The Best Soft Chocolate Chip Cookie Recipe [Gluten Free]
Prep time: 
Cook time: 
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Serves: 20-24 cookies
  • 2¼ cups all-purpose gluten-free flour blend
  • ¾ tsp. xanthan gum (exclude is your GF flour blend already has xanthan gum added)
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. whole milk
  • 10 Tbsp butter, melted
  • 1 cup brown sugar (packed)
  • ½ cup granulated sugar
  • 1 Tbsp. vanilla extract
  • 1 egg + 1 egg yolk (room temp)
  • 2 cups semi-sweet chocolate chips
  1. Set eggs out to get to room temp,
  2. In a medium bowl, combine gluten free flour blend, xanthan gum (if not already in your gf flout blend), baking soda and salt.
  3. In bowl of stand mixer, pour in melted butter, granulated sugar, and brown sugar. Mix on medium using the paddle attachment until combined.
  4. Add vanilla extract, eggs, and milk, mixing until mixed thoroughly.
  5. Reduce mixer speed to low and slowly add your bowl of flour mixture until combined.
  6. Add chocolate chips and stir in by hand using a spatula or large spoon.
  7. Cover mixing bowl with plastic wrap and chill in refrigerator for minimum 2 hours.
  8. to bake, remove bowl from refrigerator and set on counter for about 10 minutes to soften for easy scooping.
  9. Preheat oven to 375 degrees.
  10. Line your cookie sheet with a silicon liner or parchment paper.
  11. Using a cookie scoop, scoop the cookie dough onto baking sheet spacing about 2 inches apart.
  12. Bake cookies for 10-12 minutes at 375 degrees. Do not over bake. Remove cookies from oven when the edges are golden brown and the centers look slightly wet. Cookies will continue to cook as they cool. Make time adjustments according to your liking - leave in a little longer if you like a crispier cookie.
  13. Cool cookie on baking sheet for a few minutes before transferring to cooling rack.
Recipe by ezeBreezy at