Illustrative serving image, not a documented photograph of a kitchen-tested batch. The image broadly depicts chocolate chip cookies.
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Gluten-free cookies with chocolate chips.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Flour blends and chocolate products vary. Use a blend intended for cookies and check its binder instructions; successful results with every brand have not been documented. Allow for batches and cooling before judging the final texture.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
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2Mix Dry Ingredients In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
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3Cream Butter and Sugars In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy — about 3 minutes using a hand or stand mixer.
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4Add Eggs and Vanilla Beat in the eggs one at a time, then add the vanilla extract, mixing until smooth and combined.
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5Combine Wet and Dry Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Avoid overmixing.
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6Fold in Chocolate Chips Using a spatula, fold in the chocolate chips and nuts if using, distributing them evenly throughout the dough.
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7Scoop Cookies Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the prepared baking sheets.
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8Bake Bake for 10-12 minutes, or until the edges are golden and the centers look set but still soft. Remember, gluten-free cookies often need a bit of extra cooling time to firm up.
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9Cool and Enjoy Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Enjoy warm or store for later!
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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