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    Home / Desserts / Cookies
    5 from 38 reviews

    Thick & Chewy Gluten-Free Chocolate Chip Cookies

    By Alanna Taylor-Tobin on Dec 11, 2022 (updated Feb 6, 2025) / 120 Comments Jump to Recipe

    With crisp edges and tender middles, these gluten-free chocolate chip cookies get a flavor boost from a blend of gluten-free flours – oat flour, sweet rice flour, and tapioca flour, plus delicious vanilla brown butter, loads of bittersweet chocolate, and flaky salt.

    This community-favorite recipe is ridiculously delicious, easy to make, and no one will believe the cookies are gluten-free!

    Brown butter, vanilla, and oat flour add big flavor to these thick & chewy gluten-free chocolate chip cookies.

    I originally shared the recipe for these heavenly brown butter chocolate chip cookies back in 2012. Over a decade later, this is still the recipe I'm most likely to whip up on any given day!

    I've been baking gluten-free for over 20 years and chocolate chip cookies are my go-to when I need dessert ASAP. I love this gluten-free cookie recipe so much, I shared a version in my award-winning cookbook made with chestnut flour, dark milk chocolate, and dried tart cherries. And I shared versions on Food52 made with different yummy flours: buckwheat, teff, and mesquite.

    These cookies are:

    • crispy at the edges
    • soft, gooey, and chewy in the middles
    • rich & buttery
    • packed with butterscotch flavor from vanilla bean brown butter, oat flour, and brown sugar
    • easy to make with one bowl in under an hour, no mixer or chilling required
    • super satisfying with better-than-classic flavor & texture
    gluten-free chocolate chip cookies are arranged on a piece of messy parchment paper, shown from the side
    A few simple techniques make these cookies bake up with crispy edges and chewy, gooey middles.

    But no need to take my word for it. Here's what one reader had to say in the comments:

    5-Star Reader Review

    “Third time making this awesome recipe. It's so nice to finally have a gluten-free cookie go-to that is actually better than any other cookie I can remember eating”

    —Monica D
    Add your review →

    If you give them a go, I hope they become a favorite in your gluten-free baking repertoire as well!

    And if you're still hungry for more, you can find all of my gluten-free cookie recipes here including these gluten-free oatmeal cookies (with chocolate chips or raisins) and chewy almond flour peanut butter cookies made with natural peanut butter.

    cookies are arranged on a wire rack

    What does brown butter do to cookies?

    Once you try gluten-free chocolate chip cookies made with brown butter, you'll never go back. It makes these cookies taste absolutely freaking amazing. If it's your first time, see my post on how to brown butter for more details.

    • Browning the butter caramelizes the milk solids in the butter, giving it a rich, nutty flavor. In French this is called beurre noisette for its nutty flavor.
    • Browning the butter also releases some liquid in the form of steam. This makes the cookies extra rich, dense, moist, and chewy.
    • I take it a step further by adding a vanilla bean to the browning butter. This infuses the butter with floral notes. But if you don't have a vanilla bean on hand, no worries: just brown the butter on its own and add 1/2 teaspoon vanilla extract along with the egg.

    No Xanthan No Cry

    My original recipe for these cookies called for 1/4 teaspoon of xanthan gum. But I've since made this recipe many times without it and I can't detect a difference. The cookies are still tender and chonky without it.

    Ingredients (from top): flaky salt, pecans, eggs, chocolate, fine salt, brown sugar, white sugar (or sub coconut sugar for both), oat flour, sweet rice flour, tapioca flour, baking soda, butter

    Ingredients & Substitution Suggestions

    Just a handful of ingredients go into these rice & oat flour gluten-free chocolate chip cookies.

