Go Back
+ servings

Gluten Free Chocolate Chip Cookies

These buttery soft gluten free chocolate chip cookies are intensely rich with flavor, sweetened with honey, and loaded with decadent chocolate chips.
Course Dessert
Cuisine American
Keyword chocolate chip cookie, cookies from scratch, homemade cookies, sweeten with honey
Prep Time 15 minutes
Cook Time 15 minutes
Servings 20 cookies
Calories 180kcal



  • Beat your softened butter in your stand mixer or with your hand mixer until fluffy.
    Add egg, honey, and vanilla.
    Beat on high for about 1 more minute.
  • In a separate bowl, mix your gluten free flour, salt, and baking powder with a pastry cutter, fork, or whisk.
    Combine well and add to your wet ingredients.
  • Begin with your mixer on low speed and combine.
    Once combined, you can increase your mixer speed to combine well, scraping down the sides as needed.
    Your batter should be smooth.
    Now fold in your chocolate chips.
  • Cover and chill the dough in your fridge for about an hour before forming into cookies.
  • When you're ready to bake, position your oven rack in the middle.The middle rack offers the most even heat and air circulation which helps cookies bake consistently. 
    Then preheat your oven to 350 ℉ and line your baking sheet with parchment paper.
  • Scoop batter 2 tablespoons at a time.
    Roll each portion between your hands and press down each dough ball with your fingers to flatten on your baking sheet.
  • Bake for 11-15 minutes.
    Since ovens vary, check to see when your cookies are done.
    They're done when the edges are lightly browned and the tops of the cookies are a golden blonde color.
  • Now I know you're tempted to eat them right away, but let them cool for about 10 minutes.


• To soften your butter, take it out of the fridge about an hour before starting.
• I love the subtle hint of honey in this recipe. Want to use sugar? Since honey is slightly sweeter than sugar, substitute a half cup of light brown sugar along with a half cup of white sugar.
Then begin step 1. by creaming your sugars with the softened butter. Then add your egg and vanilla. The cookies turn out a little crunchier with sugar. 
• I use King Arthur Gluten Free 1/1 flour because it already contains xanthan gum. If you go with a different flour that doesn’t contain xanthan gum, you may need to add it. Please note, I’ve only made this recipe with King Arthur Gluten Free 1/1 flour. 
• I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.
• I use Ghirardelli milk chocolate chips. Yum. Go with whichever kind of chips you prefer. If you like nuts in your cookies, go ahead and add them. It’s up to you.
• Your cookies will keep in an airtight container at room temperature for a week.
• Freezing your cookies:
I would prefer to freeze my cookie dough over freezing already baked cookies. That way, you get the nice homemade aroma and softness when you take them out of your oven.
But if you want, you can freeze the baked cookies. Just make sure to allow them to cool completely. Then store them in a freezer-safe zip-top storage bag with parchment paper between each cookie, squeeze out extra air and place flat in the freezer.


Calories: 180kcal