Perfect Gluten Free Chocolate Chip Cookies

These PERFECT gluten free chocolate chip cookies always get RAVE reviews! They’re thick, ooey, gooey, bakery-style cookies that no one ever believes are gluten free.  This is the only chocolate chip cookie recipe you’ll ever need!

three stacked gluten free chocolate chip cookies with milk and straw

I was always on the side of cookie dough versus baked cookie, especially when it came to chocolate chip cookies.  We used to eat cookie dough by the spoonful when I was a kid (I know, I know, you shouldn’t eat raw cookie dough).  But back then, no one really knew the dangers of salmonella like they do now.  I always thought the actual dough was better than the baked cookie.

When I first made this recipe years ago when I was still able to eat gluten, it was the best chocolate chip cookie I’d ever had.  Yes, I did taste the dough (who can resist?), but surprisingly I loved the baked cookie even more than the dough.  Everyone LOVED these cookies when I’d bring them to my kids’ schools, or give them as gifts for teachers, or just share them with friends and family. There was no need for another CCC recipe again once I made them.

Marcel Desaulniers has written several chocolate cookbooks and I have all of them. He’s the master of all things chocolate and so many of his recipes have become family favorites. If you’ve never tried my Gluten Free Chocolate Chunk Cookie Cakes, you must try them soon! They are originally his recipe, made gluten free, and they are beyond anything you’ve ever had before. It’s like a cross between a chocolate chip cookie and a cupcake!!

What Makes Perfect Gluten Free Chocolate Chip Cookies?

In my opinion, what makes a perfect chocolate chip cookie is a really thick cookie, kind of cake-like, or bakery style.  But, it has to also be really soft.  Think Levain Bakery style cookies.

And unlike most chocolate chip cookie recipes, I don’t load up on the chocolate chips (or chunks). I actually like a little less chocolate in my CCC’s, I think because I like to taste the brown sugary goodness of the cookie itself with a hit of chocolate every now and then.   But if you’re all about the chocolate in a chocolate chip cookie, by all means add more!

cookie dough in bowl with blue spatula

Tips for Perfect Gluten Free Chocolate Chip Cookies

  • There’s more gluten free flour in these cookies than most recipes.  That makes for a more cake-like texture and a nice and thick, sturdy cookie.
  • Beat the butter and brown sugar very well (at least 4-5 minutes) at medium high to really cream them together and get a nice fluffy texture.
  • Make sure to scrape the bowl often when mixing.  This should be a rule of thumb in ALL baking.
  • If I don’t have, or don’t want to use dark rum, I like to double the vanilla to 2 tbsp. I know it sounds like a lot of vanilla, but is there ever too much vanilla?
  • Use a cookie scoop to get large uniform-sized cookies and only put 4-5 cookies on one baking sheet at a time. These are very large cookies.
  • For smaller cookies, use a smaller scoop and bake them for a little less time, anywhere from 10-15 minutes (depending on your scoop size). Start checking at 10 minutes.
  • The normal bake time for chocolate chip cookies is 350 degrees F. Baking these cookies at 325 degrees for a longer time makes for a less crunchy and softer cookie. Take them out of the oven right at 20 minutes and no longer. They’ll look like they’re not done. Trust me, they’ll be perfect!
  • For best results, use my all-purpose flour blend. I haven’t tried these with any other flour blend so I can’t speak for how perfect they’ll be with another blend.
four scoops of cookie dough on a baking sheet

What Kind of Chocolate Should I Use?

The great thing about this recipe is you can’t go wrong with the type of chocolate you choose. When I first made these cookies, I made them with milk chocolate chips and they were the BOMB!

But I’ve since switched to either semi-sweet chocolate chips or chunks (I really like a chunk now and then), and I find them just as great. Truth is, you could probably put shoe polish in these cookies and they’d be good, haha! A great chocolate chip cookie is all about the cookie and less about the chocolate (at least in my opinion). The chocolate just accents the brown sugary goodness of the cookie!

I Want a Crunchier Cookie.

