The BEST Gluten Free Chocolate Chip Cookies
The hardest part about adopting a gluten free diet is reaching for a delicious cookie once in a while. I admit that I used to turn my nose up at gluten free desserts. But these, my friend, these Gluten-Free Chocolate Chip Cookies are absolutely delicious!
When I gave up gluten to help reduce inflammation and joint pain during perimenopause, I braced myself for some major adjustments. To my surprise, the transition wasn’t as difficult as I expected—except in one crucial area: snacking and sweet treats.
As someone who loves a good cookie from time to time, I struggled to find gluten-free options that didn’t taste like cardboard. That is, until these gluten-free chocolate chip cookies entered my life.
Why I Went Gluten-Free
On this long and winding perimenopause journey, I started experiencing joint pain and persistent inflammation. Specifically, I felt like I need a hip replacement. After some trial and error, I discovered that cutting out gluten made a noticeable difference. Almost immediately, I felt less bloated, my skin and energy levels improved, and my aches subsided.
But, let’s be honest—living without traditional cookies? That felt like a loss. I needed a treat that didn’t feel like a compromise, and these cookies delivered.
The Perfect Gluten-Free Cookie
What makes these cookies so amazing? They’re:
Soft and Chewy: Just the right balance of crispy edges and a gooey center.
Rich and Chocolatey: Loaded with chocolate chips for that classic flavour.
"Real Deal" Taste: Friends and family have tried them and couldn’t tell they were gluten-free!
These cookies have become my go-to snack when the sweet cravings strike. Plus, they’re super easy to make, make great gifts and can be kept in the freezer for when you need a quick ‘freshly baked cookie’ experience!
The BEST Gluten Free Chocolate Chips Cookies
Ingredients:
1/2 cup room temperature butter
1/3 cup granulated white sugar
1/3 cup light brown sugar
1/3 cup dark brown sugar
1 egg
2 tsp vanilla
1 1/2 cups gluten-free flour
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp xantham gum
1/2 tsp of salt
1 cup semi-sweet chocolate chips + more for pressing into tops of the cookie before baking.
Directions:
Add the butter, 1/3 cup white sugar, 1/3 cup light brown sugar, 1/3 cup dark brown sugar to a large bowl and beat with an electric mixer until light, creamy and totally combined.
Beat in the egg, followed by 2 tsp vanilla. Mix well.
Add in all the dry ingredients (11/2 cups GF four, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp xantham gum and 1/2 tsp salt) and beat until just combined.
Stir through the chocolate chips.
Roll into balls (approx 2 tbsp each) and place on a lined cookie sheet. Optional : add more chocolate chips or chopped high quality chocolate to the tops of the rolled dough balls. Place the cookie sheet in the fridge for at least 2 hours. This is an important step!
When you are ready to bake, preheat your oven to 350F. Bake the cookies for 10-11 minutes. These cookies are TO DIE for when they are slightly undercooked. Let the cookies cool on the cookie sheet for at least 10 minutes before transferring them to a rack or a plate to serve with a glass of milk!
Baking Tips:
Use a round cup or cookie cutter to shape the cookies when they first come out of the oven to get that perfect round shape.
Store these cookies in an airtight container for up to 5 days (they won’t last that long!)
You can freeze this cookie dough and bake when ready! This would make a lovely gift to take to someone or as a hostess gift!
Whether you’re gluten-free for health reasons or just looking for a cookie that doesn’t compromise on flavour, these chocolate chip cookies are the answer. They’ve made my gluten-free journey so much easier—and sweeter.
If you try them, let me know what you think in the comments! And if you’re navigating dietary changes like I am, I’d love to hear your favourite gluten-free treats.
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