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
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?
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 our gluten-free flour blend if you are wanting to make it homemade.
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 If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! See more of what we love on our Pinterest page…Need an EASY and delicious breakfast, lunch, dinner or dessert?
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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.
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.
Servings: 24 cookies
Calories: 180kcal
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
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
- 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…
Alene says
I love this recipe! It’s so straight forward and easy with no weighing of ingredients. I’m planning to make them on Friday for a quarantine party on our lanai with 5 close friends, 6 feet apart. Our new normal. Can’t wait to taste them. Thanks!
Chandice says
Aww thanks Alene I love hearing this! Can’t wait to hear how they go. 🙂
Debbie says
Do you have any idea on the “shelf life” of the Gluten Free cookie mix once placed in jars?
Chandice says
If sealed nice and tight I’d say 3 months or so…
Rust says
I love decorating the tree, and the house.
Erin M says
I love going around to see the local light displays.
Kately says
I love singing Christmas carols together.
Lindsay A. says
My favorite holiday activity would probably have to be cooking and baking! I also like making DIY homemade gifts.
Ellie Wright says
Decorating is my favorite holiday activity.
Kellym says
Looking at Christmas lights!
Tina W says
It’s a ton of work but I love making tamales with my sister every year.
Susan Smith says
I enjoy driving around looking at Christmas lights.
Katie heath says
I love giving gifts to others!
Chris says
My favorite holiday activity is being with my family, experiencing the Joy of Jesus…
Karen D says
My favorite is opening the Advent calendar each day
D.B. says
My favorite holiday activity is decorating the Christmas tree.
Jeanna says
My favorite holiday activity is attending our local “Winter Festival” at my kids school.
Kayte CookWatts says
My favorite activity is planning the holiday meal- I love picking out cheese and dips and different goodies!
Chrissy says
My favorite holiday activity is decorating our tree while listening to Christmas music!
Linda says
My favorite is taking family pictures.
Kristen says
I love baking for friends and family.