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Gluten Free Chocolate Chip Cookies

The ultimate gluten free chocolate chip cookies - gooey in the middle, crispy on the outside and packed with chocolate chunks
Course Dessert
Cuisine American
Keyword Chocolate Chip, Cookies, gluten-free
Prep Time 4 hours 15 minutes
Cook Time 11 minutes
Servings 18
Calories 251kcal


  • 100 g unsalted butter (melted)
  • 60 g almond butter
  • 230 g soft brown sugar
  • 80 g caster sugar
  • 1 egg (large)
  • 1 egg yolk (large)
  • 50 g cream cheese (I use lactose free)
  • 2 tsp vanilla extract
  • 330 g gluten free plain flour blend (I use Doves Farm)
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 200 g milk or dark chocolate chips/chunks (plus extra to place on top if desired!)


  • Sieve gluten free flour, xanthan gum, baking soda and salt into a mixing bowl. Whisk together ensuring ingredients are well mixed. Set this aside for later.
  • Place the melted butter, almond butter, cream cheese, brown sugar, caster sugar and vanilla extract in the bowl of an electric mixer. Mix at a medium speed for 3 minutes.
  • Add the egg and mix at a low speed until incorporated. Repeat with the egg yolk.
  • Add the flour mixture you prepared earlier to the mixer bowl. Mix on a low speed until just combined, stopping to scrape down the sides if necessary.
  • Finally, mix through the chocolate chunks on a low speed until evenly incorporated.
  • Cover the bowl and chill in the fridge for at least 4 hours.
  • Once ready to bake, preheat the oven to 170°C. Roll the dough in evenly sized balls (each cookie should be approx 60-65g) and place on a lined baking tray. Make sure to leave enough room for spreading between each dough ball.
  • Bake for 11-12 minutes.
  • If adding extra chocolate chunks, push them gently onto the top of each cookie while they are still hot.
  • Leave to cool for approx 30 mins. The cookies will be very soft when fresh out of the oven and firm up as they cool.