Last Updated on February 26, 2026 by Deliciously Organic Editor
I finally landed on the gluten free chocolate chip cookies recipe I’ve been trying to make for years. These cookies are lightly crisp on the outside and gooey in the middle. They come together fast, bake in about 11 minutes, and they’re made with simple gluten free pantry staples.
The best part is that these gluten free chocolate chip cookies can also be nut free, dairy free, and egg free. If you’ve been looking for a cookie recipe that works for allergies and still tastes like a real cookie, this one’s for you.
Ingredients you’ll need
Here’s what makes these gluten free chocolate chip cookies work so well.
Unsalted butter or palm shortening
This gives the cookies a soft center and helps them hold their shape. Use palm shortening if you’d like to make a dairy-free cookie.
Coconut sugar and honey
Coconut sugar gives a deep, caramel flavor. The honey adds a little chew and helps with browning.
Coconut flour, tapioca flour, and arrowroot flour
This trio gives you the best texture. Coconut flour keeps the cookies tender, and tapioca and arrowroot add that classic chew.
Egg or gelatin egg
You can use a regular egg, or you can use a gelatin egg if you need the cookies to be egg free. I like giving you both options.
Grass fed gelatin
This is the binder that helps these gluten free chocolate chip cookies hold together even when you do the egg free version.
Chocolate chips
I love Enjoy Life chocolate chips because they’re allergy friendly and taste great.
How to make gluten free chocolate chip cookies
- Preheat the oven to 350 degrees F and adjust the rack to the middle position.
- Place the palm shortening or butter, coconut sugar, and honey in the bowl of a standing mixer. Beat on medium high for 2 minutes.
- Scrape down the sides of the bowl and mix in the egg.
- Sift the coconut flour, tapioca flour, arrowroot flour, sea salt, baking soda, and gelatin into a mixing bowl.
- With the mixer on low, slowly add the dry mixture to the wet mixture.
- Stir in the vanilla and chocolate chips.
- Use a 1 1/2 tablespoon cookie scoop to scoop dough balls onto a baking sheet lined with unbleached parchment paper.
- Bake for 11 minutes. Serve warm.
What is the Best Gluten-Free Flour Blend for Chocolate Chip Cookies?
I use a combination of coconut flour, tapioca flour and arrowroot flour as the base. Then I use unflavored, grass-fed gelatin or egg to bind the ingredients. I know there are a lot of gluten-free blends out there, but most are too grainy or have an off-putting taste.
I’ve been using this combination for years and no one ever knows it’s gluten free!
Can Gluten-Free Chocolate Chip Cookies Be Egg-Free?
Yes! In this recipe, you can substitute the egg for a gelatin egg. You actually can’t even taste the difference!
What are the Best Chocolate Chips to Use?
When it comes to chocolate chips, I love using Enjoy Life Chocolate morsels. You can purchase these at your local health food store, Amazon, or Thrive Market.
Can I use almond flour?
Almond flour won’t work as a simple swap in this recipe.
These gluten free chocolate chip cookies are built around coconut flour, tapioca, and arrowroot. Almond flour acts very differently, so the cookies can spread too much and turn greasy or crumbly.
Storage and freezer instructions
There are two easy ways to store gluten free chocolate chip cookies, and both work really well.
Freeze the dough before baking
This is my favorite method because you can bake a few cookies at a time.
- Scoop the dough into balls and place them on a cookie sheet.
- Cover and freeze until firm.
- Transfer the frozen dough balls to a glass container and keep them in the freezer.
To bake from frozen, place the dough balls on a parchment lined baking sheet and bake at 350 degrees F for 14 – 15 minutes.
Store baked cookies
Once baked, store the cookies in a cookie jar or airtight container for 4 to 5 days.
FAQ: Gluten Free Chocolate Chip Cookies
Can I make these gluten free chocolate chip cookies egg free?
Yes. Use a gelatin egg instead of a regular egg. The gelatin helps bind the dough so the cookies still hold together and stay chewy.
What is a gelatin egg?
It is a simple swap for an egg. You mix unflavored gelatin with warm water, let it thicken, then stir it into the dough. It helps the cookies bind without eggs.
Do these cookies taste like coconut?
Not really. Coconut flour does not taste strongly like coconut once it is mixed with the sugar, vanilla, and chocolate chips.
Can I use almond flour instead?
Not for this exact recipe. Almond flour changes the texture and the cookies will spread differently. If you want an almond flour cookie, it is best to use a recipe written for almond flour.
Why did my cookies turn out dry?
This usually happens when coconut flour is over measured. Coconut flour is very absorbent. Spoon it into your measuring cup and level it off. Also make sure you bake them for 11 minutes, not longer.
Can I freeze the dough?
Yes. Scoop the dough into balls, freeze them on a baking sheet, then store in a glass container. Bake straight from frozen at 350 degrees for about 14 to 15 minutes.
How do I store baked cookies?
Store them in a cookie jar or airtight container at room temperature for 4 to 5 days.
Can I make the dough ahead of time?
Yes. You can make the dough and keep it in the fridge for up to 2 days. Let it sit on the counter for 10 minutes before scooping if it feels too firm.
What chocolate chips work best?
I like Enjoy Life chocolate chips because they are allergy friendly and melt well. You can also use chopped chocolate for bigger melty pockets.
More favorite gluten free dessert recipes
If you love these gluten free chocolate chip cookies, here are a few other gluten free desserts you might enjoy making next.
- Gluten-free brownies
- Almond flour blondies
- Chocolate cake with chocolate buttercreamÂ
- Homemade mocha marshmallows
If you make these gluten free chocolate chip cookies, leave a comment and tell me how they turned out!
PrintThe Perfect Gluten-Free Chocolate Chip Cookie Recipe
- Prep Time: 17 minutes
- Cook Time: 11 minutes
- Total Time: 28 minutes
- Yield: Makes 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
- 7 tablespoons butter (or palm shortening for dairy-free), melted and cooled for 15 minutes
- 1/3 cup plus 2 tablespoons coconut sugar or organic cane sugar
- 1 tablespoon raw honey
- 1 large egg (or 1 gelatin egg for egg-free)
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 1/3 cup arrowroot flour
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon baking soda
- 3/4 teaspoon unflavored, grass-fed gelatin (reduce to 1/2 teaspoon if using the egg-free option)
- 1 teaspoon vanilla extract
- 1 cup Enjoy Life chocolate chips or chunks
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Place butter, sugar and honey in the bowl of a standing mixer. Beat on medium-high for 2 minutes. Scrape sides of bowl and mix in egg.
- Sift coconut flour, tapioca flour, arrowroot flour, sea salt, baking soda and gelatin into a large mixing bowl. With mixer on low, slowly add dry mixture to wet mixture. Stir in vanilla and chocolate chips. Let dough sit for 10 minutes.
- Using a 1 1/2 tablespoon cookie scoop, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Bake for 11 minutes. Serve.
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