These gluten-free chocolate chip cookies are crisp around the edges, soft and chewy in the center, and filled with pools of melty dark chocolate. Made with buckwheat flour and simple pantry ingredients, they are incredibly easy to make and so good no one will guess they are gluten-free!
Whether you're on a gluten-free diet or not, this chocolate chip cookie recipe never disappoints! The dough comes together quickly in one bowl, needs just a short chill time, and bakes into delicious soft cookies with crispy edges and molten chocolate in every bite.
If you love baking with chocolate, don't miss my chocolate chip coffee blondies, cheesecake brownies, Swedish chocolate cake, or chocolate chip banana bread.
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Why You'll Love This Recipe
- These gluten-free chocolate chip cookies have the best texture! They are crisp around the edges, have soft, chewy centers, and are full of crunchy, roasted almonds and melty pools of chocolate!
- They are made with naturally gluten-free buckwheat flour - no gluten-free flour blend needed.
- It’s an easy, straightforward one-bowl recipe, perfect for beginner bakers.
- The cookie dough freezes beautifully, so fresh cookies are always within reach!
Recipe Ingredients
Buckwheat flour: Naturally gluten-free, buckwheat flour adds a delicious nutty flavor and earthiness that pairs beautifully with chocolate, like in my chocolate layer cake. This is my go-to flour anytime I want to make a gluten-free cake or cookies.
Butter: For that delicious, rich, and buttery flavor. I use melted salted butter. If you use unsalted butter, please add 1/2 teaspoon of salt to the flour.
Egg: We use just 1 egg in this recipe. It adds structure and makes the cookies tender.
Sugar: I used a mix of caster sugar, aka superfine granulated sugar, and brown sugar for the best texture and taste. Caster sugar dissolves quickly and helps create crispy edges while the brown sugar gives a soft, chewy center and caramel flavor.
Chocolate: Good-quality chocolate makes all the difference here. I love using dark chocolate chips with at least 55% cocoa solids. You can also use chopped dark chocolate bar.
Vanilla extract: A little vanilla rounds out all the flavors. Use good-quality store-bought or homemade vanilla extract.
Almonds: Roasted almonds add a delicious nutty crunch to these chocolate chip cookies. You can leave them out or use any other nut you prefer.
Please see the recipe card below for full information about the ingredients and quantities.
Variations
- Use your favorite gluten-free flour blend instead of buckwheat flour. You can also use all-purpose flour if you don't want to make gluten-free cookies.
- Swap almonds for any other nuts you like.
- Use milk or semi-sweet chocolate if you prefer a sweeter cookie.
- Add cinnamon for a subtle twist, like in these eggless chocolate chip cookies.
How To Make Gluten-Free Chocolate Chip Cookies
Step 1: Line a baking tray with parchment paper.
Step 2: Melt the butter and set aside to cool for a few minutes.
Step 3: Whisk in both sugars, egg, and vanilla extract. Combine thoroughly.
Step 4: Add buckwheat flour, baking powder, and baking soda into the butter-sugar mixture
Step 5: Stir in the chocolate chips and chopped roasted almonds.
Step 6: Scoop the buckwheat chocolate chip cookie dough with an ice cream scoop or two spoons onto a parchment paper-lined tray.
Step 7: Chill the cookie dough balls. While I highly recommend an hour, even a 15-minute pop in the freezer will work.
Step 8: Bake for 12-14 minutes or until the edges are golden brown and the center is just firm to the touch.
Step 9: Sprinkle sea salt as soon as the cookies come out of the oven to round off the flavor.
Step 10: Cool on the tray and then on a wire rack.
Top Tips
- Use good-quality chocolate. This makes a noticeable difference to the finished cookies.
- Use room temperature eggs.
- Don’t overmix the dough once the flour has been added.
- Slightly underbake the cookies. The edges should be set while the center still looks a little soft. The cookies firm up as they cool.
- Don't skip chilling the dough. It deepens the flavor and re-solidifies the butter, so the cookies hold their shape instead of spreading out.
- Let the cookies cool for 5 minutes on the baking tray before transferring them to a cooling rack.
- Sprinkle a few extra chocolate chips on top before baking for beautiful bakery-style cookies.
