Thin & Crispy Gluten-Free Chocolate Chip Cookies
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Calling all crispy cookie lovers! These Thin & Crispy Gluten-Free Chocolate Chip Cookies are the perfect way to satisfy your craving!
I think it’s more than official that chocolate chip cookies are my absolute FAVORITE types of cookies! From luscious Brown Butter Chocolate Chip to thick Bakery-Style Chocolate Chip, to fun twists like Sprinkle Chocolate Chip and Chocolate Chip Cookie Bars, I love them every way I can get them!
These thin and crispy gluten-free chocolate chip cookies are a delicious, delightful change of pace from the thick, chewy ones I love so much. They mimic the Tate’s Bakeshop cookies–thin and buttery, speckled with chocolate chips.
We LOVE them when the craving hits! They’re even easier to make than regular chocolate chip cookies (no chilling, no fancy techniques!). You just need a few tricks and simple ingredients to get started…
Why We Love ‘Em
- Easy! There’s no need to chill the dough, making brown butter, or any extra special steps in this crispy cookie recipe. It’s such an EASY recipe for gluten-free cookies!
- Texture! I’ll always love a thick, chewy cookie, but the thin, buttery crisp texture is LOVELY! Instead, they’ve got a satisfying snap and texture that makes them special. The outsides get golden brown gloriously caramelized with delicately crispy edges, while the inside keeps all that classic flavor you crave.
- Flavor! I love the way the caramelized flavor notes pair with the chocolate chips. They’ve got that signature chocolate chip cookie flavor you crave. You won’t miss a thing with these beauties!
Simple Ingredients To Start With
It’s funny–to make chocolate chip cookies crispier, you have to sort of reverse-engineer what you’d do for a thick, chewy cookie. We’re looking for cookies that spread more, rise thinner, and don’t get weighed down. So, here’s how we do that:
- Butter. One of the secrets for the perfect texture and flavor in these cookies is the butter! Salted or unsalted butter works here. Use your preference!
- Sugar & Brown Sugar. One trick with these cookies is switching up the ratio of granulated sugar to brown sugar. Brown sugar adds moisture and gives a more chewy texture, while white sugar gives you more of that snap. Using more white sugar than brown sugar helps us nail that thin, crisp texture!
- An Egg. We don’t want the puff that a lot of eggs can add, so you’ll just need one egg for these cookies!
- Vanilla Extract. Plenty of vanilla adds a gorgeous aroma to these cookies. I like a full tablespoon!
- Gluten-Free Flour. Keeping things simple with a 1:1 gluten-free flour blend. We love this one from King Arthur. (Don’t substitute almond flour, oat flour, or coconut flour here, as they won’t work the same!) If you use another blend, be sure it contains xanthan gum or the cookies won’t turn out.
- Kosher Salt. I use kosher salt for all my cookie recipes. If you’re using finer grain table salt, you’ll want to reduce the amount a bit so they don’t end up salty.
- Chocolate Chips. You can use regular chocolate chips for a more dramatic presentation (the chocolate chips will really stand up above the dough), or you can use mini chocolate chips for a more uniform appearance. I love both styles, but usually go with the mini chocolate chips!
How To Make Thin & Crispy Gluten-Free Chocolate Chip Cookies, Step By STep
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Preheat The Oven & Prep Your Pans. Start by preheating the oven temperature to 350 degrees F. Line two baking sheets with parchment paper. (This way you can alternate baking sheets between batches & not put cool dough on a hot baking sheet.)
- Cream Butter & Sugars. In the bowl of a stand mixer with a paddle attachment (or a large mixing bowl with a hand mixer), cream the softened butter, sugar, and brown sugar on medium-low speed 2-3 minutes, or until smooth, light, and fluffy.
- Add Egg & Vanilla. Mix in the egg and vanilla extract, until well blended.
- Add Dry Ingredients. Scrape down the sides of the bowl and add gluten-free flour, baking soda, and salt. Mix until just a few floury patches remain.
- Mix In Chocolate Chips. Add mini chocolate chips and mix until just combined and no floury patches remain.
- Scoop & Roll. Use a medium cookie scoop to form 1.5 Tablespoon balls. Roll the cookie dough balls smooth between your palms quickly, then add 6 cookie dough balls to one of the prepared baking sheets.
- Bake & Cool. Bake the cookies 11-13 minutes for crispy cookies (or 9-11 minutes for softer cookies).If desired, shape the cookies into perfect circles with a round cookie cutter and press a few extra chocolate chips into the tops right after you pull them out of the oven (this is just for looks!). Let the cookies cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat baking process until all the cookie dough is baked.
- Serve & Store. Enjoy the cookies right away, or store baked cookies in an airtight container at room temperature 2 days. Or, store in the freezer up to 2 months.
