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Best Gluten-Free Chocolate Chip Cookies

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Gluten-Free Chocolate Chip Cookies

I discovered this recipe in a roundabout way while browsing and baking my way through the new Sister Pie cookbook. (I love, love, LOVE everything about this book!) In addition to the many drool-worthy pies in the book,ย one of the recipes that caught my eye was the bakery’s signature gluten-free buckwheat chocolate chip cookies. With so many readers and friends now eating gluten-free, I decided to try them. While the cookies had excellent flavor, I found that the buckwheat flour gave them an unappealing sandy texture. After a bit of research, I discovered that there are different varieties of buckwheat flour, which explained why my cookies looked so much different than the ones in the book. On a whim, I decided to try the recipe with a standard gluten-free flour blend. The results were spectacular! The cookies were not just “good for gluten-free,” but rather they were delicious cookies that just happenedย to be gluten-free. I would proudly serve them to anyone — gluten-free diet or not.

How to Make Gluten Free Chocolate Chip CookiesTo begin, combine the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon in a medium bowl.

How to Make Gluten Free Chocolate Chip Cookies

Whisk to combine and set aside.

How to Make Gluten Free Chocolate Chip Cookies

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, granulated sugar, and brown sugar.

How to Make Gluten Free Chocolate Chip Cookies

Beat on medium speed for 4 minutes.

How to Make Gluten Free Chocolate Chip Cookies

Scrape down the sides of the bowl and add the eggs and vanilla.

 

How to Make Gluten Free Chocolate Chip Cookies

Beat on medium speed for 2 minutes more.

How to Make Gluten Free Chocolate Chip Cookies

Add the flour mixture and the water.

How to Make Gluten Free Chocolate Chip Cookies

Mix on low speed until the flour is evenly combined.

How to Make Gluten Free Chocolate Chip Cookies

Add the chocolate chips.

How to Make Gluten Free Chocolate Chip Cookies

Mix until just combined.

How to Make Gluten Free Chocolate Chip Cookies

Use a 3-tablespoon cookie scoop to portion the dough into compact golf-ball sized mounds, spacing them on the prepared baking sheets about 2 inches apart. (If you don’t have a cookie scoop, you can use your hands. If the dough is too sticky to handle, refrigerate it until firm enough to roll.) Top each dough ball with a few flakes of sea salt (go easy – a little goes a long way). Place the baking sheets in the refrigerator for 30 minutes. How to Make Gluten Free Chocolate Chip Cookies

Bake for 14 to 17 minutes, until the cookies are puffed and the edges are slightly golden. Let the cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely. The cookies are best enjoyed fresh on the day they are made; if you don’t plan to serve the whole batch, see instructions below to freeze the dough balls for longer storage.

Gluten-Free Chocolate Chip Cookies

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Best Gluten-Free Chocolate Chip Cookies

Servings: 24
Prep Time: 15 Minutes
Cook Time: 15 Minutes

Ingredients

  • 2-3/4 cups gluten-Free flour blend with xanthan gum (I tested the recipe with King Arthur Measure for Measure Gluten Free Flour)
  • 1/4 cup unsweetened shredded coconut
  • 1-1/2 teaspoons kosher salt
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup coconut oil, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons water
  • 1-1/3 cups (about 9 oz) gluten-free semi-sweet chocolate chips, best quality
  • Flaky sea salt, for sprinkling tops

