Gluten Free Chocolate Chip Cookies

Gluten-free chocolate chip cookies - Lilie Bakery

A very gourmet gluten-free recipe for snacking: gluten free cookies with chocolate chips! Simple and quick to make, we love their soft center and their big pieces of chocolate…

Inside these cookies without gluten no wheat flour but a flour mix which allow you to get closer to the original texture of chocolate chip cookies.

What you'll love about these gluten-free cookies

Flavor : good cookies with a nice vanilla flavor, accompanied by pieces of crushed chocolate (or nuggets).

Texture : when they come out of the oven, these cookies are soft inside and slightly crispy on the outside.

Difficulty level : these cookies are very easy to make, in addition you will only need one electric mixer. You can also do them by hand but it will require more stamina!

Gluten-free cookies - Lilie Bakery

Ingredients for this cookie recipe

  • Sugar : I use a mixture of whole cane sugar (the dark one) and white powdered sugar. They have two very distinct actions: the whole sugar brings a caramelized taste, and a lot of softness, while the white sugar creates a crispy exterior.
  • Butter : well-softened unsalted butter. In the absence of unsalted butter, you can take semi-salted by not adding salt in the recipe.
  • Egg : we use here a whole egg and an egg yolk. The egg yolk adds softness.
  • vanilla : vanilla extract to flavor the cookies.
  • Gluten-free flour mix : two options, either you use a "gluten-free" mix found in supermarkets or organic coop. Either we create ourselves this mixture composed of rice flour, corn flour and potato (or corn) starch.
  • Baking soda : it is the leavening agent of this recipe. This is essential because gluten-free cookies tend to spread a lot, the baking soda allows them to hold together better.
  • Dark chocolate pastry : either coarsely crushed dark chocolate or large chocolate chips. I always have a preference for crushed chocolate, it's so delicious!
  • Salt/fleur de sel : it brings out the taste of cookies, it works perfectly with dark chocolate.

NB: all the quantities of ingredients for these gluten-free cookies are specified in my recipe at the bottom of the page.

Gluten free flour cookie ingredients

How to make gluten-free cookies?

  1. Mix first the wet ingredients: beat the butter and sugar until the mixture thickens, then add the egg, yolk and vanilla.
  2. Sift the dry ingredients and then add them to the batter.
  3. To incorporate crushed chocolate.
  4. Refrigerate 1 hour to get a nice consistency. Model the balls with an ice cream or soup spoon.
  5. To cook the balls of gluten-free cookies by placing them, well spaced out, on 2 baking sheets.

Tips for perfect cookie success

  • chill the dough for 1 hour before shaping the cookie balls: this prevents them from spreading too quickly during baking.
  • add the remaining chocolate pieces on top before baking: this allows you to have very melting pieces of chocolate on top of your gluten-free cookies (as in my photos).
Gluten-free chocolate cookies - Lilie Bakery

How to properly store your gluten-free cookies?

These gluten-free cookies are really delicious right out of the oven! They can then be stored at room temperature, in an airtight container, for about 4-5 days. Beyond that I find that they lose a bit of their flavor.

You can prepare your cookie dough in advance, make balls of cookies and store them in the freezer in an airtight bag for up to 1 month. Allow a little more cooking time on D-Day.

Gluten-free chocolate chip cookies recipe - Lilie Bakery

Other gluten-free recipes to try

If you are looking for other gluten-free desserts, then I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cookies!

Recipe Gluten-free cookies - Lilie Bakery
Print Pin
4.7 on 45 votes

Gluten Free Chocolate Chip Cookies

Gluten-free but 100% delicious cookies with their large chocolate chips and very soft texture...
Prep time15 minutes
Cook time14 minutes
Total29 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Keyword: cookies, gluten free
Yield: 16 cookies


  • 80 g dark brown sugar
  • 40 g white powdered sugar
  • 100 g softened butter
  • 1 oeuf
  • 1 Egg yolk
  • 1 cc natural vanilla extract
  • 110 g rice flour (in organic store)
  • 45 g corn flour (in organic store)
  • 70 g potato starch or failing that, cornstarch
  • 0,5 cc baking soda
  • 0,5 cc salt
  • 150 g dark crushed pastry chocolate + or – full-bodied according to your tastes
  • Sea salt


  • In a container, beat the softened butter with the whole cane sugar and the white powdered sugar. After 2 minutes, the mixture should become creamy and lighten slightly.
  • Incorporate the whole egg, egg yolk and vanilla extract. Beat again to mix well.
  • Separately, sift the dry ingredients, whisking them quickly: rice flour, corn flour, starch, baking soda and salt.
  • Add the dry ingredients to the previous mixture. Add the crushed dark chocolate chips last (keep about 1/3 for decorating the cookies).
  • Cover the container and refrigerate for 1 hour: this provides an ideal texture for shaping the cookie balls.
  • Preheat the oven to 180 ° traditional heat.
  • Take a little dough (using a tablespoon or ice cream scoop) and form 16 balls of cookies. Place about 8 balls on the first plate, well spaced out, on baking paper. Then do the same on a second plate.
  • Bake the first sheet immediately, for about 14 minutes (this varies according to the ovens and the desired texture at the end: more or less soft). Meanwhile, put the other plate in the refrigerator.
  • After baking, leave the first baking sheet to cool on a wire rack and put the second in the oven. Sprinkle with fleur de sel (optional) before serving.


