No need to chill this cookie dough, just mix by hand, and in 30 minutes you’ll have the best gluten-free salted chocolate chip cookies. They will come out with a soft, gooey centers and a perfectly crisp, chewy edge.
These cookies are perfect for those last-minute cravings because they’re quick to whip up and require no chilling. Often, they’re our go-to dessert to throw together after dinner!
This recipe will quickly become a favorite for so many reasons. The dough is easy to mix by hand, and the cookies turn out perfectly every time. With their rich flavor and soft center, they’re simply irresistible. Plus, I’ve included my best cookie baking tips to help you get them just right every time!
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Why You Will Like These Cookies
- Quick & Easy – No chilling required, and the dough can be mixed by hand, making them perfect for a last-minute dessert.
- Perfect Texture – Soft and gooey on the inside, with a crisp and chewy exterior.
- Minimal Cleanup – No stand mixer needed, just a bowl and a spoon, so cleanup is a breeze.
- Gluten-Free – All the taste of classic chocolate chip cookies, but safe for those avoiding gluten.
Ingredients You Will Need
Here are the ingredients you'll need to make these delicious gluten-free chocolate chip cookies. And don’t worry if you’re not gluten-free—this recipe works just as well with regular flour, so everyone can enjoy them!
But for my gluten-free people and people with Celiac Disease I got you!
- Gluten-Free Flour-For best results, use a high quality gluten-free flour blend that contains xanthan gum. King Arthur's Gluten-Free Measure-For-Measure Flour is my favorite gluten-free flour.
- Baking Soda
- Baking Powder
- Salt
- Unsalted Butter
- Organic Light Brown Sugar
- Organic Granulated Sugar
- Vanilla Extract
- Large Egg
- Semi-Sweet Chocolate Chips-Chocolate chips are naturally gluten-free! But if you have Celiac and watch for cross-contamination my favorite brand is Enjoy Life.
- Flaky Sea Salt-A tiny pinch gives the cookies a much stronger flavor, and once you try it you’ll never go without it!
See recipe card for quantities.
Step-By-Step Instructions
How To Make Soft Salted Gluten-Free Chocolate Chip Cookies
STEP 1: Preheat your oven to 350°F degrees and line a baking sheet with parchment paper.
STEP 2: In a medium sized bowl, whisk together the flour (see notes for proper measuring), baking soda, baking powder, and salt. Set aside once well combined.
STEP 3: In a large mixing bowl, add the melted and cooled butter, brown sugar and granulated sugar. If the butter is slightly warm that is okay, we just don't want it to be hot. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency.
STEP 4: Next whisk in the same bowl as the sugars the egg and vanilla extract until smooth.
STEP 5: Pour in the dry ingredients from your medium bowl and use a rubber spatula to fold and combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough and chocolate chips until well combined and the flour is completely blended. Do not over mix! (see notes)
STEP 6: Scoop 5 cookies using a 2 oz cookie scoop (or ¼ measuring cup) onto a baking sheet and bake for 12-15 minutes. (12 for more gooey, 15 for a more well done cookie)
The cookies are ready when they have a golden ring around the edge but are pale and puffed up in the center.
STEP 7: Once they are done, transfer them from the oven to a cooling rack. Immediately sprinkle the tops with flaky sea salt!
Let the cookies cool for about 10 minutes before eating. They are best when they're slightly warm!
Chocolate Chip Cookie Recipe Baking Tips
I’ve picked up some important tips and tricks to ensure our gluten-free cookies turn out perfect every time. Here are some of our secrets so you too can up your cookie baking game:
- Measure Flour Properly- Too much flour can make cookies dry and prevent them from spreading. For accuracy, use a food scale. If not, gently spoon flour into your measuring cup and level it off. Avoid scooping directly from the container, as it can pack in extra flour.
- 2 Sugars Are Better Than 1- I use both light brown sugar and granulated sugar for a reason—don’t substitute them! The molasses in the light brown sugar gives the cookies their soft yet chewy texture.
- Don't Over Bake- Take the cookies out when the edges are golden and the center looks pale, puffed, and slightly underdone. They’ll continue baking as they cool.
- Don't Skip The Sea Salt- I repeat DO NOT skip this step! The salt helps balance out the sweetness of the cookie, but also brings forward that chocolate flavor. It's a total game changer!
Use The Right Tools For The Job
- King Arthur Measure For Measure Flour- This blend produces GORGEOUS cookies, and baked goods. We have tried many and we always come back to this one!
- Parchment Paper- Yes, it’s important! This provides a barrier between the cookie dough and the pan, which helps the cookies cook more evenly, and also prevents sticking. We use it with everything.
- The larger the scoop, the better- Larger cookies bake much better than smaller cookies. A 2 oz scoop is the sweet spot, so I highly recommend adding a 2 oz scoop to your baking kit. Otherwise, you can use ¼ measuring cup which is also equal to 2 oz.
How Long Do These Chocolate Chip Cookies Last?
Store the cookies in an airtight container at room temperature for up to 6 days. If they last that long!
If you make this recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, and share them with me on Facebook or Instagram.
Salted Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 ¼ cup (165g) Gluten-Free Measure For Measure Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¾ teaspoon Salt
- ½ cup Unsalted Butter melted and cooled
- ½ cup Light Brown Sugar packed
- ⅓ cup Granulated Sugar
- 2 teaspoon Vanilla Extract
- 1 Large Egg
- 1 ½ cup Semi Sweet Chocolate Chips
- Flaky Sea Salt
Instructions
- Preheat your oven to 350°F degrees and line a baking sheet with parchment paper.
- In a medium sized bowl, whisk together the flour (see notes for proper measuring), baking soda, baking powder, and salt. Set aside once well combined.
- In a large mixing bowl, add the melted and cooled butter, brown sugar and granulated sugar. If the butter is slightly warm that is okay, we just don't want it to be hot. Whisk vigorously for 1-2 minutes until it turns into a paste-like consistency.
- Next whisk in the same bowl as the sugars, the egg and vanilla extract until smooth.
- Pour in the dry ingredients from your medium bowl and use a rubber spatula to fold and combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough and chocolate chips until well combined and the flour is completely blended. Do not over mix! (see notes)
- Scoop 5 cookies using a 2 oz cookie scoop (or ¼ measuring cup) onto a baking sheet and bake for 12-15 minutes. (12 for more gooey, 15 for a more well done cookie)
- The cookies are ready when they have a golden ring around the edge but are pale and puffed up in the center.
- Once they are done transfer from the oven to a cooling rack. Immediately sprinkle the tops with flaky sea salt!
- Let the cookies cool for about 10 minutes before eating. They are best when they're slightly warm!
Notes
- Measure Flour Properly- Too much flour can make cookies dry and prevent them from spreading. For accuracy, use a food scale. If not, gently spoon flour into your measuring cup and level it off. Avoid scooping directly from the container, as it can pack in extra flour.
- DO NOT OVER MIX- When mixing the dough you want to avoid over mixing because, it can cause the baked goods to become dense and tough. Unlike regular dough, gluten-free dough doesn't have the same gluten structure, so over mixing can break down the starches and lead to a gritty or heavy texture. Mixing just until combined helps maintain a lighter, more tender result.
- If you want to double the amount of cookies you get from this recipe make the dough balls half the size. So use about 2 tablespoons per dough ball and cook them for the same amount of time. You will come out with 18 cookies!
- Don't Skip The Sea Salt- I repeat DO NOT skip this step! The salt helps balance out the sweetness of the cookie, but also brings forward that chocolate flavor. It's a total game changer!
More Favorite Gluten-Free Recipes
Looking for other recipes? Try these:
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