Instructions

  1. Line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, granulated sugar, and brown sugar. Beat on medium speed for 4 minutes. Scrape down the sides of the bowl and add the eggs and vanilla; beat on medium speed for 2 minutes more. Scrape down the sides of the bowl again.
  4. Add the flour mixture and the water; mix on low speed until the flour is almost completely incorporated -- you should still be able to see some streaks of flour. Add the chocolate chips and mix until just combined. Use a spatula to give one final mix, making sure to scrape the bottom of the bowl.
  5. Use a 3-tablespoon cookie scoop to portion the dough into compact golf-ball sized mounds, spacing them on the prepared baking sheets about 2 inches apart. (If you don't have a cookie scoop, you can use your hands. If the dough is too sticky to handle, refrigerate it until firm enough to roll.) Top each dough ball with a few flakes of sea salt (go easy - a little goes a long way). Place the baking sheets in the refrigerator for 30 minutes.
  6. Preheat the oven to 350ยฐF and set two oven racks in the middle positions.
  7. Transfer the baking sheets to the oven and bake for 14 to 17 minutes, until the cookies are puffed and the edges are slightly golden. Let the cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely. The cookies are best enjoyed fresh on the day they are made; if you don't plan to serve the whole batch, see instructions below to freeze the dough balls for longer storage.
  8. Freezer-Friendly Instructions: Scoop the cookie dough into balls, let set on a baking sheet in the freezer for about 30 minutes or until very firm, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Reviews & Comments

  • I’ve been able to adapt most of my cooking to gluten free while retaining the flavours we enjoy since being diagnosed with celiac but baking has been very hit and miss. These cookies are great. No gritty or dissolving texture and wonderful taste. I really appreciate the advice on freezing the dough to make a few at a time whenever we want.

    • — Gail Atamanchuk on February 7, 2019
    • Reply
  • I loved these cookies! I omitted the coconut and cinnamon and refrigerated the dough for about 24 hours. They came out perfectly. I also made the buckwheat cookies from the Sister Pie book and they were fantastic – not grainy at all.

    • — Sally on February 5, 2019
    • Reply
  • These look great! Two quick questions – in the book, they want you to put the dough in the refrigerator for days – is this necessary for this recipe? And what kind of buckwheat flour did you use? Thanks!

    • — sally on February 1, 2019
    • Reply
    • Hi Sally, I don’t think it’s necessary to refrigerate this dough overnight, although it wouldn’t hurt if you wanted to make them ahead. I used Arrowhead Mills buckwheat flour, which is the only one I could find. The cookies made with buckwheat flour tasted wonderful but the texture was extremely gritty. The cookies were also much darker in color than the ones shown in the book.

      • — Jenn on February 1, 2019
      • Reply
  • I was super excited to bake these cookies. I recently began trying a gluten free diet, but my daughter loves to bake with me. Our whole family was pleasantly surprised at how good these are! I’m hoping I can use it for a base recipe and alter to make different kinds of cookies.
    Thank you!!

    • — Quincy Waidelich on January 31, 2019
    • Reply
  • Hi so I made them today and they came out very sandy and not flat at all… what went wrong?

    • — Rin on January 30, 2019
    • Reply
    • Hi Rin, Sorry to hear you had a problem with these! I found the cookies to be sandy when I tested them with buckwheat flour. Did you use that or a gluten-free flour blend? Did you make any other adjustments to the recipe?

      • — Jenn on January 31, 2019
      • Reply
  • Hi Jen,

    First of all I want to thank you for sharing your wonderful recipes with all of us.
    Can I make these gluten free cookies dairy free too. Any suggestions would be greatly appreciated. -Jo

    • — Jo on January 30, 2019
    • Reply
    • Hi Jo, so glad you like the recipes! ๐Ÿ™‚ You can make these cookies dairy-free by replacing the butter in them with additional coconut oil. Hope you enjoy!

      • — Jenn on January 31, 2019
      • Reply
  • My daughter made these straight from the book with the buckwheat flour. They were delicious. Iโ€™m going to try with your gluten free flour recipe. ๐Ÿ™‚

    • — Terri on January 29, 2019
    • Reply
  • This is the best gf cookie I’ve ever tasted! Thank you, Jenn:)

    • — Kimberly on January 29, 2019
    • Reply
  • Jenn,
    I have a GF relative who is also allergic to corn products. Since there is cornstarch in baking powder, is there a reliable substitute? I appreciate any suggestions you may have. Kind regards and happy cooking!

    • — Karen on January 29, 2019
    • Reply
    • HI Karen, I’ve never tried this so I can’t vouch for it, but I read online that you can make your own corn-free baking powder. For each teaspoon of baking powder, replace it with 1 tsp baking soda and 1/2 tsp cream of tartar. I’d love to hear how it turns out if you try it!