  • for convenience, you can use instead of flour/starch a gluten-free flour mix for pastry (you will need the equivalent = 225g): it is now easily found in supermarkets, organic/gluten-free departments or in organic coops.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
March 10, 2022
March 25, 2022



  1. Reply

    Sandrine / Strawberry & Basil

    March 15, 2016

    These cookies look downright crazy, and your new design is really cool :)

    • Reply

      Lilie bakery

      March 16, 2016

      Thank you Sandrine, a little renewal, it smells of spring! :)

  2. Reply


    March 16, 2016

    These cookies seem greedy like everything!
    It makes me want to do it :)

  3. Reply

    In Gin's kitchen

    March 16, 2016

    And for me, she's not a lubbie, I'm really gluten intolerant.
    And little recipes like that are comforting!

    • Reply

      Lilie bakery

      March 17, 2016

      I imagine that it should not be easy to eat every day, I hope you like my recipe :) @ soon

  4. Reply

    April 9th

    Too greedy, they are great.

  5. Reply


    December 30, 2016

    I just came across your blog and I'm really too happy, full of recipe that makes me want to try, I subscribe to Hellocoton not to miss any news hihi: D

  6. Reply


    March 18, 2022

    Hello, this recipe catches my eye, I would like to know at what temperature and how long to cook. Thank you

    • Reply

      Lilie bakery

      March 18, 2022

      Hello Monica, everything is explained in the recipe at the bottom of the page :) See you soon

  7. Reply


    April 1th

    Mmmmm I will try the recipe tomorrow

  8. Reply


    April 3th

    5 stars
    Simply delicious.
    Easy to do.
    Thank you for this good recipe.

    • Reply

      Lilie bakery

      April 4th

      Thank you Patricia! Very happy that you like these gluten-free cookies, see you soon :)

  9. Reply


    1th November 2022

    5 stars
    Recipe tested just now!! Well nothing to say super greedy. I just found THE perfect gluten-free cookie recipe!! A delight.
    I added my personal touch (because not all the flour in the recipe at home) with a little chestnut flour, it's delicious too!!

    • Reply

      Lilie bakery

      2th November 2022

      Thank you Laetitia for your return, glad you like them so much! Goodbye :)

  10. Reply


    30th January 2023

    Hello, so I didn't like it, I think it looks like dry biscuits and I haven't found the softness of the cookies at all. I don't know if my oven gets too hot but I found that we put way too much flour in relation to the liquid elements.

    • Reply

      Lilie bakery

      1th February 2023

      Hello Amélie, be careful we are on GLUTEN FREE cookies, we cannot compare them to traditional cookies (with wheat flour which brings a lot of softness). What I advise you next time is to reduce your cooking time. Your oven is definitely hotter than mine.

  11. Reply


    28th February 2023

    First time baking without gluten, the recipe is simple, the cookies are delicious: perfect texture, soft inside, crispy outside, just a little too sweet for my taste. I keep the recipe!

    • Reply

      Lilie bakery

      28th February 2023

      Thank you for your feedback Elodie! See you soon :)

  12. Reply


    April 20th

    5 stars
    Delicious !
    My son being celiac, it is difficult to find the same texture/taste as "real" cakes usually. And then I was blown away!!
    Soft inside, crispy as it should be, they are great!!
    We cooked them together with my son, he loves them, and that's priceless!
    Thank you for this great recipe!

    • Reply

      Lilie bakery

      April 20th

      It makes me very happy ! Thank you for your feedback Céline, see you soon :)

  13. Reply


    16th October, 2023

    How many cookies can we make with this recipe please? Thank you so much

    • Reply

      Lilie bakery

      23th October, 2023

      Hello Aurélie, I make around 16 with these dosages. See you soon :)

  14. Reply


    24th November 2023

    Hello Lilie
    This is food grade sodium bicarbonate and not soda, which can lead to confusion with a household product, it is better to clarify this. We often see the name baking soda but this is a language error. Just for info ;) the cookies are also excellent!

    • Reply

      Lilie bakery

      27th November 2023

      Thank you Valérie for your clarification! I see baking soda written everywhere in books and magazines, I dare to hope that my readers do not get their cooking ingredients from the household section :) See you soon

  15. Reply


    March 24, 2024

    5 stars
    I made these cookies yesterday and enjoyed it with a good coffee….a treat while still being childishly simple…
    I made some changes to your recipe, not liking sugar too much, I only added 40 g of whole sugar, and instead of butter, I added a banana (ripe) which is what I do often in pastries to replace butter and I really enjoyed it!!!

    • Reply

      Lilie bakery

      March 29, 2024

      Thank you Michele! Glad you like the recipe :) You're right to experiment to adapt to your tastes/available ingredients, that's what cooking is! See you soon :)

  16. Reply


    April 1th

    I would like to try this recipe which looks great. Can we replace the bicarbonate with classic yeast? And in what proportions? THANKS

    • Reply

      Lilie bakery

      April 8th

      Hello Julie, I really recommend baking soda (salt section) because it reacts to the whole cane sugar in the recipe. I often use it in my recipes :) See you soon

  17. Reply


    7th May 2024

    5 stars
    I made the cookies except that I didn't have any flour which I replaced with chickpea flour and also cornstarch, then chocolate, a yolk and 1 egg I followed it to the letter is really very good with tea, of course the chickpea flour is not very disturbing but it is very good. I admit thank you for the recipe.

    • Reply

      Lilie bakery

      17th May 2024

      Hello Adda, thank you for your feedback! Glad you like these cookies! See you soon :)

  18. Reply


    7th June 2024

    Hello, the cookies are very good but the dough is still very sticky, is this normal?

    • Reply

      Lilie bakery

      8th June 2024

      Hello Thomas, glad you like these cookies! If your dough is too sticky, you either overmixed after adding the dry ingredients or you didn't refrigerate enough. Not using gluten implies a different result from wheat flour, it does not react the same. The main thing is that your cookies are delicious once they come out of the oven! See you soon :)


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