These gluten-free chocolate chip cookies strike the perfect balance between chewy and soft, with rich pockets of melted chocolate that delight every bite. Using a combination of butter and coconut oil gives them a subtle depth of flavor and a tender crumb, making them irresistible for anyone craving a classic cookie without gluten.
What makes this recipe especially wonderful is how easy it is to customize. Whether you want to add nuts, swap chocolate chips for chunks, or use alternative sweeteners, this base provides a delicious and reliable canvas. Perfect for cozy afternoons, holiday treats, or sharing with friends and family, these cookies prove gluten-free can be truly indulgent and comforting.
Full Recipe
Ingredients:
-
1 cup gluten-free all-purpose flour blend
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1/4 cup unsalted butter, softened
-
1/4 cup coconut oil, softened
-
1/2 cup brown sugar, packed
-
1/4 cup granulated sugar
-
1 large egg
-
1 teaspoon pure vanilla extract
-
1 cup semi-sweet chocolate chips
Directions:
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
-
In a large bowl, beat together the softened butter, coconut oil, brown sugar, and granulated sugar until creamy and well combined.
-
Add the egg and vanilla extract, beating until smooth.
-
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
-
Fold in the chocolate chips evenly.
-
Scoop dough onto the prepared baking sheet using a tablespoon or cookie scoop, spacing them about 2 inches apart.
-
Bake for 10-12 minutes or until the edges are golden but the centers remain soft.
-
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 160 kcal per cookie | Servings: 12 cookies
The Gluten-Free Cookie That Redefines Dessert Expectations
When it comes to gluten-free baking, especially cookies, expectations often start low. Words like “grainy,” “dry,” or “cakey” have plagued gluten-free chocolate chip cookies for years. why these cookies are taking the gluten-free world by storm.
The Texture Triumph
One of the most impressive features of this recipe is its spot-on texture. These cookies strike a beautiful balance crispy on the outside, yet gooey and chewy on the inside. That’s no small feat in gluten-free baking, where cookies often puff up awkwardly or crumble under the slightest pressure.
The secret to this achievement lies in a few well-thought-out structural choices:
-
Oat flour and a gluten-free all-purpose flour blend serve as the backbone, working in harmony to replicate the elasticity of traditional wheat flour.
-
Brown sugar and an extra egg yolk add richness and moisture, enhancing the chew without compromising the cookie’s integrity.
-
Finally, the cookies benefit from a short but effective chilling period just 2 hours in the fridge to let the dough firm up and hydrate, resulting in a cohesive bake with beautifully wrinkled edges.
The texture, then, isn’t a byproduct it’s a carefully engineered element, and it’s what makes this cookie stand above the rest.
Minimal Ingredients, Maximum Flavor
This recipe is refreshingly minimalist yet effective. It uses just two types of flour oat and gluten-free all-purpose which are accessible and reliable. There’s no need for obscure starches or complex flour mixes. Despite the simplicity, the cookies offer a rich, nuanced flavor, thanks in part to a blend of semi-sweet and bittersweet chocolate, combined with vanilla bean paste for deeper aromatic notes.
Using vanilla bean paste instead of extract is a chef’s secret weapon it elevates the flavor without introducing any additional complexity. The slight molasses hint from dark brown sugar brings out the chocolate beautifully, and a final sprinkle of flaky sea salt after baking ties everything together with a savory contrast.
An Accessible Recipe for All Levels
Another reason this recipe shines is its accessibility. Whether you’re an experienced baker or a curious beginner, the process is intuitive. There’s no need for a specialized mixer or baking knowledge beyond the basics.
The dough is formed by creaming butter and sugars together, folding in the wet and dry ingredients, and scooping the dough before chilling. Jenna smartly pre-scoops the dough before refrigeration, saving time and effort when it’s finally time to bake.
Even better, the cookies require just a 2-hour chill, a fraction of the overnight waits that some recipes demand. This makes it practical to whip up a batch on a whim say, for a midweek treat or a last-minute gathering.
Craftsmanship in Cookie Formation
One particularly ingenious aspect of this recipe is a cookie-shaping trick using a fork. As the cookies come out of the oven soft and slightly spread suggests using the curve of a fork to gently push in the sides. This rounds out the cookie’s shape and encourages those deliciously chewy, crispy edges to develop as the cookie sets.
It’s a small step with a big payoff: aesthetically perfect cookies with that bakery-style look and the satisfying chewiness you’d expect from a high-quality dessert.
Adaptability for Dietary Needs
This cookie is incredibly adaptable to other dietary restrictions, including dairy-free and oat-free diets. Readers have successfully substituted:
-
Dairy-free butter and chocolate chips
-
Coconut sugar in place of granulated sugars
-
Almond flour instead of oat flour, with minor tweaks to the gluten-free blend
This adaptability means the recipe can be adjusted based on what’s in your pantry or your personal dietary needs without compromising the end result. The ability to customize the recipe while retaining its core texture and flavor is a testament to its strength and thoughtful construction.
Reader-Tested, Reader-Loved
The comment section on the Butternut Bakery blog is filled with glowing reviews and helpful substitutions. Many users mention this becoming their go-to gluten-free cookie recipe. Even skeptics of gluten-free baking have been converted by the balance of taste and texture.
A few standout notes from readers:
-
The cookies retain their chewiness the next day, a rarity in gluten-free desserts.
-
Even after ingredient swaps, the cookies maintain their integrity.
-
Readers love the minimal effort with maximum payoff these cookies are not fussy, but they are gourmet.
This kind of praise is not easily earned in gluten-free baking circles, and it further validates the quality of the recipe.
Designed by a Baker Who Understands Inclusivity
Butternut Bakery Blog, has built her brand around the philosophy that everyone deserves indulgence, regardless of dietary restrictions. Her recipes whether gluten-free, vegan, or dairy-free are designed to be both satisfying and easy to execute.
This inclusive mindset is baked into the gluten-free chocolate chip cookie recipe. It’s not a compromise, it’s not “good for gluten-free” it’s good, period.
That’s what sets Jenna’s recipe apart in a sea of “almost-there” gluten-free treats. These cookies don’t feel like an alternative they’re the main event.
Conclusion:
Gluten-free baking doesn’t have to be a guessing game filled with gritty textures, sunken middles, or cardboard-like flavor. With the right balance of ingredients, the right technique, and a bit of creativity, it can be indulgent, nostalgic, and utterly satisfying.
Whether you’re baking for a gluten-intolerant loved one, trying to expand your own baking skills, or simply curious about the world beyond traditional wheat-based cookies, this recipe delivers in every category. It’s no surprise it’s garnered rave reviews it’s a new classic, fit for any cookie jar.