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+ servings

Best Gluten-Free Chocolate Chip Cookies

Soft and chewy gluten free chocolate chip cookies that will wow!
4.34 from 12 votes
Prep Time :40 minutes
Cook Time :12 minutes
Total Time :52 minutes
Yield: 16 -18 cookies
Author: Amanda Paa



  • 205 grams Cup4Cup gluten-free flour blend
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 100 grams 1/2 cup lightly packed dark brown sugar
  • 67 grams 1/3 cup granulated sugar
  • 2 teaspoons pure maple syrup
  • 140 grams unsalted butter softened (1/2 cup + 2 tablespoons)
  • 1 large egg room temperature (mine always weighs as close to 60 grams as possible)
  • 1 1/2 teaspoons pure vanilla extract or Meso Nutso pure walnut extract is lovely too
  • 80 grams of 85% cacao chocolate chopped into chunks
  • 80 grams of 65% cacao chocolate chopped into chunks


  • In a bowl, stir together flour, baking soda and salt. Set aside. In another bowl, stir together sugars and maple syrup so that no lumps remain. Set aside.
  • In a mixing bowl, beat butter on medium speed until mayonnaise consistency, about 1 1/2 minutes.
  • Add sugar mixture and beat for 1 1/2 minutes on medium speed, scrape down sides, then beat for another 1 1/2 minutes so the mixture is light and fluffy. Add egg and walnut extract, incorporate on low speed for 20 seconds.
  • Then incorporate flour mixture in 3 additions, until batter just comes together and no flour streaks are present. Stir in chocolate with spoon. Refrigerate for 30 minutes. Meanwhile, preheat oven to 350 degrees. After batter has chilled, make cookie dough balls that are a scant 2 tablespoons of batter. Bake 8 cookies per sheet for about 12 minutes.
  • They should look a little underbaked in the middle, starting to brown on the outside.