Cookie Tips To Help You
- How To Measure Flour Correctly (Scoop & Level Method)
- How to Get Eggs To Room Temperature Quickly
- How To Check If Your Baking Soda & Baking Powder Are Fresh
- How To Measure Butter (Sticks, Tablespoons & More!)
- 8 Cookie Tools We Use All The Time
FAQ + Tips And Tricks For The Best Crispy Chocolate Chip Cookies
Measure Flour Carefully! The secret to getting the cookies thin enough (but not TOO thin!) is to measure the flour as carefully as you can. If possible, I recommend a scale when possible, but otherwise make sure to use the scoop and level method.
Scoop & Smooth! I recommend a cookie scoop to evenly portion the dough. Then, for the prettiest cookies, I recommend quickly smoothing the dough out between your palms before adding it to the baking sheet.
Drama, Drama, Drama! For a really dramatic look, try making these delicious cookies with chopped chocolate instead of chocolate chips. The jagged pieces of the chocolate chunks can look really striking and lovely.
Can I Make Them Dairy-Free? I haven’t tested these cookies with vegan butter, but in theory, they should work just fine! Be sure to use dairy-free chocolate chips as well.
WE ♥
Recipe Card
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Gluten-Free Crispy Chocolate Chip Cookies
- Total Time: 1 hour 20 minutes
- Yield: 28–32 cookies 1x
- Diet: Gluten Free
Description
These thin and crispy gluten-free chocolate chip cookies are a delightful change of pace from thicker cookies! You’ll love their crispy texture and classic flavor.
Ingredients
- 1 cup (2 sticks/8 oz.) butter, softened but still cool to the touch
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 large egg, room temperature
- 1 Tablespoon vanilla extract
- 2 cups (240 grams) gluten-free measure-for-measure flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups (6 oz./170 grams) semisweet chocolate chips (I like mini chocolate chips!)
Instructions
- Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper. (This way you can alternate baking sheets between batches & not put cool dough on a hot baking sheet.)
- Cream Butter & Sugars. In the bowl of a stand mixer with a paddle attachment (or a large bowl with a hand mixer), cream the softened butter, sugar, and brown sugar 2-3 minutes, or until smooth, light, and fluffy.
- Add Egg & Vanilla. Mix in the egg and vanilla extract, until well blended.
- Add Dry Ingredients. Scrape down the edges of the bowl and add gluten-free flour, baking soda, and salt. Mix until just a few floury patches remain.
- Mix In Chocolate Chips. Add mini chocolate chips and mix until just combined and no floury patches remain.
- Scoop & Roll. Use a medium cookie scoop to form 1.5 Tablespoon balls. Roll the cookie dough balls smooth between your palms quickly, then add 6 cookie dough balls to a cookie sheet.
- Bake & Cool. Bake the cookies 11-13 minutes for crispy cookies (or 9-11 minutes for softer cookies). If desired, shape the cookies into perfect circles with a round cookie cutter and press a few extra chocolate chips into the tops right after you pull them out of the oven (this is just for looks!). Let the cookies cool 2-3 minutes on the baking sheet before transferring to a wire cooling rack to cool completely. Repeat baking process until all the cookie dough is baked.
- NOTE: These cookies are meant to be thin, but if they’re spreading TOO much, you can chill the rest of the dough about 20 minutes before baking the next batch to help control the spread.
- Serve & Store. Enjoy the cookies right away, or store in an airtight container at room temperature 2 days. Or, freeze up to 2 months.
Notes
*I prefer to use mini chocolate chips so they don’t poke way up in the cookie dough. If you want yours to look more like Tate’s Bakeshop cookies (or only have regular chocolate chips), use regular chocolate chips.
**If you fill the medium cookie scoop up and level it out, you’ll be able to get 32 cookies. If you slightly overfill the scoop, you’ll get closer to 28 cookies.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Cookies
- Method: Oven
- Cuisine: American
this recipe is one of the best I’ve ever made! these cookies turn out beautifully. most online recipes aren’t reliable. this one is excellent. these gluten free cookies are crispy and delicious!
Debbie, you COMPLETELY made my day with this kind comment! Thank you so much for taking the time to share!
Love this cookie recipe. It is by far, the best chocolate chip cookie recipe that I have tried, and I no longer see a reason to search for another one. I made numerous batches of these cookies through the holiday season. I found that after making the dough, I was able to freeze them and store the formed cookie dough balls in a sealed bag in the freezer and then thaw them out and cook them when we wanted them. They are amazing fresh out of the oven. Used King Arthur 1-to-1 flour and regular sized Nestles chocolate chips (we had a big bag of them). I will look forward to trying with mini chocolate chips in the future.
