BEST Gluten-Free Chocolate Chip Cookies (In a Jar Option)

These really are the BEST gluten-free chocolate chip cookies! They are so yummy and definitely a classic. You can also make them in a jar as the perfect gift for friends and family. 

Baking or giving the BEST gluten-free chocolate chip cookies in a jar is sure to make anyone you give them to so happy! They make an excellent holiday gift or are great for teacher appreciation week.

I grew up in a neighborhood where from December 15-24th you would receive treats daily. Deliveries of homemade candies, cookies, crafts and bread as a way of saying season’s greetings to your neighbors. I want to bring that tradition back.

The nutmeg and just a touch of almond extract gives really makes these the BEST gluten-free chocolate chip cookies ever!

The cookies and milk printable is a fun little touch! We included the printable for you below. There are six to a sheet and it can easily be printed out and cut for gifting these yummy jars.

I also love adding them to kids lunch boxes with a fresh baked cookie! To get yours, CLICK HERE. 

How to make gluten-free chocolate chip cookies

Like our gluten-free pop tarts, gluten-free crescent rolls and gluten-free cinnamon rolls, these will be a treat that everyone will love whether gluten-free or not!

You can either make these in a bowl right now or put the dry ingredients into a jar for later or a giving as a gift. I usually make two batches, one to eat now and one for later.

To make them, simply combine the gluten-free flour, salt, baking soda and nutmeg in a bowl or in a layer at the bottom of a 1 quart mason jar as shown in photo number 1 below.

Next, top with chocolate chips (also shown in photo number 1) or add them to the bowl.Next, add a layer of the brown sugar as shown in photo 2 then white sugar as shown in photo 3. Finish with the pecan pieces (optional) as shown in photo 4.

If you are giving the jar of dry gluten-free chocolate chip cookies away, simply print and attach the recipe below. I like to roll it up like a scroll and tying it with a ribbon.

If you are ready to bake them now, preheat your oven to 375°. Next, beat 1 egg, 3/4 C melted butter, 1/2 tsp. gluten-free almond extract and 1 tsp. gluten-free vanilla extract together in another bowl.Mix the wet ingredients into the dry with a wooden spoon or paddle attachment in a stand mixer. Don’t over mix to keep the chocolate chips intact.

Add 1-2 T milk to create a wet dough that pulls together well. Start with one tablespoon then add the other if it still feels dry and is not pulling together. Place the cookie dough in the fridge, covered, to chill for 30 minutes. Remove and drop by heaping tablespoons onto silicone mat, or parchment lined baking sheets. Bake 8-10 minutes or until golden brown. Let them cool slightly on the baking sheet then transfer to a wire rack to continue cooling.

What is the best gluten-free flour blend to use?

How do you keep gluten-free cookies from spreading or crumbling?

Be sure to check your oven temperatures accuracy. You can also increase the temperature by 25 degrees if needed.

Pro Tip: Chilling the dough for 30 minutes before baking will also help keep the cookies from spreading. Also, be sure to place the dough on cooled, clean pans to prevent pre-mature spread of the cookies.

How to make dairy-free gluten-free chocolate chip cookies or egg free ones

To make these cookies dairy-free, simply swap out the butter with coconut oil or dairy-free butter sticks. Just make sure they are melted as well. You will also want to use a non-dairy milk in place of the milk.

For egg free, make a flax egg with 1 tbs ground flax seed + 2.5 Tbs water and use it in place of the regular egg. 

We also have a great vegan gluten-free chocolate chip cookies that are amazing! We like to make them into ice cream sandwiches with vegan ice cream. Chrystal from Gluten-Free Palate also has delicious gluten-free double chocolate chip cookies.

What’s the best way to store them?

You can easily store these cookies in an airtight container for up to 5 days. I also like to display them on a cake stand with a dome lid for everyone to enjoy whenever they’d like.

Can I freeze the cookies and the dough?

You can either freeze the cookies after baking them once they are cooled. You can also freeze the dough in a freezer container with an airtight lid.

If you want to make it easier to unthaw and bake any number of cookies, scoop them out into heaping tablespoon balls. Then freeze then on a silicone lined baking sheet before transferring them to a freezer gallon bag.

What is the weight translation of the flour and butter?

The 3/4 C of butter called for in the recipe weights 170 grams. Also, the 1 3/4 C flour is 190 grams. 

What other cookies are gluten-free?

Chewy Snickerdoodles

Ginger Molasses Cookies

Monster Cookies

Soft Frosted Sugar Cookies 

Gluten-Free Oatmeal Chocolate Chip Cookies from Meaningful Eats

And if you love this recipe, be sure to check out our gluten-free Mac and cheese, and tater tot casserole… They are great!

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BEST Gluten-Free Chocolate Chip Cookies (In a Jar Option)

4.50 from 8 votes

These really are the BEST gluten-free chocolate chip cookies! They are so yummy and definitely a classic. You can also make them in a jar as the perfect gift for friends and family. You can either make these in a bowl right now or put the dry ingredients into a jar for later or to give a gift. I usually make two batches, one to eat now and one for later.

