How To Make Giant Gluten-Free Chocolate Chunk Cookies (With Gooey Centers!)

Just because you’re living that crunchy, gluten-free life doesn’t mean you have to miss out on the magic of giant, bakery-style cookies. These cookies are thick, golden, rich in flavor, and bursting with melty chocolate—all while being completely gluten-free. Perfect for sensitive tummies and still kid-approved.

Ingredients:

1 cup unsalted butter (softened, or use coconut oil for dairy-free)
1 cup coconut sugar or organic brown sugar
½ cup organic cane sugar or maple sugar
2 large pasture-raised eggs
1 tablespoon vanilla extract
2½ cups gluten-free flour blend (make sure it includes xanthan gum, or add 1 tsp if not)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1½ cups dairy-free or dark chocolate chips
6–8 large gluten-free chocolate chunks or squares (a good bar chopped up works great)

Optional Add-Ins:

½ cup chopped walnuts or sunflower seeds
1 teaspoon ground cinnamon or cardamom
Flaky sea salt for topping

Instructions:

Preheat and Prep: Heat your oven to 375°F (190°C). Line a cookie sheet with parchment paper.
Cream the Base: Beat softened butter (or coconut oil) with sugars until light and fluffy—about 2 minutes.
Mix in Eggs and Vanilla: Add the eggs one at a time, mixing well, then stir in vanilla.
Combine Dry Ingredients: In another bowl, whisk your gluten-free flour blend, baking soda, baking powder, and salt. Gradually add to wet ingredients and stir until just combined.
Chocolate Time: Fold in the chocolate chips until evenly spread through the dough.
Shape Those Giants: Scoop 1/3 cup of dough and flatten slightly. Place a large chocolate chunk in the center, then roll the dough around it to seal it in like a molten treasure.
Bake to Glory: Place cookies 2 inches apart on the sheet. Bake for 12–14 minutes, or until the edges are golden but centers still soft.
Cool & Serve: Let cool 5–10 minutes on the tray before moving. Best served warm when the center’s still gooey!

Tips:

Make Ahead: Shape the dough and freeze. Bake straight from frozen—just add 2–3 minutes to the bake time.
Flour Notes: Not all gluten-free blends are equal! Look for ones designed for baking and already include xanthan gum.
Dairy-Free Swap: Use coconut oil and dairy-free chocolate to make this recipe completely dairy-free.

⚠ Warning: Always double-check that your chocolate chunks, flour blend, and baking powder are certified gluten-free to avoid cross-contamination.