Thin & Crispy Gluten-Free Chocolate Chip Cookies

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…

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!

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. 

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. 

🌟 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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