    • Butter makes the cookies rich and moist. I prefer using European-style butter which has a higher fat content and is better for browning.
      • You can use plant butter such as Miyoko's to make these dairy-free.
    • Granulated sugar adds sweetness, moisture, and tenderness. I use organic granulated sugar, such as Florida Crystals, but regular white sugar will work too.
      • For a refined sugar-free cookie, swap both sugars for coconut sugar, measured by weight.
    • Brown sugar should be fresh, soft, and full of molasses. Either dark or light will work. I prefer organic dark brown sugar, which is more flavorful and slightly coarser.
      • For a refined sugar-free cookie, swap both sugars for coconut sugar, measured by weight.
    • One large egg helps the cookies puff as they bake and hold together.
      • For egg-free cookies, my reader Debbie subs 2 tablespoons softened cream cheese and 1 tablespoon water, and she skips the step of browning the butter. Alternatively, try using a flax egg (3 tablespoons warm water mixed with 4 teaspoons ground flax).
    • A small amount of baking soda helps the cookies spread and brown.
    • A handful of toasted pecans add flavor, but you can leave them out if you prefer, or use a different nut.
    • A sprinkle of flaky salt makes these completely addictive. I prefer Maldon salt for its thin, crisp flakes.
    • Lots of bittersweet chocolate chunks offset the sweetness of the cookie dough. I like using baking chocolate with at least 70% cacao mass chopped into large pieces, but feel free to use your favorite chocolate chips.
      • For refined sugar-free cookies, use chocolate sweetened with coconut sugar or maple such as Raaka, Guittard Santé, or Hu.

    Flavor Flours

    A trio of GF flours creates dreamy flavor and texture here. You'll never know they're gluten-free!

    • Gluten-Free Oat flour (I use Bob's Red Mill brand) gives the cookies earthy flavor, tenderness, and crispy edges.
    • Sweet rice flour helps the cookies hold together and creates a smooth texture, like all-purpose flour would.
      • You can substitute Bob's Red Mill 1 to 1 gluten-free flour, which is made with sweet rice flour, or try cassava flour.
    • Tapioca flour adds chew and keeps the cookie middles soft.

    Read more about baking with these an other flavorful flours in my beginner's guide to gluten-free flours.

    freshly baked cookies on a baking sheet

    Method

    A few key techniques make these cookies extra-special.

    • This recipe makes 15-20 cookies and takes 30 minutes of prep time, 30 minutes to let the dough sit, and 10 minutes to bake. All you need is a bowl, a spoon, and a baking sheet!
    • The recipe can be doubled if you need more cookies.
    • No mixer required here; the melted browned butter is simply stirred with the other ingredients.
    • The dough can be made and scooped ahead of time and chilled or frozen until ready to bake. The baked cookies keep beautifully for up to 3 days.
    browned butter is in a white saucepan
    Cooking the butter with vanilla bean until golden adds major nutty flavor to the cookie dough, and it makes your kitchen smell amazing too!
    butter and sugars are in a mixing bowl
    Adding the hot browned butter to the sugars partially dissolves the sugars. This will give the cookies an especially smooth, chewy texture.
    an egg has been added to the sugars
    Adding the egg
    hands is stirring the egg into the sugar mixture
    The mixture will be smooth and emulsified at this point

    chocolate and nuts have been added to the cookie dough
    Once the dry ingredients have been added, stirring the batter vigorously for 45 seconds makes the cookies extra chewy.
    the finished cookie dough is in a mixing bowl
    Adding loads of chocolate and (optionally) toasted pecans. Letting the dough sit for 30 minutes allows the flours to absorb moisture and soften, leading to thicker cookies that spread just the right amount.
    the freshly baked cookies are on the cookie sheet
    I like to use a spring-loaded cookie scoop to shape the dough into balls. Love a pinch of flaky salt on top too!
    a hand is breaking a warm, gooey cookie
    Baking the cookies at 375ºF. The edges should be starting to brown but the middles should still look underbaked, 7-10 minutes. They'll keep baking a little as they cool, so pull them when it seems too soon.

    Whether you nom these gluten-free chocolate chip cookies warm and gooey from the oven or cooled to room temp, with a tall glass of milk or plant milk, shared with a friend or hoarded all to yourself, I hope you love them as much as we do!

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    4.95 from 38 reviews

    Thick & Chewy Gluten-Free Chocolate Chip Cookies

    Print Recipe Pin Recipe
    With crisp edges and tender middles, these easy gluten-free chocolate chip cookies get a flavor boost from a blend of oat flour, sweet white rice flour, and tapioca flour, plus brown butter, loads of bittersweet chocolate, and flaky salt. Ridiculously delicious and no one will believe they're gluten-free! See my post on how to brown butter if you're new to this technique.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Resting Time: 30 minutes minutes
    Total: 1 hour hour 10 minutes minutes
    Servings: 12 -15 cookies

    Ingredients

    Wet Ingredients

    • 8 tablespoons butter (115 g) unsalted butter
    • ½ vanilla bean, split lengthwise and scraped (or ½ teaspoon vanilla extract or paste, added with the egg)
    • ½ cup (100 g) packed organic dark brown sugar
    • ¼ cup (50 g) organic granulated sugar
    • 1 large egg (2 ounces by weight out of shell)