      • — Jenn on January 29, 2019
      • Reply
    • I have a gluten and corn allergy as well. I order baking soda and baking powder that is GF and corn free from vitacost. They have the best selection of GF and corn free products. I even bought vanilla marshmallows that I could eat.

      • — Sherryg on January 30, 2019
      • Reply
  • Hi Jenn:

    Could this recipe be made without a stand mixer? I just have a hand mixer.

    I love your recipes and your new cookbook.

    Leslie

    • — Leslie on January 27, 2019
    • Reply
    • Sure, Leslie – that’s fine. Enjoy!

      • — Jenn on January 27, 2019
      • Reply
  • Loved these! Thanks for the gluten-free recipe! Since others are offering their opinions, I’ll add mine. Cup 4 Cup is my favorite gluten-free flour.

    • — Stephanie Nolan on January 26, 2019
    • Reply
  • Hi Jenn! Can I refrigerate the dough overnight and bake the next day? Thank you!!!

    • — Amanda on January 26, 2019
    • Reply
    • Sure, Amanda ๐Ÿ™‚

      • — Jenn on January 26, 2019
      • Reply
  • Hi. I’m allergic to coconut. What oil can I substitute that would be good and will the cookies be less most when I leave out the coconut? Thank you!!

    • — Connie Gregory on January 25, 2019
    • Reply
    • Hi Connie, I would replace the coconut oil with more butter and I’d replace the dried coconut with 2 more tablespoons of the flour. Hope you enjoy the cookies!

      • — Jenn on January 25, 2019
      • Reply
  • Being Celiac, I am very excited that you posted a gluten free recipe! I own your cookbook and just adapt where needed. I have been cooking and baking GF for years. Hands down King Arthur Flour Measure for Measure is my all time very favorite, never lets me down, GF flour. If anyone else out there needs a trusty GF flour I highly recommend it. Now….I’m off to try your recipe! Perfect for this cold and overcast day.

    • — Wild Child on January 24, 2019
    • Reply
    • Another measure-for-measure substitute for white flour that I have had excellent results with is Pamela’s Products Gluten-Free All-Purpose Artisan Flour Blend.

      • — Ray Reinhard on January 25, 2019
      • Reply
  • I’m so excited you posted a gluten free cookie. Cant wait to try it, your recipes haven’t failed me yet. Thank you.

    • — Ruth on January 24, 2019
    • Reply
  • Canโ€™t wait to try! Come to Detroit so we can go to Sister Pie ๐Ÿ™‚

    • — Katei on January 24, 2019
    • Reply
  • Thank you, thank you for posting a gluten free recipe! My daughter is going to be so excited!

    • — Samantha Lueken on January 24, 2019
    • Reply
  • So happy to see this recipe, Jean, I’ll try it this weekend! One question – is the shredded coconut noticeable? I love coconut in any form but I’m not sure the GF member of our family is a fan of coconut’s texture. (BTW, I just recently made the King Arthur Flour GF chocolate cake recipe as cupcakes, using the Measure for Measure blend. They were phenomenal! Truly the only GF cupcake I’ve ever had that was virtually indistinguishable from non-GF.)

    • — Emilie on January 24, 2019
    • Reply
    • Hi Emilie, the shredded coconut is noticeable, so if someone in your house doesn’t like the texture, you can omit it – just add two additional tablespoons of flour to the batter. Hope everyone enjoys! ๐Ÿ™‚

      • — Jenn on January 25, 2019
      • Reply
      • Great, that’s what I’ll do. Thanks Jenn!

        • — Emilie on January 28, 2019
        • Reply
  • Any problem with eliminating the shredded coconut? And can white chocolate chips be substituted?

    • — Jim on January 24, 2019
    • Reply
    • Hi Jim, you can omit the coconut, but add 2 more tablespoons of flour. And, sure, white chocolate chips should work here. I’d love to hear how they turn out! ๐Ÿ™‚

      • — Jenn on January 25, 2019
      • Reply

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