Biting into one of these buttery Gluten-Free Chocolate Chip Cookies is a crispy, crunchy delight. They’re impressively thin and fully loaded with rich dark chocolate!
If you like this recipe, you’ll love this homemade Fig Newtons recipe!
Quick and Easy Gluten-Free Cookie Recipe
Soft and chewy chocolate chip cookies tend to get all the attention, but there’s something extra special about the thin and crispy ones. Perhaps it’s their delicate crunch, or maybe it’s their caramelized flavor – either way, these cookies will keep you coming back for more. They’re made with 1 to 1 gluten-free flour, which you can easily substitute for all-purpose if you’re not concerned about gluten.
If you’re a fan of the cookies made by Tate’s Bake Shop, you’re going to fall in love with this recipe. It’s the perfect copycat! Once you whip up a batch of thin and crispy chocolate chip cookies from scratch, the store-bought ones will make you feel like you’re settling.
What You’ll Need
You only need 10 ingredients to bring these crave-worthy cookies to life. Be sure to check out the recipe card below this post, as it includes the specific amounts.
- 1:1 Gluten-Free Flour: Use the spoon and level technique to fill your measuring cup.
- Baking Soda
- Baking Powder: Even though we don’t want these cookies to rise, we need them to spread, so the leavening agents are still important.
- Kosher Salt: I like to sprinkle my cookies with a little sea salt before I bake them as well.
- Unsalted Butter: Softened.
- Light Brown Sugar
- Granulated Sugar
- Vanilla Extract: A high-quality extract will provide the best flavor.
- Bittersweet Chocolate Bar: Broken into small pieces. Feel free to swap this out for your preferred kind of chocolate.
How to Make Thin and Crispy Chocolate Chip Cookies
If thin, crispy cookies are your thing, you’ll never follow another chocolate chip cookie recipe. This method is absolutely foolproof!
- Combine Dry Ingredients: Combine the dry ingredients in a medium-sized bowl and stir to blend them evenly. Set the mixture aside.
- Cream Butter & Sugars: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars together for about 5 minutes.
- Add Egg & Vanilla: Add in the egg and vanilla extract. Mix well.
- Reduce Speed & Add Dry Ingredients: Reduce the mixer speed to low and slowly add in the dry ingredients until the dough is just combined, about 15 seconds.
- Add Chocolate: Drop in the chocolate chunks and let the mixer gently incorporate them without breaking the chocolate into smaller pieces.
- Chill Dough: Form the cookie dough into one mass and wrap it tightly in plastic wrap. Refrigerate it for 1-2 hours.
- Prep for Baking: Once the dough has chilled and you’re ready to bake the cookies, place one oven rack in the top third of the oven and another rack in the bottom third. Preheat the oven to 350°F.
- Form Cookies: Scoop the dough into 2-inch balls and place them on a parchment-lined baking sheet, leaving at least 2 inches of space between each one. Sprinkle each cookie lightly with sea salt if you’d like.
- Bake: Bake your cookies on the lower oven rack for 9 minutes, then transfer them to the top rack and bake them for another 9 minutes, or until they’re golden brown.
- Let Cool & Repeat With Remaining Dough: Remove the cookies from the oven and transfer them to a wire rack to cool. Repeat the baking process with any remaining dough.
- Enjoy! Serve the cookies warm or let them fully cool so they get extra crispy.
Can I Make the Dough in Advance?
Yes – go ahead and chill the dough overnight if you’d like. You could even leave it in the fridge for two or three days before you bake the cookies!
If you’d like to freeze it, I recommend forming the dough balls and freezing them on a lined baking sheet until they’re frozen solid. Transfer the frozen dough balls to a heavy-duty freezer bag and freeze them for up to 2 months. You can bake the cookies directly from the frozen dough – just be sure to add a couple extra minutes to the cook time.
Tips for Success
I have some helpful tips to share before I send you off to make these cookies. Let’s dive in!
- Freeze the Dough to Speed Things Up: If you’re short on time, you can place the dough in the freezer for 15-20 minutes instead of refrigerating it for an hour or two. You don’t want it to freeze – just let it become very chilled and firm.
- Line the Baking Sheet: It’s best to line your baking sheet with either parchment paper or a silicone baking mat. The cookies won’t stick to either one, and as a bonus, you won’t have to worry about washing your pan!
- Accommodate Spreading: Don’t be afraid to bake your cookies in a few different batches since they spread quite a bit. If you don’t leave at least 2 inches of space between each one, they’ll fuse together in the oven.
These cookies go wonderfully with fresh berries, a glass of milk or a cup of iced coffee. If you’re looking for a fancy way to finish them off, throw on a drizzle of this Paleo Caramel Sauce. The sweetness of the caramel complements the richness of the chocolate perfectly! If you really want to serve up something decadent, sandwich a scoop of vanilla ice cream between two cookies to make chipwiches.
How to Store Extra Cookies
Once they’ve cooled, these cookies can be kept in an airtight container at room temperature for up to 5 days. Feel free to microwave each one for about 10 seconds before you dig in if desired. Just keep in mind that warm cookies are less crispy.
Can I Freeze These?
You can indeed – place the cooled cookies into a freezer-safe container or storage bag and freeze them for up to 4 months. Thaw them out on the counter before you enjoy them.
More Beginner-Friendly Dessert Ideas
- Gluten-Free Gingersnaps
- Omega Chocolate Bars
- Oatmeal Crisps
- Double Chocolate Strawberry Coconut Brownies
Thin and Crispy Gluten-Free Chocolate Chip Cookies
- 2 cups 1:1 gluten-free flour
- ¾ tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- ¾ cup unsalted butter softened (1 ¼ sticks)
- ¾ cup light brown sugar
- 10 tbsp granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 4 oz bittersweet chocolate bar broken into disk size pieces (about 1 cup)
- In a medium bowl combine dry ingredients, stir to blend evenly. Set aside
- In a bowl of an electric mixer fitted with a paddle attachment, cream butter and sugars together, about 5 minutes.
- Add egg and vanilla. Mix well.
- Reduce speed to low and slowly add dry ingredients until just combined, 15 seconds.
- Drop chocolate pieces in and let the mixer just incorporate without breaking chocolate into smaller pieces.
- Scoop cookie dough into a ball and wrap with plastic wrap. Place in the refrigerator for 1-2 hours. You can add it to the freezer for 15-20 minutes to speed up the process. You do not want the dough to freeze, just be very chilled and firm.
- When ready to bake, preheat the oven to 350°F.
- Place one oven rack in the top third of the oven, place another rack in the bottom third of the oven.
- Line a baking sheet with parchment paper. Set aside.
- Scoop dough into 2” size balls and place on a baking sheet. Leave a generous space between each cookie, minimum of 2”. These cookies will spread out when cooking.
- Sprinkle each cookie lightly with sea salt.
- Bake on lower oven rack for 9 minutes, then transfer baking sheet to top rack and bake for an additional 9 minutes or until cookies are golden brown.
- Transfer to a wire rack to cool and repeat with remaining dough.
- To Store: Keep cooled cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: Place cooled cookies into a freezer-safe container or storage bag and freeze for up to 4 months. Thaw on the counter before enjoying.