Gluten-Free Chocolate Chunk Cookies

🍪 Gluten-Free Chocolate Chunk Cookies: Gooey, Golden, and Totally Irresistible

Let’s be honest—when you hear “gluten-free cookies,” your mind might go to dry, crumbly imposters that barely pass for dessert. But not today. These gluten-free chocolate chunk cookies are here to change the game. They’re soft in the center, crispy at the edges, and packed with rich, melty chocolate pools. You won’t miss the gluten, we promise.

✨ What Makes Them So Good?

These cookies are all about balance—texture, flavor, and just the right amount of chew. Gluten-free flour and cornstarch keep things tender, while brown sugar adds a deeper, almost caramel-like flavor. And the chocolate? Skip the chips. For those dramatic, gooey pockets, we go big with chunks, preferably chopped from a good-quality milk chocolate bar.

🥣 Ingredients You'll Need:

• Butter

• Brown sugar

• Sugar

• Egg

• Vanilla

• Gluten-Free 1:1 Substitute (I used King Arthur).

• Cornstarch

• Baking soda

• Salt

• Chocolate Bar, chopped into chunks

👩‍🍳 Tips & Tricks:

• Chill the dough: A 30-minute chill in the fridge helps prevent the cookies from spreading too much.

• Don’t overbake: Take them out when the edges are just golden—the centers will continue to cook as they cool.

• Flaky sea salt: A tiny sprinkle on top after baking makes the chocolate pop and adds a little gourmet flair.

🌱 Vegan & Dairy-Free Swaps:

Want to make these cookies fully vegan and dairy-free? Totally doable—and still totally delicious.

• Butter → Coconut oil or vegan butter
  Use refined coconut oil for a more neutral flavor, or a high-quality plant-based butter for the richest result.

• Egg → Flax egg
  Mix 1 tbsp ground flaxseed with 2.5 tbsp water. Let it sit for 5–10 minutes until gelled. It binds just like an egg!

• Chocolate → Dairy-free chocolate
  Many dark chocolates are naturally dairy-free, but check the label to be sure. Brands like Enjoy Life, Hu Kitchen, and Trader Joe’s often have great options.

Bonus: These swaps make the cookies not just dairy-free and egg-free, but also suitable for many allergy-conscious eaters.

---

These cookies truly taste so good you won’t even notice they’re gluten-free! If you love these cookies let me know in the comments 😊 Happy baking!

Print

With ImageWithout Image

Gluten Free Chocolate Chunk Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These warm, golden-brown cookies have a soft, chewy center and pockets of melted chocolate chips that create a perfect balance of sweet and rich flavors, and the best part is that they're gluten-free!

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• 1/2 cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 3 cups 1:1 gluten-free flour. (I used King Arthur's)
• 1.5 tsp cornstarch
• 3/4 teaspoon baking soda
• 3/4 tsp salt
• 2 cups crushed milk chocolate bars (16 ounces) + extra for topping.

Instructions

1. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Add the gluten-free flour, cornstarch, baking soda, and salt into the mixing bowl and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
4. Crush a chocolate bar into chunks, then add them to the stand mixer and mix until incorporated.
5. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. - If you want a chunkier cookie, scoop the cookie dough onto a baking sheet, cover it with plastic wrap, and place it in the fridge for 30-60 minutes before baking (recommended).
6. Bake for 11-13 minutes or until the cookies become golden brown on the edges but still gooey in the middle. - If you refrigerate your dough, remove the plastic wrap before baking.
7. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula