Super Soft Gluten-Free Chocolate Chip Cookies – soft and chewy in the middle, crispy on the outside and loaded with chocolate chips. These are the most delicious gluten-free cookies!

Ok, if you eat gluten-free, I am sure you’ve had your fair share of dry and dense baked goods…I am happy to tell you that these cookies are exactly the opposite! My secret ingredient in these super soft cookies is…instant pudding mix! It keeps these cookies soft for days and gives them a delicious vanilla flavour.

I have made three batches of these cookies in the past month…I. Can’t. Stop. They are SO good and I know that you are going to love them as much as I do! And I guarantee you that nobody will be able to tell that they do not have any gluten.

Plate of super soft gluten-free chocolate chip cookies.

What you will need

Gluten-Free All-Purpose Flour Blend – I have used both Bob’s Red Mill 1-1 gluten-free baking flour and Robin Hood’s gluten-free flour blend in these. I love them both!

Oat Flour – You can buy oat flour or make your own. Just take gluten-free oats and blend or food process them until they are a fine flour consistency.

Unsalted Butter

Granulated Sugar & Brown Sugar – I like using a combination of both sugars in these cookies. Granulated sugar gives them a little crispiness and the brown sugar gives them their chew.

2 Eggs

Baking Soda

Baking Powder

Salt

Vanilla Extract

Chocolate Chips – You can use any kind! I used mini semi-sweet chocolate chips because it’s what I had on hand. I also love doing half chocolate chips and half M & M’s like the ones below!

Instant Vanilla Pudding mix – I use the Jell-o brand and it is gluten free. I have not tried or checked other brands so if you do use something else, be sure to check that it is gluten free. I have used the Jell-o fat free vanilla and regular vanilla mixes and they both work great!

How to Make these Super Soft Gluten-Free Chocolate Chip Cookies

In a medium-sized bowl, combine the oat flour, gluten-free flour, vanilla pudding mix, baking soda and salt. Set aside.

Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and sugars together until light and fluffy.

Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.

With the mixer on low, add the dry ingredients to the wet and mix until combined. The dough will be a little bit wet.

Lastly, add the chocolate chips and mix just to combine. I like to save about half a cup to press into the tops of the cookies just before baking.

Scoop balls of cookie dough, about 3 tablespoons for large cookies, and place evenly on prepared cookie sheets. I like using a cookie scoop like this. Press the extra chocolate chips into the tops.

Bake for 10-12 minutes or until golden around the edges.

Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

NOTE: Since originally posting this recipe, I have now made these cookies in different climates, seasons and ovens and have found that they can vary a little bit. If you live in a warmer climate or are making these in a warmer season, I would suggest chilling the dough for about an hour prior to baking. These cookies can spread quite a bit if the dough is too warm. If your cookies do spread, don’t worry, they can be saved! Use a round cookie cutter or the top of a glass to reshape the cookies while they are warm straight out of the oven. I usually do this “cookie scoot” technique on all of my cookies for a perfectly round shape.

Super Soft Gluten-Free Chocolate Chip Cookies

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

large cookies

Prep time

minutes

Bake time

minutes

Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup oat flour
1 1/4 cup gluten-free flour blend (with xantham gum)
1 teaspoon baking soda
1 teaspoon salt
1 package instant vanilla pudding
2 cups chocolate chips

Directions

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a medium sized bowl, combine the oat flour, gluten free flour, vanilla pudding mix, baking soda and salt. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
Next, add the eggs and vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.
Add the dry ingredients to the wet and mix until combined. The dough will be a little bit wet.
Lastly, add the chocolate chips and mix to combine. I like to save about half a cup to press into the tops of the cookies just before baking.
Scoop balls of cookie dough, about 3 tablespoons for large cookies, and place evenly on prepared cookie sheets. Press extra chocolate chips into the tops.
Bake for 10-12 minutes or until golden around the edges.
Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Since originally posting this recipe, I have now made these cookies in different climates, seasons and ovens and have found that they can vary a little bit. If you live in a warmer climate or are making these in a warmer season, I would suggest chilling the dough for about an hour prior to baking. These cookies can spread quite a bit if the dough is too warm. If your cookies do spread, don’t worry, they can be saved! Use a round cookie cutter or the top of a glass to reshape the cookies while they are warm straight out of the oven. I usually do this “cookie scoot” technique on all of my cookies for a perfectly round shape.

This post contains affiliate links. To learn more, please read my privacy policy.