Good news! You can make these cookies more crunchy and less soft if that’s how you roll with chocolate chip cookies. Just increase the temperature to 350 degrees F and bake them for 12-15 minutes. The higher temp will make the butter melt faster and create a crisper cookie! In fact, that’s how Marcel liked his cookies because that’s how his mom made them.

three stacked gluten free chocolate chip cookies with milk and straw

Bake up these perfect gluten free chocolate chip cookies in no time at all and grab a glass of milk.  Your kids will beg you to make them all the time, just like mine have done for years!

three stacked gluten free chocolate chip cookies with milk and straw

Perfect Gluten Free Chocolate Chip Cookies

This will be your go-to recipe for perfect gluten free chocolate chip cookies every time!  Thick and chewy, ooey, gooey, these cookies will quickly become your favorite 🙂
Print Recipe
Keywordchocolate chip cookies, Gluten Free, perfect gluten free chocolate chip cookies
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings18 large cookies


  • ½ lb (2 sticks or 1 cup, 226 g) butter, softened
  • 2 cups (454 g) tightly packed brown sugar
  • 4 cups (560 g) Kim's gluten free flour blend
  • tsp baking soda
  • ½ tsp kosher salt
  • 2 large eggs, at room temperature
  • 1 tsp vanilla
  • 2 tbsp dark rum, optional
  • 12 ounces (340 g) milk, semi-sweet or dark chocolate chips or chunks


  • Preheat oven to 325 degrees.  Line 2 baking sheets with parchment paper.
  • Cream butter and brown sugar on low speed in mixer bowl (stand or handheld) until combined.  Increase speed to medium to medium-high and beat for about 4-5 minutes, until very fluffy and light in color. Scrape down sides and bottom of bowl.
  • On low speed, add eggs, vanilla, and rum (if using) and mix to combine.  Scrape down sides and bottom of bowl and blend for about 1 minute on medium speed.
  • In another bowl, whisk together flour, baking soda, and salt.  With mixer on low speed, slowly add flour mixture to butter and egg mixture until combined.  
  • Remove bowl from mixer and stir in chocolate chips or chunks by hand.
  • Using a large scoop, scoop dough and place on parchment-lined sheet pans, only 4-5 per pan (these are very large cookies).
  • Bake one sheet at a time at 325 for 20 minutes and no longer.  Remove sheet pans from oven, but leave cookies on pans for about 3 minutes before transferring to a cooling rack to finish cooling.  
  • Makes about 15 large cookies. Serve warm or at room temperature. To serve warm, fresh-baked cookies the next day, place cookie on microwavable plate and microwave for about 20 seconds until chocolate is slightly melted and cookie is warm.


  • Don’t overbake.  At 20 minutes, they will look like they aren’t completely baked, but there will be some carry over cooking when they’re taken out of the oven.  This ensures a soft cookie.
  • These can be frozen, either baked or unbaked.  To freeze unbaked cookies, scoop dough onto cookie sheets and place in freezer until solid.  Remove balls of dough and put into gallon-sized zip top freezer bag.  When you want fresh-baked cookies, proceed with recipe as per instructions with frozen cookie dough balls, adding about 5 minutes to baking time.  
  • I prefer a more balanced cookie to chip ratio, but if you’d like more chips, add up to an additional 12 ounces.

Adapted from Death By Chocolate Cookies by Marcel Desaulniers

This recipe was originally posted in September 2018 and has been updated with new pictures and new text and information.

25 thoughts on “Perfect Gluten Free Chocolate Chip Cookies”

  • These are no joke! I made them and they’re freaking AMAZING!! 👏🏼 👏🏼👏🏼👏🏼
    Your recipes NEVER disappointment. Husband said these are the best cookies everrrrrr.

    • Hi, Susan! Yes, I would start checking at about 10 minutes (depending on how small your scoop is). I think Pam makes them smaller than I do so you might ask her how long she bakes them for (she’s been making them about as long as I have, just not gluten free). I would say no more than 15 minutes, but still start checking at 10.

      You’re gonna LOVE these cookies!! Makena said they’re the best cookies ever 🙂

  • My family is recently GF and I love to bake. I make cookies every other week for my kids to take to school. I thought the cup for cup flour was my best option, boy was I wrong. Thank you so much for sharing your flour recipe with us. These cookies were the best I have ever made, even before GF. They are not gritty like the cup for cup flour leaves them! Truly amazing! Up next to try is your pizza crust! I cannot wait!!

    • Jeannine, thank you so much for the kind words! I’m so happy you liked the cookies!! They were a favorite of my kids’ when they were little, too!

