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These are the BEST homemade gluten-free chocolate chip cookies.  You will be surprised that they are gluten-free, so don’t let that scare you.  These are still the perfect combination of crispy on the outside and chewy on the inside.  There is one special ingredient that gives these gluten-free chocolate chip cookies chewier texture.

The special ingredient in my gluten-free chocolate chip cookies

There is one unusual ingredient in these cookies that I discovered.  Milk powder! I thought milk powder is only for storing in your pantry for who knows what, but milk powder will now have a special place in my heart.

Have you ever used milk powder in chocolate chip cookies? You can store milk powder in the pantry forever.  That is why people use it in emergency preparedness kits.  I was amazed at how these cookies turned out and made all the difference in the texture.

Essential steps to take before we dig into the recipe

1. I mix an equal amount of brown sugar and evaporated cane sugar.  I use this cane sugar from Whole Foods. I also use this brown sugar by Whole Foods as well.

2. I also allow the mixture at least 30 minutes to chill in the fridge before scooping the dough.  Chilling the dough allows it to firm up; if you bake them right away, it will give the cookies a more fine texture.

3. Bake these cookies until you see golden brown edges and the tops swell up.  No more than 10-12 minutes.  I made the mistake of allowing an extra 1-2 minutes, and it nearly burnt the bottoms of the cookies.  No Bueno!  Allow them to cool for a couple of minutes on the baking sheet before transferring them to a cooling rack.

The best gluten-free chocolate chip cookies. You wont even be able to tell the difference from a non gluten-free chocolate chip cookie. Crispy on the outside soft and chewy on the inside. #gluten-free, #glutenfreechocolatechipcookies #millennial #millennialmom #thebestglutenfreechocolatechipcookies #easyglutenfreechocolatechipcookies

Gluten-Free Chocolate Chip Cookies Recipe

Prep time: 5 minutes  Cook time: 12 minutes  Chill time: 30 minutes  Makes: 3 dozen 

I add 1/2 a cup of chopped cashews to this recipe.  I also add 1/2 cup of coconut flakes.


  • 2 1/2 cups of gluten-free all-purpose flour
  • 2 tablespoons of milk powder
  • 1 teaspoon of kosher salt
  • 1 teaspoon of baking soda
  • 3/4 cup of evaporated cane sugar
  • 3/4 cup of dark brown sugar
  • 1/2 cup of coconut flakes
  • 1/2 cup of chopped cashews
  • 1 cup of unsalted butter (2 sticks) very soft
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • A 12-ounce bag of dark chocolate baking chunks 


MIX DRY INGREDIENTS: In a small bowl mix flour, milk powder, salt, baking soda, coconut flakes, chopped cashews, mix and set aside.

MIX SUGAR AND BUTTER: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters.

MIX IN EGGS AND VANILLA: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.

MIX IN THE FLOUR MIXTURE: Add the flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds. You may still see some flecks of milk powder.

MIX IN THE CHOCOLATE CHUNKS: Add all of the chocolate chips and beat on low speed for just a few seconds until the chips are evenly distributed.

CHILL THE DOUGH: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)

HEAT THE OVEN TO 375F: Place a rack in the middle of the oven. Line two baking sheet with silicone baking mats or parchment.

SCOOP THE DOUGH: Use a medium cookie scooper to scoop the dough out onto one of the baking sheets. Space the cookies about 2 inches apart.

BAKE 10-12 MINUTES: The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges.

COOL THE COOKIES: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middle collapses down, and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.

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ENJOY: These cookies are at their crispiest best on the same day. Store leftovers in an airtight container; they will soften a little overnight but are still scrumptious. They keep for about a week before becoming crumbly (at which point, I recommend crumbling them over ice cream!).

The best gluten-free chocolate chip cookies. You wont even be able to tell the difference from a non gluten-free chocolate chip cookie. Crispy on the outside soft and chewy on the inside. #gluten-free, #glutenfreechocolatechipcookies #millennial #millennialmom #thebestglutenfreechocolatechipcookies #easyglutenfreechocolatechipcookies




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