Gluten-Free Crispy Chewy Chocolate Chip Cookies

These gluten-free chocolate chip cookies are crispy on the outside and soft and chewy on the inside. Your friends and family will LOVE these!

Chocolate chip cookies are, hands down, my favorite dessert ever. Sure, I may get a hankering for a moist piece of carrot cake on occasion…extra cream cheese frosting please. I won’t turn down cheesecake either. But cookies? I just love them! What’s not to love? They are easy to make and you can make just about any flavor you can dream up. My favorite is the classic. Chocolate Chip.

These chocolate chip cookies are the cookies of my cookie dreams. I’ll admit it, I am a bit of a cookie snob. I like them to be crispy on the outside but soft and chewy on the inside. For me, that is cookie nirvana. These are thick and chewy, with just a bit of crispiness on the exterior….and they also happen to be gluten and egg-free. I’m not going to say it’s a miracle or anything, but it might be close!

These gluten-free chocolate chip cookies are crispy on the outside and soft and chewy on the inside. Your friends and family will LOVE these!


Boy, do I ever wish I had one of these right now! Unfortunately, my family loves them as much as I do. As you can imagine, these didn’t last long. Next time, I’m going to make a double batch and freeze some for when a cookie craving strikes!

Let’s talk gluten-free flour for a minute. I love to make my own gluten-free blend. In all honesty, it is not hard to do. However, I need to sheepishly confess that I haven’t taken the time to make it lately. With 5 kiddos and a busy summer, I’ve needed some shortcuts! I don’t even feel too guilty about it. For these cookies, I use Pamela’s Artisan Flour Blend. It is reasonably priced on Amazon, especially if you use subscribe and save like I do.

Let’s make cookies!

5.0 from 5 reviews
Gluten-Free Crispy Chewy Chocolate Chip Cookies
  • 2 cups gluten-free flour blend (such asPamela's)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons flaxseed
  • ⅓ cup applesauce
  • 2 teaspoons vanilla
  • 1½ cups chocolate chips
  1. Preheat oven to 350 degrees.
  2. Whisk together gluten-free flour, baking soda, and salt.
  3. Mix butter, brown sugar, and sugar together until light and fluffy. Stir in flaxseed, applesauce and vanilla.
  4. Stir in chocolate chips.
  5. Scoop (I like to use my trusty cookie scoop) dough balls onto a cookie sheet and bake 10 minutes or until golden brown. Don't over bake, or you won't get the delicious soft and chewy center!

Edited to add: different gluten-free flour blends will produce different results. I don’t like these as much with a rice-based flour blend. They come out just a bit drier. I have also used half oat flour and half gf flour blend and that is delicious!

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  1. Marly says

    Taste of batter: DELICIOUS! But the cookies that came out of the oven were a huge fail! They didn’t even look like cookies anymore ? I have no idea what I did wrong ? taste good still but impossible to serve decently

    • Becky says

      Hi Trisha, I think a flax egg will work just fine. Are you wanting to use traditional flour? That should work well.The gluten-free flour is a little more temperamental:-) If you’d like to use a rice based gf flour, I would suggest using 1/2 oat flour. You can just grind oats (GF if needed) in a blender and use to sub part of the flour. Let me know how it goes!!

      • trisha says

        I did use the flax egg & a mix of oat flour & regular flour..Turned out just fine! Thank You for the tips. Been following your cookie recipes since Beckybakes & they always turn out great.

