How to Make Gluten-Free Chocolate Cookies

Stacks of chocolate chip cookies

If you are a fan of chocolate cookies but have dietary restrictions that require you to avoid gluten, you don't have to miss out on this delightful treat. Gluten-free chocolate cookies are equally scrumptious and satisfying as their gluten-rich counterparts.

In this comprehensive guide, we will walk you through the process of making perfect gluten-free chocolate cookies, including flour options, recipe variations, and helpful tips.

Understanding Gluten-Free Flours

Before diving into the actual recipe, it's essential to understand the different gluten-free flours available and their unique properties. This will help you achieve the desired texture and taste in your gluten-free chocolate cookies.

Oat Flour

Oat flour is made by grinding whole oats into a fine powder. It is an excellent gluten-free flour option for cookies because it provides a soft lift and a pleasant taste. However, make sure to look for certified gluten-free oat flour, as not all oats are processed in gluten-free facilities.

Teff Flour

Teff flour is derived from the ancient grain of teff and has a rich, earthy flavor with a hint of nuttiness. Teff flour is suitable for cookies as it contributes to a slightly soft lift and an added depth of flavor.

Tapioca Flour

Tapioca flour, also known as tapioca starch, is extracted from the cassava root. It is a popular gluten-free flour choice for baking because it provides a chewy texture and helps bind the ingredients together.

Sweet Rice Flour

Sweet rice flour, sometimes referred to as glutinous rice flour, is made from short-grain sticky rice. It is a valuable gluten-free flour for cookies because it enhances chewiness while also acting as a binding agent.

Almond Flour

Almond flour is made from ground almonds and is a popular choice for grain-free baking. Its oiliness requires adding more flour to compensate, but it offers a delightful nutty flavor to your gluten-free chocolate cookies.

The Ultimate Gluten-Free Chocolate Cookie Recipe

Now that you have a better understanding of gluten-free flours, let's dive into the ultimate gluten-free chocolate cookie recipe. This recipe combines oat flour, sweet rice flour, and tapioca flour to create a delicious cookie with crisp edges, gooey centers, and a chewy bite.


  • 1 cup (112g) certified gluten-free oat flour
  • 1/4 cup (36g) sweet rice flour
  • 1/4 cup (33g) tapioca flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (170g) gluten-free chocolate chips or chunks
  • 1/2 teaspoon flaky sea salt, for sprinkling (optional)


  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the gluten-free oat flour, sweet rice flour, tapioca flour, cocoa powder, baking soda, and kosher salt. Set aside.
  3. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract to the butter-sugar mixture, and mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a dough forms. Be careful not to overmix.
  6. Fold in the gluten-free chocolate chips or chunks until evenly distributed throughout the dough.
  7. Scoop the dough using a cookie scoop or tablespoon, and place evenly spaced balls onto the prepared baking sheets. Flatten the dough balls slightly with the back of a spoon or the palm of your hand.
  8. Sprinkle each dough ball with a pinch of flaky sea salt, if desired.
  9. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Variations and Substitutions

This gluten-free chocolate cookie recipe is versatile, allowing for various flour combinations to suit your taste and dietary preferences. Here are some tested and approved variations:

Teff Flour, Sweet Rice Flour, & Tapioca Flour Cookies

Replace the oat flour with 87g teff flour, adjust the sweet rice flour to 42g, and use 40g tapioca flour. This version offers a rich toffee flavor, although it may compete with the classic chocolate cookie taste.

Almond Flour & Tapioca Flour Cookies (Grain-Free)

For a grain-free option, use 115g almond flour and 88g tapioca flour. This combination results in a nuttier cookie that spreads a bit more but still tastes delicious.

Baking Tips and Tricks

To ensure your gluten-free chocolate cookies turn out perfect every time, here are some helpful tips and tricks:

  • Measure your ingredients accurately, preferably by weight rather than volume, to ensure consistent results.
  • Be mindful not to overmix the dough, as this can lead to dense and tough cookies.
  • Bake in the center of your oven for even heat distribution and consistent results.
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will help them set and maintain their shape.
  • Store your cookies in an airtight container at room temperature for up to one week.

Freezing and Storage

If you want to make a batch of gluten-free chocolate cookies but don't need them all at once, you can easily freeze the cookie dough. Roll the dough into balls, place them on a baking sheet, and freeze for 15 minutes. Transfer the frozen dough balls to a freezer-safe container or bag, and store them for up to a year. To bake the frozen dough, add 1-2 minutes to the baking time, starting with one minute longer and checking for doneness.

The Bottom Line

With this comprehensive guide, you can now enjoy delicious gluten-free chocolate cookies without compromising on taste or texture. Experiment with different flour combinations and find the perfect recipe to suit your preferences. Happy baking!

Gluten-Free Chocolate Chip Cookies FAQs

What are gluten-free chocolate chip cookies?

Gluten-free chocolate chip cookies are a type of cookie that is made without any wheat flour or other gluten-containing ingredients. Instead, gluten-free flours such as almond flour, oat flour, or rice flour are used as a substitute for wheat flour.

What ingredients are typically used in gluten-free chocolate chip cookies?

Gluten-free chocolate chip cookies typically contain gluten-free flour, such as almond flour, oat flour, or rice flour, along with other ingredients such as chocolate chips, butter or oil, sugar or a sugar substitute, eggs or a substitute such as applesauce or flaxseed meal, and baking soda or powder.

Can you use regular chocolate chips in gluten-free chocolate chip cookies?

Regular chocolate chips may contain gluten, so it is important to look for gluten-free chocolate chips if you are making gluten-free chocolate chip cookies. Many brands offer gluten-free chocolate chips, which are typically labeled as such.

How do you make gluten-free chocolate chip cookies?

There are many different recipes for gluten-free chocolate chip cookies, but a basic recipe typically involves mixing gluten-free flour, sugar, baking soda or powder, and salt together in a bowl. In a separate bowl, mix together butter or oil, eggs or a substitute, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined. Fold in the chocolate chips, then drop spoonfuls of dough onto a baking sheet and bake in the oven until golden brown.

Are gluten-free chocolate chip cookies healthier than regular chocolate chip cookies?

Gluten-free chocolate chip cookies are not necessarily healthier than regular chocolate chip cookies, as they still contain sugar, fat, and calories. However, they may be a better option for people who have celiac disease or gluten intolerance and need to avoid gluten-containing ingredients.

Can you freeze gluten-free chocolate chip cookies?

Yes, gluten-free chocolate chip cookies can be frozen for later use. Once the cookies have cooled completely, place them in an airtight container or freezer bag and freeze for up to three months. To thaw, simply remove the cookies from the freezer and let them come to room temperature on the counter.

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