One Bowl Gluten Free Chocolate Chip Cookies Soft & Chewy, Easy Recipe

Recipe at a glance

• Servings: 18 cookies
• Prep time: 10 minutes
• Bake time: 8–12 minutes (depending on size & oven)
• Total time: 20–25 minutes
• Yield: about 18 medium cookies
• Diet: Gluten free; dairy optional; egg free variation included

Ingredients

• 1½ cups (200 g) gluten free all purpose flour blend* (see note)
• 1 tsp xanthan gum (omit if blend already contains it)
• ½ tsp baking soda
• ½ tsp fine sea salt
• 8 tbsp (113 g) unsalted butter, softened (or dairy free margarine)
• ⅔ cup (135 g) light brown sugar, packed
• ¼ cup (50 g) granulated sugar
• 1 large egg (or 3 tbsp aquafaba for egg free)
• 1 tsp pure vanilla extract
• 1½ cups (260 g) gluten free chocolate chips (semisweet or mix of chips and chunks)
• Optional: 1 tbsp cornstarch (for extra chew), pinch of espresso powder (enhances chocolate)

*Use a 1:1 gluten free AP flour blend containing rice flour, tapioca/starch, and potato starch for best texture. If your blend has xanthan gum, omit the added xanthan.

Equipment

• Large mixing bowl (one bowl is all you need)
• Wooden spoon or silicone spatula
• Measuring cups & spoons (or scale)
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (tablespoon or 1.5 tbsp)
• Cooling rack

Step-by-step instructions (one bowl method)

1. Preheat & prep (2 minutes)

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

2. Combine dry ingredients (1 minute)

In the large bowl, whisk together the gluten free flour, xanthan gum (if needed), baking soda, cornstarch (if using), and salt until evenly mixed.

3. Cream butter and sugars (2 minutes)

Add softened butter, brown sugar, and granulated sugar to the same bowl. Using a sturdy spoon or spatula, mash and mix until the mixture is smooth and slightly fluffy no mixer required.

4. Add egg (or aquafaba) + vanilla (30 seconds)

Stir in the egg (or aquafaba) and vanilla extract until fully incorporated. Batter will be thick.

5. Fold in chocolate chips (30 seconds)

Add chocolate chips (reserve a few for topping) and gently fold until evenly distributed.

6. Portion cookies (1–2 minutes)

Use a cookie scoop or tablespoon to portion balls of dough (about 1.5 tbsp per cookie). Place 2 inches apart on prepared sheets. Press an extra few chocolate chips on top for bakery look.

7. Bake (8–12 minutes)

Bake in preheated oven for 8–10 minutes for soft, slightly underbaked centers (for medium cookies). For larger cookies, bake 10–12 minutes. Edges should be set and golden; centers will continue to set off the oven.

8. Cool & finish (5–10 minutes)

Remove from oven and let cookies cool on baking sheet for 5 minutes (this lets them set). Transfer to a cooling rack to finish cooling. Enjoy warm or at room temperature.

Tips for ultra soft, chewy gluten free cookies

• Don’t overbake. Pull cookies when edges are set but centers still look slightly underdone. Carryover heat finishes them.
• Use browned butter (optional). Brown the butter first and chill slightly for nutty flavor and chewy texture. Reduce bake time if you use warm butter.
• Add cornstarch. 1 tbsp cornstarch improves chewiness and tenderness.
• Measure flour by weight. 200 g is more reliable than cups to avoid dense cookies.
• Chill dough (optional). 30–60 minutes in fridge improves flavor and prevents spreading; bake a test cookie first if you chill.
• Room humidity: Gluten free flours absorb moisture differently if dough seems dry, add 1 tsp milk or dairy free milk.

Substitutions & variations

• Egg free: Replace egg with 3 tbsp aquafaba (chickpea brine) or 1 tbsp flaxseed meal + 3 tbsp water (let sit 5 minutes). Aquafaba yields softer cookies.
• Vegan / dairy free: Use dairy free butter or coconut oil (solid) and dairy free chocolate chips. For coconut oil, dough may spread more; chill before baking.
• Peanut butter chocolate chip: Replace ½ cup of butter with ½ cup natural peanut butter (reduce spread by chilling).
• Chocolate chunk & sea salt: Use chopped chocolate and sprinkle flaky sea salt after baking for a bakery finish.
• Gluten free oat flour: Up to 50% of the flour can be swapped with certified gluten free oat flour reduce liquid slightly if dough seems loose.

Troubleshooting (quick fixes)

• Cookies are crumbly: Add 1 tsp of milk/dairy free milk or an extra egg yolk. Check xanthan gum presence.
• Cookies spread too much: Chill dough, reduce butter slightly, or add 1 tbsp extra flour (by weight).
• Cookies are dense: Don’t pack flour; measure by weight. Make sure baking soda is fresh. Slightly underbake for chewiness.
• Gritty texture: Some blends (heavy rice flour) can feel gritty try a different 1:1 GF blend or add more starch (tapioca/cornstarch).

Make ahead & storage

• Dough: Can be refrigerated up to 48 hours or frozen in scooped balls for up to 3 months. Bake from frozen add 1–2 minutes to bake time.
• Baked cookies: Store at room temp in an airtight container for 3 days. For softer cookies, place a slice of bread in the container to maintain moisture. Refrigerate up to 7 days. Freeze fully cooled cookies up to 3 months; thaw at room temp.

FAQ (Q&A)

Q: Are gluten free chocolate chip cookies healthier?
A: “Gluten free” only means no gluten (wheat). Healthiness depends on ingredients — opt for less sugar, whole food flours, or add nuts for more nutrients.

Q: What gluten free flour is best for cookies?
A: A high quality 1:1 gluten free all purpose blend (rice flour + starch + binder) gives the most reliable soft, chewy texture.

Q: How do I make cookies chewy, not cakey?
A: Use brown sugar, slightly underbake, add cornstarch, and don’t over mix. Use room temperature ingredients and measure flour by weight.

Q: Can I make these dairy free?
A: Yes swap butter for vegan butter or solid coconut oil and use dairy free chips.