  2. Enaya says

    I have a severe apple allergy, what could I replace the applesauce with? These look amazing so hopefully i can still make them ๐Ÿ™‚

    • Becky says

      Enaya, I have had luck using mashed banana. You will probably taste the banana just slightly, but they’ll still be delicious:-)

  3. Marisa says

    I was so excited to try this recipe… but then when I made them, they literally came out like pancakes! So flat and mushy. I had to add another 5 minutes to baking time because they weren’t finished. I definitely didn’t forget any ingredients. Any ideas??
    Btw, they still taste really good! ๐Ÿ™‚

    • Becky says

      Hey Marisa, I’m sorry to hear you had trouble with these! I have made them several times with success, but they seem to be a little finicky with changes in gluten-free flour brands. I would love to know what you used, and if you made any other changes. Did you use butter? Thanks for the comment!:-)

      • Marisa says

        Thanks for responding! I used Bobs Red Mill gf flour (all purpose). I also tried your suggestion of subbing half of the flour for oat flour,since I had some on hand. 1 stick of butter as the recipe called for. I wonder if I should have used xanthan gum as well?

    • Tammy Jones says

      I used a half stick of butter and they turned out beautiful! I find less butter makes the difference in most gluten free cookies that go flat. I will definitely be making these again!

  4. Karyn Whittemore says

    I don’t know if it is my browser but it’s not showing how much applesauce needed. Is it 1 cup?

    thanks! ๐Ÿ™‚ Excited to try these

  5. EJ Taylor says

    These cookies are utterly amazing! I made them using 1/2 c. oat flour (because I was trying to use up the last of the GF Flour in the bag). I did bake one test cookie and ended up adding a little more oat flour because I wanted them a little thicker. Aside from that, I followed the recipe. This is officially my go to chocolate chip cookie recipe. I have tried numerous GF recipes with lack luster results. Thank you for posting a legitimate recipe that didn’t cause me to waste ingredients and money.

  6. Elana says

    I found this recipe on pinterest for my egg allergy and daughter and these are by far the best egg free chocolate chip recipes I’ve made. Thank you.

  7. Britny says

    Could I use 1 egg in replacement of the flax? My daughter is allergic to flax. Thank you! Hope to try them soon.

  8. Amy says

    I’m interested in making these with my son who has multiple food allergies. They look beautiful and tasty. Couple questions before I start though. When you say flaxseed, do you leave them whole or do you grind them? I guessing whole because you don’t say ground, but I just want to make sure. Also, he has a dairy allergy, do you know how a vegan butter like Earth Balance might work? Thank you!

  9. Amy says

    Ha! Nevermind. I decide to just give it all a try. So yummy! I substituted about 3/4 cup of the gluten free flour blend I have on hand (Krusteez brand) with the rest of the oat flour I had made before. It for sure helps get a sturdy cookie. I used the Earth Balance buttery stick. It turned out just fine, though I don’t love the taste it adds to things. It doesn’t even taste gluten free. Aside from the vegan butter taste due to my sons milk allergy, really fantastic. Thank you!

    • Becky says

      Great, Amy! I’m so glad they worked out for you:-) I used to use Earth Balance all of the time and had pretty good luck with it. I was, however, quite pleased when my boys’ outgrew their dairy allergy! Butter is delightful. The flaxseed is ground, I use it in everything so it doesn’t always occur for me to specify:-)

    • Tammy Jones says

      I use Fleischmann’s unsalted sticks. They are dairy free, but do not have that soy taste. We even use it for our popcorn and it’s great! I buy mine at Meijer’s if you have one around you. I can’t tell the difference between it and regular margarine. Just make sure it is the unsalted because the salted has dairy.

  10. says

    Absolutely gorgeous cookies!!! I flattened them a little on the baking tray as my cookie dough balls wouldn’t flatten themselves! But once I did that they were perfect! Took a little longer than 10 mins in my oven, just kept an eye on them. I followed the recipe to a T – please note that you don’t say when to mix the butter/sugar mixture with the flour at any point in your instructions… Also I blitzed my flax seeds in my NutriBullet which I do think makes a difference… If you do exactly as the recipe says with these notes you can’t go wrong! Next time I’m going to make them with macadamia nuts and white choc chips! ๐Ÿ˜‹ Thank you for a great go-to gluten free recipe for all my cookie needs!!!!

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