PRINT RECIPE SAVE RECIPESaved!

Prep Time: 40 mins

Cook Time: 10 mins

refrigerate30 mins

Total Time: 50 mins

Course: Sweet Treats

Cuisine: American

Keyword: BEST gluten-free chocolate chip cookies, chocolate chip cookies in a jar, cookies in a jar, gluten-free chocolate chip cookies, gluten-free cookies in a jar

Servings: 24 cookies

Calories: 180kcal

Author: Chandice Probst

Ingredients

• ▢ 1 3/4 C gluten-free cup for cup flour blend
• ▢ 1/2 tsp. Real Salt
• ▢ 3/4 tsp. baking soda
• ▢ 1/4 tsp. nutmeg
• ▢ 1 C chocolate chips
• ▢ 1/2 C pecan pieces
• ▢ 3/4 C brown sugar
• ▢ 1/2 C sugar
• ▢ 1 egg
• ▢ 3/4 C butter melted
• ▢ 1 tsp. gluten-free vanilla extract
• ▢ 1/2 tsp. gluten-free almond extract
• ▢ 1-2 T milk (only if needed)

Instructions

• Simply combine the gluten-free flour, salt, baking soda and nutmeg in a bowl or in a layer at the bottom of a 1 quart mason jar
• Next, top with chocolate chips or add those to the bowl
• Add a layer of the brown sugar then white sugar or just add both to the bowl
• Finish with the pecan pieces (optional)
• If you are giving the jar of dry gluten-free chocolate chip cookies away, simply print and attach the recipe below
• If you are ready to bake them now, preheat your oven to 375°
• In another bowl, beat 1 egg, 3/4 C melted butter, 1/2 tsp. gluten-free almond extract and 1 tsp. gluten-free vanilla extract together
• Mix the wet ingredients into the dry with a wooden spoon or paddle attachment in a stand mixer (don't over mix to keep the chocolate chips intact)
• Add in 1-2 T milk to get a wet cookie dough that comes together well (start with 1 T then add the other if needed)
• Place the cookie dough in the fridge, covered, to chill for 30 minutes
• Remove and drop by heaping tablespoons onto silicone mat, or parchment lined baking sheets
• Bake 8-10 minutes or until golden brown
• Let them cool slightly on the baking sheet then transfer to a wire rack to continue cooling

Video

Notes

When searching for a gluten-free cup for cup flour blend, there are many great ones out there. Just make sure for this recipe, that you use one that contains xanthan gum. I recommend Bob's Red Mill 1-for-1 gluten-free baking flour, Cup4Cup flour blend or even my friend Sarah's recipe if you are wanting to make it homemade.

To keep the cookies from spreading, be sure to check your oven temperatures accuracy. You can also increase the temperature by 25 degrees if needed.

Pro Tip: Chilling the dough for 30 minutes before baking will also help keep the cookies from spreading. Also, be sure to place the dough on cooled, clean pans to prevent pre-mature spread of the cookies.

To make these cookies dairy-free, simply swap out the butter with coconut oil or dairy-free butter sticks. Just make sure they are melted as well. You will also want to use a non-dairy milk in place of the milk.

For egg free, make a flax egg with 1 tbs ground flax seed + 2.5 Tbs water and use it in place of the regular egg. We also have a great vegan gluten-free chocolate chip cookies that are amazing! We like to make them into ice cream sandwiches with vegan ice cream.

You can easily store these cookies in an airtight container for up to 5 days. I also like to display them on a cake stand with a dome lid for everyone to enjoy whenever they'd like.

You can either freeze the cookies after baking them once they are cooled. You can also freeze the dough in a freezer container with an airtight lid. If you want to make it easier to unthaw and bake any number of cookies, scoop them out into heaping tablespoon balls. Then freeze then on a silicone lined baking sheet before transferring them to a freezer gallon bag.

Nutrition

Calories: 180kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 182mg | Potassium: 23mg | Fiber: 1g | Sugar: 16g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.5mg

Check out all 12 recipes in our virtual gluten-free cookie exchange, listed in the order they appear in the photo, left to right, row by row:

• Gluten-free Oatmeal Cranberry Chocolate Chip Cookies by My Gluten-Free Kitchen
• Gluten-free Gingerbread Kiss Cookies by Gluten Free Palate
• Snowball Cookies by Allergylicious
• Gluten-Free Double Chocolate Mint Cookies by Meaningful Eats
• Cinnamon Stars by Life After Wheat
• Your truly, gluten-free chocolate chip cookies
• Crock Pot Bark with Salted Peanuts by What the Fork
• Candy Cane Cookies by gfJules
• Coffee Flour Cookies by Flippin’ Delicious
• Snickerdoodle Cookies by Veggie Balance
• Lemon Cranberry Cookies by Vegetarian Mamma
• Gluten Free Vegan Rasberry Pinwheel Cookies by Sarah Bakes Gluten Free

Also, enjoy this original photo from sharing this recipe YEARS ago…