YUM! I’m so glad you loved them Will! Thanks so much for taking the time to leave this review!
Hi, can I cut the recipe in half?
You’re welcome to try, though you’ll need to measure the egg very carefully!
Do you have any recommendations for a good egg substitute for this recipe? My kiddo is allergic to wheat and eggs. Thanks!
Hi Irene! I haven’t made this one egg-free yet, but I often use Bob’s Red Mill powdered egg replacer for cookies with good results. (I tend to like the texture/flavor better than a flax egg or chia egg for these cookies. I find other egg subs (like pumpkin, banana, and applesauce) add too much moisture to a cookie like this, when you really want that crispy texture. You could also try almond milk or regular milk instead. 3-4 Tablespoons per egg is usually a good place to start!
15 out of 10 would recommend this recipe. WOW! Immediately bookmarked this recipe because I will absolutely make this again. I made these for my mom and she is going to LOVE these!!!
Ahhh! You totally made my day Nina! I’m so glad they were a win for you!
These cc cookies are the BEST! I’ve been looking for crispy and chewy cc cookies for years! Even though I can have gluten, these gluten free cookies are better than those made with wheat. A real keeper. Thank you.
Anne, you completely made my day with this review! I’m so glad you loved them!
After trying a lot of gluten free cookie recipes this one wins! Mine did not come out thin and crispy like Tates, but more chewy like you’d expect from a refrigerated dough with gluten. I actually was super happy with that! The only changes I made were using Florida crystal sugar rather than refined white sugar and a cold egg instead of room temp (I was impatient). In addition to making the large cookies I also made some smaller cookies (about a rounded tsp dough) in a cupcake tin which resulted in the most perfectly gooey cookies with a bit of crunch on the edges.
So glad they were a win for you! The cold egg would definitely impact spread, but it sounds like you’ve gotten the recipe right where you like it!
a quick way to bring eggs closer to room temp is to put them in a cup or bowl with hot tap water for 5 min.
This was literally the best GF cookie recipe ever the first thing that was said to me was “is the gluten free? You need the make these more!” Thank you soooo much will definitely make again 10/10 chefs kiss!
This review made my day!!! Thanks so much for sharing Chayse. I’m so glad you enjoyed them!
Love this recipe, thanks for providing weights and exact times. Recipe worked exactly as described and cookies were delightfully crispy and flavorful, with a perfect crunch. I used Bobs Red Mill 1 to 1 Baking Flour, Trader Joe’s 70% dark chocolate chips, and ghee. The recommended 15g scoop yielded Tate sized 3-1/2 inch cookies and a 5g scoop yielded 2 inch cookies. By the way, you nailed the amount of salt!
I’m so glad you loved them Susan!!! Thanks for sharing your tips & feedback!
Would totally agree this is my new chocolate chip cookie recipe staple in my house! Dairy free so i used target plant based butter and enjoy life mini chips. Unfortunately, I forgot to add another stick, but still turned out amazing. Thank you so much!
I’m so glad they still turned out!!! Thanks so much for sharing!
Made these cookies this morning, because I love Tate’s gluten free chocolate chip cookies. These are nice and thin – didn’t realize they would spread so much, so my first sheet, they were all melding together. Spread them out for the next sheet. Nice and crisp.
These are the BEST gluten free chocolate chip cookies I have ever had! My family loves them and they don’t even know they are gluten free.
You totally made my day with this review, Katie! I’m SO glad they’re a win for you and your family!
literally the best recipe! Definitely needs longer in the oven than suggested, but otherwise amazing. crispy yet chewy. I think I cooked them about 23 minutes.
Ohhh are these like Tates?? They look like them! I LOVE Tates gf chocolate chip cookies!! I’ll even take those over any of their regular cookies, or any cookie, any day! I’m going to try to make these tonight!
They are! That’s exactly what I was going for. They’re crisp and buttery, with the perfect notes of vanilla, brown sugar and chocolate chips!
Make sure to follow the directions and measure carefully, and you’ll be good to go!
I used Trader Joe’s gluten free flour, Mykonos plant based butter that I microwaved right out of the fridge to make it “room temp” and used a cold egg – I didn’t have the time to wait for room temp ingredients opps:) …this recipe came out amazing!!! Such a lightly colored, fluffy dough that spreads out and crisps the exterior with a gooey, slight chew interiorly, I also slammed the hot tray of baked cookies twice once they were done, and they immediately flattened beautifully- such a “winner winner Cookie dinner” win for this Mom/family!! My freshman college-aged daughter is bringing back a bunch to her university today and she doesn’t want to share;)! Tysm for posting this recipe.🤗
So glad they were a win for you!! Thank you so much for taking the time to leave such a kind review!