    Dry Ingredients

    • ½ cup (78 g) sweet white rice flour (such as Koda Farms Mochiko)
    • ½ cup (50 g) gluten-free oat flour (such as Bob's Red Mill)
    • 2 tablespoons (15 g) tapioca flour
    • ¼ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • 7 ounces (200 g) bittersweet chocolate (around 70% cacao mass), coarsely chopped (1 ½ cups)
    • ½ cup (60 g) toasted pecans, cooled completely and coarsely chopped (optional)
    • flaky salt such as Maldon, for sprinkling (optional)
    Prevent your screen from going dark

    Equipment

    • 2 cookie sheets
    • 1 cookie scoop
    • kitchen scale (for weighing ingredients for better accuracy)

    Instructions

    Brown the Butter

    • Melt the butter and vanilla bean and scrapings (if using) together in a small, heavy-bottomed saucepan over medium heat. (If using vanilla extract or paste, just brown the butter by itself and add the vanilla along with the egg.)
    • Continue to cook, swirling occasionally, until the butter turns golden and smells absolutely amazing, 3-5 minutes. There should be dark brown bits (not black) on the bottom of the pan. When the butter starts to foam up, watch it very closely as it can go from brown to burnt in moments.

    Wet Ingredients

    • Place the sugars in a large bowl and when the butter has browned, scrape it and the browned bits into the sugar immediately to stop the cooking. Let cool, stirring occasionally, for 10-20 minutes. Remove the vanilla bean if using (you can rinse and dry it and use it to make vanilla extract or to flavor a small jar of sugar or liqueur).
    • Whisk the egg (and vanilla extract, if using) into the cooled sugar-butter mixture until well-combined and emulsified.

    Dry Ingredients

    • Meanwhile, sift together the flours, baking soda, and salt into a medium bowl.
    • Use a sturdy wooden spoon to stir the flour mixture into the sugar mixture, stir until well combined, then continue to stir vigorously for 45 seconds; the mixture will firm up slightly. This increases the stickiness of the flours, helping the cookies hold together and be more chewy.
    • Stir in the nuts and chocolate until evenly distributed.
    • Cover the dough and let it sit at room temperature for at least 30 minutes and up to 2 hours to allow the butter to firm and the starches to absorb moisture, leading to thicker, chewier cookies.

    Bake the cookies

    • Position racks in the upper and lower thirds of the oven and preheat to 375ºF. Line two rimless cookie sheets with parchment paper.
    • At this point, I recommend baking off a single test cookie on a small baking sheet. This way you can adjust the rest of the dough and/or oven temperature before baking off the whole batch. See Troubleshooting & Tips in the recipe notes.
    • Scoop the dough into 1 ½ inch diameter balls (about 2.5 tablespoons each; a size 24 cookie scoop works wonderfully) and place on the prepared cookie sheets, spaced 2-3 inches apart. Top each cookie with a pinch of flaky salt.
    • Bake the cookies about 7-10 minutes, rotating back to front and top to bottom after 5 minutes. When the cookies are ready, they will seem underbaked. The edges should be just starting to color, and the tops should be puffed all over with soft centers that collapse when gently touched with a fingertip. The centers will look wet under a thin surface of dry, cracked-looking dough.
    • Remove the cookies from the oven and pull them, parchment and all, onto cooling racks to stop them from baking further. Let cool for at least 10 minutes before devouring. Or cool completely and store in an airtight container at room temperature; the butterscotch flavor comes through better when the cookies are cool.
    • The cookies will keep for up to 3 days, airtight at room temperature.

