Gluten Free

Crumbl Chocolate Chip Cookie Recipe + Baked Cookie Delivery Service Recipe

Gluten Free

There’s a new bakery in town that delivers hot chocolate chip cookies straight to your door. Now you can make your own Crumbl cookies with this Crumbl chocolate chip cookie recipe + bonus gluten and/or dairy free Crumbl cookie recipe! Cookie delivery services are popping up all over and now you can make your own baked delivery cookie recipe at home!Β 

crumbl cookie

It’s like a plague here where I live. A hot cookie delivery service that brings warm cookies straight to your door. Where was this delivery service when I was a college student suffering through finals?? I would’ve loved a plate of these around 1:00am while writing a paper. Or while rocking a baby who didn’t want to sleep to sleep.

crumbl cookie recipe

Just here where I live, there is Crumbl, Chip, Goodly, RubySnap, and Baked. So far. it’s always an epidemic where I live when a new “trend” comes out. Last year it was edible dough companies that were the trend and just last week I drove by one edible dough store that has shuttered it’s doors after not even a year being open. I assume the strongest of all these companies will survive but even if they stay for the next year or ten years I’ve found a way to make the BEST baked delivery cookie recipe.

delivery cookie recipe

This one tastes the most like Crumble cookie so I’ve named it the Crumbl cookie recipe but the kids who’ve been able to drag me into a lot of these stores so they could sample a new cookie while I longingly looked at what they were eating wishing they had a gluten free version. I did make my own gluten free baked delivery cookie recipe too for you to enjoy. And me. Because there may be a bag of these cookies gluten free style in the freezer.

cookie delivery recipe

PS I had plenty of helpers to sample the many batches of chocolate chip cookies we had to go through to make this recipe.

girl helps make cookies

Crumbl Cookie Recipe + Baked Cookie Delivery Service Recipe


  • 2 1/2 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1-1 1/2 teaspoon salt
  • 2 large eggs cold
  • 1/2 tablespoon vanilla extract
  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 cups Guittard chocolate chips


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or Silpat mat. Set cookie sheet aside.
  2. In a mixing bowl beat the butter and sugars on medium speed for several minutes until mixture becomes light and fluffy
  3. Turn mixer to low and beat in the eggs and vanilla. Stop mixer, scrape bowl, then turn mixer to low speed and slowly add in the flour, cornstarch, baking powder, baking soda, and salt, stirring until mixture is combined. Fold in the chocolate chips. (Note: for a truly authentic Crumbl cookie you must use Guittard chips. I saw them make a batch and they plopped a whole box of Guittard chips on the counter to mix into the dough)..
  4. Take 1/4 cup of cookie dough and form into a ball, then place on cookie sheet leaving several inches of space for cookies to spread. Bake at 350 degrees for 15-20 minutes, or until cookies are lightly browned and edges are cooked.
  5. Remove cookies from oven and allow them to cool for several minutes on the cookie sheet before moving to a cooling rack to finish cooling completely. If you can wait that long. We highly suggest eating these cookies warm from the oven.
  6. *You may need to add a couple of tablespoons of water to the mixture if too dry.


**For gluten and/or dairy free version use dairy free chocolate chips (we use Enjoy Life), dairy free butter (we use Earth Balance) and a gluten free flour blend. (We suggest Namaste as it made as close to the bakery version)

NOTE: I have had comments from several people that these cookies come out “flatter” than they would like. If you live in a more humid climate, you may need to add an additional 1-2 tbsp of cornstarch. Also note that it could be the size of cookie you are making. Crumbl’s cookies are approximately 5.5oz each. (I’ve watched them weigh each cookie prior to placing it on the baking sheet). I use 1/4 cup measuring cup and roll it into a ball and place it on parchment paper. (For some reason they spread less on parchment paper than on a greased cookie sheet). My friend says to get the signature texture on the top, she rolls her cookie dough balls into more of a cylinder shape. Place your cookies in the fridge for at least 30 minutes prior to baking. One reader who is familiar with Crumbl commented that the recipe was spot on, the dough just needs to be chilled prior to baking. Also he mentioned to get the craggy, cracked look on the top of each cookie you may want to “roll the ball out and then break in half and stack the dough halves with the jagged side up.” These cookies are amazing and always turn out for me. let me know how they turn out for you!

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  1. Addison Morford says

    These cookies came out a lot flatter than they looked in the pictures. Also they were SUPER Salty. Maybe I messed up the recipe.

    • burntapple says

      I’m not sure why. I just made these twice this weekend, and they are the base of the new Biscoff recipe I just did. You may have added too much water? I’m not sure.

  2. DAVID LARSEN says

    Hi! There are many varieties of Guittard chips.. Did you use semisweet or milk chocolate? Thank you πŸ™‚

  3. Cambrie Harris says

    How many does this approximately yield?

  4. So first off, made this twice the first time and they came out good but flatter then I would have liked however I added an adition 1/2 stick of butter which may have made the dough too moist?

    Second time I changed a few things and stuck with the β€œregular” amount of butter and I also confirmed some things via my friend who works for Crumbl out here in Arizona

    1. Their cookies weigh approx 5.5oz, i just used parchment paper and a scale to get them weighed out. They just roll the dough into smooth balls BUT if you want more texture on the top, roll the ball out and then break in half and stack the dough halves with the jagged side up. This gives a finish similar to Levains Bakery, very craggy. I was able to make about 8 full sized cookies and an extra guy that weighed in a little over 4oz

    2. Crumbl chills their dough prior to baking which I omitted the first time around as well as it was not mentioned in your recipe. the second time I chilled the dough for about 20-30 mins and they set beautifully after cooling.

    3. They bake their cookies about 60 at a time however he said they bake at 350 for 16 minutes, then remove/cool/wire rack transfer this is where they get that signature texture on the inside (fight those carnal desires and wait!!) I wound up doing about 17 minutes and they were again perfect

    In conclusion, your recipe itself is perfect. I would only suggest chilling the dough and weighing accordingly if you are going for the exact copycat!

    • burntapple says

      oh my gosh thank you for sending this to me! I’m so excited! i’ll change up some of the instructions. Thank you so much for taking the time to write all this up and send it to me. I appreciate it so much! Traci

    • pennyandollie07 says

      Any chance your friend wants to give you the Crumbl lemon glaze cookie recipe? πŸ™‚

  5. How do I use this reciepe but to make peanut butter cookies

    • That might be pretty tough to do. You could play around with the amount of butter used. 1/2 the butter and sub the peanut butter for the other half?

  6. How do I make peanut butter cookies using this recipe

    • That might be pretty tough to do. You could play around with the amount of butter used. 1/2 the butter and sub the peanut butter for the other half?

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