If you’re looking for a foolproof gluten-free chocolate chip cookie that’s guaranteed to be a crowd-pleaser, this is it. These cookies are soft, chewy, and consistently delicious, making them perfect for everything from casual get-togethers to special occasions. They come together quickly in just one bowl, which means minimal mess and maximum ease, and the simple, reliable method ensures they turn out great every single time. Whether you’re baking for friends, family, or yourself, this is the kind of go-to recipe you’ll come back to again and again.
Do you ever find yourself searching for a really, really good gluten-free chocolate chip cookie recipe? The kind you can always count on—your trusty go-to for get-togethers, potlucks, or just a cozy night at home? If so, this one’s for you. Even better, it all comes together in one bowl, which makes it incredibly simple to throw together.
In fact, this is one of the very first recipes I ever memorized—so much so that I could make it without even looking at a recipe. That’s just how often I baked these cookies! Over time, friends and family quickly made them a favorite, and as a result, I relied on them for any occasion, knowing they would turn out perfectly every single time.
Ultimately, the beauty of this recipe lies in its simplicity. You make everything in one bowl, and from there, it all comes down to the order of operations. Because the dough comes together quickly and consistently, and with the help of a few simple tricks—which I’ll share below—you’ll get perfect gluten-free cookies every single time.
Ingredients
When my family took a few months off gluten, it was a big adjustment! A lot of our favorite meals had to be adjusted and some of our go-to recipes had to be put on pause. I loved that I could turn to this gluten-free cookie recipe for a slice of normality and not feel like I was compromising on taste or indulgence.
- Gluten-free flour
- Sugar
- Brown sugar
- Butter
- Eggs
- Baking powder
- Baking soda
- Salt
- Chocolate chips
See recipe card for quantities.
Instructions
Step 1: Set oven to 350°F
Step 2: In a large bowl, beat the butter, granulated sugar, and brown sugar using a hand mixer for about 2 minutes, until light and fluffy.
Step 3: Add the eggs and vanilla extract. Beat for another 2 minutes, until the mixture is light and fully combined.
Step 4: Add the gluten-free flour directly on top of the wet ingredients. Then sprinkle the baking powder, baking soda, and salt evenly over the flour.
Step 5: Gently mix the dry ingredients into the wet ingredients just until no white flour remains. Be careful not to overmix—the dough should just come together. Then fold in the chocolate chips.
Step 6: Line a baking sheet with parchment paper. Using a cookie scoop, place 12 cookies onto the prepared baking sheet.
Step 7: Bake for 10 minutes. If baking two trays at once, rotate them halfway through (switch the top and bottom racks after 5 minutes) to ensure even baking.
Step 8: After 10 minutes, the cookies will look puffy and slightly underbaked—this is perfect. Remove from the oven and let them sit on the baking sheet for 10 minutes to continue setting.
Step 9: Transfer cookies to a cooling rack and repeat with the remaining dough. This recipe makes 36 cookies. Enjoy!
Hints: If baking two trays at once, rotate them halfway through (switch the top and bottom racks after 5 minutes) to ensure even baking.
Using a light colored cookie sheet will keep the bottom of the cookies from getting too dark
Equipment
- Large mixing bowl
- Electric mixer - hand mixer or stand mixer
- Cookie sheets (preferably light colored - this keeps the bottom of the cookies from getting too dark)
- Parchment paper
- Cookie scoop
Storage
Store at room temperature in an air-tight container for 2–3 days.
They also freeze beautifully—once completely cooled, pop them into a freezer bag and simply thaw at room temperature whenever you’re ready to enjoy.
Top Tip
As soon as the edges look set with just a hint of color, pull the cookies from the oven—even if they seem underbaked and too soft to move. They’ll finish baking as they rest on the pan for the next 10 minutes, giving you perfectly soft, chewy cookies. Trust the process!
One Bowl Gluten-Free Chocolate Chip Cookies
If you’re looking for a foolproof gluten-free chocolate chip cookie that’s always a crowd-pleaser, this is it. Soft, chewy, and consistently delicious, these cookies are perfect for everything from casual get-togethers to special occasions and come together quickly in just one bowl for minimal mess. With a simple, reliable method, they turn out perfectly every time, making this the kind of go-to recipe you’ll return to again and again.
- Total Time: 35 minutes
- Yield: 36 cookies
Ingredients
- 3 cups gluten-free flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup softened butter
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups chocolate chips
Instructions
Step 1
Set oven to350°F
Step 2
In a large bowl, beat the butter, granulated sugar, and brown sugar using a hand mixer for about 2 minutes, until light and fluffy.
Step 3
Add the eggs and vanilla extract. Beat for another 2 minutes, until the mixture is light and fully combined.
Step 4
Add the gluten-free flour directly on top of the wet ingredients. Then sprinkle the baking powder, baking soda, and salt evenly over the flour.
Step 5
Gently mix the dry ingredients into the wet ingredients just until no white flour remains. Be careful not to overmix—the dough should just come together. Then fold in the chocolate chips.
Step 6
Line a baking sheet with parchment paper. Using a cookie scoop, place 12 cookies onto the prepared baking sheet.
Step 7
Bake for 10 minutes. If baking two trays at once, rotate them halfway through (switch the top and bottom racks after 5 minutes) to ensure even baking.
Step 8
After 10 minutes, the cookies will look puffy and slightly underbaked—this is perfect. Remove from the oven and let them sit on the baking sheet for 10 minutes to continue setting.
Step 9
Transfer cookies to a cooling rack and repeat with the remaining dough. This recipe makes 36 cookies. Enjoy!
Notes
Baking the cookies on a light colored cookie sheet will keep the bottom of the cookies from getting too dark
Using parchment paper will keep the cookies from sticking and will keep your cookie sheets in good condition
If baking two trays at once, rotate them halfway through (switch the top and bottom racks after 5 minutes) to ensure even baking.
Top tip: As soon as the edges look set with just a hint of color, pull the cookies from the oven—even if they seem underbaked and too soft to move. They’ll finish baking as they rest on the pan for the next 10 minutes, giving you perfectly soft, chewy cookies. Trust the process!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Diet: Gluten Free
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