Gluten Free Chocolate Chip Cookies (Thin and Crispy)

Everyone loves a good chocolate chip cookie. But everyone’s idea of what actually makes the best cookie is as individual as every human being on this planet. So when I say “I make the BEST Chocolate Chip Cookie!”, what I’m really saying is if you enjoy a thinner cookie that is crispy around the edges, but almost dough-like in the centre surrounded by pools of chocolate. Then this truly is the Best Gluten Free Chocolate Cookie Cookie recipe and we just might be cookie soulmates.

Best Gluten Free Chocolate Chip Cookies

The only gluten free chocolate chip cookie recipe that you will ever need. Thin and crispy around the edges, soft and chewy in the centre.
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Author: Kira McMullan


  • 240 g GF Flour Blend *I used Bob's 1 to 1
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tbsp Skim Milk Powder *Optional
  • 172 g Salted Butter (room temperature) 1 1/2 sticks of butter
  • 115 g Caster Sugar
  • 140 g Light Brown Sugar
  • 1 tbsp Pure Vanilla Extract
  • 2 Large US Eggs (room temperature)
  • 300 g Chocolate *I use Milk and 70% Lindt bars


  • Preheat the oven to 175°C/350°F degrees. Prep a large sheet pan with parchment paper or a silpat.
  • Using a serrated knife, chop the chocolate into rough, uneven pieces; set aside.
  • In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and skim milk powder; set aside.
    Using an electric mixer fitted with a paddle attachment, or by hand with a wooden spoon, beat the room temperature butter and sugars until light and creamy.
    Beat in the eggs and vanilla and mix until combined, scraping the sides and bottom on the bowl.
    Gently beat in the dry ingredients, just until a dough forms. 
    Mix in 200g of the chocolate, leaving some pieces to decorate the tops before baking.
  • Cover dough with cling film and allow to chill in the fridge for a least 30min, preferably overnight. This allows the flour time to absorb the liquids, creating a chewier texture, and will be much easier to handle once it is firmed up.
  • Using a #30 cookie scoop or 2 tablespoons, drop dough onto the prepared sheet pan, about 2-3 inches apart. Using the remaining chocolate, place and tuck 3-5 chunks of chocolate on top of each cookie.
    Bake for approx 8-10 minutes, rotating the pan after 4-5 minutes and bake until the edges of cookies are golden and the centre is still soft. Cool for 5 minutes on the sheet pan before transferring to racks to cool completely.
  • Store in an airtight container for 1-2 days. refrigerated dough will keep for 2-4 days.
    TIP: Portion the dough and freeze in ziplock bags for up to 1 month. If frozen, allow dough to come to room temperature before baking.

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