 270 grams of All-Purpose Gluten-Free Flour 
  • 1 ½ teaspoon of Cornstarch 
  • 1 teaspoon of Baking Soda 
  • ½ teaspoon Xanthan Gum  (omit if your flour blend has it)
  • ½ teaspoon of Salt 
  • 110 grams of Unsalted Butter at Room Temperature
  • 70 grams of Cream Cheese at Room Temperature
  • 170 grams of Dark Brown Sugar 
  • 100 grams of Granulated Sugar 
  • 1 Large Egg
  • 1 Egg Yolk
  • 2 teaspoon of Vanilla Extract 
  • 240 grams of Hershey Semi-Sweet Chocolate Chips


  • In your stand-alone mixer with the paddle attachment, beat the cream cheese, butter, and sugar together at medium speed until light and fluffy (5 Minutes)
  • Then add in the eggs one at a time and the vanilla extract and beat until all ingredients are mixed. 
  • In a separate bowl, mix the flour, cornstarch, baking soda, xanthan gum, and salt together. 
  • Slowly add the dry ingredients to the wet ingredients and mix at low speed using the paddle attachment until all is combined.
  • Now add in the chocolate chips and mix until combined. 
  • Then cover the cookie dough tightly and chill the dough in the fridge for a minimum of 3 hours.
  • After the cookie dough is chilled, preheat the oven to 180 °C (356°F). . While the oven is heating, align your baking pan with baking paper.
  • Using an ice-cream scooper, scoop the dough and place them on the baking paper at least 5 cm apart. 
  • Place the cookies in the oven and bake for 9 to 11 minutes until the cookie's bottom is slightly golden.   
  • Once the cookies are baked, let them sit at room temperature for 5 minutes before removing them from the baking pan and placing them on a cooling rack


  • Feel free to increase the amount of chocolate chips in this recipe if you prefer a higher chocolate chip to cookie dough ratio. I have used Hershey Semi-Sweet Chocolate Chips in this recipe. 
  • For this recipe, you can use any brand of all-purpose gluten-free flour. I have made those cookies several times, and each time, I used a different brand, and the cookies always tasted good. 
  • You can keep the cookie dough in the fridge for up to three days before baking it.
  • Ensure that your oven temperature is 180 °C as the baking temperature will have a massive impact on your final product. I strongly recommend getting an oven temperature as your oven temperature indicator is not always accurate. 


Serving: 1Cookie | Calories: 220kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 172mg | Potassium: 90mg | Fiber: 2g | Sugar: 18g | Vitamin A: 215IU | Calcium: 30mg | Iron: 1mg