Chewy Chocolate Chip Cookies with Fleur de Sel (gluten-free)

One thing that can be a little bit tricky to get right when using gluten-free flours is a truly tasty cookie. My favorite variety is always a perfect blend of both chewy and crispy. Unfortunately that kind also seems to be the most elusive to attain. Most of the recipes I’ve tried to adapt have resulted in a disappointingly cakey or dry mess.

So I didn’t have a lot of hope when I decided to mix up an adapted batch of Soft and Chewy Chocolate Chip Cookies from Martha Stewart Living the other day. However the results were ever so tasty, and the texture was exactly what I was hoping for. Hooray! I also ended up sprinkling my cookies with a pinch of Fleur de Sel right before baking. The combination of the sweet milk chocolate with the delicate saltiness of the Fleur de Sel is scrumptious. If you’ve never tried Fleur de Sel before, and are wondering why anyone would pay so much for salt…you’ve simply got to try it to find out. It tastes amazing on everything (especially desserts – Fleur de Sel Caramels are my all time fave).

Anyhow, I’ve already made a second batch of these cookies and filled some of them with Jeni’s Salty Caramel Ice Cream. Man, those were some heavenly ice cream sandwiches! Of course they don’t need ice cream in them to be delicious. Served with a glass of cold milk, they are as close to gluten-free cookie paradise as you can get. And if you’re free and clear to use wheat with carefree abandon, feel free to try that in place of the gluten-free flour. I’m sure they’ll be great!

You might also like these Free Blank Printable Recipe Cards that I shared several years ago. An oldie but a goodie!


Photo Trick: Even though these cookies were fresh (baked earlier in the day), the chocolate had firmed up and wasn’t giving that nice oozing look that is so appealing with chocolate chip cookies. So I decided to try something odd. First I took a bite of the cookie I wanted to photograph and then blasted it with a hair dryer for a minute or two. I then took one more bite to get that “freshly bitten” look, and snapped my shots! The hair dryer did the trick!

Prop notes: Berry Basket from Anthropologie (no longer available) – currently available at Jayson Home & Garden

Chewy Chocolate Chip Cookies with Fleur de Sel

Adapted and reduced by half | Soft and Chewy Chocolate Chip Cookies from Martha Stewart Living. Yields 1 dozen cookies.


  • 1 1/8 cups gluten-free all-purpose flour (I recommend Carol’s)
  • 1/4 teaspoon baking soda (gluten-free)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon Fleur de Sel (or less – to taste), plus more for sprinkling on top
  • 1 teaspoon pure vanilla extract (gluten-free)
  • 1 large egg
  • 1 cup fine-quality milk chocolate chips (gluten-free)


  • Preheat oven to 350 degrees.
  • In a small bowl, whisk together the gluten-free flour and baking soda; set aside.
  • In a medium-large bowl combine the butter with both sugars; beat on medium speed with a hand-held mixer until light and fluffy (about 2 minutes).
  • Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
  • Add flour mixture; mix until just combined.
  • Stir in the chocolate chips with a spatula.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Sprinkle a small pinch of Fleur de Sel on top of each cookie (optional).
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
  • Store cookies in an airtight container at room temperature. Best eaten fresh or within 1-2 days.
  • Enjoy!
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  1. Kim / / Reply

    Hooray! Just what I've been looking for! I just turned wheat free a few months ago and my sweet tooth has been craving something a bit gooey and biscuity! I'm definitely going to be trying these out this weekend! Yumbles! Thanks for posting! :D

  2. louise / / Reply

    Love the recipe card. Last night I actually sat down and put a lot of my cut out recipes on cards and I'm almost ot of cards. I was just thinking where to get new cute onea and wahla, you posted this today! Thanks!

  3. robin lietz / / Reply

    thanks- forwarded this recipe to a friend- always looking for gluten free
    and thanks again for the downloads:)

  4. Lindsay / / Reply

    I made these the others week and there were a huge HIT!!! They were utterly delicous and the even non gluten free eaters loved them! Will be making these again soon. Thanks for sharing :) One hint – the first batch got a tad burnt on the bottom but the second batch was fine. It could be my janky old oven but watch timing of these. But even with a little burn on the bottom they still were eaten up!

  5. Veronica / / Reply

    If I didn't want to make these gluten-free, could I just use regular flour and other gluten-free ingredients?

  6. Ez / / Reply

    Hi Veronica! Yes, you can use all-purpose white flour in place of the gluten-free flour and the recipe will work just as well. Enjoy! -Ez

  7. Shirley / / Reply

    I just found your blog and made this recipe tonight. My cookies look nothing like yours. The cookies are very flat and just crumbled apart when I tried to get them off the cookie sheet. They taste good but very hard to eat when they crumble apart. I am new to gluten-free cooking. What did I do wrong?

    • Ez
      Ez / / Reply

      Hi Shirley! I’m sorry to hear that you had less than stellar results. That’s disappointing.
      What kind of gluten-free flour did you use? In my experience, the four used tends to be the biggest determiner of success (or not) with a gluten-free recipe. Because of that, I only use Carol’s All Purpose Gluten-Free Flour (available online) because it tastes the most similar to traditional flour, and works nearly the same in almost any kind of recipe.
      Another suggestion is to only stir the dough until the flour is just incorporated. Over-mixing tends to make gluten-free recipes turn out very dry. Another thing to be careful about is making sure that your butter is at room temperature before use. Melted butter will cause cookies to go flat, and hard butter will not fluff up enough to create the sort of texture you’d want in these cookies.
      Lastly, did you bake your cookies on parchment paper? They never fail to come right up when I use parchment paper, but it is always possible that something went awry for you.
      I hope you have better luck next time. I’m sorry again that this recipe didn’t turn out for you.
      xo Ez

  8. Henrietta / / Reply

    On the instruction sheet after you obtain your piercing it
    claims to get ocean salt and water and mix to make a rinse
    for your lips..

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