If you’ve ever struggled to find a gluten-free chocolate chip cookie that actually tastes as good as the real thing, your search ends here. This isn’t just another cookie recipe. It’s the cookie recipe. Perfectly chewy in the middle, golden and crisp at the edges, rich with gooey chocolate — and completely, confidently gluten-free.

We’ve tested dozens of versions and this one wins. Every. Single. Time. Whether you’re coeliac, gluten-sensitive, or just baking for someone who is, these cookies will knock your socks off. No compromise. No weird texture. Just pure cookie joy.

 

 

 

Ingredients

• 115g unsalted butter, melted and cooled slightly
• 150g light brown sugar (for chew and depth)
• 50g granulated sugar (for crisp edges)
• 1 large egg
• 1 tsp pure vanilla extract
• 180g gluten-free plain flour blend (must contain xanthan gum or add 1/4 tsp)
• 1/2 tsp bicarbonate of soda
• 1/4 tsp fine sea salt
• 150g high-quality dark or semi-sweet chocolate chips (or chunks)

Instructions

1. Preheat your oven to 180°C (160°C fan) / 350°F. Line a large baking tray with parchment paper.
2. Mix wet ingredients: In a mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg and vanilla and mix until well combined.
3. Combine dry ingredients: In another bowl, whisk the flour, bicarbonate of soda, and salt.
4. Make the dough: Stir the dry ingredients into the wet until just combined — don’t overmix.
5. Chocolate time: Fold in the chocolate chips. Every bite should have a bit of chocolate magic.
6. Chill: Cover and refrigerate the dough for at least 30 minutes. This step is key — it deepens the flavour and keeps the cookies from overspreading.
7. Scoop and space: Roll or scoop tablespoon-sized balls of dough and place them on your tray with a good gap in between.
8. Bake: Bake for 10–12 minutes until edges are golden and the centres look slightly underbaked — they’ll finish cooking as they cool.
9. Cool: Leave them on the tray for 5 minutes before moving to a wire rack. The wait is painful, but worth it.

Pro Tips for Absolute Cookie Perfection

• Use a high-quality gluten-free flour blend — it makes all the difference. We recommend one with rice flour, potato starch, and tapioca.
• Don’t skip chilling the dough. It transforms the texture from good to legendary.
• Prefer extra chew? Slightly underbake and let them firm up on the tray.
• Add a sprinkle of flaky sea salt on top before baking for a bakery-style finish.

Storage

Store in an airtight container at room temperature for up to 4 days — if they last that long. Freeze cookie dough balls for up to 3 months and bake straight from frozen, just add 1–2 minutes to the bake time.

Why This Recipe Is the Best

This recipe hits that perfect balance — the buttery chew, the crisp edges, and the melt-in-your-mouth chocolate pockets. Gluten-free or not, this is the kind of cookie you dream about. And we’ve crafted it to work every time, without odd ingredients or complicated steps.

It’s not just a cookie. It’s a cookie revelation.

Bake, Brag, and Share

When you bake these, you’ll know why we’re so passionate about them. Share your batch on social and tag us — we want to see your perfect cookies! Whether you’re a seasoned coeliac baker or trying GF baking for the first time, this is your new go-to recipe. Happy baking!