- I highly recommend weighing your ingredients with a kitchen scale for the most consistent results.
How To Store Gluten-Free Chocolate Chip Cookies
Store the cooled cookies in an airtight container for up to 4 days at room temperature.
You can also freeze the baked cookies for up to 1 month.
The gluten-free chocolate chip cookie dough freezes very well too. Scoop it into balls, freeze until firm, then transfer to a freezer-safe bag or container. To bake, let them thaw at room temperature for 1 hour before baking.
Recipe FAQs
Yes! Despite its name, buckwheat isn't related to wheat and is naturally gluten-free. Use certified gluten-free buckwheat flour.
Yes, although I love the flavor and texture of buckwheat flour. If using a gluten-free flour blend, choose one that is designed as a 1:1 replacement for all-purpose flour.
Dry cookies are usually caused by too much flour or overbaking. Weigh the ingredients and bake only until the edges are set, and the center is still soft.
Yes. Freeze scooped cookie dough balls in an airtight container for up to 2 months. Thaw for an hour at room temperature before baking.
More Chocolate Chip Cookie Recipes
Did you try this recipe? I'd love to hear how it turned out. Please drop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these gluten-free chocolate chip cookies as much as we do!
📖 Recipe
Gluten-Free Chocolate Chip Cookies
Ingredients
- 1/2 cup Butter
- 1/3 cup Caster Sugar
- 1/4 cup Brown Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 1 3/4 cups Buckwheat Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 cup Dark chocolate chips
- 1/3 cup Roasted almonds, chopped
- Sea salt for sprinkling on top
Instructions
- Preheat oven to 180 C / 350 F. Line a baking sheet or tray with Silpat or baking paper.
- In a large microwave-safe bowl, melt the butter. Set aside for a few minutes to cool.1/2 cup Butter
- Add in the sugars, vanilla extract, and egg and mix really well.1/3 cup Caster Sugar, 1/4 cup Brown Sugar, 1 Egg, 2 tsp Vanilla Extract
- Add the buckwheat flour, baking powder, and baking soda, and combine with a spatula or wooden spoon.1 3/4 cups Buckwheat Flour, 1/2 tsp Baking Powder, 1/4 tsp Baking Soda
- Stir in the chopped almonds and chocolate chips.1/2 cup Dark chocolate chips, 1/3 cup Roasted almonds, chopped
- Drop by rounded tablespoon on the prepared baking sheet. Chill the cookie dough for 15 minutes up to 12 hours.
- Bake for 12-14 minutes at 180 C/ 350 F or until the cookie is lightly browned and the edges golden. The center should be a little soft.These cookies firm up further as they cool, so take care not to overbake them.
- Immediately sprinkle some sea salt on top of the hot cookies.
- Let the cookies cool for 5 minutes on the tray before transferring them to a cooling rack. Enjoy!
Video
Notes
- Use good-quality chocolate. This makes a noticeable difference to the finished cookies.
- Use room-temperature eggs.
- Don’t overmix the dough once the flour has been added.
- Slightly underbake the cookies. The edges should be set while the center still looks a little soft. The cookies firm up as they cool.
- Don't skip chilling the dough. It deepens the flavor and re-solidifies the butter, so the cookies hold their shape instead of spreading out.
- Let the cookies cool for 5 minutes on the baking tray before transferring them to a cooling rack.
- Sprinkle a few extra chocolate chips on top before baking for beautiful bakery-style cookies.
- I highly recommend weighing your ingredients with a kitchen scale for the most consistent results.
Rhea says
Which brand of brown sugar do you recommend as I’ve come across many fake brown sugars in the market
Natasha Minocha says
Hi Rhea, you can buy Tate & Lyle or Trust, both are very good. Hope this helps:)
Sunayana says
Is there a good substitute for butter? If we want to make it vegan? Thank you
Natasha Minocha says
Hi Sunayana, you could use chilled coconut oil. I know people also use coconut butter, but I haven't used it for baking yet. Hope this helps. 🙂
Sarah J says
This looks AMAZING!!!! Can't wait to try it out 🙂
natashaminocha says
Thank you Sarah!
Do let me know how these worked out for you!:)