If you've been around here before, you will know I love making copycat recipes. For me, being gluten free doesn't mean you should have to miss out on all of your favorite treats from the "before time". That's why I've created this perfect gluten free Chick-Fil-A cookie recipe.
I have a few Chick-Fil-A connoisseurs in my family and they said these cookies absolutely pass the taste test. They are chewy with crispy edges and filled with oats, milk chocolate chips and chocolate chunks. As an added bonus, even with special gluten free ingredients, they are cheaper per cookie than buying the regular ones from the restaurant. That's a gluten free win!
Being gluten free shouldn't mean you have to eat crappy food. I love making copycat recipes of all my favorite treats. You don't want to miss out on a copycat Little Debbie fudge round or my decadent gluten free Levain cookies. They might just be better than the original!
Want to save this recipe? Enter your email below and we will send it straight to your inbox!
You will also be added to our weekly email list.
- Gluten Free Flour Blend - I used Bob's Red Mill 1-to1 flour for this recipe. You can use the gluten free flour blend you prefer, but ensure it contains xanthan gum or a similar binder. Using another brand of flour may result in a different outcome in your bake as all gluten free flour blends are a little different in their makeup.
- Gluten Free Oats - Again, I use Bob's Red Mill brand oats since they are certified gluten free. Oats are an ingredient that is possibly contaminated with gluten during the processing and packaging, so you want to make sure whatever brand you choose is certified gluten free.
- Baking Soda - help to create the chewy texture and golden brown color.
- Salt - salt is an important ingredient to balance the flavors of the cookie. Don't be tempted to skip it.
- Dark Brown Sugar - While you can use light brown sugar, I recommend dark brown for this recipe since it has a deeper molasses flavor.
- Vegan butter - I used Country Crock plant butter here. You can use your favorite vegan stick butter. Just avoid margarine. And if you're not dairy free, you can use regular butter in the same measure.
- Shortening - This ingredient is crucial to match the texture of the Chick-Fil-A cookie. The restaurant actually uses palm oil. You can use either vegetable shortening or palm shortening here.
- Light Corn Syrup - this is another ingredient that is helping keep the cookie chewy. Corn syrup will prevent the sugar crystals from hardening as the cookie cools. If you must skip it, then substitute with maple syrup.
- Egg - Egg is the binder that holds everything together. I haven't tried making these without egg, but using a single flax egg should work just fine.
- Vanilla Extract - Helps to sweeten the cookie and add depth to the flavor.
- Allergen Free Dark Chocolate Chunks - I use Enjoy Life brand. They should be dark chocolate. If you're not dairy free, then feel free to use any type of dark chocolate chunks here.
- Allergen Free Milk Chocolate Chips - I tested this recipe with Endangered Species oat milk chocolate chips and Enjoy Life rice milk chocolate chips. The taste testers said the flavor matched CFA both ways, but the texture was closer with the Enjoy Life chips, since they are full sized where the Endangered Species are smaller.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and regular chocolate chips in the same measure.
- Make it Vegan / Egg Free - Use a flax egg to replace the single egg in the recipe. You may need to add a little extra water to help the cookies spread.
- Make it Corn Free - Replace corn syrup with maple syrup.
How to make Chick-Fil-A chocolate chunk cookies
A stand mixer or handheld mixer will make this recipe easy to put together.
STEP 2: Add the dark brown sugar, shortening and vegan butter to the bowl of an electric mixer. Beat on medium speed for 3 minutes until creamy and lighter in color. Then add the corn syrup and beat one minute more.
STEP 3: Add the egg, vanilla and water to the sugar mixture. Beat one minute more on medium speed.
STEP 4: Add the dry ingredients to the wet ingredients and stir together on low speed until just incorporated. It's ok if there are still some dry bits visible.
STEP 5: Add the dark chocolate chunks and milk chocolate chips to the cookie dough. Pulse the mixer until they are evenly incorporated.
STEP 6: Portion the dough into ¼ cupfuls and place on your prepared baking sheet. Flatten them slightly, so they resemble hockey pucks.
For picture perfect cookies, place a few extra chocolate chunks and chocolate chips on top of the cookies before you bake them.
Store these cookies in an airtight container at room temperature and they will last for about 3 days.
Oats are gluten free, but there is a high chance for contamination during growing and processing. For that reason, you will want to purchase certified gluten free oats if you're following a gluten free diet.
No, the ones served at the restaurant have both gluten and dairy. This recipe is completely gluten free though, so you can enjoy the same treat without worries about gluten.
I like to place the cookies on a baking sheet in my toaster oven and cook for about 3-4 minutes on 350 degrees. You will need to let them cool just a few minutes before eating, but they will taste just like they have been freshly baked.
If you don't have a toaster oven, 20 seconds in the microwave will also do the trick!
Other copycat recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Copycat Chick-Fil-A Cookies
- 2 ⅓ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Gluten Free Oats
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- ½ Cup Shortening
- 7 Tablespoons Vegan Butter
- 1 ⅓ Cup Dark Brown Sugar
- 1 Tablespoon Light Corn Syrup
- 1 Egg
- 1 Tablespoon Water
- 1 ½ teaspoons Vanilla
- 1 Cup Dark Chocolate Chunks
- 1 Cup Vegan Milk Chocolate Chips
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- In a small bowl, combine the gluten free flour, gluten free oats, baking soda and salt. Stir well and set aside.2 ⅓ Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Gluten Free Oats, 1 teaspoon Baking Soda, 1 teaspoon Salt
- Add the shortening, vegan butter and dark brown sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes until fluffy and lighter in color. Scrape down the bowl.½ Cup Shortening, 7 Tablespoons Vegan Butter, 1 ⅓ Cup Dark Brown Sugar
- Add the corn syrup and beat for 1 minute more.1 Tablespoon Light Corn Syrup
- Add the egg, water and vanilla. Beat again for 1 minute more.1 Egg, 1 Tablespoon Water, 1 ½ teaspoons Vanilla
- Turn the mixer to the lowest speed. Slowly add in the dry ingredients, mixing just until incorporated. It's okay if there is still some flour visible.
- Add the dark chocolate chunks and milk chocolate chips. Pulse the mixer a few times to make sure the chocolate is evenly distributed.1 Cup Dark Chocolate Chunks, 1 Cup Vegan Milk Chocolate Chips
- Portion the dough into ¼ cupfuls (or use a large ice cream scoop). Place the dough balls on the prepared baking sheet spaced about 3 inches apart. Flatten the dough balls slightly, so they resemble hockey pucks.
- Bake for 12-13 minutes until the edges are just set. Remove from the oven and cool on the baking sheet for 5 minutes, before transferring to a wire rack.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.