      I can’t wait for you to try the pizza crust. It has become a family favorite in our house 🙂

  • I do GF cooking for a friend, and I am constantly experimenting to try to discover palatable recipes without compromise. And I should confess that I am an excellent cook and very picky. Most food blogs in general are a major disappointment (a pet peeve actually…food bloggers who can’t cook). I bake my own “world famous” (well, my small world) chocolate chip cookies with gluten, so the bar was set high. I WANT YOUR READERS TO KNOW THAT THIS RECIPE IS A VERY, VERY GOOD REPLICA OF A GLUTEN-BASED COOKIE. Most people would not be able to tell this is a GF recipe. Excellent cookie texture due to your personal flour recipe without the usual gritty unpleasantness. Well done!

    HALF BATCH TIMING: I made half a recipe and formed 12 cookies, baked 6 at a time at 325 degrees for 14 minutes, resting 3 minutes. Perfect. Was tempted to chill the dough and try the usual 350 degrees baking time for cookies, but I resisted the temptation. For those who might wonder, this dough does not require chilling, and the 325 degree temperature produces an excellent and properly baked cookie.

    • Thank you so much, Cathleen!!!! I really appreciate your input and you taking the time to post such an in-depth review of my cookie recipe 🙂

  • Hi Kim,
    I can’t wait to try these. I don’t have a cookie scoop so can you tell me, approximately, how big the raw cookie dough balls are? Grams, ounces, tablespoons…whatever is easiest for you. Thanks!

    • You can make them any size really, but the ones I like the best are the huge cookies and my cookie scoop makes about 1/4 cup size 🙂

  • Hi Kim, I just made these cookies and they are fantastic! Thank you again for an amazing GF recipe. 🙂
    I’d like to freeze some of these already baked cookies (because I really need to NOT eat them all at once). After defrosting them in the ‘fridge overnight, would you recommend warming them up in the oven or just popping them in the microwave?
    Thanks again!

    • Thanks so much, Drina! I always put mine in the microwave for a few seconds (maybe 10-20?) to reheat them and make the chocolate chips a little melty and gooey (and yummy!) 🙂

  • Thanks Kim!
    Also, I have a great Chocolate Crinkle cookie recipe I haven’t been able to make in years. I’m wondering if your flour blend can work as a one cup-for-one cup substitute for other cookie recipes. Do you know?
    Thanks again for all of your fantastic recipes! You’re making my holiday baking plans so much more fun than it’s been in years!

  • I was craving for more chocolate so I added 1/4 cup of Cocoa . They were amazing . Thank for so many delicious recipies.
    Your fan from Mexico City

  • Hi, I made these with coconut sugar, my mixer broke while creaming the butter so I finished them by hand. They are very tasty. In particular, the texture is spot on, I guess that must be the amazing flour you have developed. Thanks for all of your hard work.

      • I came back to let you know that I left half the batter wrapped in cling film in the fridge over night. The next day I baked very small cookies by slicing the log of batter. They came out around 10-15cm across when they had baked, about double the size of them when they were raw, they spread quite a bit. I baked them from solid slices for 13 minutes. I liked them even better than the larger ones and chilling the dough overnight seemed to make the texture better.
        This is such a versatile recipe! TexasErin has some interesting things to say about baking with coconut sugar, in particular about chilling the dough for longer as the cookies spread more.
        I’ve got the Italian bread in the oven right now and will attach some pictures when its done. I ran out of white rice flour so I used superfine brown rice flour and so far it all looks like your pictures, wish me luck!

  • I’ll start with these are delicious- wouldn’t know they are GF. Mine, however, spread REALLY thin. I followed the recipe to the letter-Kerigold butter. I weighed them so they were all the same size. I did go for the crispy at 350°. I do love Levain, but crisp reminds me of growing up . My perfect world would be thicker and crisp-not possible? I do refresh them before eating.

    • Yeah, I don’t think it’s possible to have crisp AND really thick cookies. As soon as you bump up the temp, the butter will melt faster and, therefore, spread the cookies more. Did you use my flour blend or a store bought blend? That could also be a factor in why your cookies were really thin.

      • Yes, I used your flour blend(mostly😬)….BUT my white (not sweet)rice flour is Bob’s. I think my mother used Crisco to be dairy free and they were thicker and crisp-that sort of horrifies me now🤭‼️ I meant to try this but I was into much of a hurry… I think I read that Levain refrigerates the dough for three or four days… Have you tried that with your flour blend?

        • I haven’t, but I haven’t had the need to. I’ve been making these cookies for years (since my kids were little and they’re now in their 20’s) and they always come out thick and everyone raves about them. The Bob’s flour could be the problem. It seems that every time someone substitutes Bob’s in my flour blend, they don’t get the results that were intended in my recipes.

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