1-First Step: Gather all ingredients and preheat your oven to 350°F. Line baking sheets with parchment paper to prevent sticking, a key for perfect gluten free crumbl cookies.

2-Second Step: In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and 1/2 cup white sugar until creamy, about 2 minutes. Add 2 eggs and 1 tsp vanilla extract, mixing until smooth. This base ensures the soft, chewy texture in your copycat crumbl cookies gluten free.

3-Third Step: In a separate bowl, whisk 2 1/4 cups 1:1 gluten-free flour and 1 tsp baking soda. Gradually fold into the wet mixture until just combined. Stir in 2 cups chocolate chips. For dairy-free adaptations, use vegan chips here.

4-Fourth Step: Cover the dough and chill for 30 minutes. This step, straight from Crumbl’s method, prevents spreading and creates those iconic edges in homemade gluten free crumbl cookies.

5-Fifth Step: Scoop 1/3 cup dough balls onto prepared sheets, spacing 3 inches apart. Bake for 12-14 minutes until edges are golden but centers are soft. Cool on sheets for 10 minutes, then transfer to racks. Yields about 12 large cookies.

6-Sixth Step: Beat 4 oz softened cream cheese, 1/4 cup butter, 2 cups powdered sugar, and 1 tsp vanilla until fluffy. Frost cooled cookies generously. For low-sugar versions, use a mix of powdered erythritol.

7-Final Step: Serve warm or store as directed. These easy crumbl cookies copycat gluten free shine at parties or as everyday treats. Total time: 1 hour. Pro tip: For vegan tweaks, sub all dairy now.