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These Classic Chocolate Chip Cookies are simple, wholesome, and the best gluten free cookies you’ll ever eat. Each cookie is soft, chewy, golden on the edges, and loaded with melty chocolate chips so every bite is perfect. They have everything you want in a cookie and would never guess they’re gluten free unless someone told you!

If there’s one dessert that never gets old, it’s a chocolate chip cookie. Simple, nostalgic, and loved by everyone! Whether it’s fresh from the oven or slightly warmed up the next day, it’s a classic treat that feels so comforting. But when you’re gluten free, or baking for someone who is, it can be tough to find a version that actually tastes like the classic. A lot of gluten free cookies are dry, cakey, crumbly, or missing that rich, chewy texture that makes the original so satisfying.

But these chocolate chip cookies are seriously some of the BEST I’ve had and check all of the boxes for the perfect cookie. They’re buttery, soft in the center, crisp around the edges, and having a melted chocolate chip in each bite is unmatched. They’re also really easy to make and don’t require any chill time like most cookies do! You can mix everything together, bake, and let them cool all in under thirty minutes.

One of the little tricks that makes a big difference here is dissolving the baking soda in hot water before adding it to the dough. It might seem like a small, extra step but it helps distribute the leavening more evenly and gives the cookies that perfect, even rise without any weird aftertaste. It also makes the texture extra chewy in the best way! And while the base recipe is made with real butter and two kinds of sugar (can and brown for richness), you can easily make them dairy-free with a plant -based butter, and they’ll still turn out great.

Growing up in a mostly gluten free household, we were more mindful of ingredients and that meant finding ways to make classic treats that didn’t feel like a compromise. I’ve made a lot of gluten free cookies over the years, like these Snickerdoodle Cookies or Peanut Butter Chocolate Chip Oatmeal Cookies, but this recipe is the one I’ve been coming back to the most. These are the types of treats that make you forget you’re working around food restrictions because they’re just really good cookies! That’s my trick when coming up with new recipes, if someone doesn’t know that they’re healthy, or gluten free, or dairy free, etc. then I know it’s a winner!

If you’re looking for a go-to gluten free cookie recipe that delivers on texture, flavor, and ease, this one’s for you. It’s been a staple in my kitchen and one of those recipes I always get asked for after sharing! I’m sure it’ll become a favorite for you too.

Why You’ll Love These

No chill time needed – When the cookie craving hits, you can go from mixing bowl to bite in under 30 minutes – no patience neccessary.
They stay soft – Thanks to the blend of sugars and the butter, these cookies keep their chewy center even after they cool – perfect for leftovers. Just store in the fridge or the freezer to make them last longer!
Customizable – You can make them small for a bite-sized treat or large and bakery-style, whatever you’re in the mood for.
Dietary friendly – These are gluten free and can be dairy free with a few swaps listed below.

This easy healthy classic chocolate chip cookie recipe is gluten free, easy, simple, can be dairy free. on a baking sheet lined with parchment paper are six large bakery style chocolate chip cookies with soft chewy gooey centers, crisp browned edges with a golden color and chocolate chips poking through, topped with flakey sea salt. perfectly thin and chewy.

What You’ll Need

Butter – If you want these to be dairy free, use a plant-based butter like this one.
Organic cane sugar
Organic brown sugar
Eggs
Vanilla extract
1:1 Gluten free flour – My favorite flours are Bob’s Red Mill and King Arthur. If you don’t need these to be gluten free, you can use regular all-purpose flour.
Baking soda
Hot water
Sea salt – For topping my baked goods, I always use Maldon!
Chocolate chips – I like to use a mix of mini chocolate chips or chocolate chunks in mine. You can also chop up a chocolate bar for more variety.

How To Make

Preheat the oven to 350F and line a large baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, cane sugar, and brown sugar until smooth.
In a small bowl, dissolve the baking soda in the hot water and set aside.
In the bowl with the creamed butter and sugar, add the eggs, vanilla, baking soda/water mix, and beat again until combined.
Gently fold in the flour a little at a time. Then fold in the chocolate chips.
Use a cookie scoop to make each cookie and place them on the baking sheet. Make sure to leave about two inches or more between. (Tip: I was able to get six large cookies out of this dough but the amount will vary depending on how big or small you make them – it’s up to you!)
Optional to top each with more chocolate chips.
Bake for eight to twelve minutes, until they’ve spread and have golden edges. (Tip: Cook time will vary depending on the size.)
Top with flakey sea salt. Let them cool completely and enjoy!

Recommended Tools

Parchment paper
Large baking sheet
Glass mixing bowls
Handheld mixer or stand mixer
Silicone spatula – The dough can be sticky while mixing so using a silicone spatula helps!
Cookie scoop
Stainless steel measuring cups and spoons

More Delicious Cookies

Taylor Swifts Chai Sugar Cookies (Gluten Free)

Double Chocolate Fudge Cookies (Gluten Free, Dairy Free)

Three Ingredient Pumpkin Cookies (Gluten Free, Vegan)

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