Gluten-Free Soft Chocolate Chip Cookies

Recipe by PJ Hamel
39 Reviews 4.1 out of 5 stars

Soft with just the slightest chew, these cookies are the ideal counterpart to a cold glass of milk or a hot cup of coffee or tea. They feature a generous amount of chips, so if you're someone who likes to switch it up and add nuts, dried fruits, or other favorite mix-ins, this cookie affords you the option to substitute.

We know you’ll love this gluten-free version of our Soft Chocolate Chip Cookies recipe, a long-time favorite here on our site. As a result of reader feedback, we’ve retested this recipe and made some changes from the original; see “tips” (below) for details.​​​​​​​

Prep
15 mins
Bake
10 to 12 mins
Total
30 mins
Yield
3 dozen cookies
Gluten-Free Soft Chocolate Chip Cookies
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Instructions

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  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

  2. In a large bowl, beat together the butter, brown sugar, vanilla, salt, baking soda, and baking powder until smooth.

  3. Scrape down the bowl, then beat in the egg and milk until well combined.

  4. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  5. Stir the flour into the cookie dough. Add the chocolate chips, mixing just until combined.

  6. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 6 dozen 2" cookies. Gently press each cookie down to about 1/2" high. 

  7. Bake the cookies for 10 to 12 minutes (9 to 10 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone;" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time.

  8. Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.

  9. Store cookies, well wrapped in plastic, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

  • This recipe originally included granulated sugar, honey, and cider vinegar. We found that omitting these additions and increasing the amount of brown sugar yielded cookies with a more desirable flavor and texture, while also shortening the ingredient list.

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