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Where do I start? These One-Bowl Gluten-Free Chocolate Chip Cookies are heavenly! Loaded with chocolate, perfectly thick, and with just the right texture, they’re everything you want in a cookie. Best of all? You only need one bowl, making this the easiest chocolate chip cookie recipe ever.
To make them extra indulgent, I topped each cookie with extra chocolate chunks, and a sprinkle of Maldon flaky saltreally brings out the rich chocolate flavor. Sweet, chocolaty, with just a hint of salt, honestly, it doesn’t get better than this!
Why You’ll Love These Gluten-Free Chocolate Chip Cookies
Crispy and not too sweet,
Quick and easy to make, even on busy days
Easy clean up, only one bowl
Loaded with chocolate chunks for melty, gooey bites, more chocolate than usual
Kid-friendly and perfect for lunchboxes, snacks, or dessert
Tips for Best One Bowl Gluten-Free Chocolate Chip Cookie
Measure accurately: Use a kitchen scale or spoon-and-level method for flour and sugar.
Room temperature butter and eggs: Butter should be cool to the touch and hold an indentation when pressed, but not be shiny or oily. Ensures cookies are not flat.
If the dough feels sandy: if the dough feels particularly “sandy” during the mixing stage, letting the dough rest for 10–15 minutes before the freezer-chill step allows the rice flour to hydrate. This results in a much smoother mouthfeel.
Chill dough: Helps control spreading and gives you a thicker cookie. By chilling the dough, the butter will not melt too quickly, leaving the cookies thick, crispy, and slightly chewy in the middle. A perfect gluten-free chocolate chip cookie if you ask me!
Make Ahead (Save Time!)
The dough can be prepared a day in advance and chilled in the fridge. Let it come to room temperature for 15 minutes before baking.
Cookie dough also freezes beautifully for quick baking anytime. Freeze raw shaped cookies on a baking sheet, then place them in freezer bags. Bake them straight from frozen, just add extra minutes to the baking time.
Storage & Freshness
Room Temperature: Store in an airtight container for up to 5 days.
Freezer: These cookies freeze beautifully. Place them in a Ziploc bag and freeze for up to 3 months.
To Serve: To regain that “fresh-baked” texture, defrost the cookies at room temperature. For a warm-from-the-oven feel, place a defrosted cookie in a 300°F oven or toaster oven for 2–3 minutes.
My Top 2 Gluten-Free Flour Blends for Perfect Baking
This blend is excellent for cookies, desserts, bread and muffins, pizza and thickener in stews and gravy. 3 cups (480 g) brown rice flour 1 cup (190 g) potato starch (not flour) 1/2 cup (80 g) white rice flour 1/2 cup (60 g) tapioca flour 2 tsp xanthan gum
This blend is excellent for muffins, pies, coffee cakes and most desserts. 3 cups (288 g) blanched almond flour 1 1/2 cups (192 g) arrowroot flour 3/4 cups (86 g) tapioca flour 3/4 cups (90 g) coconut flour
A Quick Tip on This Blend:
Because this blend uses coconut flour (which absorbs a massive amount of liquid) and almond flour (which is high in fat), it behaves very differently from rice-based blends. You will likely need to adjust your liquid ingredients slightly if you substitute this directly into a recipe designed for the first blend we converted.
Can I use any gluten-free flour blend? Yes! Just make sure it’s a blend based on rice flour rather than bean flour for the best texture and flavor.
Why are my cookies flat? Butter too soft and dough not chilled
Can I make them dairy-free? Yes — swap butter for vegan butter, do not use oil. Be sure to use dairy-free chocolate too.
Can I use chocolate chips instead of chunks? Absolutely, they will melt differently, but still delicious.
Tried this recipe?
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Preheat oven to 350 F and line a baking sheet with parchment paper
2.
In a large bowl (or stand mixer), whisk the flour, coconut sugar, and baking soda. Add the softened butter, eggs, and vanilla, mixing until the dough turns from dry to creamy. Cream for 3-4 minutes on medium speed. Fold in 1 1/2 cups chocolate chips.
3.
Scoop walnut-sized balls of dough and place them 1.5 inches apart on the sheet. Press into 3/4-inch disks and top with extra chocolate or flaky salt if desired. Chill the entire sheet in the freezer for 8 minutes to ensure thick cookies.
4.
Bake for 13–15 minutes until golden brown. Let the cookies rest on the baking sheet for 10 minutes they will firm up, before moving them to a wire rack to cool completely.
Nutrition Info
Per Cookie (1/24 of recipe): 209 Calories, 9g Fat, 33g Carbohydrates, 19g Sugar, 2g Protein, 96mg Sodium. | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Comment
Alene
I cannot eat rice or coconut flour. I wonder if I could replace the coconut flour with something else? I would love to make these cookies! Thank you .
Kathy R.
my kids love this chocolate chip cookie!
Lisa
they are so delicious, thank you
Kristina
thank you Kathy!
Kristina
I am so happy that you enjoyed them :-)
Cindy B.
the chocolate chip cookies turned out perfect in every way, thank you for the recipe!
Kathy
the best gluten-free chocolate chip cookies I have tasted. Keep up the excellent work Kristina!
Kristina
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