Gluten-Free Chocolate Chunk Cookies | Recipes

Ingredients

• 227 g (1/2 pound)unsalted butter, at room temperature
• 220 g (1 cup, packed)light brown sugar
• 200 g (1 cup)granulated sugar
• 10 ml (2 teaspoons)pure vanilla extract
• 2 extra-largeeggs, at room temperature
• 280 g (2 cups)gluten-free flour
• 5 g (1 teaspoon)bicarbonate of soda
• 5 g (1 teaspoon)kosher salt
• 115 g (1 cup)chopped walnuts
• 454 g (1 pound)bittersweet chocolate chunks

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Mix the dough

   In an electric mixer fitted with a paddle attachment, cream the butter, brown sugar and granulated sugar until light and fluffy. Mix in the vanilla, then add the eggs one at a time, beating well. Sift together the gluten-free flour, bicarbonate of soda and salt, then add them with the mixer on low and mix just until combined. Fold in the walnuts and chocolate chunks.

3. 3

   Shape and bake

   Scoop the dough onto a baking sheet lined with parchment paper, using a 4.4 cm (1-3/4 inch) ice-cream scoop or a rounded tablespoon. Press each cookie down slightly and bake for exactly 15 minutes; they will still seem underdone. Let them cool briefly on the baking sheet, then move them to a wire rack to cool completely.

What are gluten-free chocolate chunk cookies?

They’re American-style drop cookies made with gluten-free flour instead of wheat flour, with chocolate chunks and walnuts mixed through the dough. This version keeps the familiar buttery, sweet cookie profile while making the flour choice suitable for a gluten-free bake.

The method follows a classic cookie approach: cream butter and sugars, add eggs, then mix in the dry ingredients and additions. Chocolate chunks give larger pockets of chocolate than finely chopped chocolate would.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 4g protein, 30g carbs, 14g fat.

Most of the carbohydrates come from the sugars and gluten-free flour, while butter and chocolate contribute much of the fat. Eggs, walnuts and chocolate provide some protein. Pair a cookie with fruit or yoghurt if you want a more balanced snack.

Choose the flour carefully

Gluten-free flour: use a baking blend intended to replace wheat flour, rather than a single flour such as rice or almond flour. Blends vary, so results may differ slightly by brand.

Cream for a light dough

Butter and sugars: beating them until light and fluffy helps incorporate air and gives the dough a smooth base. Room-temperature butter should yield slightly when pressed but should not look melted or greasy.

Eggs: adding them one at a time helps them mix evenly into the butter mixture. Scrape down the bowl if needed so the dough combines consistently.

Mix gently after adding flour

Dry ingredients: sift the flour, bicarbonate of soda and salt together before adding them. Once the flour goes in, keep the mixer on low and stop as soon as the mixture comes together.

Chocolate and walnuts: fold these in at the end so they stay distributed through the dough without overworking it.

Trust the baking time

The cookies may look underdone when they come out after 15 minutes; that is expected. They firm as they cool, so leave them on the baking sheet briefly before transferring them to a rack.

Serve and portion

These cookies work well with tea, coffee or a glass of milk. For a dessert plate, serve one alongside fresh fruit, or offer them with other small treats.

Recipe notes & tips

• Bring the butter and eggs to room temperature before mixing.
• Measure the gluten-free flour by weight for more consistent results.
• Use parchment paper to help the cookies release cleanly.
• Keep the mixer on low once the flour is added.
• Leave space between dough portions so the cookies can spread.
• Let the cookies cool fully on a rack before storing.

Variations

• Pecans: replace the walnuts with an equal amount of chopped pecans.
• No nuts: leave out the walnuts for a nut-free version, checking that the chocolate is suitable too.
• Dark chocolate: use dark chocolate chunks for a less sweet, more pronounced chocolate flavour.
• Smaller cookies: use a rounded teaspoon of dough and check them closely as they bake.
• Sea salt: finish the cookies with a small pinch of flaky salt before baking.

Common mistakes to avoid

• Warm butter: it can make the dough greasy; use butter that is soft but still holds its shape.
• Overmixing: too much mixing after adding flour can make the texture less tender; stop when the flour is incorporated.
• Skipping the parchment: cookies may stick to the tray; line the baking sheet before portioning.
• Baking until browned: the cookies are meant to seem underdone after 15 minutes; let them finish setting as they cool.
• Moving them too soon: warm cookies can break; allow them to cool briefly on the tray first.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Rewarm briefly in a low oven if you like them warm; avoid heating them for long, as the chocolate can become very hot.

Frequently asked questions