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Chewy Gluten Free Chocolate Chip Cookies Recipe with Perfectly Crisp Edges

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These chewy gluten free chocolate chip cookies feature perfectly crisp edges and tender centers, delivering a delicious treat that satisfies both gluten-free eaters and those who don’t usually notice the difference.

Ingredients

Scale
  • 1 cup almond flour (96g)
  • 1 cup oat flour (90g), certified gluten-free
  • ½ teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon salt
  • ½ cup unsalted butter (113g), softened (can substitute with coconut oil for dairy-free)
  • ½ cup brown sugar (100g), packed
  • ¼ cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup gluten-free semi-sweet chocolate chips (170g)
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together almond flour, oat flour, baking soda, xanthan gum, and salt until well combined.
  3. In a separate medium bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
  4. Beat in the egg and vanilla extract until fully incorporated and smooth.
  5. Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed until combined. The dough will be thick but pliable.
  6. Fold in the chocolate chips evenly using a spatula, being careful not to overmix.
  7. Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the prepared baking sheets. Flatten the dough balls slightly with the palm of your hand or the back of a spoon for crispier edges.
  8. Lightly sprinkle a pinch of flaky sea salt on each cookie dough ball, if using.
  9. Bake for 10-12 minutes, rotating the baking sheets halfway through. Cookies should be golden at the edges but still soft in the center.
  10. Let the cookies cool on the baking sheet for 5 minutes to set the edges, then transfer to a cooling rack to cool completely.

Notes

Do not skip xanthan gum as it mimics gluten’s elasticity for chewiness. Use room temperature ingredients for best texture. Measure flours carefully by spooning and leveling. Chill dough 15-30 minutes to prevent spreading. Avoid overbaking; pull cookies when edges are golden but centers still look slightly underdone. Rotate baking sheets halfway through baking for even browning. For dairy-free, substitute butter with refined coconut oil or vegan margarine. Experiment with add-ins like nuts or dried fruit. Reduce sugar slightly for less sweetness but chewiness may be affected.

Nutrition

Keywords: gluten free cookies, chocolate chip cookies, chewy cookies, gluten free baking, dairy free option, almond flour cookies, oat flour cookies

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