The GF Cookie

The Only XXL Gluten-Free Chocolate Chip Cookie Recipe You’ll Ever Need

There’s something magical about pulling a tray of warm cookies out of the oven—especially when they’re giant, gooey, and loaded with chocolate. These XXL Gluten-Free Chocolate Chip Cookies are a dream come true: golden edges, soft centers, and just the right balance of salty and sweet. And yes, they’re totally gluten-free—but no one will ever guess.

This GF Cookie recipe was born out of a (severe) craving for something indulgent yet simple. But without gluten and refined sugar. I wanted a cookie that felt like a treat from your favorite bakery—oversized, rich in flavor, and made with clean, pantry-staple ingredients. The maple sugar adds a deep caramel flavor that pairs beautifully with the chocolate, while a generous pinch of crystal salt gives that perfect sweet-salty balance.

Here’s why you’ll love these cookies:

• XXL size means bakery vibes at home

• Made with gluten-free 1:1 all-purpose flour

• No refined white sugar—just maple sugar for a richer taste

• Customizable: use your favorite chocolate chips or chopped bars

• Perfect for freezing and baking on demand

Whether you’re baking for your family, prepping for a playdate, or just need something cozy with your coffee, these cookies deliver every time. Don’t forget to enjoy one while it’s still warm—the chocolate puddles are everything.

Ready to bake?

What you'll need & ngredients (makes 12 XXL Cookies):

• Baking tray

• Stand Mixer

• Ice cream scooper

• Chocolate lentils

• 3 cups gluten-free all-purpose flour (1:1 blend) - I used my own mix

• 1 tsp baking powder

• 1 tsp pyramid salt (or flaky sea salt)

• 1 cup butter (2 sticks), softened

• 1 cup maple sugar

• 2 eggs

• 1 tbsp vanilla extract

• 1.5–2 cups chocolate chips or roughly chopped semi-sweet chocolate

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Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a stand mixer fitted with the paddle attachment, cream the softened butter and maple sugar together on medium speed until light and fluffy (about 2–3 minutes).

3. Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and mix until fully incorporated.

4. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.

5. With the mixer on low, gradually add the dry ingredients to the wet mixture, a bit at a time, until a thick dough forms. Avoid overmixing.

6. Fold in the chocolate chips or chopped chocolate generously using a spatula or the mixer on the lowest setting.

7. Using a large scoop or your hands, portion the dough into XXL-sized balls and place them spaced apart on the prepared baking sheet. (I pressed them down just a little)

8. Bake for 12–16 minutes, or until the edges are golden and the centers are just set. The cookies will continue to firm up as they cool.

9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Tip: For extra gooey centers, chill the dough for 30 minutes before baking

Enjoy!

xx Mandy