What is the best gluten-free flour for cookies?

A 1-to-1 (or cup-for-cup) gluten-free flour blend that already contains xanthan gum is best - brands like King Arthur Measure for Measure or Bob's Red Mill 1-to-1 swap straight in for regular flour. Avoid single flours like rice or almond flour alone, which behave very differently.

Do gluten-free cookies need xanthan gum?

They need some binder, but most 1-to-1 gluten-free blends already include xanthan gum, so you don't add extra. If your blend doesn't list it, add 1/2 teaspoon to this recipe to keep the cookies from being crumbly.

Gluten-Free Chocolate Chip Cookies (No One Will Know)

Name: Gluten-Free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 18 cookies
Cuisine: American
Ingredients: 3/4 cup (170 g) butter, softened; 3/4 cup (150 g) brown sugar; 1/4 cup (50 g) granulated sugar; 1 large egg + 1 egg yolk; 2 tsp vanilla extract; 2 cups (260 g) 1-to-1 gluten-free flour blend (with xanthan gum); 1 tsp baking soda; 1/2 tsp salt; 1.25 cups (210 g) chocolate chips

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Soft gluten-free chocolate chip cookies stacked, chewy and golden with melty chocolate.

Jump to Recipe

Gluten-free chocolate chip cookies can taste exactly like the classic — the secret is a 1-to-1 gluten-free flour blend and a 10-minute dough rest. That rest lets the flour hydrate so there’s no gritty texture, and the extra egg yolk keeps them soft and chewy. Swap the flour, rest the dough, and no one will guess they’re gluten-free.

The Quick Version

Use a 1-to-1 GF blend with xanthan gum — it swaps in directly.

Rest the dough 10 minutes — this is what kills the grittiness.

Extra egg yolk keeps them soft and chewy.

Underbake slightly for soft centers.

How to make them

Heat oven to 350°F (175°C). Cream ¾ cup butter with the sugars, then beat in 1 egg, 1 yolk and vanilla.
Mix in 2 cups 1-to-1 GF flour, baking soda and salt, fold in chips, and rest the dough 10 minutes.
Scoop 2-tbsp balls onto a lined sheet.
Bake 10–12 minutes until edges are set but centers look soft. Cool on the sheet 5 minutes.

Foolproof tip: the dough rest is non-negotiable for gluten-free — skip it and the cookies can taste sandy.

Frequently asked questions

What’s the best gluten-free flour for cookies?

A 1-to-1 blend with xanthan gum (King Arthur Measure for Measure, Bob’s Red Mill 1-to-1). Avoid single flours like rice or almond alone.

Why are my gluten-free cookies gritty?

The rice flour hasn’t absorbed enough moisture — rest the dough 10–30 minutes before baking and the grittiness disappears.

Do they need xanthan gum?

They need a binder, but most 1-to-1 blends already include it. If yours doesn’t, add ½ tsp.