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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!

Three crisp gluten-free chocolate chip cookies on a white plate

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…

thin, crispy gluten free chocolate chip cookies stacked on a cookie sheet

Why We Love ‘Em:

  1. 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!
  2. Texture! I’lll always love a thick, chewy cookie, but the thin, buttery crisp texture is LOVELY! Instead, they’ve just got a satisfying snap and texture that makes them special. The outsides get gloriously caramelized, while the inside keeps all that classic flavor you crave.
  3. Flavor! I love the way the caramelized 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!
ingredients for crispy gluten free chocolate chip cookies

Crisp Gluten-Free Chocolate Chip Cookies Start With Simple Ingredients

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!
making crispy gluten-free chocolate chip cookies step by step

How To Make Thin & Crispy Gluten-Free Chocolate Chip Cookies, Step By STep

  1. 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.)
  2. 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 on medium-low speed 2-3 minutes, or until smooth, light, and fluffy. 
  3. Add Egg & Vanilla. Mix in the egg and vanilla extract, until well blended. 
  4. 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. 
  5. Mix In Chocolate Chips. Add mini chocolate chips and mix until just combined and no floury patches remain. 
  6. 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. 
  7. 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.
  8. Serve & Store. Enjoy the cookies right away, or store in an airtight container at room temperature 2 days. Or, store in the freezer up to 2 months. 
a stack of thin, crispy gluten-free chocolate chip cookies with a jar of milk in the background

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 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 ♥

🌟 Leave a star review below when you try our Thin & Crispy Gluten-Free Chocolate Chip Cookies recipe! We can’t wait to hear what you think!

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Three crisp gluten-free chocolate chip cookies on a white plate

Gluten-Free Crispy Chocolate Chip Cookies


  • Author: Emily Dixon, Sweets & Thank You
  • Total Time: 1 hour 20 minutes
  • Yield: 2832 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

Scale
  • 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

  1. 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.)
  2. 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. 
  3. Add Egg & Vanilla. Mix in the egg and vanilla extract, until well blended. 
  4. 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. 
  5. Mix In Chocolate Chips. Add mini chocolate chips and mix until just combined and no floury patches remain. 
  6. 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 baking sheet. 
  7. 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. 
  8. 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. 
  9. 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

Keywords: gluten-free crispy chocolate chip cookies, gluten-free crunchy chocolate chip cookies

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4 Comments

  1. 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!






  2. 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.