Perfect Gluten Free Chocolate Chip Cookies

Gluten‑Free Coconut Flour Chocolate Chip Cookies

Soft, chewy, and naturally gluten‑free thanks to coconut flour, these chocolate chip cookies come together quickly and bake up beautifully. Coconut flour behaves differently than wheat flour, so this recipe gives you a cookie with a tender center, crisp edges, and that classic sweet‑salty balance.

Ingredients

• 1 cup + 2 tablespoons coconut flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 sticks salted butter, softened

• ¾ cup sugar

• ¾ cup brown sugar

• 1 teaspoon vanilla extract

• 2 eggs

• ½ bag chocolate chips

Instructions

1. In a large mixing bowl, cream together the butter, sugar, brown sugar, eggs, and vanilla extract until smooth.

2. In a separate bowl, whisk the coconut flour, baking soda, and salt.

3. Fold the dry mixture into the wet ingredients. Coconut flour absorbs liquid quickly—your dough will thicken fast.

4. Stir in the chocolate chips.

5. Scoop spoonfuls of dough onto a baking sheet.

6. Bake at 350°F for 10–12 minutes, or until the edges are lightly golden.

Note: If you use salted butter, you can omit the added salt—but I found using both creates the perfect sweet‑salty balance. I only discovered this by accident, but Mr. Vintage declared it cookie perfection.

Tips for Baking with Coconut Flour

• Coconut flour absorbs 3–4× more liquid than wheat flour, so your dough will feel thicker than traditional cookie dough.

• Let the dough rest for 2–3 minutes before scooping—this gives the flour time to hydrate.

• These cookies don’t spread as much, so shaping them slightly helps.

Why This Recipe Works

• Coconut flour creates a naturally gluten‑free cookie with a soft, chewy center and crisp edges.

• Salted butter adds a balanced sweet‑salty flavor, especially when paired with a touch of added salt.

• Simple pantry ingredients make this an easy, reliable recipe for everyday baking.

• Coconut flour absorbs moisture from eggs and butter, so the dough comes together perfectly even without added milk or water.

• Chocolate chips stay evenly distributed thanks to the thicker dough texture

A Little Note Before You Go

There’s something nostalgic about a warm chocolate chip cookie, and this gluten‑free version has become a staple in our vintage kitchen. Coconut flour gives these cookies a tender, chewy texture, and that sweet‑salty balance from the salted butter was such a happy accident that Mr. Vintage insisted it stay in the final recipe.

If you’re baking gluten‑free or simply love experimenting with pantry staples, these cookies are a simple, reliable treat you can whip up anytime. They pair perfectly with an afternoon coffee, a little break at the kitchen table, or a plate full on a cozy winter evening.

If you try them, let me know how they turn out — and if you make any clever tweaks, I always love hearing how recipes evolve in your kitchen.

More Cookie Recipes

• Gluten Free Chocolate Chip Cookies
• Aunt Betty's Chocolate Chip Cookies- A 50 Year Family Recipe
• Best No Sugar Added Chocolate Chip Cookies 
• Gluten Free Rocky Road Cookies 
• Gluten Free Butterscotch Oatmeal Cookies

P.S. Do you get the sense this gal likes her cookies? If so, you would be right!

Ciao,

Cara