    Notes

    Ingredient Subs:
    • In place of butter, sub vegan butter by weight (such as Miyoko's cultured butter) and take care when browning the butter that it doesn't burn
    • In place of either or both sugars, sub by weight coconut sugar or maple sugar
    • In place of sweet rice flour, sub by weight any GF AP blend, such as Bob's Red Mill 1 to 1, or try cassava flour
    • In place of oat flour, sub by weight sorghum, buckwheat, teff, or chestnut flour
    • In place of tapioca flour, sub by weight arrowroot flour or cornstarch
    Make-ahead:
    1. Make the dough as directed, then let sit until firm enough to scoop (or chill for a few minutes).
    2. Scoop into balls, place the dough balls on a small baking sheet lined with parchment, and chill until firm, about 1 hour.
    3. Transfer the cold dough balls into a container and chill for up to a week or so. When you’re ready to bake, just plop the dough balls on a cookie sheet as directed, top with flaky salt, and bake. They may need a bit longer in the oven.
    4. You can also freeze dough balls for up to several months. 
    Dairy-Free Cookies:
    Use a good plant-based butter such as Miyoko's in place of the butter. Watch closely during the browning process – it may need more or less time than specified – or skip the browning process altogether. 
    Refined sugar-free cookies:
    Omit the white and brown sugars and use 150 g (1 cup + 2 tablespoons) coconut sugar. Use chocolate sweetened with coconut sugar (such as Hu) or maple (such as Raaka). 
    Troubleshooting & Tips for better cookies:
    Since cookies are sensitive to slight changes in moisture and temperature, here are some ways to get foolproof cookies:
    • measure by weight (grams) for the most accuracy
    • if measuring by volume, use the dip and sweep (aka scoop and swoop) method
    • make sure your oven is the correct temperature by using an external oven thermometer
    • bake off a single test cookie to make sure your cookies spread the right amount
    • if your cookies spread too much, add more flour or increase the oven temperature
    • if they don't spread enough, flatten the dough balls or decrease the oven temperature
    Nutrition facts are for 1 of 15 cookies. 

    Nutrition

    Calories: 238kcalCarbohydrates: 26gProtein: 2gFat: 14gSaturated Fat: 7gCholesterol: 28mgSodium: 120mgPotassium: 121mgFiber: 2gSugar: 15gVitamin A: 209IUCalcium: 22mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    My original photos from 2012!

    stack of GF Chocolate Chip Cookies
    stack of Gluten-Free Cookies
    Gluten Free Chocolate Chip Cookies with a glass of milk

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      4.95 from 38 votes (19 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Dina Weinstein says

      March 21, 2025 at 11:30 am

      These were so delicious, especially with pecans added. I made the dough and kept the dough balls in the freezer so ready to bake when we want them. Would definitely make these again. Thanks for the yummy recipes!

      Reply
      • Alanna Taylor-Tobin says

        March 21, 2025 at 6:50 pm

        Yay, so glad you liked the cookies! I love putting pecans in these too. Appreciate the great feedback!

        Reply
    2. Priyanka says

      April 10, 2025 at 3:44 pm

      I love this recipe! They taste amazing! The only issue I am facing repeatedly is that they are coming out mostly flat, so I have two questions for you - 1. do you use convection bake or regular bake? 2. How much extra sweet rice flour should I add for lesser spread. Really looking forward to your response

      Reply
      • Alanna Taylor-Tobin says

        April 11, 2025 at 11:16 am

        So glad you love these cookies! Although I'm sorry to hear they're turning out a bit flat. Cookies are so sensitive to small changes in ingredients, temperature, phases of the moon (j/k about that last one!)

        These are great questions. I use a still oven, and I'll add that detail into the recipe. I would try adding 1-2 tablespoons sweet rice flour to help the cookies bake up thicker. You can also chill the dough balls before baking them, or increase the oven temp to bake.

        Please let me know if that helps or if I can be of any more troubleshooting assistance. Happy baking!

        Reply
    3. Ali says

      May 02, 2025 at 3:37 pm

      Delish

      Reply
      • Alanna Taylor-Tobin says

        May 02, 2025 at 4:08 pm

        Love to hear it!

        Reply
    4. christine wilson says

      June 02, 2025 at 7:12 am

      Phenomenal! I've made countless chocolate chip cookies through the years, both gluten and gluten free, and this is our favorite!
      My son-in-law was diagnosed with celiac about 10 years ago, so gf flour is a must! I didn't have gf oatmeal, so used a combo of teff and ground flax seed.
      These cookies have the desired look, texture and taste!
      So glad I found your site. Consider me a fan, can't wait to try more recipes!

      Reply
      • Alanna Taylor-Tobin says

        June 03, 2025 at 10:30 am

        I'm so glad you found your way here and that these cookies were a hit with the family! I bet your son-in-law is super grateful for having delicious homemade baked goods that he can enjoy. Very cool that the teff and flax meal stood in well for the oat flour. Thinking you might enjoy my other teff flour recipes if you need more baking inspiration :)

        Reply
    « Older Comments

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    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

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    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

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It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

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