These chewy gluten free chocolate chip cookies come together with melted butter, one egg, and a store bought flour blend, with no chilling needed.
Melted butter creates a dense, chewy bite and a crackly top, and the cookies bake in about 11 minutes. You get a dozen soft cookies that taste like classic bakery cookies, whether or not anyone at the table avoids gluten.
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Why This Chewy Gluten Free Chocolate Chip Cookies Recipe Works
Melted butter coats the flour and brings moisture, which is the key to a chewy cookie. Creamed butter would give a lighter, more cakey crumb.
A cup for cup gluten free flour blend means you can skip measuring several different starches, and a pinch of corn starch adds a tender crumb.
Resting the baked cookies on the pan lets them finish setting and flatten gently, so the centers stay soft and the edges stay chewy.
Ingredients for Chewy Gluten Free Chocolate Chip Cookies
- 8 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups gluten free flour blend
- 1/2 tsp corn starch
- 1/2 tsp baking soda
- 1/4 tsp coarse kosher salt
- 1 cup milk chocolate chips
Gluten free flour blend. Choose a cup for cup blend that already includes xanthan gum. Spoon it into the cup and level it for an accurate measure.
Melted butter. Let the butter cool for a few minutes after melting so it does not cook the egg.
Brown and white sugar. White sugar helps the edges crisp, while brown sugar adds moisture and a toffee flavor.
Egg. A room temperature egg blends smoothly into the warm butter. Beat it in gently so the dough does not turn tough.
Corn starch. A small amount softens the crumb and balances the starches in the flour blend.
How to Make Chewy Gluten Free Chocolate Chip Cookies
1. Heat and line Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Beat the butter and sugars In a stand mixer with the paddle, beat the melted butter with both sugars for about 2 minutes, until glossy and creamy.
3. Add the egg Beat in the vanilla and egg on low for about 15 seconds, stopping as soon as the egg disappears.
4. Add the dry ingredients Mix in the flour blend, corn starch, baking soda, and salt until the dough looks crumbly.
5. Add the chips Mix in the chocolate chips, then press the dough together with your hands into one large ball.
6. Portion Roll the dough into 1 1/2 inch balls and place them on the sheet with plenty of space for spreading.
7. Bake Bake for 10 to 11 minutes, until the cookies look puffy and lightly browned at the edges.
8. Rest Leave the cookies on the hot pan for at least 15 minutes so they settle and flatten before moving them.
How to Serve Chewy Gluten Free Chocolate Chip Cookies
Serve the cookies warm with a cold glass of milk or a strawberry blueberry kefir smoothie. Pair them with baked cinnamon rice pudding and dark chocolate mousse for a simple dessert spread. A spoonful of silky chocolate ganache makes a rich dip for any cookie. If anyone at the table avoids gluten, check the labels on every ingredient.
How to Store and Reheat Chewy Gluten Free Chocolate Chip Cookies
Cool the cookies fully, then keep them in an airtight container at room temperature for up to 4 days. Freeze them in a resealable bag for up to 3 months and thaw at room temperature. Gluten free cookies dry out faster than regular ones, so keep the container tightly sealed.
Tips and Variations for Chewy Gluten Free Chocolate Chip Cookies
Measure carefully. Spoon the flour into the cup and level it off, since packed flour makes dry cookies.
Cool the butter. Let the melted butter cool for 5 minutes before mixing so the sugar and egg blend smoothly.
Do not overbeat. Stop once the egg is mixed in, because overbeating adds air and makes the cookies spread thin.
Check your labels. Chocolate chips, vanilla, and baking soda should be labeled gluten free if anyone has celiac disease.
Try dark chocolate. Semisweet or dark chips balance the sweetness of the dough if you prefer less sugar.
Skip the raw dough. The dough contains raw egg, so bake it before tasting.
Add some crunch. Chopped nuts or a pinch of flaky sea salt on top work well with the chocolate.
Food safety. For more information on handling raw eggs and baked goods safely, read this Montana State University Extension egg fact sheet.
Frequently Asked Questions About Chewy Gluten Free Chocolate Chip Cookies
Do chewy gluten free chocolate chip cookies need xanthan gum?
Yes, they need a binder. Most cup for cup flour blends already include xanthan gum, so you do not need to add more.
Why are my chewy gluten free chocolate chip cookies dry?
Too much flour or overbaking is the usual cause. Spoon and level the flour, and pull the cookies while the centers still look puffy.
Can I chill the dough for chewy gluten free chocolate chip cookies?
You can, and the flavor improves. Chill the dough for 30 minutes and let it sit for a few minutes before shaping.
Can I use salted butter?
You can, but reduce the added salt to a pinch because salted butter adds its own.
How do I get a crackly top?
Use melted butter, beat the sugar well into it, and bake until the edges are just browned.
Chewy Gluten Free Chocolate Chip Cookies with Melted Butter
Equipment
- Stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
Main Ingredients
- 8 tbsp unsalted butter melted, 1 stick
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 1 ½ cup gluten free flour blend cup for cup, with xanthan gum
- ½ tsp corn starch
- ½ tsp baking soda
- ¼ tsp coarse kosher salt
- 1 cup milk chocolate chips
Instructions
Cooking
- Heat and line. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix the wet ingredients. Beat the melted butter and both sugars for 2 minutes until creamy, then beat in the vanilla and egg on low for about 15 seconds.
- Add the dry ingredients. Mix in the flour blend, corn starch, baking soda, and salt until crumbly, then mix in the chocolate chips and press the dough into a ball.
- Shape and bake. Roll 1 1/2 inch balls, place them well apart on the sheet, and bake for 10 to 11 minutes until puffy and lightly browned.
- Rest. Let the cookies sit on the pan for at least 15 minutes before moving them.
